nacho fries

I made these on a whim last week and knew they needed to be repeated + documented for your eating pleasure.

And ours.

Meet my new favorite way to cut potatoes for baked fries.  In the past week I’ve made fries 3 times.  You must try cutting them this way.  Typically, I try to cut them in and actual fry shape but this method gives them a thicker, heartier texture while also maintaining a golden brown crispiness.

Well, the sweet taters aren’t quite as crispy.  They’re just softer by nature when baked. 

So back to last week.

I was on night 2 in a row of making fries and on night 0 of making nachos.

While they baked I whipped up a bean, corn, pepper, onion, garlic, cumin, chili powder, etc. mixture on the stovetop.  Then, I piled the fries high, layered them with cheese, and spooned the mixture on top.

Broil + done.

Or, skip the cheese and pile on avocado + baby heirloom tomatoes.

Or, a million other variations…

salsa, greek yogurt, hot sauce, ketchup, nacho cheeze sauce, guacamole, etc.

Hmmm…I’m thinking a sunny side up egg would be spectacular on top.  But when am I not thinking that?

Print this!

Nacho Fries 

vegan, gluten-free // serves 3-4

• 4 medium sized sweet or russet potatoes
• 3 tablespoons oil
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• shredded cheese [optional]

Black Bean Topping

• 1 cup black beans
• 1 medium bell pepper, seeded + chopped
• 1/2 cup corn
• 1 small can mild green chiles
• 1/3 cup red onion, chopped
• 1 tablespoon oil
• 1 teaspoon garlic, minced
• 1/4 – 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• black pepper

1. Preheat your oven to 425* and line 2 large baking sheets with parchment paper. [If you don’t have parchment, lightly grease your pans.]
2. Slice your potatoes lengthwise in half.  Lay on its flat side and cut slices lengthwise about 1/8-1/4” thick.
3. Mix spices together in a small bowl.
4. Place potatoes in a large bowl and toss with oil and spices until evenly coated.
5. Bake for about 35-40min total, flipping once at 20 minutes.  Check at 35 minutes and bake until they’re done to your liking.
6. While baking, heat a pan over medium and add the oil.
7. Once hot add in the pepper and onion, stirring for about 5-7 minutes until starting to soften.
8. Add in the garlic and spices and stir for 30 seconds.
9. Mix in the corn [fresh or frozen] and black beans.
10. Let cook about 5-7 minutes, stirring a few times.
11. Stir in the green chiles for 1-2 minutes until hot.
12. Remove fries from the oven and turn your broiler on low.
13. Make piles with the fries on the parchment paper.  Layer with cheese and the been mixture or just the bean mixture.  Add any other toppings you want to be hot.  I typically make 1 layer of fries, then the beans, then cheese, then repeat with a little extra bean mixture on top.
14. Place the pan on the top rack and broil, watching carefully, for 2-4 minutes until the cheese is bubbly.
15. Top however you like: avocado, guacamole, greek yogurt, sour cream, tomatoes, hot sauce, salsa, ketchup, eggs, etc.

I just wanted to take a moment to THANK YOU ALL for your congrats and well wishes with the book!  I tried to respond to as many of you as possible and answer any questions you had.  Your comments left me grinning all weekend long and even more excited than before to start this project.  As I briefly mentioned things are about to get crazy from now until early December.  My blogging may be a little more sporadic so thank you in advance for hanging with me!  I will keep you updated on the doughnut front and also share a few new recipes that will appear in the book.

Thank you again.

Ashley

simple black bean burgers

A simple post for a simple recipe.

I was in a pinch to make dinner last night with a fairly empty kitchen.  I didn’t just want to throw together scraps and call it a meal.  Sometimes that totally works and is nice and easy but it’s been happening a bit too frequently.  I wanted a meal, instead of 4-5 disjointed foods cooked separately + thrown on a plate.

Veggie burgers are about the greatest thing ever.  I almost always have the ingredients on hand that it takes to make a batch of burgers.

It’s not that other burger recipes are too involved, it’s just that this recipe is less involved.

No food processor.

No cooking quinoa, millet, or potatoes to bulk them up and add texture.

No eggs or breadcrumbs for binding.

But not to worry, they have one of my favorite veggie burger textures ever and are easily packed into patty form.

You’ll need a fork, a bowl, a pan, and the ingredients you see below.  To help bind this burger together I used a surprise ingredient.  Almond butter!  It worked like a charm.

Print this!

Simple Smoky Black Bean Burgers 

vegan, gluten-free // yields 6 patties

revised 2/21/2013

• 1 3/4 cups black beans, rinsed + drained
• 1/2 cup finely diced yellow onion
• 1/3 cup roasted corn
• 4-6 tablespoons partially ground [gluten free] oats
• 3 tablespoons sunflower seeds
• 2 tablespoons almond butter or tahini
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• 1-2 tablespoon oil for cooking

1. In a small pan over medium-high heat add 1 tsp of oil and once hot add your corn [fresh or frozen].
2. Cook for 5-7 minutes until golden brown, stirring every minute or so.  Set aside to cool.
3. In a large bowl combine the black beans and almond butter and mash with a fork until about 2/3 of the beans are mashed. 
4. Add in the onion, corn, seeds, garlic, and all of the spices.  Gently mix until combined.
5. Add in the partially ground oats and mix gently to combine.  Avoid mashing and over-mixing.
6. At this point the mixture should form a sticky dough that can be formed between your palms into patties.  Compact into a ball and then carefully flatten in between your palms, cupping/pressing the edges until a firm patty is formed.
7. Place a large pan or flat griddle over medium heat with 1-2 Tbsp oil. 
8. Form the mixture into 6 medium patties, about 3/4 – 1” thick.  Tightly packed.
9. Place them in the pan [avoiding overcrowding] and cook for 5-7 minutes per side until golden brown.  Make sure your heat is not above medium and possibly even a touch below.  You may need to cook them in two batches.  If they’re placed too tightly together it makes them hard to flip.
10. Flip carefully and cook on the other side for another 5-7 minutes until golden brown.
11. Serve with your favorite salsa, cheese, avocado, and/or the topping below.

notes:  It’s important that the onion is finely diced to avoid large pieces that won’t hold well in the burger.  To partially grind oats, place rolled oats [certified GF if needed] in a food processor, blender, coffee grinder, magic bullet, etc. and grind them about half-way to flour.  If your burgers are not holding together try mashing the mixture more and/or adding 1 more tablespoon of almond butter or tahini.

Tomato Corn Pepper Topping

• 1 green bell pepper, chopped
• 1 cup corn
• 1/2 cup diced tomatoes
• 1.5 tsp oil
• 1/4 tsp smoked paprika
• pinch of salt + pepper

1. Set a medium size pan over medium heat with the oil.
2. Once hot cook the pepper for 2-3 minutes, then add the corn and cook for another 5-7 minutes until starting to brown.  Stir frequently.
3. Add the tomatoes, smoked paprika, salt + pepper and cook for about 3 minutes until some of the tomato liquid cooks off.
4. Serve on top of burgers.

…

The easiest and possibly best tasting veggie burger in my lineup. 

As always, I recommend doubling the recipe for quick + easy leftovers.

Enjoy!

Ashley