But first, let’s talk about the star ingredient: beets. These ruby-red wonders are not only visually stunning but pack a serious nutritional punch. Packed with vitamins, minerals, and antioxidants, beets are known to support heart health, improve digestion, and boost athletic performance. Incorporating them into your diet is a delicious way to nourish your body from the inside out.

Now, onto the humble chickpea. This legume powerhouse forms the base of our beloved hummus, adding creaminess and a dose of plant-based protein to the mix. Combined with roasted beets, tahini, garlic, lemon, olive oil, cumin, coriander and a touch of balsamic vinegar this recipe takes your taste buds on a flavor-packed journey.

One of the best things about this recipe? It’s incredibly simple to make. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you’d find at your favorite deli.

To start, preheat your oven and roast your beets until they’re tender and caramelized. Once cooled, simply peel and dice them, then toss them into a food processor along with the rest of the ingredients. Give it all a whirl until smooth and creamy, and voila – you’ve got yourself a vibrant bowl of homemade goodness that can be enjoyed straight away or kept in the fridge for up to a week.

Now, let’s talk flavor. The earthiness of the beets pairs beautifully with the nuttiness of the tahini, while the garlic, balsamic vinegar and lemon add brightness and depth. A pinch of cumin and coriander rounds out the flavor profile, giving this hummus a subtle hint of warmth that keeps you coming back for more.

Serve your Roasted Beet Hummus with a variety of dippers – think crisp carrot sticks, crunchy cucumber slices, or your favorite whole-grain crackers. It’s perfect for snacking, spreading on sandwiches, or dolloping onto salads for an extra burst of color and flavor.

So, there you have it, friends – a simple, nutritious, and utterly delicious recipe for Roasted Beet Hummus. Whether you’re whipping it up for a party platter or just enjoying it as a mid-afternoon snack, this colorful dip is sure to be a hit.

Give it a try and let us know what you think, tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Roasted Beet Hummus

A delicious homemade hummus with a twist. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you'd find at your favorite restaurant. It’s the perfect, healthy, party appetizer or everyday snack.

Course Appetizers, Sides, Snacks

Cuisine Mediterranean Diet Friendly, Middle Eastern-Inspired, Vegan, Vegetarian

Keyword beets, healthy snack, hummus, vegan appetizer

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 2 ½ cups

Ingredients

• 1 big beet, leaves and stems trimmed
• 2 cups cooked chickpeas
• 3 Tbsp lemon juice
• 3 Tbsp tahini
• 2 Tbsp olive oil
• 2 garlic cloves
• 1 tsp balsamic vinegar
• ½ tsp lemon zest
• ½ tsp ground coriander
• ¼ tsp ground cumin
• ½ - 1 tsp of sea salt

Instructions

• Preheat the oven to 375 °F / 190 °C.
• Wrap the beet in foil and cook for 40 – 50 minutes, until tender. You know it’s ready when you can insert a knife into the center without resistance. Let it cool slightly and peel, the skin should slip right off.
• Chop the beet and toss it in the food processor with the rest of the ingredients. Blend until smooth and creamy. This might take a few seconds. Taste and adjust seasonings.
• Grab some whole-grain crackers and happy dipping!
• You can store the hummus in an air-tight container in the fridge for 7 – 10 days.
• Serve with your favorite toppings: I like to add olive oil, fresh mint, lemon zest and sesame seeds.

The post Roasted Beet Hummus appeared first on Monday Dreams.

Ripe, sweet peaches, juicy tomatoes, creamy avocado and a little heat from the jalapeño make one incredibly tasty combo. If peaches are not in season, you can substitute them with fresh mango. It will still taste amazing. Also, this vibrant salsa takes less than 10 minutes to make.

This quick and easy recipe is the perfect starter for a hot summer day. Serve it on your next barbecue or dinner party, your friends and family going to love this secretly healthy appetizer. Or make it for yourself and enjoy it with a glass of wine or your favorite cocktail (or mocktail).

This salsa recipe is so versatile, it’s delicious paired with tortilla chips, tacos or a veggie burger. Or make a bruschetta and enjoy it on top of crusty sourdough, yes, it’s a little different than your usual bruschetta, but it’s so good. I also love having this as a side salad. It’s so fresh, flavorful and nutritious.

You can store this avocado-peach salsa in an airtight container in the fridge for 2 – 3 days.

