I love to snack! Especially, since I changed to a vegan diet. Maybe it is because there is some much ruffage consumed; I get full and need a break! Therefore, I end up eating every 2-3 hours.
There are a few things I pick up daily at my local RaceTrac or bring from home. Hippeas are my favorite! Vegan White Cheddar… HELLO! I have even found the big bags of these recently at Costco.
However, I am trying to stay away from too much processed food and eat more nutrients that are real.
In my Farm Box Delivery last week, I got five small Japanese eggplants. I was wondering what to do with these guys. They weren’t big enough to stuff, so what do you do?
I found a cool recipe to bake them in a panko breading! Cool! I have a HUGE zucchini as well that I thought I could try.
And, for dipping sauce… Well, I just got a new delivery of JUST Chipotle Mayo that is surely going to be delish on the side!
Here is the recipe I used:
4 small (long and thin) Japanese eggplants, I am sure a long thin regular one will also work
1-2 sliced zucchini
½ cup all purpose flour
½ tsp salt
1 tsp Italian Seasoning
2 Tbs flax meal (you may need 4-5 tbs depending on the consistency)
1 cup water
1 ½ Cups panko
Olive oil or avocado oil spray
Just Mayo (flavor of choice), Vegan ranch, or Marinara for dipping
- Slice the eggplant 1/2” think and lay on a dish towel. Salt both sides and let sit for 10 minutes to remove some moisture.
- Slice the zucchini about the same size.
- Preheat oven to 400. Line two cookie sheets with parchment.
- Mix the flax meal and water and let stand a bit to thicken. You do not want this too thick or it will get clumpy. You just want it sort if slippery and a little thick.
- Place the flour in a small bowl, the flax mix in a small bowl, and the panko in a small bowl. Add the Italian Seasoning and a pinch of salt to the panko.
- Next, rinse the salt off the eggplant pieces. You are ready to dip!
- Taking one piece of eggplant or zucchini at a time, dip first in flour, then in flax mix, then in panko and place on the cookie sheets.
- Place in the oven for 45 minutes or until golden. Flipping them all once in the middle!
- Serve with sauce of choice!
- I placed the leftovers in a Ziploc in the fridge for several days to snack on!
I loved these! The panko made them so crunchy! And this was a different use of eggplant than I normally make.
While looking through some recipes on Buddha Bowls, I came across some Roasted Ranch Chickpeas! Yummy! Who doesn’t love to hear the words Vegan Ranch!
These Vegan Ranch Chickpeas were part of a bowl, but are delicious alone!
Here is the recipe:
2 can chickpeas (rinsed and drained)
1 tbs Nutritional Yeast
2 tsp olive oil
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
½-1 full tsp dried dill
- Preheat oven to 400 and line a baking sheet with parchment.
- Mix all ingredients to coat the chickpeas. Spread onto a cookie sheet.
- Place in oven and cook for 25-30 minutes or until crunchy!
- I placed mine in a Tupperware container to snack on this week, but you can add to salads and Buddha Bowls!
I hope these give you a couple of easy and fun ways to use things you probably already have on hand!