Smoky Potato Wedges (New!)
These smoky potato wedges are addicting! Smoked salt can be found in most traditional grocery stores, or online. If you’ve never had it, I highly suggest adding it to your repertoire.
Nut-Free, Gluten-Free, Soy-Free
FOR THE SWEET & SMOKY SEASONING:
2 tablespoons (16 g) potato starch
1 tablespoon (14 g) tightly packed brown sugar
1/2 teaspoon smoked salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
FOR THE POTATO WEDGES:
4 large russet potatoes
2 tablespoons (30 ml) mild flavored vegetable oil
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon liquid smoke
To make the seasoning, add all ingredients to a spice grinder and grind into a fine powder. Set aside.
Preheat oven to 425°F (220°C, or gas mark 7). Have ready a baking sheet lined with parchment.
To make to potato wedges, cut each potato into 8 to 12 wedges, depending on desired thickness. Rinse the potatoes under cool water and pat dry.
Add oil, vinegar and liquid smoke to a large bowl. Add wedges and toss to coat. Add seasoning to bowl and toss to evenly coat.
Arrange wedges in a single layer and bake for 45 to 50 minutes, flipping halfway through. Serve hot.
YIELD: 4 SERVINGS
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Monday, November 12, 2018
Fried Yuca with Gringa Aji Dipping Sauce (New!)
Fried Yuca with Gringa Aji Dipping Sauce (New!)
Inspired by Peruvian cuisine, but adapted for easier to find peppers, this white-girl version of Aji Verde might just become one of your new favorite condiments. The fried yuca is very similar to potato fries, but a little bit sweeter, though not quite as sweet as sweet potato fries. Yuca root, otherwise known as cassava, is brown and rough on the outside, but crisp and white or yellowish on the inside. The thick woody skin is too thick to be peeled with a potato peeler, so you will need to peel it with a knife. If you have a deep fryer, this is a great way to use it. Otherwise, a deep pot filled with about 4 inches of vegetable oil should do just fine.
Gluten-Free, Soy-Free, Nut-Free, No-Sugar Added
FOR THE GRINGA AJI DIPPING SAUCE:
2 ounces (56 g) fresh baby spinach leaves
1 ounce (28 g) fresh parsley
6 fresh jalapeno peppers
1 1 /2 cups (355 ml) mild flavored vegetable oil oil
2 tablespoons (30 g) minced garlic (about 6 cloves)
1 tablespoon (15 ml) lemon juice
Salt and pepper to taste
FOR THE FRIED YUCA:
1 large yucca root
Oil for frying
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teasoon garlic powder
1/2 teaspoon onion powder
To make the dipping sauce, remove the stems from the jalapenos (and seeds if not using) and place on a lined baking sheet and roast at 350°F (180°C, or gas mark 4) for about 30 minutes.
Add all remaining sauce ingredients to a blender and puree until smooth. Refrigerate until ready to serve.
To make the fried yucca, peel and slice the yuca into fry size pieces. Rinse under cool water to remove excess starch and prevent discoloring. Steam fries for about 20 minutes prior to frying. This will soften and precook the fries.
While yuca is steaming, prepare the spice mixture by adding all spices to a small container with a tight fitting lid and shake to mix.
Preheat oil to 350°F (180°C). Have ready a plate or baking sheet lined with paper towels.
Carefully add steamed fries in small batches to the oil, being careful not to over crowd. Allow to cook for about 3 to 5 minutes, remove from oil and place on paper towel lined tray to absorb excess oil.
Sprinkle with seasoning mixture to taste. Serve hot.
YIELD: 4 SERVINGS OF YUCA AND 2 CUPS (470 ml) SAUCE
Inspired by Peruvian cuisine, but adapted for easier to find peppers, this white-girl version of Aji Verde might just become one of your new favorite condiments. The fried yuca is very similar to potato fries, but a little bit sweeter, though not quite as sweet as sweet potato fries. Yuca root, otherwise known as cassava, is brown and rough on the outside, but crisp and white or yellowish on the inside. The thick woody skin is too thick to be peeled with a potato peeler, so you will need to peel it with a knife. If you have a deep fryer, this is a great way to use it. Otherwise, a deep pot filled with about 4 inches of vegetable oil should do just fine.