If you make this healthy appetizer recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Avocado-Peach Salsa

A delicious blend of summer flavors. This easy Avocado-Peach Salsa recipe is sweet, savory, juicy and so flavorful! It’s also full of the good stuff, and a great vegan appetizer, snack or side salad.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 medium bowl

Ingredients

• 1 Hass avocado, diced
• ½ cup diced peaches
• ½ cup diced tomatoes
• ¼ cup diced red onion*
• ¼ cup cilantro, finely chopped
• 1 small jalapeño, seeds removed, then finely chopped
• Juice of 1 lime
• Sea salt

Instructions

• Add avocado, peaches, tomatoes, onion, cilantro, jalapeño and lime juice to a medium bowl. Stir to combine.
• Season with sea salt. Serve with tortilla chips.
• Enjoy this refreshing summer appetizer!
• You can make this ahead of time and store it in the fridge for a couple of hours.

Notes

* I like to blanch the onion so that the taste becomes mild and pleasant. I place the chopped onion in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water. But feel free to skip this step.

The post Avocado-Peach Salsa appeared first on Monday Dreams.

If you love olives and you love hummus (well, who doesn’t love hummus?!), say hello to your new favorite appetizer. It’s salty, it’s creamy, it’s fresh, it’s zesty and it’s so damn tasty. Plus, it couldn’t be any easier.

This healthy appetizer requires just 5 simple ingredients. And yes, I’m counting hummus as an ingredient. Because if you are anything like me, you might already have a jar of homemade hummus in your fridge. And if you don’t, you can use storebought (no judgement).

I’m not sharing a recipe today, I don’t know the exact measurements for these yummy little bites, but trust me, you don’t need them. Just fill a Ziploc bag (or a piping bag) with a good amount of hummus and start filling your favorite olives. How many? As many as you want. Once they are filled, drizzle them with some good quality olive oil, add a bit of dill and a sprinkle of lemon zest. Stir and you are done.

This is a scrumptious snack that’s loaded with protein and healthy fats. Better yet, it tastes amazing. It’s the perfect appetizer for your next dinner party. Share it with your friends and family. They are going to love these stuffed olives.

If you try this simple olive recipe let us know what you think, leave a comment or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Hummus Stuffed Olives

A truly delicious appetizer or snack that also happens to be vegan and healthy. These stuffed olives are a simple crowd-pleasing recipe that requires just 5 ingredients. They couldn’t be any easier and are perfect for casual gatherings and dinner parties.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• Large olives pitted
• Hummus
• A good drizzle of olive oil
• Dill
• Lemon zest

Instructions

• You can use a piping bag, but I don’t have one so here’s how you can do it with a Ziploc bag.
• Place a small Ziploc bag inside a glass and fold the top over the edges. Spoon a few tablespoons of hummus into the bag. Take the bag out of the glass and push the hummus to the corner of the bag. Cut the corner, make sure it’s a tiny whole, small enough to fit inside the olives. Or you are going to end up with hummus everywhere but inside the olives.
• Remove the air from the bag and close the top.
• Carefully pipe the hummus into your favorite olives.
• Once they are filled, drizzle them with good quality olive oil, add a bit of fresh dill and a sprinkle of lemon zest.
• Stir and enjoy this easy appetizer!

The post Hummus Stuffed Olives appeared first on Monday Dreams.

A healthy, easy and fun recipe you can share with your friends and family. Your kids are going to love them. This delicious snack, appetizer or side dish hides two veggies (corn and beet) and some incredible nutrients. For example, did you know that beets and corn are high-antioxidant foods?

These naturally vegan polenta fries are such a wonderful treat and I hope you love them as much as we do.

I like to serve them with my Aquafaba Garlic Mayo, if you haven’t tried it yet, you are missing out. This simple garlicky mayo is ready in less than 5 and it’s absolutely delicious.

