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These sticks are perfect for a party or game day snack. They're soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce.

For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!

These are crispy on the outside and filled with melty and stretchy dairy-free mozzarella goodness on the inside. Perfect for dipping (and double dipping) in marinara sauce.

You’ll Need:

  • Canola oil or oil of choice, for frying
  • 1 package vegan mozzarella cheese (we used Miyoko’s, see notes)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup bread crumbs* (see notes)
  • 1 tablespoon of Italian seasoning
  • Homemade marinara sauce, for serving (optional)

Instructions:

  1. Preheat the oil in deep fryer to around 370 degrees.
  2. Using a sharp knife, cut vegan mozzarella block in half long ways, and then into 1/2” strips. Set in fridge while preparing the batter.
  3. In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, onion powder, salt, and pepper. Whisk together until all ingredients are well combined. Set aside.
  4. In another medium bowl, add the bread crumbs and Italian seasoning. Whisk and set aside.
  5. In a third bowl, add the remaining all-purpose flour and set aside.
  6. Create a breading station: line up the bowl of almond milk batter, the bowl of all-purpose flour, and the bowl of bread crumbs.
  7. Remove the vegan mozzarella from the refrigerator and set a large plate or baking sheet aside. Grab four forks. Use one set of the forks (“wet-forks”) to pick up (do not pierce) one stick of mozzarella and submerge it completely in the batter. Shake off any excess and then drop it into the flour. Using the second set of forks (dry-forks), coat it completely in the flour. Pick up the stick using the “wet forks” and dunk it back into the batter, shaking off any excess. Drop the stick into the breadcrumb mixture and then using the “dry forks” generously coat it. Transfer the breaded stick onto the plate or baking sheet that you set aside and continue until you have coated all of the sticks. It is important to use the “wet forks” only for the batter and then the “dry forks” only for the flour and bread crumbs as this will prevent clumping and will also yield less of a mess.
  8. Once all of the sticks are coated, line a plate with paper towel and set it aside. Pop the mozzarella sticks into the heated oil and fry them for 2-4 minutes, or until golden brown.
  9. Once finished, transfer the mozzarella sticks to the paper towel-lined plate and allow them to cool until easy to handle.
  10. Serve with marinara sauce and enjoy!


NOTES:

  • It helps to use two sets of two forks, 1 set for the battering and 1 set for the coating. This will help to avoid clumping.
  • For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!
  • You can also use Italian bread crumbs in place of the bread crumbs with Italian seasoning, just be sure that they are vegan.
Healthy & Recipes

Keto Vegan Mozzarella Sticks

Vegan Lebanese rice with vermicelli and pine nuts. A great side dish next to many Mediterranean favorites.

Since I serve Lebanese rice with nearly everything, it’s only fitting to add a Lebanese rice recipe here. This is a simple vegan rice pilaf made of three ingredients: vermicelli pasta, rice and olive oil. Add a bit of toasted pine nuts, and you have the best side of rice!

Throughout the Mediterranean, you will find rice dishes like, Paella; Mujadra (lentils and rice); or Hashweh (Beef and rice), that are certainly more of a meal. But this Lebanese rice with vermicelli is the every-day rice of the Middle East, and it’s by far the most served side dish in that part of the world.

WHAT IS IN THIS LEBANESE RICE
Basic Lebanese rice typically consists of broken vermicelli pasta, rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.

And to jazz things up, I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

You’ll Need:

  • 2 cups long grain or medium grain rice
  • Water
  • 1 cup broken vermicelli pasta
  • 2 1/2 tbsp olive oil
  • Salt
  • 1/2 cup toasted pine nuts, optional to finish

Instructions:

  1. Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  2. In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
  3. d the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
  4. Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
  5. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.
  6. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!


NOTES:

  • You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice for 2o minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. This way, you shorten the cooking time making sure the interior of the grain actually cooks before the exterior looses its shape. Remember that the rice to use here should not be partially cooked rice.
  • To give the Lebanese rice flavor right from the start, toast the vermicelli in olive oil until golden brown (as you’ll see in the step-by-step below), then add the rice and toast so that each rice grain is coated with the olive oil.
  • Once the rice is fully cooked, let it rest for 10-15 minutes or so, then fluff it with a fork. This again helps keep it from becoming sticky or gluey.
  • Pro Tips: 1. You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.
Healthy & Recipes

Lebanese Rice with Vermicelli

No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.

INGREDIENTS:

1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
  2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
  3. Get full recipe >> Chicken Pesto Kabobs @ Damn Delicious

Healthy & Recipes

Chicken Pesto Kabobs Recipe

A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!

INGREDIENTS

5 eggs
1 3/4 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cans (7 ounce) whole green chilies, drained
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
salsa, for serving (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
  2. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
  3. Get full recipe >> Chili Relleno Casserole @ Belly Full

Healthy & Recipes

Chili Relleno Casserole Recipe

Marinated grilled chicken is served over zucchini noodles & topped with fresh tomato bruschetta in this healthy, gluten free chicken zoodle bowl recipe!

