Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie is a savory, comfort-food classic, packed with protein, fiber and robust flavor. Red wine adds depth to the earthy mushroom and lentils, and tahini creates a creamy texture infused with umami. Coconut milk replaces the oil and butter usually required. Very healthy. And very satisfying.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 24 ounces potatoes or 2-3 large potatoes
  • 16 ounces riced cauliflower substitute one small head of chopped cauliflower
  • 1 Yellow Onion chopped into half moons
  • 10 ounces mushrooms
  • 8 cloves garlic minced
  • 1 Tbsp. thyme
  • 1 Tbsp. rosemary
  • 3 Tbsp. tomato paste
  • 1/2 cup dry red wine substitute vegetable broth
  • 6 cups veggie broth
  • 2 cups green or brown lentils ~ 1 pound
  • 2 bay leaves
  • 1 tsp. smoked paprika
  • 1/4 cup tahini
  • 1 Tbsp. soy sauce of choice substitute tamari if gluten free
  • 1 Tbsp. balsamic vinegar
  • 14 ounce coconut milk (full fat) substitute any unsweetened plant-based milk
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. rosemary substitute Italian seasoning, thyme or oregano
  • 1.5 tsp. sea salt

Instructions
 

  • Preheat oven to 375 degrees. Place chopped potatoes and cauliflower on a baking sheet lined with parchment paper. Bake for 30 minutes (until potatoes are soft). You can drizzle some olive oil and dash with salt and pepper. But I didn't. We add plenty of flavor later.
  • Add chopped onion to a large stock pot. Sauté on medium heat, adding splashes of water to prevent sticking. Next add diced mushrooms, minced garlic and tomato paste. Cook for 7-8 minutes, until onions and mushrooms are soft.
  • Deglaze the onions and mushrooms with red wine. Sauté until most of the liquid is evaporated. (No worries, the alcohol evaporates.)
  • Add vegetable broth, lentils, bay leaves and paprika. Bring to a boil and reduce heat to a simmer. Cook for 20-30 minutes, until most of the liquid is evaporated and the lentils are soft. (This is not an exact science. Cook time and liquid amount can vary with the type of lentils. If liquid is gone before lentils are done, add a bit more water and cook until texture is as desired.)
  • Once lentils are done, remove from heat. Add tahini, soy sauce and balsamic vinegar. Taste for flavor. Add more salt, black pepper or other as needed.
  • Remove potatoes and cauliflower from oven. Transfer to a large mixing bowl. Add coconut milk, yeast flakes, onion powder, rosemary and salt. Cream with a hand mixer or immersion blender.
  • In a 9x13 casserole dish, layer the potatoes and cauliflower over the lentil mixture. Return to oven and bake until lentil liquid is bubbling up (15-20 minutes).

Notes

This recipe does make a LOT of servings. If you don't have a big family, consider parsing into two casserole dishes. Skip the final bake and freeze the second for another time or pay it forward to a friend (What a gift!). You could also cut the recipe in half—the seasonings don't have to be exact.

Vegan Shepherd's Pie

Vegan Shepherd's Pie is a savory, comfort-food classic, packed with protein, fiber and robust flavor. Red wine adds depth to the earthy mushroom and lentils, and tahini creates a creamy texture infused with umami. Coconut milk replaces the oil and butter usually required. Very healthy. And very satisfying.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 24 ounces potatoes or 2-3 large potatoes
  • 16 ounces riced cauliflower substitute one small head of chopped cauliflower
  • 1 Yellow Onion chopped into half moons
  • 10 ounces mushrooms
  • 8 cloves garlic minced
  • 1 Tbsp. thyme
  • 1 Tbsp. rosemary
  • 3 Tbsp. tomato paste
  • 1/2 cup dry red wine substitute vegetable broth
  • 6 cups veggie broth
  • 2 cups green or brown lentils ~ 1 pound
  • 2 bay leaves
  • 1 tsp. smoked paprika
  • 1/4 cup tahini
  • 1 Tbsp. soy sauce of choice substitute tamari if gluten free
  • 1 Tbsp. balsamic vinegar
  • 14 ounce coconut milk (full fat) substitute any unsweetened plant-based milk
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. rosemary substitute Italian seasoning, thyme or oregano
  • 1.5 tsp. sea salt