If you try these baked polenta fries let us know what you think, leave a comment or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Beet Polenta Fries

These Beet Polenta Fries are crispy on the outside and soft and tender on the inside. They are healthy, easy and so delicious. A simple crowd-pleasing recipe that requires just 5 ingredients.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Servings 4

Ingredients

BEET POLENTA FRIES:

• 1 ½ cup water
• ½ cup finely grated beet
• ½ tsp dried rosemary, finely chopped
• ½ tsp garlic powder
• ½ tsp sea salt, or more to taste
• ½ cup quick-cooking polenta
• Olive oil for cooking

TO SERVE:

• Aquafaba Garlic Mayo* - see notes for the recipe

Instructions

• Add water, grated beet, dried rosemary, dried garlic and sea salt to a medium-sized pot. Bring to a boil.
• Lower the heat and slowly whisk in the polenta. Keep stirring and continue cooking for about 2 -3 minutes, until it thickens.
• Pour the polenta onto a parchment-lined baking sheet and use a spatula to spread it evenly.
• Place in the fridge to set for at least 1 hour.
• Preheat the oven to 425 F / 215 C.
• Cut the polenta into fries and place them on a greased baking sheet. Brush each polenta fry with a little more olive oil.
• Bake for 25 – 30 minutes, flipping them halfway through, until the fries are golden on the outside and tender on the inside.
• Serve immediately with my aquafaba garlic mayo or your favorite dipping sauce and enjoy!

Notes

*Recipe for my Aquafaba Garlic Mayo here.

The post Beet Polenta Fries appeared first on Monday Dreams.

It’s almost fall and I’m eating all the peaches before peach season ends. This bruschetta recipe is the best starter on a hot summer day. Serve it on your next barbecue or dinner party, your friends and family going to love this secretly healthy appetizer. Or make it for yourself and enjoy it with a glass of rosé.

I like to use a good sourdough bread for this recipe, but you could go for a traditional baguette. I brush it with a little olive oil and toast it in the oven for a few minutes. The juicy, sweet and savory peach-tomato combo on top of toasty sourdough bread is just divine.

Simple ingredients. Simple methods. Vegan and nutritious. What more could you ask for?!

If you make this easy bruschetta recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Peach and Tomato Bruschetta

A delicious blend of summer flavors. This easy bruschetta is sweet, savory, juicy, crispy and so damn tasty! It’s also full of the good stuff, and a great vegan appetizer, snack or light lunch.

Total Time 15 minutes minutes

Ingredients

• 1 cup finely chopped peaches
• 1 cup finely chopped grape or cherry tomatoes
• 1 big garlic clove, minced*
• 1 Tbsp olive oil, plus more to brush the bread
• 1 tsp balsamic vinegar
• 3 medium slices of sourdough bread - or you can use baguette slices or gluten-free bread**
• ¼ cup basil leaves, finely chopped
• Sea salt and black pepper

Instructions

• Preheat the oven to 400 F / 205 C.
• Add peaches, tomatoes, garlic, olive oil and balsamic vinegar to a medium bowl. Stir to combine.
• Let it sit for 10 – 15 minutes (or for 1 – 2 hours in the fridge) to allow the flavors to develop. In the meantime, toast the bread.
• Brush the bread slices with a little olive oil and place them on a baking sheet.
• Bake for 10 minutes, or until golden and crispy.
• Add basil, sea salt and pepper to the tomato-peach mixture and stir to combine. Top the toasty bread slices with the tomato-peach mixture. Serve immediately.
• Enjoy this refreshing summer appetizer!
• You can make the peach and tomato topping ahead of time and store it in the fridge for a couple of hours, just don’t add the basil, salt and pepper until you are ready to serve it.

Notes

* I like to blanch the garlic clove so that the taste becomes mild and pleasant. I place the minced garlic clove in a small bowl and add boiling water. After ten minutes, I drain it and rinse it with cold water.
** The number of slices depends on the size of your bread.

The post Peach & Tomato Bruschetta appeared first on Monday Dreams.

This gourmet-looking appetizer is actually quite effortless. It’s made with fresh, simple ingredients and requires very little cooking. All you need is a little time; the salt and marinade will do most of the work for you. You can also make this in advance, just don’t add the toppings until you are ready to serve it, or the hazelnuts and fresh mint will become soggy.

This vegan carpaccio recipe is perfect for those warm summer days. Bring this gorgeous meal to your next dinner party to impress your friends and family. I promise, this light, refreshing salad is going to be a hit.

If you try this healthy vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Zucchini Carpaccio

Fresh and oh-so-tasty Zucchini Carpaccio. A gourmet-looking appetizer, side dish or light lunch that also happens to be vegan, healthy and super easy to make.