Ingredients

3 tbsp olive oil (divided)
2 tbsp balsamic vinegar
½ tsp sea salt
½ tsp black pepper
3 cloves garlic (crushed)
2 tbsp fresh basil (chopped)
2 chicken breasts
2 large zucchinis (spiralized into app. 4 cups zoodles)
2 cups tomato basil bruschetta
3 Roma tomatoes (chopped)
¼ cup red onion (chopped)
2 cloves garlic (minced)
1 tbsp fresh basil (chopped)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
¼ tsp salt
¼ tsp black pepper
2 tbsp parmesan cheese (grated)

Instructions

  1. Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
  2. Add to a large plastic bag with the chicken and marinate for up to 8 hours, I would recommend at least an hour.
  3. Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl.
  4. Get full recipe >> Bruschetta Grilled Chicken Zoodle Bowls @ Whitney Bond

Healthy & Recipes

Bruschetta Grilled Chicken Zoodle Bowls Recipe

Ground Beef Pasta Casserole : This beefy pasta casserole is a super easy one pan ground beef dish that’s filled with peppers, onions, and wonderful flavors your family will love!

INGREDIENTS

2 pounds of ground beef
1 large onion, chopped
1/2 green bell pepper, chopped
3 cans of diced tomatoes
2 tsp. chili powder
1/2 tsp. sugar
2 cups uncooked elbow macaroni
1 cup mozzarella cheese, shredded
salt and pepper, to taste

DIRECTIONS

  1. Saute bell pepper and onions in a little oil, then add ground beef.
  2. Cook until no longer pink and drain.
  3. Add tomatoes, chili powder, sugar, and salt and pepper.
  4. Get full recipe >> Beefy Pasta Casserole @ Written Reality

Healthy & Recipes

Beefy Pasta Casserole Recipe

Cabbage Beef Skillet Recipe, Tex Mex Style with Mexican Cheese Blend! This low carb flavorful meal is ready in under thirty minutes!

Ingredients

½ head green cabbage, sliced in shreds
2 tablespoons butter, unsalted
1 pound ground beef
3 tablespoons Taco Seasoning Mix
1 teaspoon dried minced onion
1½ cups Mexican Cheese Blend
salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet add 1 tablespoon of butter and saute cabbage on medium high heat until the cabbage softens. Remove from heat and place cabbage in a separate dish.
  3. Get full recipe >> Tex Mex Cabbage Beef Skillet Recipe Topped with Spicy Mexican Cheese Blend @ The Foodie Affair

Healthy & Recipes

Tex Mex Cabbage Beef Skillet Recipe Topped with Spicy Mexican Cheese Blend Recipe

Classic Spaghetti Bolognese made in the slow cooker is extra rich and luscious, with beef that literally melts in your mouth!

INGREDIENTS:

2 tbsp olive oil
4 garlic cloves , crushed
2 onions , diced
2 lb ground beef
1 cup red wine such as a cabernet sauvignon or merlot (or chicken or beef broth)
2 x 28oz canned crushed tomato
4 tbsp tomato paste
3 beef bouillon cubes , crushed
2 tsp Worcestershire Sauce
3 tsp dried oregano
2 tsp dried thyme leaves
3 dried bay leaves
2 tsp red pepper flakes (optional)
1 tsp salt
1/2 tsp pepper

PASTA

1/2 lb spaghetti , dried

DIRECTIONS:

  1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until translucent and sweet – around 7 minutes. Transfer to slow cooker.
  2. Heat 1 tbsp oil in the same skillet and increase heat to high. Add beef and cook, breaking it up as you go, until browned. Cook in 2 batches if your skillet is not large enough. Transfer to slow cooker.
  3. Get full recipe >> Slow Cooker Spaghetti Bolognese @ Spend with Pennies

Healthy & Recipes

Slow Cooker Spaghetti Bolognese Recipe

Crispy Baked Parmesan Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! Perfect to enjoy on its own or in a chicken sandwich!

INGREDIENTS:

6 chicken breast halves
3 eggs , beaten
1 1/2 cups flour
2 cups Panko Bread Crumbs
1 cup cornflake crumbs
1/2 cup Parmesan cheese
1 1/2 teaspoons garlic powder
2 Tablespoons parsley flakes
1/2 teaspoon each salt and pepper

DIRECTIONS:

  1. Preheat oven to 375 degrees F.
  2. Pound chicken breasts to 1/2 inch thickness.
  3. Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
  4. Get full recipe >> Crispy Baked Parmesan Chicken @ Spend with Pennies

Healthy & Recipes

Crispy Baked Parmesan Chicken Recipe

Double Crunch Honey Garlic Chicken Breasts. Rock Recipes NUMBER ONE recipe of all time. There is a very good reason why this recipe has been seen millions of times online!

Ingredients

4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying

Instructions

  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time…and there’s always a next time with this recipe.
  3. Get full recipe >> Double Crunch Honey Garlic Chicken Breasts @ Rock Recipes

Healthy & Recipes

Double Crunch Honey Garlic Chicken Breasts Recipe

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