Gluten-Free, Soy-Free, Nut-Free, No-Sugar Added
FOR THE GRINGA AJI DIPPING SAUCE:
2 ounces (56 g) fresh baby spinach leaves
1 ounce (28 g) fresh parsley
6 fresh jalapeno peppers
1 1 /2 cups (355 ml) mild flavored vegetable oil oil
2 tablespoons (30 g) minced garlic (about 6 cloves)
1 tablespoon (15 ml) lemon juice
Salt and pepper to taste
FOR THE FRIED YUCA:
Oil for frying
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teasoon garlic powder
1/2 teaspoon onion powder
To make the dipping sauce, remove the stems from the jalapenos (and seeds if not using) and place on a lined baking sheet and roast at 350°F (180°C, or gas mark 4) for about 30 minutes.
Add all remaining sauce ingredients to a blender and puree until smooth. Refrigerate until ready to serve.
To make the fried yucca, peel and slice the yuca into fry size pieces. Rinse under cool water to remove excess starch and prevent discoloring. Steam fries for about 20 minutes prior to frying. This will soften and precook the fries.
While yuca is steaming, prepare the spice mixture by adding all spices to a small container with a tight fitting lid and shake to mix.
Preheat oil to 350°F (180°C). Have ready a plate or baking sheet lined with paper towels.
Carefully add steamed fries in small batches to the oil, being careful not to over crowd. Allow to cook for about 3 to 5 minutes, remove from oil and place on paper towel lined tray to absorb excess oil.
Sprinkle with seasoning mixture to taste. Serve hot.
YIELD: 4 SERVINGS OF YUCA AND 2 CUPS (470 ml) SAUCE
Garlic Rosemary Fries (New!)
Garlic Rosemary Fries (New!)
French fries are a natural go-to side for burgers! The trick to making crispy-on-the-outside-pillowy-soft-on-the-inside fries is the double fry. Most folks don’t realize fries have to be fried, not once, but twice! If you have a deep fryer, now is a perfect time to use it. If not, a heavy pot filled with 4 to 5 inches of oil, will do the trick just fine. Personally, I like to leave the skin on, but if you prefer them skinless, have at it!
Nut-Free, No-Sugar Added, Gluten-Free, Soy-Free
Oil, for frying (I personally like canola oil for french fries!)
4 large Russet Potatoes
2 tablespoons (20 g) minced garlic
2 tablespoons (11 g) fresh chopped rosemary
1/2 teaspoon salt
Cut potatoes into desired fry shape (wedges, steak fries, skinny, fat, etc…) and place in a bowl of cold water to prevent discoloring. Soak for at least 2 hours, or up to overnight in the refrigerator. Drain, rinse and pat completely dry.
Heat oil to 300°F (150°C). Have ready a large bowl lined with paper towels.
Add fries to the oil (make sure they have enough room to float around freely) and fry for 5 to 7 minutes. This will ensure the fries are cooked all the way through. The fries will be tender at this point, but not browned or crispy.
While fries are frying, in a small bowl mix together garlic, rosemary and salt.
Carefully remove fries from oil, using a slotted or strainer spoon, and transfer to towel lined bowl to absorb excess oil.
Turn up the heat to 400°F (204°C). Add fries into the oil and fry until golden and crispy, about 2 minutes. Note that the fries will continue to brown once removed from the oil, so take care not to overcook.
Carefully transfer to towel lined bowl. Toss quickly to drain off excess oil. Remove towels, but leave the fries in the bowl.
While still hot, sprinkle with seasoning mixture and toss to coat. Serve immediately.
YIELD: 4 SERVINGS
French fries are a natural go-to side for burgers! The trick to making crispy-on-the-outside-pillowy-soft-on-the-inside fries is the double fry. Most folks don’t realize fries have to be fried, not once, but twice! If you have a deep fryer, now is a perfect time to use it. If not, a heavy pot filled with 4 to 5 inches of oil, will do the trick just fine. Personally, I like to leave the skin on, but if you prefer them skinless, have at it!
Nut-Free, No-Sugar Added, Gluten-Free, Soy-Free
Oil, for frying (I personally like canola oil for french fries!)
4 large Russet Potatoes
2 tablespoons (20 g) minced garlic
2 tablespoons (11 g) fresh chopped rosemary
1/2 teaspoon salt
Cut potatoes into desired fry shape (wedges, steak fries, skinny, fat, etc…) and place in a bowl of cold water to prevent discoloring. Soak for at least 2 hours, or up to overnight in the refrigerator. Drain, rinse and pat completely dry.
Heat oil to 300°F (150°C). Have ready a large bowl lined with paper towels.
Add fries to the oil (make sure they have enough room to float around freely) and fry for 5 to 7 minutes. This will ensure the fries are cooked all the way through. The fries will be tender at this point, but not browned or crispy.
