Zucchini is a favorite of many vegans because it takes any flavor so readily and it wears many different outfits! You can turn a zucchini into just about anything depending on the seasonings you add. These "bites" are delicious and somewhat crunchy, which adds interest to any meal. You can serve these with anything you want, including mashed potatoes, rice, baked sweet potatoes, etc.
1 large zucchini, cut lengthwise, then cut it in small chunks
1/2 cup tofu, drained
1/4 cup raw sliced almonds
3 Tbsp. fine cornmeal
3 Tbsp. cornstarch
1/4 cup breadcrumbs (you can make your own by toasting your own bread and pulverizing it in a food processor or blender)
Salt to taste
3/4 cup plain soy, almond or rice milk
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 Tbsp. fresh parsley
1/2 stalk celery
Olive oil or Rice bran oil (rice bran oil has a higher cooking point than most oils, so you can safely use it for baking and cooking without the harm of "frying.")
In a blender, process tofu, parsley and celery till smooth with a little bit of the milk, just enough to get the machine running. Scrape into a bowl.
Add all the rest of the ingredients to form a thick batter.
Oil a cookie sheet with olive oil or with rice bran oil (its boiling point is the highest in any oil so that your food will be cooked but not "fried") and after coating your zucchini chunks in the batter mix on both sides,
place them on the cookie sheet. Bake at 350º F till golden brown. After 10 minutes of baking turn, and watch them carefully till golden on both sides. They will be a little crunchy.
Yield: Serves 2
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