WHAT IS VEGAN CILANTRO LIME DRESSING

Okay, I’ve been struggling big time. I love a creamy dressing, more than words can express, but usually they have a dairy base, and I’m just not down for that. Thank goodness I tested out this creamy Vegan Cilantro Lime Dressing using cashews instead, and it worked! It is just as creamy, dairy-free and so delicious. Therefore, you must give it a try!

WHY I LIKE THIS DRESSING

Other than because it is vegan, I love this dressing as it is multi-purpose. It’s not just for salads, but also is great for using as a dip or a drizzle on potatoes, French fries, buddha bowls, and so much more! It is also super healthy, packed with cilantro, which has a plethora of health benefits, including hosting a number of vitamins.

THE INGREDIENTS

This is the simplest dressing to make. It requires:

• Soaked cashews
• Cilantro
• Lime juice
• Salt
• Pepper
• Garlic

MAKING VEGAN CILANTRO LIME DRESSING

To make this dressing, simply pack all of the ingredients into a blender and whip up until smooth – it’s that easy! Add in a tiny bit of water at a time until you reach your desired consistency.

TIPS

1. Make sure you soak your cashews for at least three hours. This will allow them to soften up and blend easily, resulting in a smoother, creamier dressing.
2. Use the stems and leaves of your cilantro – less prep and more nutrition that way!
3. After blending your ingredients, give the dressing a taste and add more salt, pepper, lime juice or cilantro, according to your taste.

SALAD RECIPES TO TRY

Jewelled Brussel Sprout Kale Salad (the perfect Fall side)

Candied Walnut Salad with Pear and Gorgonzola (another Fall favourite)

Beet and Orange Salad with Goat Cheese (fresh for summer)

TOOLS I USED TO MAKE THIS VEGAN CILANTRO LIME DRESSING

Click on the images below to see what I used for this recipe.

Vegan Cilantro Lime Dressing

Serving size: Makes 8oz

Prep time: 5 minutes

Inactive time: 3 hours

Ingredients

• 1/4 cup raw cashews, soaked for 3-4 hours in water
• 1 cup cilantro, packed (leaves and stems)
• juice of 1 lime (approximately 2 tbsp)
• 1 garlic clove
• 1/4 tsp salt
• pinch of pepper

Instructions

1. First, drain the cashews from their soaking water and rinse well.
2. Add the cashews, cilantro, lime juice, garlic, salt and pepper to a blender with two tablespoons of water and blend until creamy and smooth. If the dressing is too thick, continue to add more water, one tablespoon at a time until you’ve reached your desired consistency.
3. Finally, try the dressing and add more salt and pepper to taste.
4. Pour into an 8oz mason jar or a small, airtight container and store in the fridge for up to 4 days.

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WHAT IS EASY ZA’ATAR SOCCA?

Crispy, gluten-free and the perfect vessel for dipping. I could ask for nothing more in my life. Socca is an Italian-French, crepe-like flatbread that is just so delicious. Try it with my Homemade Tzatziki recipe!

TIPS FOR MAKING SOCCA

The most important tool for perfecting this recipe, in my opinion, is a cast iron pan. It’s crucial to get the pan and oil scorching hot before pouring in the batter the ensure you achieve even heat distribution and crispy socca. Check out this one from Amazon.

What do you eat Socca with? If not just as is, then try it with your favourite dips, stews or curries. It is great for picking up sauce or just adding that missing piece to a meal!

This recipe only requires these three ingredients (salt and water don’t really count as an ingredient…right?!):

• chickpea flour
• za’atar
• olive oil

The easiest, most delicious gluten-free bread you will ever make!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you for supporting me!

Easy Za’atar Socca

Serving size: Makes 2 large flatbreads

Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp salt
• 1 tsp za’atar
• 1 tbsp olive oil + more for the pan
• 1 cup water

Instructions:

1. In a medium bowl, whisk together the flour, salt, za’atar, 1 tablespoon of olive oil and water until smooth. Set aside.
2. Preheat oven to 450 degrees Fahrenheit. Coat the bottom of a cast iron pan with olive oil (about 2 tbsp) and place in the oven for 5 minutes to heat the oil. Remove carefully and pour in half of the batter, swirling the pan around to help spread it out. Cook in the oven for 10-12 minutes, or until edges turn brown and bread is cooked through. Remove from oven and repeat this process for the remaining half of the batter.

