- Zucchini fries:
- 4 medium zucchinis, cut into small slices
- 1 cup gluten-free flour (I also used spelt and it worked)
- 1 cup bread crumbs or crushed tortilla chips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup almond milk
- Dijon Mustard:
- 1.5 cups dry white wine
- 1/2 cup Bonafide Provisions Turkey Broth
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup mustard powder
- 3 tablespoons honey
- 1 tablespoon avocado oil
- 2 teaspoons salt
- In a non-stick saucepan combine the wine, bone broth, onion and garlic; heat to
- boiling, simmer 5 minutes.
- Cool, and discard solids.
- Add the dry mustard to the cooked liquid, stirring constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened (keep nose away;
- fumes are strong!), stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature
- overnight.
- Refrigerate for 2–8 weeks to age flavor before using.