WOW. April is over in a blink of an eye! Does that mean warmer weather is finally here to stay?! Fiiiiingers (and toes) are crossed for Spring all day everyday.
I've been a little MIA, but I had a very busy month. We had our family from Scotland here to stay for a bit, and I was back and forth to Long Island quite a lot. AND we just booked our trip back to Cali for the beginning of next month so prep, prep, prep! But, that did not keep me from cooking.
If you have a blog, or just enjoy keeping up to date on your Instagram/social media posts, you know how overwhelming it can be at times. I'm not even a full time profesh blogger, and sometimes I just need a break. I put this added stress on myself to get "x" amount of new recipes developed and shot on the weekends so I have plenty of content for the week. But for what reason!? I started this blog for fun- because I genuinely enjoy whipping up vegan eats, taking [in my opinion] fun photos, and sharing them with anyone interested in viewing! NOT to give myself a deadline on when a post needs to be published, or how many new recipes I can develop. I thiiiink this is how people get "blog burnout", and I will not let that happen to me. SO, some nights (aka nearly the entire month of April) I just like to experiment with food, make some old favs, and try some new meals without taking notes.
Anyway, I'm back! And I'm excited to share some new goodies with you. Like these UHHMAZING oil free fries. It's not a joke when I tell you I whip of these fries at least 3 times a week. Always switching up the seasonings to toss in, or what I dip em in. They're SO darn easy- no soaking, no coating in oil, no flipping mid cook. Just simplicity at its finest. And I am not an oil free person, but I am interested in learning more about the benefits if anyone could share, please :)
Give em a go. You won't be disappointed ;)
I N G R E D I E N T S:
- 3 organic russet potatoes, cleaned well (or 5-6 small yellow potatoes!)
- 2 Tbs of nutritional yeast flakes
- 1 tsp of each garlic powder + onion powder
- Pinch of Chili Powder
- Salt + Pepper
- Smothered in Garlic Dill Sauce
FRIIIES TIME: Preheat the oven to 425 degrees fahrenheit. Slice potatoes into wedges/strips that are about 1/2 inch thick. In a large bowl, toss them with seasonings (optional but so good) and spread out on a silicone mat not touching. If you don't have, just make sure to use parchment paper so they don't stick! Cook for 30-35 minutes, or until browned and crisp at the edges. Eat as is (duuuuh), or smother (YES) in this garlickly dill Hummus sauce. Enjoy!
*Notes: Thanks From My Bowl for sharing your secrets to the perfect oil free fry!