The Planted Kitchen

Chili Cheese Fries

Jan
30

I’m going to be honest: this recipe takes a while if you do it at once. The good news is that you can make the Cashew Queso and Chili ahead of time! Even though this takes a while, this recipe is so worth it! It is the perfect snack for a get together that involves finger foods (the Super Bowl is this weekend, y’all).

This delightful snack, or meal, is cheesy, beany, tomatoey, and so so full of flavor! Matt likes this even better than non-plant based chili cheese fries, which says a lot. He grew up eating a lot of meat and cheese.

This recipe will easily feed four people as a snack, or if you’re like Matt and I, two people for a meal. OR if you feel so inclined, you can just make the french fry part of it and eat them as a side with a black bean burger.

Ingredients Needed:

  • Raw Cashews
  • Nutritional Yeast
  • Smoked Paprika
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Lime Juice
  • Garlic
  • Pinto Beans
  • White Onoin
  • Diced Tomatoes
  • Russet Potatoes
  • Sea Salt
  • Ground Black Pepper

The thing about the fries is that I HIGHLY recommend using parchment paper on top of the baking sheet instead of foil. I recommend this for two reasons. One, the fries will stick to the foil. Two, cooking with foil just isn’t good for you.

 

A few things about this recipe: 1.The fries are BAKED. AND CRISPY! 2.I use avocado oil to bake them. I use this because it has a high smoke point. I try not to use oil as a general rule, but in this case, the oil is what helps the fries get crispy.3.When making these, I accidentally put too much smoked paprika in, but this turned out to be a happy accident because they were delicious!

Chili Cheese Fries

Servings 4 servings
Author Whitney

Ingredients

For The Fries

  • 2-3 Large Russet Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Sea Salt more or less to taste
  • 1 tsp Ground Black Pepper more of less to taste
  • 2 tsp Smoked Paprika optional

Toppings

  • 1 batch Cashew Queso
  • 1 batch Chili from Cheesy Chili Mac

Instructions

  1. Preheat oven to 450 degrees F.

  2. Wash and cut potatoes into long slices, about 1/4 of an inch thick. You can peel the potatoes, but this is optional.

  3. Soak cut potatoes in water for 30 minutes.


  4. While the potatoes are soaking, line a baking sheet or two with parchment paper.

  5. Once the potatoes are done soaking, toss them with the avocado oil, salt, pepper, and smoked paprika, if using.

  6. Line potatoes on lined baking sheets with NO overlapping pieces.

  7. Baked for 25 minutes, flipping halfway.

  8. While the fries are baking, make the cashew queso and chili. These can also be made ahead of time.

 

Siracha Chickpea Salad

Jan
17

It has been SO cold here in Fort Worth. A lot colder than I can remember it ever being. I woke up this morning it was twelve degrees. TWELVE!

That’s really cold when you’re used to temperatures of over one hundred. One thing we experienced with it being this cold was the pipe going to one of our toilets freezing. That definitely hasn’t happened before. It’s just now 32 degrees so hopefully it will thaw out soon.

Siracha Chickpea Salad

Even my poor pups think it’s too cold. I don’t blame them. We have a coat for the smaller dog and she looks so cute it I can’t stand it! I’ve been eating a lot soups and drinking a lot of homemade hot chocolate lately because I get so cold. Oh, and I’ve been taking a lot of hot baths, but that’s nothing new.

This past weekend we went to Houston to visit family. We finally were able to celebrate Christmas since we weren’t able to on Christmas itself, so that was good. We also got to try some different wines, which were oh so yummy!

Speaking of yummy, this Siracha chickpea salad is just that. If you’re a fan of spicy, this is for you. If you’re not a fan of spicy, you can put less Siracha, or adjust it to your liking. The chickpea salad is also made with plant based greek yogurt instead of mayonnaise because I didn’t want this chickpea salad to be sweet.

I like to eat it on a sandwich with spinach instead of lettuce because the spinach has more nutritional value. I could eat this for lunch just about every day. Which is okay because it’s ridiculously easy and quick to make.

If you make this, or any of my recipes, please let me know by commenting on this post, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

Chickpea Salad

 

Siracha Chickpea Salad


Course Main Course
Prep Time 10 minutes
Servings 3
Author Whitney

Ingredients

  • 2 cups Cooked Chickpeas
  • 1/2 cup Plant Based Greek Yogurt
  • 1 tbsp Siracha
  • 3 Chopped Green Onions
  • 1 stalk Chopped Celery
  • 1 1/2 tsp Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Cook Chickpeas if not using canned chickpeas

  2. In a large bowl, mash about half of the chickpeas using a fork (or potato masher).

  3. Add all other ingredients and mix together.

  4. Chill in refrigerator for 30-60 minutes.