While fries are frying, in a small bowl mix together garlic, rosemary and salt.
Carefully remove fries from oil, using a slotted or strainer spoon, and transfer to towel lined bowl to absorb excess oil.
Turn up the heat to 400°F (204°C). Add fries into the oil and fry until golden and crispy, about 2 minutes. Note that the fries will continue to brown once removed from the oil, so take care not to overcook.
Carefully transfer to towel lined bowl. Toss quickly to drain off excess oil. Remove towels, but leave the fries in the bowl.
While still hot, sprinkle with seasoning mixture and toss to coat. Serve immediately.
YIELD: 4 SERVINGS
Dill Pickle Potato Smashers (New!)
Dill Pickle Potato Smashers (New!)
Have you heard? Dill Pickle flavored everything is all the rage these days. Everything from popsicles, to candy-canes! My fav? Dill pickle potato chips. These potato smashers are kinda inspired by them, but not fried and crispy…rather baked and creamy with that salty vinegar punch. Fun!
Nut-Free, No-Sugar Added, Gluten-Free
2 pounds (908 g) baby red potatoes, with skin on
1 tablespoon (18 g) course sea salt
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) white vinegar
2 tablespoons (13 g) chopped fresh chives, optional
2 teaspoons dried dill, or 2 tablespoons (7 g) fresh chopped dill
Additional salt and pepper to taste
Preheat oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment or a silicone baking mat.
Add potatoes and course salt to a medium pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes.
Drain and return the potatoes to the pot. Add butter and gently toss to coat. Arrange the potatoes in a single layer on the baking sheet. Smash each potato into a disc about 1/2-inch (1.3 cm) thick using a potato masher or the bottom of a heavy bottomed drinking glass.
Bake for 20 minutes. Remove from oven and flip. Drizzle with olive oil and bake for an additional 20 minutes.
Remove from oven and immediately sprinkle with vinegar, chopped chives, dill, salt and pepper. Serve hot.
YIELD: 4 SERVINGS
Have you heard? Dill Pickle flavored everything is all the rage these days. Everything from popsicles, to candy-canes! My fav? Dill pickle potato chips. These potato smashers are kinda inspired by them, but not fried and crispy…rather baked and creamy with that salty vinegar punch. Fun!
Nut-Free, No-Sugar Added, Gluten-Free
2 pounds (908 g) baby red potatoes, with skin on
1 tablespoon (18 g) course sea salt
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) white vinegar
2 tablespoons (13 g) chopped fresh chives, optional
2 teaspoons dried dill, or 2 tablespoons (7 g) fresh chopped dill
Additional salt and pepper to taste
Preheat oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment or a silicone baking mat.
Add potatoes and course salt to a medium pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes.
Drain and return the potatoes to the pot. Add butter and gently toss to coat. Arrange the potatoes in a single layer on the baking sheet. Smash each potato into a disc about 1/2-inch (1.3 cm) thick using a potato masher or the bottom of a heavy bottomed drinking glass.
Bake for 20 minutes. Remove from oven and flip. Drizzle with olive oil and bake for an additional 20 minutes.
Remove from oven and immediately sprinkle with vinegar, chopped chives, dill, salt and pepper. Serve hot.
YIELD: 4 SERVINGS
Buffalo Cauli-Tots (New!)
Buffalo Cauli-Tots (New!)
Don’t worry, there’s still some potato in these tots…I just replaced half of the potatoes with riced cauliflower to give these little nuggets of crunchy goodness dome extra nutrition, you know, since we are going to be dousing them in buttery buffalo sauce.
Nut-Free, Gluten-Free
2 medium Russet potatoes
1 1/2 cups (150 g) riced cauliflower
1/4 cup (56 g) nondairy butter, divided
1/4 cup (60 ml) of your favorite hot sauce (true to tradition, I use Frank’s brand), divided
Bring a pot of lightly salted water to a boil. Peel and rinse the potatoes and boil for 15 to 20 minutes. At this point they should still be somewhat firm. Drain and rinse and cool enough to handle.
Shred the potatoes into a bowl using the coarse section of a hand grater.
Add potatoes, 2 tablespoons (28 g) of the melted butter, and 2 tablespoons (30 ml) of the hot sauce, and mix until well combined.
Preheat oven to 425°F (220°C). Have ready a baking sheet lined with parchment or a reusable silicone baking mat.
Using a very small ice-cream scoop (if you don’t have one, you can use a measuring spoon or melon baller) create balls of the mixture, about 2 teaspoons to 1 tablespoon (15 g) of mixture, and arrange in a single layer on the baking sheet. If you are a tot purist, you can hand form these into cylinder shapes.