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 2 medium zucchinis
• ½ tsp sea salt

MARINADE:

• 2 Tbsp lemon juice
• 1 tsp white wine vinegar
• ½ tsp coconut nectar or maple syrup

TO SERVE:

• 2 Tbsp extra virgin olive oil – or more to taste
• 3 Tbsp mint leaves, whole or chopped – I like them whole
• 3 Tbsp toasted hazelnuts, roughly chopped*
• 4 sun-dried tomatoes in olive oil, drained and chopped
• ½ - 1 tsp lemon zest
• Freshly ground black pepper

Instructions

• Trim the ends of the zucchini and slice the zucchini lengthwise using a mandolin or a large vegetable peeler. You can discard the seedy core if it’s too soft to slice. If you don’t have a mandolin or a peeler, then use a very sharp knife and slice it diagonally, it will be easier.
• Sprinkle the zucchini slices with sea salt, toss to coat and place them in a colander to remove excess moisture. Let it sit for 30 – 60 minutes.
• In the meantime, combine all marinade ingredients (lemon juice, white wine vinegar, coconut nectar or maple syrup) in a big shallow bowl.
• Gently pat the zucchini slices with a paper towel to remove excess moisture. And add them to the bowl with the marinade. Gently toss to coat. And place in the fridge for 30 – 60 minutes. Toss every 10 – 15 to ensure all the slices get the chance to soak up the marinade.
• Arrange the zucchini slices on a plate, discard what’s left of the marinade (or save it for later, to use as a salad dressing). Drizzle with olive oil and top with sun-dried tomatoes, toasted hazelnuts, fresh mint, lemon zest and freshly ground black pepper.
• Enjoy!

Notes

*To toast the hazelnuts, place them on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool.

The post Zucchini Carpaccio appeared first on Monday Dreams.

Are you a hummus lover?! I am, I can eat creamy dips every single day. But I like to mix things up so that this super tasty classic never gets boring. Today I’m sharing one of my favorite versions: roasted red pepper hummus. Roasting and charring the red pepper adds a smoky and slightly sweet taste to this wonderful vegan dip.

This nourishing and protein-rich recipe is a great party snack, easy to make and a real crowd-pleaser. Serve this dreamy hummus with crackers, chopped veggies or your favorite bread. It’s also delicious on sandwiches, buddha bowls and plant-based burgers. This tiny recipe adaptation packs so much flavor, your taste buds are going to be very happy.

If you try this hummus recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Roasted Red Pepper Hummus

Flavor-packed roasted red pepper hummus. A simple, yet amazing, spin on an already delicious dip. The perfect, healthy, everyday snack.

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 2 ½ cups

Ingredients

• 1 red bell pepper
• 2 big garlic cloves
• 1 ½ cup cooked chickpeas - or a 15oz - 400g can, drained and rinsed*
• 3 Tbsp olive oil, plus more for brushing the peppers
• 2 Tbsp tahini
• 1 Tbsp lemon juice
• ½ tsp lemon zest
• ½ tsp chili flakes
• ½ tsp smoked paprika
• ¼ tsp cumin powder
• ½ - ¾ tsp Himalayan salt
• 1 tsp coconut nectar or maple syrup

Instructions

• Preheat the oven to 350 °F / 180 °C.
• Cut the red bell pepper in half, remove the stem and seeds and brush the skin with a little olive oil.
• Place the bell pepper and the garlic cloves (unpeeled) on a baking sheet. Roast in the oven for 10 minutes and remove the garlic cloves (they should a bit soft to the touch, if not, bake them for 5 more minutes). Place the bell pepper back in the oven for another 20 – 25 minutes, until the skin is bubbly and burned in a few spots.
• Take the bell pepper out of the oven, place it in a glass/ceramic bowl and put a big plate on top (you could also use plastic wrap, but there's something about the plastic-heat combo that I don’t like). This will steam the bell pepper and make it easier to peel. Let it cool down like that. Once cold, use your fingers to remove the skin of the pepper. Discard the skin.
• While the red pepper cools down, peel the garlic cloves and toss them in the food processor with the rest of the ingredients. Blend for a few seconds.
• Add the red pepper’s flesh and continue blending until smooth and creamy. Taste, and adjust seasonings.
• Grab some whole-grain crackers and enjoy!
• You can store the hummus in an air-tight container in the fridge for 7 – 10 days.

