Carrots - Roasted with Maple Tahini

Recipe Inspiration Source:  Catching Seeds 
- This looks like a good blog to explore further!!

Oh my.  These were so good!  Definitely a keeper recipe.  The sauce was yummy, too and could be used with other recipes, like a stir fry.

• 1/2 pound carrots, peeled and trimmed, all about the same size - multi-colored are nice!
• Broth
• 2 tablespoons chopped fresh parsley
  
• optional - 1/4 cup pomegranate arils - I didn't have these, but the original recipe calls for them and it could be a fun addition - BTW, arils is the fancy word for the little red fruits inside pomegranates

TAHINI SAUCE:

• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons Dijon mustard - I used the Trader Joe's brand, which is my new fav
• 2 tablespoons maple syrup
• 2 tablespoons chopped fresh parsley

INSTRUCTIONs

1. Preheat the oven to 390-ish degrees. 
2. Marinate, soak or drizzle carrots with a bit of broth to get them moist.  Arrange them on a parchment lined baking tray. 
3. Bake for 30-40 minutes or until the carrots are tender.  Check them towards the end - you don't want them to turn to mush.
4. While the carrots are cooking, whisk together all of the sauce ingredients.
5. Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.

Potatoes - 15 Minute Fries

Recipe Inspiration Source:  Plant Based Gabriel - includes a quick easy video!

I should have taken the time to do a better photo, but I was HUNGRY!

This could be a game changer!

I like thick fries.  It's hard to get them just right from raw.  This recipe calls for batch baking potatoes early in the week, storing them in the fridge, then pulling out what you need for making fries.  It only takes 15 minutes on the night you eat them, yet they taste like just made.

★  I have done this recipe as both a make-ahead and a right away - turning them into fries after the partially-baked potatoes have been in the refrigerator and making the fries right after baking them.  It works just fine either way!

Baking the Potatoes

• Preheat the oven to 425 F 
• Place your whole washed potatoes onto the baking rack (no foil, no pan)
• Bake for 45-55 minutes depending on the size of your potatoes - He uses Yukon Golds or Red Potatoes
• Once the potatoes are done baking allow them to cool
• Place into the fridge (we normally make large batches at the start of the week)
  -OR- let them cool slightly and make the fries

When you are ready to make the fries

Making the fries or wedges

• Preheat the oven to 425 F 
• Cut the cooked potato into the wedge size and shape of your liking
• Toss the fries in your favorite seasoning or leave plain to use with a dipping sauce
• Place onto a baking sheet lined with parchment paper
• Bake for 15-20 minutes

Condiments - Salad Dressing: Caesar

Recipe Inspiration Source:  saw it on You Tube - Chef AJ
Very Benevolent Caesar Salad
By Miyoko Schinner, McDougall Program cooking instructor

PREP - Almond meal - can make your own by grinding raw, blanched, or roasted almonds in a food processor until very finely ground.

--> If using the blender to grind almonds, this whole recipe can be prepared in the blender.

Combine the almond meal, garlic, mustard, and nutritional yeast to make a paste. 

• 2 tablespoons almond meal
• 3 cloves garlic, pressed through a garlic press
• 3 tablespoons Dijon mustard - AJ recommends Westbrae Stone Ground
• 3 tablespoons nutritional yeast flakes, unfortified - AJ recommends Sari brand

Whisk (or blend) in the remaining dressing ingredients.

• 3 tablespoons lemon juice
• 2 tablespoons coconut aminos (soy sauce works, too, but is higher sodium)
• ¼ cup water