Baked Garlic “Parmesan” French Fries . by . The Perfect finger food! . Recip…

Baked Garlic “Parmesan” French Fries.by sixvegansisters
The Perfect finger food!
.Recipe:
INGREDIENTS:
4 cups russet potatoes (about 4-5)
2 tbsp olive or canola oil any cooking oil
1 tsp garlic salt
1 tsp onion powder
1 tsp paprika
1 tbsp cornstarch
1 tsp dried parsley
1/2 tsp salt more or less to taste
1/8 tsp black pepper more or less to taste
2 tsp minced garlic
2 tbsp vegan parmesan can sub for vegan mozzarella or any vegan cheese you have on hand.

INSTRUCTIONS:
Peel and slice the potatoes into long, 1/2 to 1 inch thick slices.
Place the peeled and sliced potatoes in a strainer and run under cold water for at least 30 seconds.
Soak the potatoes in cold water for 1-3 hours (this is optional but lends to crispier fries. If in a time crunch, limit the time or skip all together).
Preheat oven to 425°F. Prepare a large baking sheet by coating with oil or lining with parchment paper.
Once potatoes are done soaking, strain, pat dry and place in a large bowl. Add in the 2 tbsp of olive or canola oil and toss to coat evenly.
In a small bowl, mix the garlic salt, onion powder, paprika and cornstarch. Pour over fries and toss to coat evenly.
Spread fries evenly on prepared baking sheet (make sure they are not overlapping/touching – you may need a second baking sheet if they don’t all fit). Place in the preheated oven and bake for about 45 minutes, flipping halfway. If necessary, cook longer until desired crispiness.
Once the fries are finished baking, place them back in the seasoning bowl & toss in dried parsley, salt, pepper, minced garlic & vegan parmesan until evenly coated.
Serve with a side of ketchup, sriracha, spicy mayo, smashed avo or any of your favorite dips!

Vegan Chinese BBQ “Ribs” by Tag someone you’d love to share this bowl with…

Vegan Chinese BBQ “Ribs”

by vegantraveleats

 Tag someone you’d love to share this bowl with!
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​Recipe: Serves 2-3
1 package soy tempeh
2 tbs agave
1/2 tsp Chinese five spice powder
1/2 cup teriyaki sauce
1 tbs Chinese rice wine (Also known as Mirin)
1 tbs White vinegar
½ tsp Garlic powder
1 tbs White Miso
2 tsp Liquid smoke, you can usually find it on the aisle with the bbq sauce
2 tbs peanut or untoasted sesame oil
About 10 drops Red food coloring

DIRECTIONS
Cut the tempeh into desired pieces, if you want the same as I have pictured, cut the tempeh in half lengthwise, then cut those pieces in half again. Then filet those pieces in half.
Steam the tempeh pieces for 10 minutes.
While the tempeh is steaming, mix together the rest of the ingredients minus 1 tbs of peanut oil in a dish and set aside. When tempeh is done steaming, add it to the sauce mixture.
Heat up a large skillet on medium-high heat. Once the pan is nice and hot, add leftover tablespoon of peanut oil then add tempeh and cook for 5-7 minutes, flip, then cook for another 5-7 minutes until nicely browned and crisp on each side. I love a little char on these!

Sweet, Spicy, and Saucy Noodles by . An easy yet satisfying noodle recipe! …

Sweet, Spicy, and Saucy Noodles

by thefoodietakesflight
.
 An easy yet satisfying noodle recipe! You can also add in tofu and whatever vegetables you’d like! Get the recipe below:

Sweet, Spicy, and Saucy Noodles
Good for 2 servings
INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil
.
Instructions:
1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Add in the noodles and mix in the sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you’re using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.

Mushroom Avocado Toast! . By . Recipe: . Balsamic Mushrooms: 16 oz cremini mus…

Mushroom Avocado Toast!
.
By twospoons.ca
.
Recipe:
.
Balsamic Mushrooms:
16 oz cremini mushrooms (450 g)
2 tbsp olive oil
pinch sea salt
1 tbsp almond butter
3 tbsp balsamic vinegar
1 tsp thyme
For toast: 2 slices thick sourdough bread and 1 small avocado
.
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1. Slice cremini mushrooms and add to skillet on medium-low heat with olive oil and a pinch sea salt. Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters).
2. Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Turn skillet to medium-high heat and pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned. (5-10 mins)
3. To make toast: Toast two slices of thick sourdough bread. Mash 1 small avocado onto toast and top with balsamic mushrooms. Sprinkle with sea salt and more fresh thyme.