NOTES:

Socca is best when served immediately after cooking, but you can store in an airtight container in the fridge for a few days, if necessary.

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There’s no easier recipe, I promise you that. This whole-roasted cauliflower head is simple to prepare but complex on the palate! It’s vibe is very Middle Eastern – sumac, currants, pomegranates, pistachios. It’s visually stunning and a perfect side to go along with the rest of your dinner.

To prepare, combine the sumac, salt and olive oil, and pour over the cauliflower. Roast in a dutch oven (click here to see the one I use) for about 40 minutes until it is tender. Drizzle with the zingy-est chimichurri and top with all the fixings. Chef’s kiss!

Sumac Roasted Cauliflower

Serving size: 4-5 people

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

• 1 medium head of cauliflower
• 1/2 cup olive oil
• 1 tsp sumac
• 1/2 tsp salt
• 1/4 cup pomegranate arils, for topping
• 1/4 cup pistachios, shelled and chopped, for topping
• 1/4 cup feta cheese, for topping
• 2 tbsp dried currants, for topping

For the Chimichurri Sauce:

• 1/4 cup olive oil
• 1 tbsp red wine vinegar (or less if you don’t want it as tangy)
• 2 cups packed fresh herbs (I use basil, cilantro and parsley)
• 1-2 cloves of garlic
• pinch of salt
• pinch of red pepper flakes (optional)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove the leaves of the cauliflower, rinse the head well and pat completely dry. Cut off the bottom part of the stem to make the cauliflower level and have a flat surface to sit on.
3. In a small bowl, combine the olive oil, sumac and salt. Place the cauliflower head upside down into a dutch oven. Pour 1/2 of the olive oil mixture onto the bottom and allow it to drip down into the crevices of the cauliflower. Turn over and pour the rest on the top, using a pastry brush to help coat the sides. Put the lid on and then place in the oven to roast for 40 minutes or until fork-tender. Cook time depends on the size of your cauliflower.
4. While the cauliflower is roasting, prepare the chimichurri. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as necessary.
5. Place currants in a small bowl and cover with boiling water to rehydrate them. Let sit for at least 5 minutes before draining.
6. Transfer the cooked cauliflower to a serving platter. Drizzle with the chimichurri and top with the pomegranate arils, pistachios, currants and crumbled feta cheese. Serve immediately!

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Now I love those little fungi so much. That’s why I had to dedicate this pasta to them – to say I’m sorry for a lifetime of neglect, and it won’t happen again.

One thing I never neglected – Rigatoni. Isn’t it such a great pasta choice? Those sweet little grooves that hold all the sauce? Yes, please! I love using spelt pasta, but any pasta works for this recipe. Make sure you cook it to al dente, as it will continue to cook once added to that creamy mushroom sauce!

The sauce – Simple, yet delicious. Creamy, but vegan. This easy-to-make sauce requires only a few ingredients:

• garlic
• mushrooms
• thyme
• white wine
• stock
• coconut milk
• vegan butter

Start by adding the mushrooms to some olive oil and salt in a pan. Cook them down and caramelize them up! Next, add in the garlic, thyme and white wine. Cook until you cannot smell the alcohol anymore and then add the stock and milk. Let simmer until it thickens up, and transfer the pasta into the sauce to finish cooking. Finally, add in some of the pasta water to bring everything together and you got yourself some mushroom pasta!

Let’s all show our love to mushrooms!

Creamy Vegan Mushroom Rigatoni

Servings: 2

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

• 200 g rigatoni
• 3 cups sliced mushrooms
• olive oil
• salt
• pepper
• 2 cloves garlic, minced
• 2 sprigs thyme, stems removed
• 1/4 cup white wine
• 3/4 cup vegetable stock
• 3/4 cup full-fat canned coconut milk
• 1 tbsp vegan butter

Instructions:

1. Cook the pasta according to package instructions, in heavily salted boiling water. Reserve 1/4 cup of the pasta water before draining.
2. Add two tablespoons of olive oil to a large saucepan over medium-low heat. When the oil begins to move easily in the pan, add the mushrooms and a pinch of salt. Cook for 6-8 minutes, stirring occasionally. Add the garlic and thyme to the pan and cook until fragrant, about 30 seconds. Add the wine and let simmer for about 5 minutes, or until the alcohol smell is gone. Pour in the vegetable stock, stir, and follow with the coconut milk. Let the sauce simmer until thickened, about 10 minutes. Finish with the butter and some cracks of fresh black pepper.
3. Transfer the pasta into the pan, pour in the reserved pasta water, and mix to coat with the sauce. Taste and adjust seasoning as necessary. Enjoy!

