In a resealable plastic bag, combine the flour, paprika, cayenne, parsley, salt, and pepper.
Shake to mix evenly.
In a large frying pan or cast-iron skillet, heat the vegetable oil to a depth of about ¼ inch (6 mm) over high heat.
The temperature should be 350° to 375°F (180° to 190°C).
Test by dropping in a bit of flour—if it sizzles, the oil is ready.
Add about 10 zucchini slices at a time to the bag with the flour mixture.
Shake to coat thoroughly.
Place the coated zucchini slices into the hot oil, making sure not to overcrowd the pan.
Fry for 1 to 2 minutes per side until lightly golden.
Remove the zucchini slices and place them on a plate lined with kitchen or paper towels to drain excess oil.
Add the slices back into the flour mixture for a second coating.
Heat a little more oil in the pan, ensuring it reaches the correct temperature.
Fry the zucchini slices a second time, cooking until they achieve a golden brown color on both sides.
Drain again on the lined plate.
Repeat with the remaining zucchini slices.
Serve hot with marinara sauce for dipping.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside marinara sauce or garlic aioli for a flavorful dip.Wine Advice:Pair with a dry Rosé or a crisp Sauvignon Blanc for a refreshing complement.
Heat the olive oil over medium-high heat in a large skillet.
Add the minced garlic and kale leaves to the skillet.
Cook, tossing constantly, for 2 to 3 minutes, or until the kale is soft, pliable, and reduced in size by about three-fourths.
Remove from the heat and stir in the sesame seeds.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with grilled meats or tofu, or mix into grain bowls for added texture and nutrients.Wine Advice:Pair with a crisp Chardonnay or a light Pinot Grigio to complement the garlic and sesame flavors.
1pound455 g yellow corn kernels, fresh, frozen, or canned
6ounces170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works best, cut into very small cubes)
1red bell peppercored, seeded, and diced
1fresh limethinly sliced
3scallionschopped
2tablespoons30 ml fresh lime juice
2tablespoons30 ml extra-virgin olive oil
1teaspooncayenne pepper
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
In a mixing bowl, toss together the corn, smoked tofu, red bell pepper, lime slices, scallions, lime juice, olive oil, and cayenne pepper.
Line a baking sheet with foil and spread the mixture evenly across it.
Bake for 20 minutes, or until the corn is tender and the edges of the lime slices begin to curl and brown.
Notes / Tips / Wine Advice:
Serving Tip: This dish can be served warm as a side or mixed with rice and beans for a balanced meal.Wine Advice: Pair with a chilled Sauvignon Blanc or a light, zesty Riesling to balance the lime’s acidity and cayenne’s heat.
These creamy boiled leeks make the perfect savory side dish to accompany any protein or enjoy as a topping for crusty bread. A rich, flavorful dish that’s gluten-free and vegan!
This creamed spinach, made with garlic, onion, and nondairy milk, is the ultimate comfort food. Serve it alongside your favorite protein for a filling, satisfying meal.
1½cups355 ml unsweetened soy or other nondairy milk
¼cup31 g all-purpose flour
Salt and pepperto taste
Instructies
Add the butter to a pot and melt over medium heat.
Add the onion and garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes, until translucent, fragrant, and beginning to brown.
Add the flour and stir until fully incorporated.
Add the milk and stir until smooth.
Turn up the heat to medium-high and bring to a boil.
As soon as it begins to boil, stir in the frozen spinach.
Stir until the spinach is completely heated through.
Add salt and pepper to taste.
Notes / Tips / Wine Advice:
Wine advice:Pair with a light, crisp white wine like Chardonnay, which complements the creamy spinach and adds a refreshing contrast to the richness of the dish.
This creamy, savory corn dish with garlic, onions, and red peppers is the ultimate side dish. Perfect for any meal, it’s both gluten-free and vegan-friendly!
1½cups355 ml unsweetened soy or other nondairy milk
1cup160 g diced onion
¼cup31 g all-purpose flour
Salt and pepperto taste
Instructies
Add the butter to a pot and melt over medium heat.
Add the onion and garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes, until translucent, fragrant, and beginning to brown.
Add the flour and stir until fully incorporated.
Add the milk and stir until smooth.
Turn up the heat to medium-high and bring to a boil.
As soon as it begins to boil, stir in the corn and bell pepper.
Stir until completely heated through.
Add salt and pepper to taste.
Notes / Tips / Wine Advice:
Wine advice:A crisp, light white wine such as Sauvignon Blanc pairs perfectly with the richness of the creamed corn and the freshness of the red pepper.
Sweet and spicy meet in this delicious edamame and mandarin orange combo! A simple, vibrant side dish that pairs perfectly with Asian-inspired main courses.
1can15 ounces, or 425 g mandarin oranges in light syrup
1tablespoon15 g red pepper flakes
Instructies
Add all the ingredients to a pot and bring to a boil.
Reduce to a simmer and cook, uncovered, for 20 minutes, or until the beans are fork-tender.
Notes / Tips / Wine Advice:
Wine advice:Pair with a slightly sweet white wine, like a Riesling, to balance the heat from the red pepper flakes and the sweetness of the mandarin oranges.
These garlic and mustard roasted Brussels sprouts are bursting with flavor! A simple, healthy side dish that’s both gluten-free and vegan, perfect for any fall meal.
This vibrant pink bean salad combines fresh raspberries with an assortment of beans, creating a refreshing and no-cook side dish perfect for summer gatherings.