Bake for 30 minutes, tossing halfway through, until browned and crispy.
While baking, mix together remaining butter with the remaining hot sauce.
Remove from oven and carefully transfer to a bowl. Add buffalo mixture to the bowl and toss to coat.
Serve hot.
YIELD: 4 SERVINGS
Don’t worry, there’s still some potato in these tots…I just replaced half of the potatoes with riced cauliflower to give these little nuggets of crunchy goodness dome extra nutrition, you know, since we are going to be dousing them in buttery buffalo sauce.
Nut-Free, Gluten-Free
2 medium Russet potatoes
1 1/2 cups (150 g) riced cauliflower
1/4 cup (56 g) nondairy butter, divided
1/4 cup (60 ml) of your favorite hot sauce (true to tradition, I use Frank’s brand), divided
Bring a pot of lightly salted water to a boil. Peel and rinse the potatoes and boil for 15 to 20 minutes. At this point they should still be somewhat firm. Drain and rinse and cool enough to handle.
Shred the potatoes into a bowl using the coarse section of a hand grater.
Add potatoes, 2 tablespoons (28 g) of the melted butter, and 2 tablespoons (30 ml) of the hot sauce, and mix until well combined.
Preheat oven to 425°F (220°C). Have ready a baking sheet lined with parchment or a reusable silicone baking mat.
Using a very small ice-cream scoop (if you don’t have one, you can use a measuring spoon or melon baller) create balls of the mixture, about 2 teaspoons to 1 tablespoon (15 g) of mixture, and arrange in a single layer on the baking sheet. If you are a tot purist, you can hand form these into cylinder shapes.
Bake for 30 minutes, tossing halfway through, until browned and crispy.
While baking, mix together remaining butter with the remaining hot sauce.
Remove from oven and carefully transfer to a bowl. Add buffalo mixture to the bowl and toss to coat.
Serve hot.
YIELD: 4 SERVINGS
Baked Onion Rings (New!)
Baked Onion Rings (New!)
Onion rings come in second only to golden delicious French fries as the perfect side to a burger. And while deep-fried is always delicious, this baked version is darned tasty, too!
No-Oil Added, No-Sugar Added, Soy-Free
1 medium yellow onion, cut into 1/4-inch (6 mm) thick slices
1/3 cup (80 ml) aquafaba (liquid from a can of chickpeas)
1/4 cup (60 ml) unsweetened almond or other non-dairy milk
1/2 cup (40 g) panko-style bread crumbs
1 teaspoon dried parsley
1/2 cup (62 g) all-purpose flour
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 450°F (230°C, or gas mark 8). Have ready a baking sheet lined with parchment or a reusable baking mat.
Separate onion slices into individual rings.
In a small bowl, whisk together aquafaba and milk. Set aside.
In a separate bowl, combine panko crumbs and dried parsley. Set aside.
Add flour, paprika, salt, and black pepper to a large re-sealable plastic bag or a container with a tight fitting lid. Add onion rings and shake until they are well coated with flour.
Place flour-coated onion rings into the aquafaba mixture, a few at a time, and toss lightly with tongs until coated.
Transfer to the panko crumbs and toss to coat. Arrange in a single layer on the baking sheet and bake 12 to 15 minutes, or until crumbs are a light golden brown.
YIELD: 2 TO 4 SERVINGS
Onion rings come in second only to golden delicious French fries as the perfect side to a burger. And while deep-fried is always delicious, this baked version is darned tasty, too!
No-Oil Added, No-Sugar Added, Soy-Free
1 medium yellow onion, cut into 1/4-inch (6 mm) thick slices
1/3 cup (80 ml) aquafaba (liquid from a can of chickpeas)
1/4 cup (60 ml) unsweetened almond or other non-dairy milk
1/2 cup (40 g) panko-style bread crumbs
1 teaspoon dried parsley
1/2 cup (62 g) all-purpose flour
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 450°F (230°C, or gas mark 8). Have ready a baking sheet lined with parchment or a reusable baking mat.
Separate onion slices into individual rings.
In a small bowl, whisk together aquafaba and milk. Set aside.
In a separate bowl, combine panko crumbs and dried parsley. Set aside.
Add flour, paprika, salt, and black pepper to a large re-sealable plastic bag or a container with a tight fitting lid. Add onion rings and shake until they are well coated with flour.
Place flour-coated onion rings into the aquafaba mixture, a few at a time, and toss lightly with tongs until coated.
