If you love zucchini, you just HAVE to try these, they are absolutely delicious and very easy to make. They go well as a side to almost any dish, they are a great appetizer and you can even stick them between slices of bread with some lettuce and tomato for a yummy sandwich. You can serve them as is or topped with your favorite sauce, salsa, or gravy. Enjoy!
1 medium zucchini
1 cup sweet red peppers, chopped
1/2 cup sliced raw almonds
1 1/2 Tbsp. onion powder (1 tsp. onion powder if you are not a huge onion lover)
1 tsp. garlic powder (1/2 tsp. if you love garlic moderately)
1 Tbsp. sweet paprika powder
2 1/2 cups all purpose flour
1/2 cup breadcrumbs
Salt to taste
1 Tbsp. nutritional yeast (this is NOT baker's yeast nor brewer's yeast)
1 tsp. aluminum-free baking powder
1 Tbsp. olive oil
1 1/2 cups tofu
1 cup water
1 1/2 cups quick oats
1 tsp. of a mixture of powdered coriander, cumin and spearmint
Wash zucchini well. Cut the zucchini lengthwise and then into small pieces. In half of the water, soak the oats until soft, then add the zucchini and all the seasonings
except the red pepper, the tofu and the almonds. Place the almonds, the tofu and the red pepper in a blender or food processor, and a little bit of the water (approx. 1/2 cup) process till smooth and add to the first mixture with the flour and the breadcrumbs.
Mix everything well, to have a batter that is heavy but not runny (add more flour and adjust salt, if needed.)
In a cast iron skillet barely "painted" with olive oil, drop the mixture by large tablespoonfuls, let the mixture set before flipping. Cook on both sides, watching them carefully, until golden brown on both sides.
Yield: Approx. 1 dozen, depending on the size you make them.
Reaching the Mountain Top