On Indy Style yesterday, I had a blast talking about some unique ways to use vegetables.
First up, it’s oven-baked vegetable fries. You’ll be surprised at how easy it is to make crunchy, yummy vegetable fries. Potatoes are great for fries – they’re the king of the fry category for a reason! 🙂 But for a unique twist, check out my kohlrabi, zucchini, and avocado fries.
Step 1 = slice vegetable into sticks/steak fry shape
Step 2 = beat eggs + milk & dip veggies in egg mixture
Step 3 = pour seasoned bread crumbs or corn meal into a gallon size baggie – shake egg-coated veggie sticks in baggie until evenly coated
Step 4 = arrange veggies on a foil-lined & sprayed baking sheet. Spray top of veggies with oil. Bake for 20-30 minutes at 375 degrees, until golden brown
Recently, I was devastated when my favorite dish was taken off the menu at a local restaurant. I couldn’t imagine never eating that deliciousness again, so I knew I had to recreate the roasted cauliflower appetizer myself. The result was a pretty accurate replica!
OVEN ROASTED CAULIFLOWER, inspired by Harry & Izzy’s
Step 1 = Wash & cut Cauliflower into Florets – you can include the core & jacket too!
Step 2 = Arrange in a single layer in a dark non-stick pan, spray generously with olive oil or canola oil, season with salt & pepper
Step 3 = Roast for 15 minutes at 375 degrees
Step 4 = Stir cauliflower. Sprinkle with a handful of pine nuts & return to oven for another 30 minutes at 375 degrees
Step 5 = Cauliflower should be brown, remove from oven & plate. Top with shaved Parmesan cheese & chopped flat leaf parsley.
As I showed you earlier this week, vegetables can be creative substitutes for grains. Fettuccini alredo is delicious, but I don’t eat if often because of the calorie count. I love this healthier version, using zucchini noodles in place of the fettuccine and a creamy cauliflower sauce in place of the alfredo sauce. Watch how easy it is to make:
And here’s the finished veggie fettuccini alfredo.
How have you tried using vegetables in innovative ways?