Fries!

| 5 Comments

How is the weather where you are? Weather is such a common topic in England it is not just in My Fair Lady. Whatever the weather, they love to complain about it here. Usually, Brits complain about it being to wet/rainy. On the occasion that it gets hot, well then it is too hot! To be honest, I quite like the weather here. After returning from a trip to the US this summer where it was 100+ degrees everyday and it was too hot to even be outside, I could not be more pleased with the England weather! The blizzards and sub-zero temperatures in the US do not appeal much either! So yes, I am the only one in England that is quite pleased with the weather!

So where am I going with all of this? No, I was not blabbering about the weather for nothing. It is already fall here. In fact, the last month has felt like fall. The leaves are falling and changing colors and it is definitely a bit chillier. I love fall and with the change of the weather I am suddenly craving squash, pumpkin pie, cinnamon apples, parsnips, chestnuts, etc. I have been eating squash almost every day and can’t seem to get enough of it. Just to intensify my already orangey skin!

So what have I got for you? Fries! I made parsnip fries, carrot fries, butternut squash fries, eggplant fries and potato fries. Except here, they have it all wrong.  I can not understand why anyone would eat fries with a knife and fork; Brits do it with pizza too! They also call fries chips and potato chips (in a bag) are called crisps! At least they do not eat those with a knife and fork!

These do not quite taste the same as deep fried fries, but they are still very good and so much healthier for you!

Parsnip Fries:

  • 4 large parsnips peeled and sliced into strips
  • 2 T almond butter
  • 2-3 T non-dairy milk to thin

Rosemary Potato Fries:

  • 4 potatoes cut into strips or wedges
  • 1 T whole grain mustard
  • 1 t fresh rosemary chopped
  • 2 T almond butter
  • 2-3 T non-dairy milk to thin

Cinnamon Sweet Potato Fries:

These were amazing!

  • 4 small sweet potatoes peel and sliced into strips
  • 2 T pecan butter (or almond)
  • 1/2 t cinnamon
  • 2-3 T non-dairy milk to thin
Directions:

Thin the nut butter with just enough milk until you have a thick sauce. Poor over the fries and mix thoroughly. Bake in the oven on parchment paper at 400 F for about 30 minutes or until soft and slightly crisp.

Dipping Sauces:

Raspberry Balsamic:

I served this with the parsnip fries.

  • 1/4 c balsamic vinegar
  • 2 T raspberry preserves
  • 1 t whole grain mustard
Simmer the balsamic vinegar until reduced to about half. Watch it closely! Whisk in the remaining ingredients and serve immediately.

Maple Cinnamon Coconut Cream Cheese Dip:

I served this with the sweet potato fries.

  • 2 T soy yogurt
  • 2 T coconut cream (from the top of a can of coconut)
  • 1/2 t cinnamon
  • 1 t maple extract (or maple syrup)
Mix all together and serve!

Cheesy Italian Herb Dip:

I served this with the potato fries.

  • 2 T soy yogurt
  • 2 T non-dairy milk
  • 1 T pine nut butter (this gives it a really nice flavor)
  • 1 T finely chopped basil (or half dried)
  • 1 t whole grain mustard
  • 1 t nutritional yeast

Mix all together and serve!

Submitted to: Wellness Weekend, Healthy Vegan Fridays

5 Comments

  1. ooo yummers!

  2. All of the fries look great, but the dips really thrill me. Can’t wait to try them. Our weather is still warm in Philadelphia even though its fall

  3. YUM!
    Really fries with a fork and knife?
    And why are they chips?
    Dear god, we must have many British descendants here in Canada then (which we do) – because I find most people always complain about the weather too! Too cold, too hot!!! WT* ;D
    Loving your super healthy fries and the dips sound fantastic – can’t wait to try these ;D

    xoxoxo
    Cheers!
    Ella

    • I know… I can’t get over the fact they eat everything with a knife and fork! That’s no fun! 😉

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