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I put a pot of oil on the stove and waited. And waited, and waited, and waited. It didn’t start to boil, so I just kept waiting. Like I said, I knew NOTHING about cooking. All of a sudden, plumes of smoke started emerging from the pot. And, then I couldn’t breathe. The smoke filled the house and my roommates were like, “WTF Mate?!” It was so thick that it coated our lungs as we hacked up a storm. So, I carefully took the pot outside and stuck it in a pile of snow and ran far, far away.

Never have I tried frying again. Until today. Thank goodness for endless episodes of the Food Network that have guided me in my growth as a food fryer.

So, in case you have never fried before, here are my learnings:

• Oil doesn’t boil
• Do not fry food without a thermometer

Now that the PSA is out of the way, let me introduce you to my first fry recipe – Cauliflower wings. We all know them. We all love them. But, I can’t tell you how many times I have tested recipes that have you bake these little guys, and they never create the texture that I want. That crispy AF texture. So, we fryin’ today.

This recipe is really quick and surprisingly easy. You need to break off your cauli into smaller florets – the larger they are, the more water they absorb. Then, get that batter going – add some flour, cornstarch (my favourite “crisping” ingredient), paprika, chili powder, salt and pepper to a bowl and whisk. Next, pour in some canned coconut milk, mixed with another milk of choice – oat, cashew, almond, etc. Whisk it all together and you will get a nice batter. Give those florets a dunk and carefully place them into the pot of oil. Let them cook for about 3-4 minutes, until golden brown.

After you have fried all of the cauliflower, get your sauce ready. Combine a quarter cup of Frank’s Red Hot Sauce with 1 tablespoon of honey and slather over the wings. Give them a toss and they are ready.

If you are into dipping things into other things, then make my “Frank’s Aioli.” Mix about 1/2 teaspoon of Frank’s Hot Sauce with 2 tablespoons of mayo and give ‘er a few cracks of pepper and you’re Gucci.

I’m very pleased with my personal growth. Let me help you achieve your culinary fry goals with this recipe! Happy frying!

Hot and Sweet Cauliflower Wings

Servings: 4

Prep time: 15 minutes

Cook time: 15-20 minutes

Ingredients:

• Canola or vegetable oil, to fry
• 1 small head of cauliflower, broken into florest
• 1/2 cup whole wheat flour (or all-purpose)
• 1/4 cup cornstarch
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp salt, plus more for seasoning
• 1/4 tsp pepper
• 1/4 cup canned coconut milk (or skip and add 1 whole cup of ‘other’ milk)
• 3/4 cup milk of choice (cashew, coconut, oat, etc.)
• 1/4 cup plus 1/2 tsp Frank’s Red Hot Sauce (or your favourite hot sauce), separated
• 1 tbsp honey
• 2 tbsp mayonnaise
• Scallions, sliced, for topping (optional)

Instructions:

1. Set up your frying station by pouring the oil into a dutch oven, or heavy pot. Have at least 3 inches of oil in your pot. Place a thermometer in the pot and turn the burner on medium-high.
2. Whisk together the flour, cornstarch, paprika, chili powder, salt and pepper in a medium bowl.
3. Mix together the two milks and pour over the dry ingredients. Whisk until combined and then add the cauliflower, stirring to coat with the batter.
4. When your oil temperature reaches 350 degrees F, use metal tongs to carefully drop in a few of the coated cauliflower florets, making sure you don’t crowd the pot as it will significantly bring the temperature down. Fry for 3-4 minutes, or until golden brown. Remove carefully with a stainless steel spider and place on a paper towel lined plate. Immediately season with a pinch of salt. Wait until the oil comes back up to temperature before continuing with the rest of the cauliflower.
5. To make the sauce, combine 1/4 cup hot sauce with 1 tablespoon honey. Transfer the cauliflower wings to a large bowl and drizzle the sauce over them. Toss to combine.
6. To make the aioli, combine the mayonnaise with 1/2 teaspoon of hot sauce and a pinch of pepper. Stir to combine.
7. Top with sliced scallions and serve immediately.

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Okay, I am in love with all flavours of all regions of the world (literally), but Middle Eastern…AND Italian?! Two heavyweights in the culinary world and I’m here for it! Like a hundo P’s.

