Tag Archives: dairy free

Mango Gazpacho

Best gazpacho ever!

Best gazpacho ever!

I love springing forward for so many reasons, but a big one for me (especially right now) is the fact that there will be a bigger and more interesting and flavorful selection of fruits and veggies available at the store.

This week, my very favorite mango was available at Sams, by the flat.   I have been patiently waiting for their reappearance, checking back every couple of days, and my heart soared when I finally spotted this orange beauty sitting out!

Mango salsa, mango salad, mango smoothies, and this crazy awesome, mango gazpacho are just a few of the many things I make with this super sweet, exotic, and bright tropical fruit.

There are many different varieties, but the smaller, champagne (ataulfo) variety is hands-down my favorite and what I almost exclusively use here in my kitchen.

If you aren’t a big fan of mango, I would guess that you just haven’t had a perfectly ripe, soft, and sweet one yet.  It is crazy how they change as they ripen.  The really pretty, flawless ones that you see in the store and in ads are not ready to eat and honestly, taste terrible.  You have to be super patient with mangoes and allow them to ripen to the withered, ugly state before you eat (devour) them.

If you haven’t had one for a while, follow the above advice on the champagne mango and then let me know what you think!

Now, back to the gazpacho…

Mango gazpacho.  BEAUTIFUL!

Mango gazpacho. BEAUTIFUL!

Just look at this picture and tell me your mouth isn’t exploding with excitement.  Whether it is just me and my hubs having an intimate evening together or if we have a house full of hungry friends, this is one of my favorite ways to start a meal.   You can make it well ahead of time and just let it sit and chill in the fridge while you prepare the main course or entertain your guests.

All of the crispy, colorful bits of veggies  are such a great contrast with the smooth and creamy mango puree!

I can’t wait for you to try this one.  Don’t wait too long…these good mangoes are only here for a couple of months and if you miss your opportunity you will have to wait another season before you can enjoy this beauty of a soup.

As the season progresses, I stock up on the mangoes, big time!   They freeze very well, so I peel them and store them in the freezer.  That way I can enjoy all of my favorite recipes through the fall and winter months too.

Now go out and buy a flat of these orange beauties and give this recipe a try!

XO

Mango Gazpacho

  • Perfectly Ripe Mangoes–flesh of 8 or so–about 2 cups
  • 3 cloves garlic
  • 1 c freshly squeezed orange, tangerine, or mandarin juice (I by the whole fruit and use my juicer)
  • 1/2 small red onion, chopped into pretty small pieces
  • 1 small red bell pepper, chopped
  • 1 small cucumber, chopped
  • 1 small jalapeno pepper
  • generous squeeze of lime
  • salt and pepper, too taste
  • chipotle pepper flakes, too taste
  • cilantro for garnish

In a food processor, blender, or vita mix puree the mango, jalapeno, and garlic together.  Add the citrus juice (including the lime juice) and mix well.

In a medium bowl add the chopped veggies.  Add the mango puree and mix until well incorporated.  Add a dash of salt, freshly ground black pepper, and chipotle pepper flakes and mix.  Taste and adjust the seasoning to your palate.

Serve in small decorative bowls topped with a generous cilantro garnish.

Bon Appetit!

 

 

 

My Zucchini Casserole

Zucchini Casserole.  Fresh out of the oven

Zucchini Casserole. Fresh out of the oven

It is easy.  It is healthful.  It is breakfast, lunch, and/or dinner!  It is my zucchini casserole!

I found this PIN on Pinterest and knew I needed to give this zucchini recipe a try.  It worked out great last night, as I had everything that I needed sitting in the fridge waiting to be part of this dinner.  So with a few of my usual modifications, I whipped this brilliant dish together in no time.

The house smelled soooo good as I waited for the casserole to finish cooking.  When I pulled it out of the oven it was easy to admire the bubbly goodness of the dish.  I have to admit, waiting for it to cool was almost maddening though, it smelled THAT good!

Most importantly, there is the flavor.  Make sure you use organic, ripe tomatoes!  Sliced and cooked over the top like this, they add a huge amount of natural sweetness to the savory casserole.  The nuttiness of the gluten-free, almond crust pairs just beautifully with the bright, acidic lemon juice and herb-crusted, browned zucchini.

I just finished a BIG bowl of the leftovers.  OMG, It was so tasty, I am temped to eat more!