Video

Notes

*If you want to make this extra creamy you have to use overcooked/mushy chickpeas. My favorite tip: using baking soda. Add cooked chickpeas to a medium saucepan, add water and ½ tsp of baking soda. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes. Drain and rinse the chickpeas under cold water.

The post Roasted Red Pepper Hummus appeared first on Monday Dreams.

For a fun twist on pizza night, skip the dough and use butternut squash slices instead. These mini pizzas are 100% vegan, gluten-free and so nutritious. Better yet, they are so flavorful everyone is going to love them.

Looking for ways to get your kids to eat more veggies?? These butternut squash pizzas are a cool and easy way to add more vegetables to their diet.

I’m always creating squash recipes, it’s one of my favorite vegetables and it has so many health benefits. Did you know that 1 cup of butternut squash can cover your daily requirements of vitamin A and half of your daily requirements of vitamin C? Want to learn more? Check out this link. And it tastes so damn good. Butternut Squash is the perfect ingredient for fall/winter recipes, but I like to make these mini pizzas all year round.

I prepared a simple tomato, olive and basil topping (fresh, light and scrumptious!), but these vegan pizzas are so versatile you can use whatever you have in your fridge. Arugula, caramelized onions, mushrooms or baked zucchini are also delicious.

If you make these butternut squash pizzas, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Mini Butternut Squash Pizzas

Easy, fun, versatile and delicious Butternut Squash Pizzas. They are full of the good stuff, and a great wholesome plant-based appetizer, side or main dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• ROASTED BUTTERNUT SQUASH ROUNDS:
• 8 small slices of butternut squash (from the top) – about 3 ½ inches (or 9 cm) wide and 1/2 inch (or 1 cm) thick*
• Olive oil
• Sea salt
• TOPPINGS:
• ¾ cup tomato sauce
• 1 cup shredded vegan mozzarella
• 1 cup cherry tomatoes, halved or quartered depending on their size
• ½ cup pitted olives, finely chopped
• 4 big sundried tomatoes, rehydrated and finely chopped
• 8 big basil leaves, finely chopped
• 1 Tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp chili flakes, optional
• Sea salt and pepper

Instructions

• Preheat the oven to 385 F / 195 C.
• Place the butternut squash slices on a baking sheet, brush both sides of each round with a little olive oil and sprinkle with sea salt. Arrange the slices on a single layer.
• Bake for 20 minutes. Flip the butternut squash slices, top with a couple of tablespoons of tomato sauce and vegan mozzarella. Bake for another 10 minutes. The butternut squash should be tender and the cheese, melted. If not, bake for 5 more minutes.
• While the butternut squash is baking prepare the topping. Combine cherry tomatoes, olives, sundried tomatoes, basil, olive oil, balsamic vinegar and chili flakes in a small bowl. Add sea salt and pepper to taste. Set aside until the butternut squash slices are ready.
• Once the butternut squash pizzas are done, top with the tomato, olive and basil topping.
• Enjoy right away!

Notes

*If your squash’s neck is bigger, you are either going to need more toppings or need to use less slices. You can peel the butternut squash if you prefer, I don’t mind the skin and it’s loaded with nutrition.

The post Mini Butternut Squash Pizzas appeared first on Monday Dreams.

They are so easy to make you won’t be buying boxed crackers again. These nutritious, vegan, gluten-free, oil-free, delicious homemade crackers are going to become your go-to healthy snack. They are delicious with hummus, mashed avocado or cashew cream cheese. YUM! Though I mostly eat them on their own because I love that beautiful crunch and savory taste so much!

I used a combination of oat flour, tapioca starch and yummy mix of seeds, I also added nutritional yeast, dried herbs and garlic powder for an extra kick of flavor. As a result, these crackers are crispy and super tasty.

These seed crackers are oil-free (in case you follow an oil-free diet) but are loaded with fiber and healthy fats. They are wholesome and nutritious, but they are so delicious that everyone is going to fall in love with this savory treat.

Think you’ll like these? Then check out our Spicy Gluten-Free Crackers.

If you try these vegan, gluten-free seed crackers, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Multi-Seed Crackers

Healthy, crispy and oh-so-tasty Multi-Seed Crackers. This delicious gluten-free snack is vegan and made with simple, wholesome ingredients. Great to have around for appetizer platters and hummus!

