Recipe 03.07.19

The vegan soccata from Gwyneth Paltrow’s “The Clean Plate” and the homemade version Laura Donnelly

Parmesan Pesto Zucchini Sticks 

            This recipe is from Ina Garten’s “Cook Like a Pro.”

            Serves six to eight.


            3 medium (6-8-inch long) zucchini, trimmed

            1/2 cup good store-bought pesto

            8 Tbsp. good olive oil, divided

            1/4 cup roughly chopped flat leaf parsley

            2 large garlic cloves

            1 1/4 cups panko (Japanese bread flakes)

            3/4 cup freshly grated Italian Parmesan cheese

            Pinch of crushed red pepper flakes

            Kosher salt and freshly ground black pepper

            Flaked sea salt, such as Maldon, for sprinkling


Preheat the oven to 400. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.

Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and four tablespoons of olive oil. Set aside. Place parsley and garlic in bowl of food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, one teaspoon of kosher salt, and half a teaspoon of pepper plus the remaining four tablespoons of olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.

Dip the zucchini spears first into the pesto mixture, turning to coat completely, and then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in bowls on the prepared sheet pans.

Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.


Aquafaba Mayo 

This recipe is from Gwyneth Paltrow’s “The Clean Plate.” It makes two cups of vegan mayo. You can flavor it with garlic, lemon, herbs, harissa, even turn it into ranch dressing. See my notes at the end of the recipe.

            Makes two cups.


            1/2 cup aquafaba (liquid from a can of organic chickpeas)

            1 tsp. fresh lemon juice

            3/4 tsp. kosher salt

            About 1 1/2 cups neutral oil, such as sunflower seed or grapeseed oil


Combine the aquafaba, lemon juice, and salt in a small bowl. Using an immersion blender on a medium high speed, pour in the oil in a very slow, steady stream. The aquafaba should begin to stiffen and expand. This will take a few minutes; it will be smooth and thickened.

Transfer the mayo to an airtight container and store in the fridge for up to about a week.

Note: I would suggest using a medium-size bowl rather than small, or use a wide-mouthed Ball jar. That way the immersion blender won’t spatter oil. Also, this recipe thickens faster than regular homemade mayo so you can pour the oil in a little bit faster. I also think you could get away with a quarter to half a cup less oil if you wish.