Linda Purcell shared her Vegetarian Unfries and Spicy Chipotle Aioli from her Veggie Outlaws Most Wanted Vegetarian Recipes.
These fries are crunchy on the outside and creamy on the inside. The trick is to soak the cut fries in hot water for 10 minutes before baking. They are spicy – or not, because you can make them as hot or as mild as you like. They are lower in fat, and healthier because they are baked and not fried, so you can enjoy them without feeling guilty.
Here is a video of the preparation. There is a lot of discussion about cooking beyond the preparation, so there is a lot to learn in the clip.
4 medium russet potatoes, peeled, and cut longwise into even strips (about 4 cups)
¼ tsp sea salt
4 cups boiling water
2 ⅓ tbsp grapeseed oil, divided into 2 tbsp and ⅓ tsp (from an oil dispenser)
¼ tsp Spike or Old Bay seasoning (if using Old Bay you may want to add an additional ¼ tsp sea salt)
¼ tsp smoked paprika
¼ – 2 tsp chili powder
Preheat oven to 450°F.
Peel and cut 4 medium russet potatoes lenthwise into long slices about ¼” thick, and then slice again so each long slice is also ¼” deep (AKA fry shape).
Place slices in a narrow dish, sprinkle with ¼ tsp salt, and cover with 1 cup boiling water. Let stand 10 minutes. This will allow the fries to be crunchy on the outside but soft and creamy on the inside.
Drain potatoes, pat dry with paper towels, and place in a dry dish. Add in 2 tbsp grapeseed oil and sprinkle with ¼ tsp Spike, ¼ tsp smoked paprika, ¼ – 2 tsp chili powder (vary amount depending on how spicy you like your fries) and toss potatoes to evenly coat them in oil and spices.
Spray a baking dish with grapeseed oil from an oil dispenser. Evenly spread out the potatoes onto the baking sheet in a thin, single layer. For a crisper fry, leave space between each.
Bake in the preheated oven for 20 – 30 minutes. Check fries, at the half way point, and turn them with a spatula. Continue baking until golden.
Serve immediately with Chipolte Aioli.
This recipe is high in vitamin C, and has some vitamin A, calcium, and iron.
The Spicy Chipotle Aioli makes a great dip for the Unfries.
This is a yummy aioli (a fancy way of saying vegan mayonnaise) and can be used in burgers, on sandwiches, or as a dip. We love to pair Chipolte Aioli with our Spicy, Chili Unfries. This is a quick, easy recipe to make, but it goes fast. We recommend doubling or tripling the recipe, and if you have any left over, you can store it in the fridge for up to a week. It also freezes well.
½ cup cashews (soaked for at least 4 hours)
2 tbsp cashew milk (or combination of oat, cashew, and coconut milk)
2 tbsp olive oil
1 chipotle pepper, chopped (from canned in adobe sauce with seeds removed) (for a milder flavour you can use 1 tsp powdered chipotle pepper
3 tbsp fresh lime juice
½ tsp sea salt
3 roasted garlic cloves (you could use instead 1 – ½ tsp minced garlic)
Prepare roasted garlic (It is handy to prepare in advance – but if you do not have time, you can replace with 1 – ½ tsp minced garlic)
Soak ½ cup cashews in water for at least four hours. Make sure to drain, rinse, and resoak several times to ensure the water remains clear. (We find the water often becomes quite black between rinses)
Mix together in a food processor or blender, soaked cashews (they will have expanded a bit, but that is okay), 2 tbsp cashew milk (or combination of oat, cashew, and coconut milk), 2 tbsp olive oil, 1 chopped chipotle pepper (from canned in adobe sauce with seeds removed), 3 tbsp fresh lime juice, ½ tsp sea salt, and 3 roasted garlic cloves.
Process until smooth and creamy. If the aioli is too thick, add more milk – 1 tbsp at a time to ensure it does not become too runny, and process until it reaches it desired texture.
Serve as a dipping sauce for fries or use as a condiment on burgers or sandwiches.
This recipe is high in Vitamin C, and has some Vitamin A, Calcium, and Iron.
Prep time: 10 minutes Makes: ½ cup
We will let you know when Linda’s Veggie Outlaws Most Wanted Vegetarian Recipes Cookbook is available.
Here is a deliciously sensual poem about desserts by poet Laurie Melenka.
You can listen to Laurie Melenka reading the poem, just read the poem, or read and listen.
What is this time of year
What is this early dark
Gone the blonde brew
of a late summer campfire
clutched in bare fingers
before the gloves come out
One last wafer
Sweet melted delight
seeping out of the edges
Making its way so quickly
From blue to whipped cream skies
And crispy air
The last leavings gathered from fields
Respite from the harvest
And lucky pigs
or not so lucky depending on your point of view
munching on rotting squashes
And one more pumpkin pie
and the sweet scent of an after thought
with late in the season not so fat blueberries
Grabbing a jacket
and thinking it’s so beautiful
and stepping outside seconds later
to a chocolate sky
nibbling on a wedge of leftover almond bark
Breathing in that last bit of day
and the smell of wet leaves
with just a hint of snow
Make way for soft and buttery
And sprinkles and sugar icing
And untenable choices
Things with rinds
and thick slices of marzipan
parceled out and sealed in packets
with ribbons of tartan
And curlicues of satin
And butchers paper
Waxed side in
And heavy pudding
Laced with bourbon
and dripping with hot caramel sauce
Which dribbles down the chin
Captured by a furtive tongue
And not wasted on a linen serviette
And oh dear … the mince
And steamed up windows
From hot stoves and ovens
For warming reddened hands and behinds
Hot apple cider with a dollop of caramel
For the young ones
A shot of tequila for the rest
Festive fare meant to fatten
To weather out the early dark Of this time of year
About Laurie Melenka
Laurie Melenka is a poet and novelist living in Vancouver, British Columbia.
She is also a Prayer Chaplain at Unity of Vancouver and also does standup comedy.