Let me break down this fusion for you. We have the following Italian/Mediterannean ingredients:

• Orzo
• Feta
• Basil

And those from the Middle East include:

• Dried fruit (apricots, cherries, currants)
• Pistachios
• Olives
• Pomegranate seeds
• Cilantro
• Spices (Turmeric, Paprika, Cumin, Coriander, etc.)

Together, they are Chrissy and John. Rachel and Ross. Bey and Jay. Me and me.

The warm flavours of the spices paired with creamy orzo, sweet fruit and salty olives and feta…hawt damn! I’m drooling.

Oh, one more thing…This makes the perfect lunch the next day. Leftovers for the win!

Middle Eastern Orzo Pilaf

Serving Size: 4

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• pinch of fresh nutmeg
• pinch of black pepper
• 1 cup uncooked orzo, rinsed well
• 1 1/2 cups vegetable broth
• salt
• 1 cup dried fruit (I use cherries, currants and chopped apricots)
• 1 tbsp freshly squeezed lemon juice (optional)
• 4-5 olives, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pomegranate arils
• 1/4 cup pistachios, shelled
• fresh herbs (cilantro and basil) for topping, (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cumin, turmeric, paprika, coriander, nutmeg and pepper and stir until toasted, another 30 seconds to 1 minute. Add the orzo and stir to coat with the spices. Once coated, pour in the broth, add 1/4 tsp salt and bring up to a boil and then reduce heat and let simmer for 8 minutes, with the lid on.
2. After the 8 minutes, quickly lift the lid, add the dried fruit, and stir to incorporate with the orzo. Place the lid back on and let stand for 2 more minutes off the heat.
3. Squeeze some fresh lemon juice into the pan and stir to combine. Transfer the orzo to a serving dish and top with olives, feta, pomegranate seeds, pistachios and fresh herbs. Serve immediately or let cool and refrigerate in an airtight container for up to three days.

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Tomato season is over where I am from, but soup season is just beginning, so I had to grab one more batch of fresh tomatoes to use to make this soup. It’s creamy and smooth and delicious. It’s just a warm, comforting classic.

My favourite part of this soup recipe is the roasted tomatoes. Roasting them just brings out a whole new flavour and caramelization that is always wanted. My second favourite part is the coconut milk, cuz that shizz creamy.

Here is what you will need for this super easy recipe:

• Tomatoes
• Onion
• Garlic
• Dried basil
• Salt
• Vegetable stock
• Canned coconut milk
• Bread slices
• A melting cheese, such as mozzarella
• A flavourful cheese, such as a sharp cheddar or gouda

I use my Simple Living Soup Maker to make this recipe. If you are a soupie, like me, you may want to invest in one. It’s my favourite way to make a post-work dinner. Soups are done in 30 minutes and it also makes smoothies, beverages, juices and batters. For this soup, I just throw everything in the soup maker after the roasting is done, turn it on and go watch Schitt’s Creek. The soup will be ready at the end of the episode. Also works with Friends, Sex and the City and The Big Bang Theory.

Who’s ready to get their slurp on?!

Roasted Tomato Soup with Grilled Cheese Crouton Skewers

Servings: 4

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients:

• 4 large tomatoes, sliced into 1-inch wedges (I use vine tomatoes)
• 1/2 yellow onion, diced
• 2 cloves of garlic, peeled
• 1/2 tsp dried basil
• 2 cups vegetable stock
• 1 cup canned coconut milk
• salt
• olive oil
• 8 slices of bread (I like sourdough)
• 3 tablespoons of mayonnaise (or butter)
• 200 g cheese, shredded (I like to use a combination of mozzarella and cheddar)
• Fresh black pepper (for topping), optional
• Fresh basil (for topping), optional

