I have been so excited about these two recipes since reading period, when I made them for dinner. They are the ultimate comfort foods, featuring some excellent in-season veggies. I thoroughly enjoyed them! Try pairing this with a nice vegetable side dish – I made a tomato salad from some of the last SLUG tomatoes I had – or use these as sides to a bigger feast you’re planning. Both dishes are super easy and don’t require tons of prep work or kitchen time in general, which is perfect for this point in the term. I hope you love them as much as I did and that they bring a little joy into your stressful seventh and eighth week lives.Sweet potato fries This recipe is inspired by one of the first I ever made from a book by Isa Chandra Moskowitz titled “Vegan with a Vengeance.” Easy, yummy and a total crowd pleaser. And these fries are baked, so you don’t need to deal with tons of grease or deep-fryers. Plus we all know that baking’s better for you, anyway.
Ingredients: 2 pounds sweet potatoes olive oil sea salt fresh ground pepper paprika feel free to experiment with spices: cumin, garam marsala, chili powder – whatever you want!
Method: Preheat the oven to 425 degrees Fahrenheit. Wash and dry sweet potatoes, then cut them into 1/4 inch-thick wedges. In a bowl, combine about 4 to 5 tablespoons olive oil and spices, then toss the sweet potato wedges in the mixture until well-coated. Spread on a baking sheet and bake for 12 to 15 minutes or until slightly crispy. Eat! Serves 3 to 4.
Kale Chips I had totally forgotten how much I love kale chips. When my roommate and I bought kale at the market, one of the Park Ridge Organics gave us the tip, and boy are we glad we took his advice!
Ingredients: One bunch kale Olive oil Salt Pepper Optional: yesterday, my friend Julia sprinkled some nutritional yeast on her Co-op kale dish. It was delicious!
Method: Preheat oven to 400 degrees Fahrenheit. Wash and coarsely chop the kale into 2- to 3-inch sections. Place on a pre-oiled baking sheet and sprinkle a small amount of salt and pepper over the top. Put in the oven and bake for 12-15 minutes, or until the kale is crispy and slightly browned – I found that I had to flip my kale halfway through the baking process. Serves 2 to 3.