In true Kat fashion this is easy to make but super yummy while being Gluten Free & Vegan even.
Tomatoes – Firm ones so most likely no red tomatoes
Corn Starch, Seasonings – Enough to coat the tomatoes
EVOO – just enough to put a thin layer of oil in a pan
Make It Happen
Cut the tomatoes. Dip them in the mixture of corn starch and seasonings. I personally use corn starch, Cajun seasoning, onion powder, and garlic salt. I don’t dip the tomatoes first in any liquid because the juices from the tomatoes keep the coating on.
Once all are coated and the oil is hot place a few tomatoes at a time in the oil for just enough time to brown each side.
Once done place on a paper towel lined plate to absorb the excess oil.
You can either dip them in ranch dressing (if Vegan there’s options), another dip, or just eat them. They’re good any way you decide.
When you want Mac N Cheese and the box kits are not what you can eat or you just decide you miss baking this happens…
Box Gluten Free Pasta
Bag Daiya Cheddar Cheese
Two Tablespoons Vegan Butter
Four Tablespoons Coconut Milk
Seasonings the way you want them.
Make it Work:
Pre-Heat oven to 400 Degrees
Cook the pasta and set aside
Prepare the start of the sauce. In your baking dish combine 1 cup of the Daiya cheese, 4 Tablespoons of coconut milk, 2 Tablespoons of vegan butter and seasonings (get creative. I use Cajun Powder, Garlic and Onion Salt).
Mix the pasta with the sauce mixture. (Note vegan cheese won’t melt until in the oven)
Add even more cheese until it seems it’s all the cheese you will want.
Bake for ten minutes. Remove and stir. Return to the oven for five more minutes. Stir again and do one more time.
It took me 20 minutes for all the baking to be complete.
Walla. You have yummy gluten and dairy free Mac N Cheese that even a six year old who can eat whatever he wants enjoys.
I decided to eat a bit healthier. OK I usually do but I wanted a delicious snack as well so Kale Chips I decided to make. Very easy to do and doesn’t take too much time either. Here’s the recipe. Try it. I’ve even done it before and used cinnamon sugar lightly sprinkled for a sweet healthier treat.
Extra Virgin Olive Oil
Truffle Salt (Found at Trader Joes)
Heat oven to 350 degrees
Clean and dry Kale
Break off into pieces
Drizzle with EVOO and sprinkle Truffle Salt (or whatever seasonings you desire)
Bake for 12 minutes.
That’s it and it’s easy and healthier than chips from the store and has lots of nutrients. Enjoy!