Categories
HEALTHY VEGAN

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

Categories
GLUTEN FREE HEALTHY VEGAN

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries are a tasty, healthier option for fries. And they’re made with less than five ingredients. Gluten Free & Vegetarian.
Hey Everyone! Hope your weekend and Holidays have gone well thus far. And you’ve had lots of quality time with the FAM. It’s been a busy weekend but has been nice being able to hang out with family and friends.. just kind of chilling and eating lots of good food.
As we are slowly approaching the New Year though I know a lot of people start thinking about trying to make healthier food choices. Hence I hope I’m able to help you some with this by sharing these Baked Parmesan Zucchini Fries. Super easy to prepare and I promise taste AWEsome!! Anyway I know sometimes it can be hard… Especially this time of year. Since we are surrounded with all the tempting goodies.
Moderation, moderation and more moderation is really the key. Not that I have it all figured out but I can say I Enjoy of lot of my favorite foods just in smaller portions. And fries are really one of those things you can make Healthier and enjoy!

INGREDIENTS :

  • 2 medium zucchini
  • ¾ cup crushed gluten free crackers
  • 1 cup finely grated parmesan cheese
  • 2 tbps. fresh chopped parsley
  • 1 tsp. garlic powder
  • salt & pepper to taste
  • dash of cayenne pepper
  • 2 eggs

INSTRUCTIONS :

  1. Preheat oven 400 degrees
  2. Line large baking sheet with parchment paper.
  3. Rinse zucchini and trim both ends and cut zucchini into fry shape pieces and set in colander.
  4. Sprinkle with salt and set aside(this allows them to release liquid while you’re preparing coating)
  5. Meanwhile pulse crackers in food processor until they are fine and put in medium bowl.*
  6. Grate parmesan cheese with box grater using the finest grate and add to cracker crumbs.
  7. Finely chop parsley or could do it in food processor and add to cracker mix.
  8. Add salt & pepper, & dash of cayenne pepper and mix well.
  9. In separate bowl add 2 eggs and beat well.
  10. Rinse zucchini fries and pat dry.
  11. Then dip them in egg, then cracker mixture and place on baking sheet.
  12. Bake in preheated oven 15-20 minutes.
  13. Checking after 15 minutes and flipping them over.
  14. Remove from oven and can enjoy plain or with favorite dipping sauce.

You can find complete recipes of this BAKED PARMESAN ZUCCHINI FRIES in stephaniesain.com