Chef Danyele McPherson from HG Sply Co. makes a vegetarian, gluten free and dairy free dish that doesn't skip on the flavor.
Zucchini 'Pasta' Bowl
6 Ounces Spiral Cut Zucchini (portion bag)
1 Fluid Ounce Olive Oil
¼ Cup Garlic Blistered Grape Tomatoes
2 Tablespoons Caramelized Onions
¼ Cup Roasted Japanese Eggplant
2 Tablespoons Pickled Sweet Peppers (you can buy a hot pickled pepper if you enjoy spicy food)
2 Tablespoon Manzanilla Olives, rough chopped
1 Cup Rainbow Chard - chopped
1 Pinch Coarse Flake Salt
½ Teaspoon Lemon Juice
1 Tablespoon Toasted Hemp-Oat Crumbs (BELOW)
In a medium sauté pan over medium-high heat, sauté the spiral cut zucchini in the olive oil until it just starts to soften. Next add all the tomatoes, onions, eggplant, pickled peppers, olives and chard. Toss together until the chard is wilted and all the ingredients are hot. Add the lemon juice, taste and season with salt as necessary. Place the zucchini pasta in a bowl and try to keep all the garnish on top. Sprinkle the pasta with the toasted hemp-oat crumb.
Toasted Hemp-Oat Crumb
1 Cups Rolled Oats
½ Cup Hemp Seeds
¼ Teaspoons Coarse Flake Salt
2 Tablespoons Coconut Oil, Melted
Pulse the rolled oats in the food processor to slightly pulverize. Remove coarse ground oats to a bowl and mix with the hemp seeds, salt and then the melted coconut oil. Once thoroughly mixed, spread the mixture over a parchment lined sheet tray and bake at 350 F in a convection oven with a low fan for about 20 minutes, rotating the pan 2-3 times and being sure to bring the edges toward the center to make sure it cooks evenly. If you do not have a convection oven, bake at 400 for the same amount of time. The crumb should be golden brown and crispy once it has cooled. Store in an airtight container at room temperature for future use.