Tag Archives: fries

Purple Yam Fries

Purple Yams

Purple yams: WTF?! They are actually very commonly used in Filipino desserts. We call it ube (pronounced ooh-beh, but if you say “oob” we’ll still know what you’re talking about) and we put this stuff in cake and ice cream and a bunch of other stuff! This post on Jun-blog sums up how it’s used in Filipino cuisine and it’s worth the read!

Anyway, I’m not here today to talk about dessert. I am here to talk about an easy and slightly savory way to enjoy this fantastic freak of nature! And it truly is fantastic: In addition to being boldly colored, purple yams have important antioxidant and anti-inflammatory properties. They’re also a great source of vitamin A and, on a smaller scale, potassium and calcium.

Purple Yam Fries

Ube (Purple Yam) Fries

1 purple yam
2-3 tsp safflower or canola oil
salt and any other spices you desire, to taste

1. Set your oven to 425 degrees.

2. Bake the yam, whole, for 45-60 minutes, until tender.

3. Let it cool.

You can eat the yams now if you want, just take off the skin (which should come off easily, or the yam should slide right out of it easily) and chow down! Or, you can move on to the next step to make the fries.

4. With skin removed, slice the potato into strips or whatever shape you desire. They might give off a weird odor: this is normal!

5. Gently coat the pieces in the oil and spices. Place in a single layer on a baking sheet, and bake again for another 15-25 minutes, until crispy. Check on them halfway through and flip over the pieces.

6. Serve hot!

I enjoyed these guys plain: the natural sweetness and starchiness of purple yams require no embellishment aside from a sprinkle of salt. If you’re into dipping stuff, I would recommend vegan mayo or vegan mayo with Sriracha for a nice kick.

This was the first time I really cooked and enjoyed purple yams as a non-dessert. They’re so much fun. I’d love to make purple mashed potatoes, purple potato chips, and of course, vegan ube desserts.

I love versatile foods!

 

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Perfectly Easy Tempeh Bacon

I’ve been working really hard lately and haven’t had time to really cook or even enjoy my meals. My family and my co-workers have been taking good care of me, cooking some meals for me or bringing in vegan sandwiches for lunch. I’m lucky and grateful! But today, before I continue working some more, I wanted to make myself a satisfying breakfast.

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Tempeh and I haven’t always been good friends. I eat it but I’m often underwhelmed by it. Today, I tried out something different and super easy. I cooked the tempeh with a mixture of 2 tbsp soy sauce, 1 tsp of maple syrup, and a dash of liquid smoke.

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It looks and smells pretty as it cooks. For you Filipinos out there, I think this is a great (though less garlicky) alternative to longanisa that doesn’t take a lot of effort or require hours of marinating time. This would have been great with some garlicky fried rice, but I’ve had a lot of rice lately. So I roasted some potato straws instead, sprinkling them with garlic salt. I completed the meal by making a tomato salad, seasoned with salt and pepper.

Really easy. Really satisfying. Now feeling really energized to get started on all the work I need to get done today! –Melissa

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Potato Wedges with Aioli

Friends and family should be arriving soon so here’s a local and personal favorite for entertaining. We’ve got a lot of Spanish influence in Miami and something that they’ve created that’s right up my alley is Catalan Allioli or aioli. It’s a mixture of olive oil, lemon juice, garlic, water and sometimes egg yolks. There won’t be anymore talk of eggs today.

I chopped some sweet potato (because it’s that time of year), yam and russet potato into wedges ranging from finger to thumb thickness and length. I tossed them in a mixture of the following:

2 tbsp corn oil (corn oil is important because it has a high flash point and won’t form carcinogenic substances as easily when baking at high temperatures)

1/2 tbsp onion powder

1 tsp garlic powder

1 generous pinch of paprika

1 pinch of nutmeg

garlic salt to taste

I tossed the potatoes until they were coated with the spice and oil mix and them laid them out on a metal baking sheet lined with waxed paper. I baked them at 375F/190C for one hour.

While you’re waiting on your potatoes, it’s time to make some dipping sauce. I made 2 sauces.

One was my chipotle lime sauce and the other is the aioli. Combine the following:

1/2 cup of vegenaise

1/2 tsp Dijon mustard

3-4 cloves of garlic, finely minced

2 tbsp water

1 tbsp olive oil

It is possible to mix this in a food processor or blender but I don’t recommend it: it can be very thick and you’ll forever be scraping sauce off the walls of your blending device. Mix these well using a fork in a shallow dish, prepare for dipping satisfaction!

This is Christie, signing off!

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