Instructions
 

  • Preheat oven to 375 degrees. Place chopped potatoes and cauliflower on a baking sheet lined with parchment paper. Bake for 30 minutes (until potatoes are soft). You can drizzle some olive oil and dash with salt and pepper. But I didn't. We add plenty of flavor later.
  • Add chopped onion to a large stock pot. Sauté on medium heat, adding splashes of water to prevent sticking. Next add diced mushrooms, minced garlic and tomato paste. Cook for 7-8 minutes, until onions and mushrooms are soft.
  • Deglaze the onions and mushrooms with red wine. Sauté until most of the liquid is evaporated. (No worries, the alcohol evaporates.)
  • Add vegetable broth, lentils, bay leaves and paprika. Bring to a boil and reduce heat to a simmer. Cook for 20-30 minutes, until most of the liquid is evaporated and the lentils are soft. (This is not an exact science. Cook time and liquid amount can vary with the type of lentils. If liquid is gone before lentils are done, add a bit more water and cook until texture is as desired.)
  • Once lentils are done, remove from heat. Add tahini, soy sauce and balsamic vinegar. Taste for flavor. Add more salt, black pepper or other as needed.
  • Remove potatoes and cauliflower from oven. Transfer to a large mixing bowl. Add coconut milk, yeast flakes, onion powder, rosemary and salt. Cream with a hand mixer or immersion blender.
  • In a 9x13 casserole dish, layer the potatoes and cauliflower over the lentil mixture. Return to oven and bake until lentil liquid is bubbling up (15-20 minutes).

Notes

This recipe does make a LOT of servings. If you don't have a big family, consider parsing into two casserole dishes. Skip the final bake and freeze the second for another time or pay it forward to a friend (What a gift!). You could also cut the recipe in half—the seasonings don't have to be exact.
Vegan French Onion Soup

Vegan French Onion Soup

Vegan French Onion Soup

Vegan French Onion Soup

The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Dish
Servings 6

Ingredients
  

French onion soup

  • 4 large yellow onions
  • 8 cups vegetable broth
  • 2 cups water
  • 2 Tbsp. soy sauce of choice
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. white wine vinegar substitute balsamic
  • 1 Tbsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. white pepper or black
  • 1/2 tsp. smoked paprika
  • 1 large bay leaf

Vegan Mozzarella Cheese Sauce

  • 1/2 cup cashews presoaked
  • 1 cup water
  • 3 Tbsp. arrowroot flour
  • 2 Tbsp. nutritional yeast flakes
  • 1/2 Tbsp. miso paste
  • 1/2 Tbsp. lemon juice
  • 1/2 tsp. tahini
  • 1/2 tsp. onion granules
  • 1/2 tsp. garlic salt
  • 1/4 tsp. apple cider vinegar
  • 1/4 tsp. ume plum vinegar
  • 1/4 tsp. Italian seasoning

Homemade croutons

  • 5 slices bread
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. water
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. rosemary
  • 1/4 tsp. smoked paprika

Instructions
 

  • Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  • Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  • Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  • Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  • Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  • Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  • Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.

Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .
Vegan French Onion Soup

Vegan French Onion Soup

The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Dish
Servings 6

Ingredients
  

French onion soup

  • 4 large yellow onions
  • 8 cups vegetable broth
  • 2 cups water
  • 2 Tbsp. soy sauce of choice
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. white wine vinegar substitute balsamic
  • 1 Tbsp. thyme
  • 1 tsp. garlic powder
  • 1 tsp. white pepper or black
  • 1/2 tsp. smoked paprika
  • 1 large bay leaf

Vegan Mozzarella Cheese Sauce

  • 1/2 cup cashews presoaked
  • 1 cup water
  • 3 Tbsp. arrowroot flour
  • 2 Tbsp. nutritional yeast flakes
  • 1/2 Tbsp. miso paste
  • 1/2 Tbsp. lemon juice
  • 1/2 tsp. tahini
  • 1/2 tsp. onion granules
  • 1/2 tsp. garlic salt
  • 1/4 tsp. apple cider vinegar
  • 1/4 tsp. ume plum vinegar
  • 1/4 tsp. Italian seasoning

Homemade croutons

  • 5 slices bread
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. water
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. rosemary
  • 1/4 tsp. smoked paprika

Instructions
 

  • Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  • Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  • Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  • Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  • Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  • Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  • Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.

Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Black Rice Pilaf

Black Rice Pilaf

black rice pilaf

Black Rice Pilaf

The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 1 cup Black Rice substitute wild rice or blend of choice
  • 1 3/4 cups veggie broth
  • 1 cup Frozen Edamame optional
  • 2 cups Veggies Of Choice bell peppers, onion, mushrooms, tomatoes, greens)
  • 1 tbsp Seasoning of Choice chili powder, cumin, Italian seasoning, curry, etc.
  • 1/4 cup Balsamic Vinegar
  • 2 tbsps Extra Virgin Olive Oil
  • 2 tbsps Maple Syrup optional
  • 1 tbsp Soy Sauce of choice optional

Instructions
 

  • Bring rice and broth to a boil over high heat. Cover and reduce heat to low. Simmer until tender, about 25 minutes. Fluff with a fork. Makes about 4 cups cooked.
  • Sauté chopped veggies and edamame in a few tablespoons of water (or broth if you have extra!) Salt and pepper to taste. Note: ideal cooking times may vary for individual vegetables. Cook garlic, onions, mushrooms until soft. Cook broccoli, carrots, peppers, zucchini, cauliflower, etc. until bright in color but still crisp. Add greens last to avoid over-cooking.
  • Whisk together oil, balsamic vinegar and maple syrup. For an Asian flavor, add soy sauce.
  • Combine sauce, veggies and rice. Heat and stir for an additional minute. Top with your favorite garnishes (green onion, cilantro, parsley, dried seasonings like Italian seasonings, chili powder, cumin, turmeric, ginger, and sunflower, pumpkin or sesame seeds.

Notes

Processed grains like white rice look and taste bland because they are…(unless they are dyed to attract the evolutionary instinct to eat a rainbow, or fried in saturated fat and salt) When there is no color, there is no nutritional value. The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.
black rice pilaf

Black Rice Pilaf

The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 1 cup Black Rice substitute wild rice or blend of choice
  • 1 3/4 cups veggie broth
  • 1 cup Frozen Edamame optional
  • 2 cups Veggies Of Choice bell peppers, onion, mushrooms, tomatoes, greens)
  • 1 tbsp Seasoning of Choice chili powder, cumin, Italian seasoning, curry, etc.
  • 1/4 cup Balsamic Vinegar
  • 2 tbsps Extra Virgin Olive Oil
  • 2 tbsps Maple Syrup optional
  • 1 tbsp Soy Sauce of choice optional

Instructions
 

  • Bring rice and broth to a boil over high heat. Cover and reduce heat to low. Simmer until tender, about 25 minutes. Fluff with a fork. Makes about 4 cups cooked.
  • Sauté chopped veggies and edamame in a few tablespoons of water (or broth if you have extra!) Salt and pepper to taste. Note: ideal cooking times may vary for individual vegetables. Cook garlic, onions, mushrooms until soft. Cook broccoli, carrots, peppers, zucchini, cauliflower, etc. until bright in color but still crisp. Add greens last to avoid over-cooking.
  • Whisk together oil, balsamic vinegar and maple syrup. For an Asian flavor, add soy sauce.
  • Combine sauce, veggies and rice. Heat and stir for an additional minute. Top with your favorite garnishes (green onion, cilantro, parsley, dried seasonings like Italian seasonings, chili powder, cumin, turmeric, ginger, and sunflower, pumpkin or sesame seeds.

Notes

Processed grains like white rice look and taste bland because they are…(unless they are dyed to attract the evolutionary instinct to eat a rainbow, or fried in saturated fat and salt) When there is no color, there is no nutritional value. The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.

