Vegetables Tempura

Finally. I now know how to make tempura and I gotta tell you, it’s impressive as heck to watch the batter expand in the hot oil and it’s delicious as heck too. Oh, and there’s literally nothing to it … I mean even the nonbelievers out three (meaning the ones who don’t think they like vegetables), even they will love, love, love this. and since it’s National Eat Your Vegetables Day, I figured why not share …

As for which vegetables work best, to each their own, meaning you can use just about any kind of vegetable your heart desires, but I don’t recommend eggplant, yellow squash or zucchini. I find those varieties tend to soak up too much oil and never get entirely “crisp” enough. But again, you do you 🙂

Vegetables Tempura

PREP TIME: 10-15 minutes | COOK TIME: 15-20 minutes

  • 1 box of gluten-free tempura mix
  • 2-3 Tbs crushed red pepper flakes
  • 1 cup seltzer water
  • 2 cups canola oil
  • Mixture of your favorite veggies
    • Green beans
    • Carrots
    • Onions
    • Mushrooms
    • Asparagus
    • Bell peppers
    • Broccoli
    • Sweet potato
  • Salt and pepper to taste

Wash and dry vegetables and cut into desired thickness. Heat oil to medium high in a large cast iron pan. Combine dry mix with red pepper flakes and seltzer and stir. Lightly dredge each piece in mixture, carefully drop into hot oil and fry, turning once, for about 3-4 minutes tops. DO NOT OVER CROWD THE PAN. Drain on paper towels or brown paper. Serve immediately with your favorite dipping sauce, or just as it. Enjoy!

Roasted Cabbage (it’s actually good)

Until very recently―and by very recently I mean like last week kind of recently―the thought of eating the cruciferous vegetable made me want to scream …

Caramelized Carrots

IF I ever I had a favorite vegetable, raw carrots probably wouldn’t make the list—but do this to them, and I swoon!

On Being a Flexitarian


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