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Sweet potato fries and chipotle pepper dip

Sweet potato fries and chipotle pepper dip

Serves 2-4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg
Dietary Vegan, Vegetarian
Meal type Appetizer, Dips, Lunch, Side Dish, Snack, Starter

Ingredients

Fries

  • 2 1/2lb sweet potatoes (slice to desired size, but not too thick or too thin)
  • deep fry oil (if you deep fry rather than bake)
  • 2-3 handfuls cornstarch ((and a holeless bag))
  • 1 heaped teaspoon oregano (or to taste)
  • 1/2 teaspoon chili powder or smoked paprika powder (or to taste)
  • 1 heaped teaspoon onion powder (or to taste)
  • 1 heaped teaspoon garlic powder (or to taste)
  • salt + pepper (to taste)

Dip

  • 1/4 cup mayonnaise (light, regular or vegan)
  • 1/2 cup kwark or greek yoghurt
  • chipotle peppers (here you can use a sauce, dried or fresh peppers or a powder...the amount will depend on which type of chipotle pepper you use)
  • salt + pepper (to taste)
  • 1-2 clove garlic (minced)
  • 1/2 teaspoon smoked paprika powder (to taste)

Note

We like to eat these about once a month. You can eat them with a veggie burger or other main dish or eat them by themselves. We tend to choose the latter. 🙂

Directions

Fries
Step 1 Cut the sweet potatoes, but not too thickly or thinly —leave the skin on if you wish.
Step 2 Immerse cut sweet potatoes into a microwaveable bowl of hot water. Microwave on high for about five minutes. You don't want the sweet potatoes to cook and get soft...it's just to get the cooking process started.
Step 3 Drain the water from the sweet potatoes, but don't dry them off. You will need the excess water still clinging to the potatoes to adhere to the dry ingredients.
Step 4
Mix all of the dry ingredients in a bowl.
Then add a handful to the bag along with a couple of handfuls of the uncooked, damp fries. And shake, shake, shake until the fries are coated. They should be lightly coated, not glommy.
Step 5
Now, you can either deep fry the sweet potatoes or bake them in a 425°F/ 220°C oven.

My experience shows that with the oven method, you will have to turn the fries and monitor them for done-ness. It takes a long time. Anywhere from 20-45 minutes.

I hate to admit it, but the deep fry route works a lot better and (of course) tastes a lot better than the oven method.
Dip
Step 6
Mix together all of the dip ingredients and adjust to taste.
 

Scrumptious chickpea salad sandwich

Scrumptious chickpea salad sandwich

Serves 4
Prep time 15 minutes
Allergy Egg, Milk, Soy
Dietary Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Cold
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!

Ingredients

  • 475ml cooked or canned chickpeas
  • 1 medium carrot (peeled and grated)
  • 1 1/2 rib celery (finely chopped)
  • 30ml red onion (finely chopped)
  • 15-30ml mayonnaise (or vegan mayo)
  • 15ml oregano (finely chopped (always use fresh if you have it!))
  • 5ml parsley (finely chopped)
  • 10ml green onions (finely chopped)
  • 5ml soy sauce or tamari
  • salt + pepper (to taste)

Optional

  • grated cheese (top with (or use a soy/vegan alternative or none at all))
  • lettuce, spinach (top with)

Note

No tuna or chickens were harmed in the preparation or consumption of this sandwich.

I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.

Directions

Step 1 In a mixing bowl, mash the chickpeas with a fork*.
Step 2 Add the remaining ingredients and stir until thoroughly mixed.
Step 3 Spread on fresh buns or toast.
Step 4
Top with cheese, lettuce, spinach or whatever suits your fancy.