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QUICK N'  EASY SRIRACHA

1 sweet red bell pepper

4 fresno chili peppers

3 garlic cloves

2 Tbsp rice vinegar

1 Tbsp sun-dried tomato pesto

1-2 Tbsp maple syrup

1 tsp salt

Roast the peppers in the oven until the skins are blistered on all sides. Let cool for 10 minutes. Peel the skins off and remove the stems and seeds of the bell pepper, and stems of the chilis. Blend with the rest of the ingredients. Store in a jar and keep refrigerated for up to10 days. 

A snack board is always a welcome treat and what better way to celebrate the end of the week than with this fry-board? As I am intolerant to potatoes, I made a few colorful options with a few whole ingredients and baked them for ease (and to use less oil).

 

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. With all fries, take care not to overcrowd the pan.Make sure there is at least 1/2" (13mm) of space in between each baton. For this fry board, I roasted the taro and polenta fries in the first batch, then the sweet potatoes, followed by the asparagus.    

ASPARA-FRIES

Coating them gives them a really nice crunch and baking them requires very little oil. I dipped these in aquafaba and then hazelnut meal (because I didn't have almond meal on hand) Place on the baking tray and bake for 12 minutes. These are best enjoyed immediately to enjoy warm comfort of both the crispy and soft textures

 

TARO FRIES 

Cut off the tough taro skins. Slice into 1/2" (13mm) rounds, then cut into 1/2" (13mm) batons. In a medium-sized bowl, coat lightly with sunflower seed or rapeseed oil. Place onto a baking sheet and bake for 30-40 minutes, flipping them for even roasting. 

POLENTA FRIES (prepare in advance)

I bought fine cornmeal in the bulk food section of the supermarket using my own jar. In a small pot, bring 2.5 cups (590ml) of water to a boil. Whilst stirring the water, gradually pour in 1 cup (150g) of polenta. Turn the heat down and continue to stir as it cooks and the water is all absorbed. Stir in 3 Tbsp nutritional yeast, 1 Tbsp olive oil and 1/2 tsp salt. Spread evenly into a parchment-paper lined 7" x 8" rimmed baking tray (or similar size). Let this set in the refrigerator for 3 hours or a few days. With a sharp knife, slice into fries, place onto a lined baking tray and brush with sunflower seed or rapeseed oil. Bake for 30-40 minutes, turning them to crisp up all sides.   

 

SWEET POTATO FRIES (PURPLE AND ORANGE)

Scrub the potatoes and slice into desired thickness. For the crinkle cut, use a crinkle-cut knife. In a medium-sized bowl, coat the fries lightly with sunflower seed or rapeseed oil. Place onto a baking sheet taking care not to overcrowd the pan. Bake for 30-40 minutes, flipping them for even roasting.

© 2020 CONSCIOUS COOKING BY DESIGN, NYC

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