You have to try this one soon!  I just know you are going to love it!

Zucchini Casserole

Serves 5-6

Almond Meal Crust

  • 1 1/2 c almond meal
  • 1/4 c EVOO
  • 1/2 t salt
  • 1/2 t baking soda
  • 1 T water 
  • Sprinkle chipotle pepper flakes and a super tiny bit of stevia before cooking, optional

Preheat oven to 350 degrees F.  

Grease a casserole dish.  

Mix together all ingredients into a medium bowl.  Press the mixture into the bottom of the casserole dish.  Bake for about 20 minutes.  Remove from the oven and let cool.

Casserole

  • 2 # zucchini, sliced.  You could also use yellow squash here.  
  • 1 T EVOO
  • 4 cloves garlic, crushed
  • chipotle pepper flakes, to taste
  • 1 t marjoram
  • salt and pepper, to taste
  • sprinkle of dill 
  • 8 eggs, mixed well
  • 1 bunch green onions, chopped
  • 2 c baby kale mix, chopped (I use the organic mix from Sam’s – baby kale, spinach, beet greens, carrots)
  • 2 T lemon juice or squeeze a 1/2 of a fresh lemon 
  • 1/2-3/4 c mix of feta and parmasean OR nutritional yeast flakes
  • 2 tomatoes, sliced
  • 1 t dried oregano

Make the Almond Meal Crust.  

As the crust is baking, begin to make the casserole.  

Add the EVOO and some chipotle pepper flakes to a skillet and warm over med-low heat.  Add the sliced zucchini.  Sprinkle the top of the zucchini with salt, pepper, dried marjoram and dill. Crush 1/2 of the garlic over the top.  Flip when the the first side has browned just a bit.  Crush the last 1/2  of the garlic over the top of the zucchini.  Cook until browned.  Set aside and cool.

In a medium bowl, stir the eggs and the green onions together.  Add the chopped kale mix and stir well.  

Add about 1/2 of the cooked zucchini on top of the almond meal crust.  Pour 1/2 of the egg/veg mix over the top.  Sprinkle with all of the cheese or nutritional yeast flakes.  Sprinkle with the lemon juice.  Top with the last of the zucchini and egg mix.  Place the tomato slices on top and sprinkle with the dried oregano.  

Bake for 40-45 minutes at 350, or until the casserole is cooked to your liking.  If you want it a little more brown on top, turn up the heat to vari-broil low (or just low broil) and cook for 2-3 minutes, until you like the color!  

Remove from the oven and let cool for 5 minutes.  Slice and serve! 

 

 

 

Lentil curry soup

Curry, lentil soup

Curry, lentil soup

After a bowl of this soup, my taste buds were doing a happy dance!

Seriously, the picture on this one does not do it justice.  It is thick, hearty, and we especially loved the richness of the coconut milk combined with the earthy and spicy curry!

This soup was so much better than any chili I have ever tried and perfect to warm my belly on a cold and snowy night.

Rumor has it, bad weather is moving in and temperatures will soon be dropping.  Why not try this one tonight?!

Do something different tonight.  Do something smart.  Do something that will make you feel good!  EAT THIS SOUP!

Lentil and curry soup

Serves about 6

  • splash of EVOO
  • 1 t chipotle pepper flakes
  • 1 yellow onion, chopped
  • 3 cloves garlic, crushed
  • 1 red bell pepper, chopped
  • 1 T ginger, grated
  • 1 jalapeno, frozen and grated OR minced
  • 2 T red curry paste
  • 2 T curry powder
  • 1/2 t cinnamon
  • 2 c red lentils
  • 6 c broth–veg or chicken
  • 1/2 c tomato paste
  • 1 can coconut milk
  • 2 T cane or coconut sugar
  • 1 c dry white wine (I use charles shaw, sauv blanc)
  • shrimp, optional (I use large, frozen raw shrimp)
  • salt and pepper, to taste
  • juice of 1 lime
  • cilantro
  • green onion, chopped

In a big stew pot, add a splash of oil, chipotle pepper flakes, and the chopped onion.  Cook over medium-low for 3-5 minutes, until they begin to soften.  Add the bell pepper, ginger, and garlic and cook for another 5 minutes.  Add the curry paste, cinnamon, and curry powder, stir in well and cook for 2-3 minutes.  Add the lentils, tomato paste, coconut milk, jalapeno, and broth and mix well.  Add the sugar, wine, and lime juice.  Allow to cook covered over low heat for 30 minutes or until the lentils have softened.  Uncover and continue to cook until the soup has thickened to your desired consistency.  If you are adding shrimp, do that now and cook until they are done–about 10 more minutes.  Taste the broth and adjust seasoning as needed (salt, pepper, etc).  Serve with a generous garnish of cilantro and green onion.