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place tomatoes on a large baking sheet, drizzle with 1-2 tablespoons of olive oil and sprinkle with a few generous pinches of salt. Toss to coat and roast in the oven for 10 minutes. Remove and place the onion and garlic onto the baking sheet and toss again. Roast for another 10 minutes.
3. Add the roasted tomatoes, garlic and onion to your soup maker along with the basil, vegetable stock and 1/4 teaspoon of salt. Place the lid on and set to “smooth.” Press “on.” Alternatively, place the tomatoes, garlic and onion into a large pot with the basil, vegetable stock and 1/4 teaspoon of salt. Bring to a boil and then reduce and let simmer for 15 minutes.
4. While the soup is cooking, make the grilled cheese. Set a large pan over medium heat. Spread the mayo onto one side of each of the slices of bread. Build your sandwiches – bread (mayo side out), cheese, bread (mayo side out). Set your sandwich into the preheated pan and cook until golden brown on the first side, flip and repeat. Remove from pan and slice each sandwich into 8 crouton-sized cubes. Slide a skewer through the middle of each crouton. One sandwich will make two skewers with 4 croutons on each.
5. (Skip to step 6 if using a soup maker) When the soup has simmered for 15 minutes, use an immersion blender to puree it. Alternatively, you can carefully pour it into a blender and blend until smooth, returning back to pot when done.
6. Stir in the coconut milk. Taste and season accordingly. Ladle into four bowls and top each with two of the grilled cheese skewers, fresh black pepper and fresh basil, if desired.

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When an ingredient comes into season, you better believe I overdo it. Every. Single. Time. But seriously, that’s what we are supposed to do, right?! Eat local, eat seasonal. For our country, for our health.

The greatest part of this pizza is the pumpkin cream sauce. AKA the replacement tomato sauce. Garlic, thyme, homemade pumpkin puree, veggie stock, coconut milk. Simmer, simmer. Yes, please!

The crust – You can definitely buy store bought pizza dough and use that, but making your own dough is SO easy! You can find a recipe for flatbread in my blog post, found here.

The toppings – Originally, I made this pizza vegan, and I think I preferred it to the next one I made with mozzarella. The option is yours – leave out the cheese to have a completely vegan option (as seen below)!

Kale is another key topping here. As I always say, it is important to massage your kale before eating, and that applies to this recipe as well. Sprinkle it with some salt, drizzle with some olive oil and get in there with your fingers! It really helps to tenderize it and make it more pleasing to the palate.

Pumpkin – Along with the pumpkin cream sauce, I have also included roasted pumpkin chunks as a topping in this recipe. They add another layer and texture that does not disappoint and help give this ‘za it’s name!

This may just be a pizza recipe that you aren’t afraid to serve the kids!

Pumpkin and Kale Pizza

Serving Size: Makes 1 large pizza

Prep time: 20 minutes

Cook time: 45 minutes

Ingredients:

• 300 g homemade or store bought pizza dough
• 1 pie pumpkin, seeds removed and sliced into 3/4-inch wedges (or 1/2 cup pumpkin puree and 3/4 cup sliced and cooked pumpkin chunks)
• 2 cloves garlic, minced
• 2 sprigs of thyme, stem removed
• 1/4 cup vegetable stock
• 1/4 cup full-fat canned coconut milk
• 2 leaves of kale, washed, dried and chopped roughly
• 125 g fresh mozzarella, sliced (optional)
• salt
• olive oil
• fresh basil for topping (optional)

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Place your pumpkin wedges onto a baking sheet lined with parchment paper and drizzle with one tablespoon of olive oil and a few pinches of salt. Toss to coat. Roast in the oven for 30 minutes or until fork-tender, flipping halfway. Remove from oven and let cool for a few minutes. Peel the skin off and discard. Increase the oven temperature to 450 degrees.
3. Place half of your roasted pumpkin pieces into a food processor or blender and blend until smooth. Slice the other half of the wedges into 1/2 inch pieces and set aside.
4. Preheat a medium-sized saucepan over medium-low heat. Add one tablespoon olive oil followed by the minced garlic and thyme. Stir and let cook until fragrant (about 30 seconds). Add in 1/2 cup of the pumpkin puree and the vegetable stock. Stir until combined and let simmer for 2 minutes. Add the coconut milk and a pinch of salt and stir to combine. Let simmer on a low heat until the cream sauce thickens and coats the back of a spoon. Remove from heat.
5. Place your kale into a bowl with one teaspoon of olive oil and a pinch of salt. Use your fingers to ‘massage’ the kale for one to two minutes. This helps to tenderize it. Set aside.
6. Flour your work surface and roll out your pizza dough. Spoon on the cream sauce and spread it onto the dough until fully covered, leaving a 1/2-inch border all the way around. Distribute your cooked pumpkin pieces and your mozzarella slices (if using) on top of your pizza. Bake in the oven for 5 minutes, remove and add the massaged kale, and return to the oven for another 7-10 minutes or until crust begins to brown on the edges. Remove from oven and let cool for a few minutes before slicing.
7. Top with fresh basil, if desired!

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WHAT’S THE DIFFERENCE?