Transfer to the panko crumbs and toss to coat. Arrange in a single layer on the baking sheet and bake 12 to 15 minutes, or until crumbs are a light golden brown.
YIELD: 2 TO 4 SERVINGS
Fried Dill Pickles (New!)
Fried Dill Pickles (New!)
Fried Pickles? Yes please! But you don’t have to limit yourself to pickles. All sorts of veggies taste great dipped in this batter and fried until golden and delicious. A deep fryer works well here, but if you don’t have one, a pot filled with 4 inches (10 cm) of oil will work just fine.
Soy-Free, Nut-Free, No-Sugar Added
1/2 cup (70 g) yellow cornmeal
1/2 cup (62 g) all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup (235 ml) vegan beer
25 to 30 dill pickle chips, drained and patted dry
Oil for frying
Heat oil to 350°F (180°C). Have ready a plate lined with paper towels.
In a medium mixing bowl whisk together cornmeal, flour, salt, pepper, paprika, and beer until smooth. The batter should be like a thin pancake batter. If the batter is too thin, add a bit more flour. Too thick? Add a bit more beer.
Coat each pickle chip with a thick coating of batter and carefully drop into the hot oil. You can add quite a few to the pot at the same time, just make sure that they all have enough space to float around in the oil freely.
Fry for about 3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer to the paper towel lined plate to absorb excess oil.
Repeat until all pickles are used.
YIELD: 25 TO 30 PIECES
Fried Pickles? Yes please! But you don’t have to limit yourself to pickles. All sorts of veggies taste great dipped in this batter and fried until golden and delicious. A deep fryer works well here, but if you don’t have one, a pot filled with 4 inches (10 cm) of oil will work just fine.
Soy-Free, Nut-Free, No-Sugar Added
1/2 cup (70 g) yellow cornmeal
1/2 cup (62 g) all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup (235 ml) vegan beer
25 to 30 dill pickle chips, drained and patted dry
Oil for frying
Heat oil to 350°F (180°C). Have ready a plate lined with paper towels.
In a medium mixing bowl whisk together cornmeal, flour, salt, pepper, paprika, and beer until smooth. The batter should be like a thin pancake batter. If the batter is too thin, add a bit more flour. Too thick? Add a bit more beer.
Coat each pickle chip with a thick coating of batter and carefully drop into the hot oil. You can add quite a few to the pot at the same time, just make sure that they all have enough space to float around in the oil freely.
Fry for about 3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer to the paper towel lined plate to absorb excess oil.
Repeat until all pickles are used.
YIELD: 25 TO 30 PIECES
Green Bean Fries (New!)
Green Bean Fries (New!)
A few years back, my husband and I stumbled into a sports bar to watch a fight (not something we normally do, but it was a fortuitous adventure!) Turns out this non-descript place had quite a few vegan options and these fried green beans were one of my favorite treats of the night!
Soy-Free, Nut-Free, No-Sugar Added
Oil, for frying
1 1/4 cups (156 g) all-purpose flour
1 tablespoon (8 g) black sesame seeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) club soda
1 tablespoon (15 ml) toasted sesame oil
1/2 pound (227 g) fresh green beans, ends trimmed
In a medium bowl, mix together the flour, sesame seeds, baking powder, and baking soda.
Add the club soda and sesame oil. Mix until just combined and still lumpy. Take care not to over mix.
Coat the green beans in the batter and fry, a few at a time, until the batter is golden and crispy, about 1 minute. Transfer to paper towel lined plate to absorb excess oil. Serve immediately.
YIELD: 2 TO 4 SERVINGS
A few years back, my husband and I stumbled into a sports bar to watch a fight (not something we normally do, but it was a fortuitous adventure!) Turns out this non-descript place had quite a few vegan options and these fried green beans were one of my favorite treats of the night!
Soy-Free, Nut-Free, No-Sugar Added
Oil, for frying
1 1/4 cups (156 g) all-purpose flour
1 tablespoon (8 g) black sesame seeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) club soda
1 tablespoon (15 ml) toasted sesame oil
1/2 pound (227 g) fresh green beans, ends trimmed
In a medium bowl, mix together the flour, sesame seeds, baking powder, and baking soda.
Add the club soda and sesame oil. Mix until just combined and still lumpy. Take care not to over mix.
Coat the green beans in the batter and fry, a few at a time, until the batter is golden and crispy, about 1 minute. Transfer to paper towel lined plate to absorb excess oil. Serve immediately.
YIELD: 2 TO 4 SERVINGS
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