 

 

 

Orange almond cake

Cake with dark chocolate drizzled over the top

Cake with dark chocolate drizzled over the top

Loaded with protein and lots of delicious flavor, this gluten-free, dairy-free cake is a really fantastic way to end a beautiful dinner.

Succrant is an unprocessed cane sugar that reminds me a bit of brown sugar with a hint of molasses flavor.  It is available in bulk at Momma Jeans.  I think it makes this cake a standout, but if you don’t have it in your pantry, just use regular cane sugar.

Try a piece of this moist, nutty, yet sweet cake after you have finished a big bowl of my Lentil Curry soup!

Orange almond cake

Serves 8-10

  • 2 1/4 c almond meal
  • 6 eggs
  • 2 organic tangerines, peeled and seeded
  • 2 small organic oranges, peeled and seeded
  • 1 t vanilla or almond extract
  • 1 1/2 t double action baking powder
  • 1 c succrant (you can use up to 1 1/2 c if you want a sweeter cake)
  • dark chocolate, melted (optional) or icing of choice

Preheat oven to 320 degrees F.

Put the almond meal and fruit in the blender (or food processor) and mix for 1 minute or so, until the oranges have been pureed.  Add the succrant, baking powder, eggs, and vanilla.  Blend until well mixed.

Grease a springform pan and fill with the batter.

Bake for 40-45 minute, or more to cook through.  

I drizzled melted chocolate over a piece for the pictures.  For the remainder of the cake, I just spread the melted chocolate over the cake, kind of like a frosting.  I gave it some time in the fridge to harden before serving.

Perfectly cooked!  Topping added later!

Perfectly cooked! Topping added later!

 

 

Favorite peanut butter pumpkin dog treats!

Treats fresh from the oven.  You can see the score marks.

Treats fresh from the oven. You can see the score marks.

Yes, this really is a recipe for dog treats!

Being snowed in allows me a little extra time to do the things that I usually put on the back burner.  Making dog treats is one of those things.  I don’t know why, because they are so darn simple to make…plus fresh treats always make the kids sooo happy!

The oven was already nice and hot from making a fresh batch of quinoa blueberry muffins (recipe will follow at some point) and the dogs were going a little stir crazy from being house bound with the frigid out door temps, so this was the perfect time to whip together a batch.

If your dog(s) like(s) pumpkin and peanut butter like ours do, this will be a big hit at your house!  These treats are so much better for your dog than most of those over-the-counter dog treats, that are loaded with wheat, corn and chemicals!

4 simple ingredients are all it takes to make this healthy treat:  organic oats, peanut butter, eggs, and pumpkin.  Yep, that is it!    I don’t usually measure anything, so you may need to adjust the liquid/dry ratio a little–especially if your peanut butter is on the dryer side.  Just play around with it–you can’t screw this up!  Store the treats in a ziplock bag in the freezer.

Tobi was happy to model for this blog post!

Tobi was happy to model for this blog post!

Peanut butter pumpkin dog treats!

  • 1 1/2 cups whole organic oats
  • 1/2 c organic peanut putter
  • 1/2 c organic canned pumpkin
  • 2-3 eggs
  • maybe a dash of cinnamon, totally optional

Preheat oven to 325 degrees F.  

Put the oats into the food processor and blend to a flour consistency.  Add the other ingredients and blend just until it is well mixed.  The batter should be thick — somewhere between brownie and cookie consistency.  

On a greased cookie sheet, spread out the batter using a spatula.  Using a pizza cutter or a knife, lightly score to make it easier to break into individual treats once cooked and cooled. 

Bake for about 30-45 minutes (depending upon the moisture in the batter)–until lightly brown and crispy.  

 

 

Uncheese cheese sauce

Nutritional yeast flakes

Nutritional yeast flakes

Andy and I spent about 2 years eating a 90% vegan diet (well, 100% at home anyway).  We are now what we like to call flexitarians, but most of our meals are vegetarian or vegan and loaded with fruits and vegetables.