The puree from the store often includes preservatives, such as sugar and salt, so I prefer to avoid those additives by making my own. It’s the easiest thing to do, so if you were just thinking “Way too much work,” you’re wrong. Try it!

CHOOSING THE PROPER PUMPKIN

The most important part of this recipe is selecting the appropriate pumpkin variety. Those really big ones that you carve into on Halloween….No bueno. They are really bland in taste, and such a hassle to cut up due to their size. You CAN eat them, but they are not a good choice for pies or any other baked goods that include pumpkin. Your best bet is to find a Pie Pumpkin. They are sweeter and more flavourful and can be used in both sweet and savoury recipes.

I typically hold off on seasoning the pumpkin too much as one pumpkin usually makes a large enough batch to use in both savoury and sweet recipes, and each type of recipe would be seasoned differently. If you are making the puree solely for pie, pancakes, pumpkin spiced lattes, or anything on the sweeter end, you can definitely add some cinnamon and nutmeg to this recipe to jazz it up! On the contrary, you can grind some pepper and add some dried thyme or sage if you plan to use the puree in more savoury-type dishes, like soups or casseroles.

Like I said, pumpkin puree is really easy to make. The most challenging part is just getting your pumpkin cut up! So, grab yourself some sharp knives, and let’s roll!

Homemade Pumpkin Puree

Yield: About 3 cups (depending on the size of your pumpkin)

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 1 pie pumpkin
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Using a sharp knife, cut your pumpkin into 1-inch wedges and remove the seeds. Lay the wedges flat, on a parchment-lined baking sheet. Drizzle them with the olive oil and sprinkle with salt. Use your hands to coat all of the wedges and then bake in the oven for 30-40 minutes, flipping once halfway through. When you can easily pierce a fork through the pumpkin, they are done.
3. Let the wedges cool completely on the baking sheet and then remove the skin and discard. Place pumpkin into a food processor and blend until smooth. Transfer to an airtight container and store in the fridge for up to three days. You can also freeze the puree if you wish to use it later.

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This is a simple recipe. Simple, yet impactful. It took me a while to nail sweet potato fries. They are tricky little buggers. But, I’ve learned a few tricks along this long and winding road that have helped me up my SPG (Sweet Potato Game). Let me tell you what they are:

Trick #1 – Cornstarch. Dredge these fries with it to help with the crispy-factor. I use this trick with more than just potatoes, too. I ALWAYS sprinkle my tofu with cornstarch before frying it. It’s a surefire way to get that perfect texture on the exterior, and it’s gluten-free!

Trick #2 – Place your baking sheet into a hot oven for five minutes before dumping the SPF (Sweet Potato Fries) on it. When they hit the pan, they automatically start cooking and developing that gorg brown colour. It’s kind of like preheating a pan on your stovetop!

Trick #3 – Space out your SPFs. If you load a pan with too many fries, they won’t have room to crisp up, and will steam instead. Let them socially distance. It’s for the best.

Well, now that I’ve given you all of my tricks, I only have one other thing to say – Dip these babies in my 5-Minute Good-on-Everything Green Sauce. Nothing else compares. Picture crispy sweet ‘tates dunkin’ in a pool of thick and creamy and greeny and herby and…freshy (?) sauce. And, then you eat them. Like, what?! A marriage of two extraordinary foods and memories that will last a lifetime.

If you make these SPF with my 5MGOETGS, take a pic and tag me on Instagram (@nevernoteatingca). I love seeing people make my recipes!

Also, if you understood that last paragraph, I applaud you.

Sweet Potato Fries

Serving size: 2

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients:

• 1 large sweet potato, cut into long, 1/4 inch matchstick slices and patted dry
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• pinch of cayenne (optional)
• pinch of fresh black pepper
• olive oil
• sea salt, for topping

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large baking sheet into the oven while it preheats.
2. In a small bowl, combine cornstarch, paprika, salt, cayenne and pepper.
3. Add sweet potatoes to a large bowl and sprinkle the cornstarch mixture over them. Use your hands to toss the potatoes and dry ingredients together until coated.
4. Carefully remove the baking sheet from oven and place sweet potato fries onto it. Be sure to space them out. Lightly drizzle some olive oil over the fries to help them crisp up.
5. Bake for 10 minutes, flip and return to oven for another 5-8 minutes, or until browned and crispy.
6. Finish with some flaky sea salt and serve with my 5-Minute Good-on-Everything Green Sauce.

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