Crispy Breaded Eggplant Fries & Dill Yogurt Sauce Vegan, Oil-Free, Gluten-Free скачать в хорошем качестве

Crispy Breaded Eggplant Fries & Dill Yogurt Sauce Vegan, Oil-Free, Gluten-Free

Check out my HV APP at https://www.hveating.com/ to get my entire recipe library, brand recommendations, stocking pantry videos, workouts, health topic info videos, and much more! Ingredients: 1 large eggplant, peeled and cut into 1 inch thick pieces 2 tbsp ground flax seeds ½ cup plant milk 1 cup oat flour 1 cup almond flour ½ cup sesame seeds ¼ tsp pepper 1 tsp Italian seasoning 1 tsp smoked paprika ½ tsp garlic granules Optional: 2 tbsp nutritional yeast ½ tsp salt Dill Yogurt Sauce: 1 cup soaked cashews ½ cup water 1 medjool date 2 tbsp lemon juice 1 clove garlic ¼ cup fresh chopped dill Optional: ½ tsp salt or to taste Instructions: Prepare the dill-yogurt sauce by combining all the ingredients in a high speed blender except for the dill and blend until completely smooth. Transfer to a bowl. Chop the dill and add it to the blended yogurt sauce and mix. In a shallow dish, combine almond flour, sesame seeds, and seasonings. Mix and set aside. Next, combine the ground flax and plant milk and set aside. Finally, add the oat flour to a shallow dish. Take the eggplant wedges and dust with the oat flour to coat them, dip them into the flax and plant milk mixture, and lastly into the seasoned flour mixture and onto a parchment-lined baking sheet. Bake on convection at 400 F 20-25 mins or bake conventionally at 425 F for 25-30 or until eggplant is soft and outside is crisp. As the eggplant fries sit they will lose their crispiness, but still be delicious! Cherry Ketchup: Ingredients 20 oz frozen dark sweet cherries 2 tbsp coconut aminos 1/3 cup apple cider vinegar 1/2 tsp onion powder 1/4 tsp garlic powder Instructions: Combine all the ingredients in a saucepan and bring to a simmer, cook down for about 30 minutes or until the mixture is very thick and glossy. Allow to cool completely. Blend until smooth. Transfer to a storage container and keep in the fridge for up to a week.