Almond Taco Meat

Almond Taco Meat

Almond Taco Meat

Almond Taco Meat

Taco Tuesday is back. Where's the beef?
Prep Time 10 mins
Total Time 10 mins
Course Main Dish
Cuisine Mexican

Ingredients
  

  • 1 cup Raw Almonds
  • 1 can Red Kidney Beans
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Sea Salt
  • 1 tsp Balsamic Vinegar

Instructions
 

  • Pulse almonds in food processor/blender until they are well chopped, but not fine like flour (20-30 seconds). Add remaining ingredients and blend for another 20-30 seconds. The consistency should be chunky, but not like paste. Add additional salt to taste. Heat in the skillet or serve cold.
Almond Taco Meat

Almond Taco Meat

Taco Tuesday is back. Where's the beef?
Prep Time 10 mins
Total Time 10 mins
Course Main Dish
Cuisine Mexican

Ingredients
  

  • 1 cup Raw Almonds
  • 1 can Red Kidney Beans
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Sea Salt
  • 1 tsp Balsamic Vinegar

Instructions
 

  • Pulse almonds in food processor/blender until they are well chopped, but not fine like flour (20-30 seconds). Add remaining ingredients and blend for another 20-30 seconds. The consistency should be chunky, but not like paste. Add additional salt to taste. Heat in the skillet or serve cold.

Homemade Croutons

Homemade Croutons

Homemade Croutons

Store bought croutons are easy. But these are so awesome, it's worth the effort. Double the recipe and store extras in the fridge or freezer.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
  

  • 5 slices bread gluten free, sourdough, sprouted, whatever!
  • 2 Tbsp. balsamic vinegar substitute with any vinegar
  • 1 Tbsp. water
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. smoked paprika substitute chili powder or regular paprika
  • 1/2 tsp. rosemary substitute thyme, oregano or Italian seasoning

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Whisk vinegar, water and spices in a small bowl.
  • Chop or tear bread into small chunks. Drop into the marinade and stir until all chunks are coated.
  • Bake for 15 minutes, stirring periodically to ensure they don't burn. Remove from oven when they are crispy.
  • Store extras in a sealed container in the refrigerator. Add to anything and everything.

Homemade Croutons

Store bought croutons are easy. But these are so awesome, it's worth the effort. Double the recipe and store extras in the fridge or freezer.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
  

  • 5 slices bread gluten free, sourdough, sprouted, whatever!
  • 2 Tbsp. balsamic vinegar substitute with any vinegar
  • 1 Tbsp. water
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. smoked paprika substitute chili powder or regular paprika
  • 1/2 tsp. rosemary substitute thyme, oregano or Italian seasoning

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Whisk vinegar, water and spices in a small bowl.
  • Chop or tear bread into small chunks. Drop into the marinade and stir until all chunks are coated.
  • Bake for 15 minutes, stirring periodically to ensure they don't burn. Remove from oven when they are crispy.
  • Store extras in a sealed container in the refrigerator. Add to anything and everything.

Balsamic Glaze Recipe

Balsamic Glaze Recipe

Balsamic Glaze

Balsamic Glaze Recipe

Explode the flavor of any vegetable, fruit/nut stirfry or cold salad with this delicious and simple balsamic glaze.
Prep Time 5 mins
Total Time 5 mins
Course Sauce

Ingredients
  

  • 1/2 cup balsamic vinegar
  • 2 Tbsp. soy sauce of choice substitute coconut aminos
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • Optional Ingredients add when using heat...great for grill!
  • 1/8 tsp agar agar or 1corn starch
  • 1/4 cup dark rum optional: use only if planning to reduce with heat

Instructions
 

  • Whisk ingredients together. Pour over raw veggies or salad . To create a thickened, restaurant-quality glaze, add thickener and rum. Bring to a boil, reduce heat and simmer until thick.
  • Cook with a cast iron skillet, whenever possible. Cast iron works great on the grill, stove top AND in your oven, and results in a seared flavor that can't be achieved with normal, non-stick skillets.

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