You might be wondering: “Which one? Cheese or cheeze? This is supposed to be a vegan recipe, right?”

Yup – it’s a vegan recipe, and it’s certainly tasty all on its own, but it’s also part of Menu 5 of my Make it a Meal series. That’s where I create recipes that allow vegans and vegetarians and carnivores to dine together. It’s been a fun challenge, but sometimes I feel as if I am in Never Never land.

First, with vegan food, there can be a whole different lexicon, everything from cheeze to plant mylk to nice cream. Since I’m serving all types of eaters, I’m working on ways to communicate with everyone, hence both the cheese with the “z” and with the “s” in the post title! Even the word vegan itself can be problematic, because sometime it’s plant-based — {some will argue the differentiation is that plant-based eaters do so for the health, where for vegans it’s all about the animals.}

Secondly, vegan-izing recipes is common enough, but I also do the opposite — adding to, or adapting vegan recipes for vegetarians and omnivores, like the addition of pancetta in this recipe for vegan lemon cream sauce.

For this oven fry recipe, I haven’t made any adaptations, because I honestly think it will appeal to most people exactly as it is! If you want to make the whole menu, there’s a vegan-friendly hot chili grilled cheese, based on my amazing 4 minute cheeze sauce, a fun vegetarian grilled cheese, and a bacon-buttered version for the carnivores among us. And, we’ve got something frosty for dessert — mandarin creamsicles, or let’s call them dreamsicles for the non-dairy crowd.

In the meantime, go make some fries! They’re crunchy on the outside, soft on the inside. Perfect adorned with smoky sea salt and smoky paprika and dipped into garlicky mayo!

So good — like 12 step program addictive!

Makes 4 generous sides 

Ingredients

  • 4 baking potatoes, skin on
  • 1/2 cup nutritional yeast. {See this post for more info on this cheese substitute.}
  • 2/3 cup of aquafaba. {This is just the liquid from a can of chickpeas. For more info, see here. For recipes that use up the chickpeas, check out the Aquafaba category on my site.}
  • 1/4 cup olive oil
  • optional: additional nutritional yeast for topping after baked
  • optional: smoky sea salt, or other salt to taste
  • optional: smoked paprika
  • optional for dipping: egg-free roasted garlic mayo
nooch_fries_close_upIMG_2043
Cheezy Battered Oven Fries with Easy Egg-Free Garlic Mayo

 

Instructions

  1. Slice each potato in half length-wise, and then place cut-side down so it’s stable The continue slicing length-wise to create long strips of even widths.
  2. In a medium-sized bowl, combine the nutritional yeast, aquafaba, and olive oil.
  3. Coat the potatoes in the batter and then arrange the potatoes in a single layer on a baking sheet.
  4. Bake at 375 for 20 to 25 minutes until starting to get crispy and brown.
  5. These are really, really good sprinkled with smoky sea salt and dipped into egg-free roasted garlic mayo. If you aren’t vegan or allergic to eggs, then you can just add some roasted garlic to your store-bought mayo.

The Usual Plea for Human Contact!

You! Yes, you! I’d love to hear from you! Do you need more recipes that suit diverse eaters or are you just here for something tasty?

Drop me a note below or on my Facebook page. And follow not not on Instagram @notnotnutritious.

Sylvia

 

 

 

 

 

Advertisements
Posted by:Sylvia E

5 replies on “Cheeze-y Battered Oven Fries – Recipe 1 of Menu 5: “Say Cheese!”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s