Prep Time 5 minutes minutes

Resting Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 20 - 30 rustic crackers

Ingredients

• ¾ cup oat flour, gluten-free if necessary
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• 3 Tbsp nutritional yeast
• 2 Tbsp tapioca starch
• 2 Tbsp sesame seeds – I used black sesame seeds
• 2 Tbsp chia seeds
• 2 Tbsp flax seeds
• ¾ tsp sea salt
• ¼ tsp garlic powder
• ¼ tsp crushed dried rosemary
• ¼ tsp dried thyme
• ½ cup water

Instructions

• Preheat the oven to 350 F / 175 C.
• Combine all dry ingredients (except water) in a big bowl.
• Add water and stir to combine. The dough will be sticky and a little wet. That’s ok, just let it sit for 5 - 10 minutes on the countertop, chia and flax seeds will absorb that extra moisture. Don't let it sit for too long or the dough will get super hard and you are not going to be able to roll it out.
• Place the dough on a large sheet of parchment paper, then lay another sheet of parchment paper on top (IMPORTANT: use a strong, high-quality parchment paper or it will stick to the dough and break. I’ve been there!). Use a rolling pin to evenly roll out the dough into a thin layer, about 1/10 of an inch thick (2 – 3 mm).
• Remove the top sheet of parchment paper and transfer the dough, the bottom sheet of parchment paper included, to a baking tray.
• Bake for 30 - 40 minutes, or until dry and slightly golden. Remove from the oven and cool down.
• Break the large cracker into smaller pieces and enjoy!
• Store them in an air-tight container for up to 1 week.

The post Multi-Seed Crackers appeared first on Monday Dreams.

Enjoy them on their own or dip them in the yummiest vegan sour cream. So good!

These crispy bites are a great appetizer you can share with your friends and family. But they can also be a nutritious snack or side dish. They require just a few simple ingredients and minimal cooking.

To keep this snack as healthy as possible I used whole wheat sourdough breadcrumbs and baked these in the oven with very little olive oil (you can even skip the oil), but you can shallow fry or deep fry your zucchini sticks if you prefer them that way (not healthy, though).

These vegan zucchini fries are such a wonderful treat and I hope you love them as much as we do. If you try them let us know what you think, leave a comment or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Baked Zucchini Fries with Vegan Sour Cream

These vegan Baked Zucchini Fries are crispy on the outside and tender and juicy on the inside. They are healthy, easy and so delicious.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

ZUCCHINI FRIES:

• 1 big zucchini
• 2 Tbsp chickpea flour
• 2 Tbsp tapioca starch
• ¼ tsp thyme
• ¼ tsp garlic powder
• ¼ tsp sea salt
• ¼ cup water
• 1 tsp apple cider vinegar or lemon juice
• ½ cup whole wheat bread or gluten-free crumbs
• Olive oil for cooking optional

VEGAN SOUR CREAM:

• ½ cup cashews - soaked for at least 3 hours, preferably overnight*
• ¼ cup water
• 1 ½ Tbsp lemon juice
• 1 tsp apple cider vinegar
• ¼ tsp onion powder
• ¼ tsp sea salt

Instructions

• ZUCCHINI FRIES:
• Preheat the oven to 425 F / 215 C.
• Spray a baking sheet with a little olive oil. This step is optional, you can omit it if you follow an oil-free diet.
• Cut the zucchini into medium size sticks or wedges. About 3 ½ inches (9 centimeters) long and ½ inch (1 – 1,5 centimeters) thick.
• Add chickpea flour, tapioca starch, thyme, garlic powder, sea salt, water and apple cider vinegar to a medium shallow bowl. Whisk until well combined.
• Place the breadcrumbs in another shallow bowl.
• Dip a zucchini stick in the chickpea mixture, toss to coat. Then coat the zucchini in the breadcrumbs and transfer to the baking sheet.
• Repeat this process with the rest of the zucchini pieces. You can spray the coated zucchini pieces with a little more olive oil, completely optional.
• Bake for 25 – 30 minutes, flipping them halfway through, until the fries are golden on the outside and tender on the inside.
• Serve immediately with vegan sour cream (recipe below) and enjoy!
• VEGAN SOUR CREAM:
• Drain and rinse cashews.
• Add all ingredients, including cashews, to a high-speed blender and blend until smooth and creamy.
• Transfer to a small bowl.
• Enjoy!

Notes

* Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you want to make this now, soak the cashews in boiling water for 20 - 30 minutes. This will soften them quickly.

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