Peel Kohlrabi and cut them into slices no thinner than 1/4″ thick. Boil them for about 10 minutes, they don’t have to be done. If you use zucchinis, you don’t have to boil them after cutting into slices. Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated. Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabi and fry for 3-5minutes or until bottoms of medallions are golden brown. Remove from pan to a plate with paper towels. Serve with sour cream!
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or sauté pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.
Preheat oven to 350°. Spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Crispy Kohlrabi and/or Zucchini Medallions
Crispy Kohlrabi and/or Zucchini Medallions
Peel Kohlrabi and cut them into slices no thinner than 1/4″ thick. Boil them for about 10 minutes, they don’t have to be done. If you use zucchinis, you don’t have to boil them after cutting into slices. Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated. Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabi and fry for 3-5minutes or until bottoms of medallions are golden brown. Remove from pan to a plate with paper towels. Serve with sour cream!
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Grilled Romaine
Grilled Romaine
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or sauté pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.
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Zucchini Bread
Zucchini Bread
Preheat oven to 350°. Spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
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