Oh, it has been so much fun learning new ways to cook, enhance flavors, and combine foods for maximal nutrient consumption and enjoyment through our meat limiting diet!

Early on, we discovered Isa Moskowitz and her amazing vegan cookbooks–she made the transition EASY.  Well, with the exception of cutting way back on cheese, that was NOT easy!  My hubby and I really dig cheese–hard, soft, stinky, earthy–doesn’t matter, to this day, we LOVE IT!

Look at that pretty uncheese sauce.  It is super nutty and a great replacement for regular cheese in most baked dishes.

Look at that pretty uncheese sauce. It is super nutty and a great replacement for regular cheese in most baked dishes.

Thankfully, through Isa we learned about nutritional yeast and what a great replacement it is for cheese. This crazy mustard-colored flake has a nutty, smoky, flavor that, when sprinkled on food or mixed with a dairy free milk (and a few other ingredients), tastes remarkedly like CHEESE!   Plus, it is low in calories, high in protein, and packed with micro and macro nutrients!

It is especially high in B vitamins which are responsible for lessening the cellular destruction caused by stress, treating anxiety and depression (synthesis of serotonin and norepinephrin), aiding memory and brain repair (synthesis of myelin), and many, many other critical functions in the body.  In summary, 2 TBSP of nutritional yeast provide a whopping 640% RDI Thiamin (B1), 570% RDI Riboflavin (B2), 280% RDI Niacin (B3), 480% RDI B6 (myelin synthesis, 60% RDI folate (B9), 130% RDI B12 (check the label, this is an additive and will vary by product).  Keep in mind that B vitamins are water soluble and not stored in the body (like A, D, E and K-our fat soluble vitamins), so unless your body can make them (like B5 and B7. which are made in the intestines), you NEED to eat them often (every day) to maintain levels that support good health.

More than likely, you can buy nutritional yeast at your local market or Whole Foods in the health foods or bulk foods section.  It is not expensive and adds a ton of great flavor (even if you are still using cheese) to about any dish.  Here at 488, we use nutritional yeast un-cheese sauce at every opportunity to replace cheese. It can be found in our lasagna, enchiladas, and casseroles.  We sprinkle it in flake form over pasta, steamed, or roasted vegetables to add an smoky flavor.  I haven’t tried it, but have read that it makes a nice topping for popcorn as well.  It’s utility is really endless, so why not buy a bag and give it a try!  I have a feeling you are going to love it!

Zucchini bites crusted with nutritional yeast flakes

Zucchini bites crusted with nutritional yeast flakes

Nutritional yeast un-cheese sauce:

  • 1 c nutritional yeast flakes
  • 1-1 1/2 c soy, almond or rice milk (adjust the liquid to your desired consistency)
  • 1 t soy sauce
  • 1-2 t dijon mustard

Combine all of the ingredients in a lidded bowl and shake well or in a regular bowl and stir

well.

I never measure the ingredients for my sauce, so play around with the ingredient amounts to make the best sauce for your palate!

You can cook in a sauce pan on low for 5-10 minutes to get a nice thick cheese-like sauce.

You do not need to cook the sauce if you are using it in a baked dish–it will thicken in the oven as it cooks.

Ozark BUNs

My Ozark BUNS

My Ozark BUNS

This Ozark-made Vietnamese bowl is one of my very favorite ‘go to’ dishes.  This is on a regular rotation here at Yoga Belly.

The brown rice vermicelli noodles are bombarded by all sorts of delicious vegetables–steamed and fresh.  Mushrooms, onions (white and green), broccoli, carrots, bell pepper, squash, kale, cilantro, and green onions are topped with an acidic and bright lime vinaigrette sauce and chopped nuts (not shown).

It is super simple to whip together and loaded with flavor…my mouth is watering just thinking about it!  Last night we went all veggie with our BUNs, but adding shrimp is a great way to bump up the protein!  Sometimes I also add a big hit of chopped cashews to top off the meal, which provide a healthy fat (to help reduce inflammation) and and a big hit of tryptophan (just a small handful adds a whole lot of tryptophan) to boost our winter weary spirits!

The really great thing about this noodle bowl is how good you feel after you eat it–smarter, faster, stronger!  Ok, maybe that was more about my 90 minute power yoga class, but I did feel extra good last night!

