Main Dishes

Chili Cheez Fries

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

Chili Cheez Fries are a great game-day snack: crispy French fries topped with a chili and my queso sauce. It’s easy to make this a plant-based no-oil dish!

I make a quick chili using this recipe with kidney beans instead of lentils.

Here’s the recipe for the queso sauce.

French fries are typically cooked in oil, and potatoes love to soak up oil. This method creates crisp matchstick potatoes.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Crispy Baked No-oil Potato Sticks

Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Servings: 0

Ingredients

  • 2 Yukon Gold potatoes
  • 2 tablespoons salt for soaking
  • 1 tablespoon cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cut potatoes into 1/4-inch matchsticks. Leave the skins on, or peel.
  • Soak the potatoes in a bowl of water with the 2 Tbs salt for at least 30 minutes.
  • Drain them, and dry thoroughly.
  • Place in a bowl, sprinkle with cornstarch and paprika. Arrange on a baking sheet lined with parchment paper, as separated as possible.
  • Bake for 15 minutes. Take out of the oven, turn them over, bake another 10 minutes.
  • Remove from oven, add salt and pepper. Serve hot.

Notes

Soaking in salt water removes starch and water from the potato, so that it crisps up better. Cornstarch also helps with the crispness.
I like to use a little paprika to color the potatoes golden. You can use other herbs and spice–cumin, garlic powder, smoked paprika–if you wish.
These are best served right out of the oven.

Pasta Bowl with Summer Vegs

karenwpullen Main Dishes, Pasta, Recipes, Salads, Side Dishes , , ,

Not just another pasta salad, because it’s made with fresh corn, zucchini noodles, basil, tomatoes, bell pepper, and edamame. It’s a wow!

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Pasta Bowl with Summer Vegetables

Course: Main Course, Pasta, Salad, Side Dish
Cuisine: Vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 3 ears corn husks and silks removed
  • 1 cup edamame frozen
  • 1 small zucchini or half a large one
  • 1 small yellow summer squash or half a large one
  • 1 cup grape tomatoes halved
  • 1/2 orange bell pepper chopped
  • 1/4 cup fresh basil
  • 8 ounces pasta penne or farfalle or rotini
  • 1 clove garlic
  • 1/2 avocado
  • 1 tablespoon fresh lemon juice

Instructions

  • Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
  • Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
  • Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
  • Spiralize the zucchini and summer squash. Cut into manageable pieces.
  • Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.
  • Pour the dressing over the salad and mix.

New Orleans-style Red Beans

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,
Prep Time10 minutes
Cook Time15 minutes
Print Recipe

Red Beans Cajun Style

Course: Main Course
Cuisine: Mexican, Southern
Servings: 0

Equipment

  • blender

Ingredients

  • 3 cups cooked kidney beans 2 cans, drained and rinsed or 1 cup dry
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon hot sauce
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 cups vegetable broth
  • 1/4 teaspoon liquid smoke

Instructions

  • If you are using dry beans, soak overnight.
  • Sauté the onion, bell pepper, and celery until tender, about 5 minutes.
  • Add garlic and cook one more minute; do not brown.
  • Stir in parsley, hot sauce, thyme, paprika, and salt. Cook one minute.
  • **Add kidney beans and vegetable broth and simmer for 10-20 minutes. ( If you are cooking dry beans soaked overnight, drain them, add an additional 2 cups of water and simmer for 90 minutes. Or, pressure cook in an instant pot for 8 minutes then add with the broth.)
  • Add liquid smoke. Scoop out about a half cup of the beans and blend until smooth, add back in, for a creamy texture.
  • Serve over rice or grits.