Give My Ozark BUN a try and see if how it makes your body feel!

Here’s to feeding your belly well and loving every minute of it!

My Ozark BUN

Servings:  2

  • Rice Vermicelli noodles, enough for 2 servings.   Made according to package instructions.
  • Cooked shrimp, optional.  As much as you like in two servings of BUN!
  • Your favorite vegetables!  My choices this time were broccoli, kale, carrots, sweet bell pepper, yellow onion, green onion (for a heavy garnish), mushrooms, cucumber.
  • Lime Vinaigrette Sauce–recipe follows
  • Nuts, chopped–either peanuts or cashews, or both
  • Cilantro and green onions, chopped for a heavy garnish
Lime Vinaigrette sauce!

Lime Vinaigrette sauce!

Lime Viniagrette

Servings ~2

  • 2 1/2 T fish sauce
  • 3 T lime juice
  • 1/2 t + chili sauce (sriracha)–or more depending upon your tolerance for HEAT
  • 1 1/2 T garlic, minced
  • 1/2 t anchovy paste
  • 2 t ginger, minced
  • 3 T sugar
  • 1/8-1/4 c water

Mix all ingredients for the sauce into a small bowl.  

Steam the vegetables to al dente or as soft as you like.   Serve them over the pasta and garnish with the green onions, nuts, and cilantro.

Pour the lime vinaigrette sauce over the top of the dish and ENJOY the gorgeous, fresh flavor of My Ozark BUN!I can't get enough of this

Veggie pasta with a crazy good green sauce

You have been served!

You have been served!

We had such a great dinner last night, I couldn’t wait publish this post to tell you all about it!

I found this recipe online a couple of days ago.  A versatile, raw, dairy free, gluten free sauce–using just a few ingredients–the star of the sauce being raw cashews.  Cashews are sweet, tender, and one of my very favorite nuts, EVER.  I knew I had to make this one ASAP…and I did!  The next day (yesterday), I got busy and whipped it together.  It was so easy, I had it ready in no time.

We haven’t had pasta in quite a while, so I went with gluten free noodles, like we always do, to debut this sauce.

Initially, I was going to make a simple sauteed mushroom topper for the pasta and sauce, but after sampling the sauce, I noticed that it tasted a lot like a creamy, super rich pesto sauce. I decided I better go with sauteed veggies instead–heavy on sweet corn.  That was a great decision.  Check out the picture to see how beautiful this pasta was with all of the brightly colored veggies and the cool green sauce.  Isn’t that fun?!

This should engage your senses!

This should engage your senses!

I hope this picture also makes you yearn for the smell and flavor of this dish.  Both are HUGE in this lively pasta!  You can adjust the seasoning for the veggies to suit your taste, I am sure just about anything would work here!

I don’t usually indulge in second helpings when it comes to pasta, but last night was an exception.  I filled her up twice and had to contain myself from licking the bowl clean!  I am not kidding!

Cashew, garlic, and kale make up this creamy and delicious sauce.

Cashew, garlic, and kale make up this creamy and delicious sauce.

 

I think this sauce would work great as a replacement for just about any cream or cheese sauce.  I might try it on a veggie lasagna next.  Doesn’t that sound good?

Until next time.  Remember, you are what you eat, so make it GOOD!

XO

 

 

 Cashew, garlic, and kale sauce

  • 2 c sprouted cashews (2 c raw cashews soaked in about 2 cups water for about 2 hours, then drain)
  • 4 + cloves garlic
  • 2 c organic baby kale mix (baby kale, spinach, beet greens, carrots)
  • 1 t chipotle pepper flakes or more, to taste
  • dash of freshly ground salt and pepper, to taste
  • splash of lemon juice (optional)
  • 1-2 c water, depending upon the consistency you need.  Check out the picture.  I used about 1 c of water.

Throw this all in a good blender or food processor and spin it until smooth.  Adjust the seasonings as needed.  Eat and enjoy or stick it in the fridge until you need it.  It should last 5-7 days easily in the fridge.

Sauteed Veg Mix

  • 1-2 T EVOO 
  • 1 t chipotle pepper flakes
  • 2 red bell peppers, seeded and chopped
  • 1 small bag of organic, non-gmo frozen corn
  • 4 cloves garlic, crushed
  • 6 oz portobello mushrooms, sliced
  • 1/4 c sun-dried tomatoes, diced

In a small sauteed pan, add the EVOO and chipotle pepper flakes and warm over a med-low flame.  Add the bell peppers and corn and cook until they start to soften–1-2 minutes.  Add the corn and crushed garlic and cook for another 2-3 minutes.  Add the mushrooms and cook for 2-3 minutes.   Mix in the sun-dried tomatoes and cook for another couple of minutes.  

Gluten Free Veggie Pasta with cashew sauce

  • 1 package of gluten free brown rice noodles, cooked according to package directions (al dente)

Mix about 1-1 1/2 c of the sauce with the drained noodles.  Add the veggies and combine carefully so you do not tear up the noodles.  Serve and enjoy!! XO

 

 

Almond cookies

Heart-sharped almond cookies

Heart-sharped almond cookies

Thank you, thank you, thank you, Kristen for sharing this fantastic cookie recipe with me!

Friday night, after yoga class, there were a few of us hanging out sipping tea and chatting.  Given that we had just finished a pretty intense 60 minute class AND it was 7 PM, our bellies were rumbling a bit and food became the main topic of our conversation.

We talked about different ways to make good foods better, a few of our favorite recipes, and THESE cookies.  Kristen raved that her kids love them and that was ok with her, because they are actually pretty healthful, for a cookie!

The ease in preparation, the fact that they are gluten-free, and mostly because she made them sound absolutely delicious, are ultimately what convinced me to try them this weekend.

She was not exaggerating!  They are exactly as she described!

The dough itself is so good, I had a hard time not gobbling it all up!  Once I tried them fresh out of the oven though, I was really happy I didn’t eat ALL of the dough.  They came out of the oven a little crispy and just sweet enough.  Perfect with a cup of tea or big glass of cold almond milk.

Give these cookies a try and savor each and every naturally sweet bite!  You may want to make a double batch, just in case, like me, you get a little crazy eating the dough!

Almond Cookies

Fresh from the oven.  Can you see the love?

Fresh from the oven. Can you see the love?

  • 2 c almond meal
  • 1/4 t kosher salt
  • 1/4 t baking soda
  •  1/4 c maple syrup
  • 2 T coconut oil, softened
  • 1 T butter, softened–if you don’t want to use butter than add an extra T coconut oil
  • 1 t vanilla
  • 1 t almond extract–if you don’t have this, just do 2 t vanilla
  • about 1 t almond milk (or a little more, to get the right texture for your cookies)

Preheat oven to 325 degrees F.  

Mix together the dry ingredients.  In a separate bowl, mix together all of the wet ingredients, except the milk. 

Add the dry to the wet and mix until well incorporated.  Add the milk if you need it to get the right consistency to the dough.

Use two large zip lock bags to roll out the dough.  Cut into shapes, as desired.  Place on a greased cookie sheet and place in freezer for 20 minutes before cooking.  Bake for 10-13 minutes, depending upon the thickness and size of the cookies.  

These are great warm, so get a big glass of almond milk and ENJOY one fresh out of the oven!

 

 

 

Roasted zucchini bites

Zucchini bites.  From the next time...

Zucchini bites. From the next time…

These roasted zucchini bites are SOOOO good!  Andy and I ate them all before I could snap a picture for you!  Sorry about that!   Maybe next time?!

Super simple, very tasty, and a great, healthy snack food for your kids, family, or friends.  Make these zucchini bites tonight and see what you think.

Roasted zucchini bites

 

Servings ~2-3

  • 1 small zucchini, cut in half and then sliced into thin pieces.
  • 1/2 c nutritional yeast
  • 1 egg
  • 1 t chipotle pepper flakes, ground.  I use a pepper mill to grind up my Victoria’s gourmet flakes.  WORKS GREAT!
  • PAM cooking spray

Preheat oven to about 400 degrees F.  

Coat a cookie sheet with some oil or PAM cooking spray.

In a small bowl, beat the egg and set aside.

Mix together about a 1/2 c nutritional yeast with about a teaspoon of chipotle pepper flakes in a separate bowl.

Dip a zucchini piece into the egg mixture, to coat both sides.  Use a spoon to sprinkle the nutritional yeast mix onto the strip on both sides.  Place on the cooking sheet.  Repeat until you have all of the pieces ready to go.

Bake for about 20 minutes or until you have a nice brown and slightly crispy zucchini strip. Eat and enjoy!