Cajun String Fries and BBQ Faux Cream

Cajun String Fries and BBQ Faux Cream

I love string fries!  They’re crunchy, spicy and oh so easy to make!  I upped the game with this tasty BBQ Faux Cream.  

Try to use a large Cast Iron Pan, as this really distributes the heated oil and is also easier to work with.  I’ve also shared a very important secret in cooking string fries!

Ingredients:

1 large Idaho Potato

Cajun Spice

Salt

Pepper

¾ cup of Vegetable oil for frying

Large piece of cheesecloth

BBQ Cream

½ Cup of Vegan Mayo (easy to make your own-see previous recipe)

¼ cup of BBQ sauce

1 tsp of horse white horse radish

1 tsp of whole grain mustard (easy to make your own-see previous recipe)

Heat the oil in the cast iron pan.  Make sure it’s hot enough before adding the potato.  Do this by either using a temperature gauge or dropping a small piece of potato in it to see if it sizzles.

Clean the potato, removing dirt, eyes, etc., but leave the skin on.  In a grater or Food Processor, grate the potato.  “SECRET” Place the potato in the center of the cheese cloth.  Roll it up like a ball and squeeze out the water from the potato.  It will cook faster and not be soggy.

Place the string/grated potato in the hot oil. Watch carefully as you don’t want it to burn.  When it has browned around the edges, carefully cut it in fourths and flip over. Cook gently until browned.  Remove and let it sit on a paper towel to remove any oil.  Sprinkle Cajun Spice, Salt and Pepper over the top to taste.

 

BBQ Cream

Place all ingredients in a bowl, stir together with a whisk.

Serve with a meal or just eat by itself!  Yummy!

This is one of my favorite condiments with a veggie burger!

Secret Recipe...Vegan, Cherry Amaretto Cheesecake (shhh...don't share)

This is such a secret recipe...I wasn't going to post it...but thought it is so AMAZING, that I just had to share!

CHERRY CHEESE CAKE

INGREIDIENTS:

1 LB OF FIRM TOFU

1 JAR OF CHERRY PRESERVES

1 CUP OF MAPLE SUGAR

½ OF A BAG OF FROZEN CHERRIES

¼ CUP OF AMARETTO (OPTIONAL)

1 BOX OF GINGER SNAP COOKIES

DASH OF CINAMIN

¼ STICK OF VEGAN BUTTER OR REGULAR BUTTER

PRE-HEAT OVEN TO 375

IN A FOOD PROCESSOR BLEND THE COOKIES, CINAMIN AND BUTTER UNTIL CRUMBLED.  PRESS INTO A PIE PLATE.

IN A HIGH SPEED BLENDER, BLEND THE TOFU AND SUGAR UNTIL VERY SMOOTH.  POUR INTO COOKIE CRUST.  BAKE UNTIL GELS TOGETHER, ONLY SLIGHTLY BROWN AROUND THE EDGES.  REMOVE FROM OVEN, LET COOL.

IN A PAN, HEAT THE CHERRY PRESERVES, CHERRIES AMARETTEO MIX UNTIL BLENDED.  POUR ON TOP OF CHEESE CAKE. REFRIGERATE SEVERAL HOURS OR OVER NIGHT.

Vegan Egg Salad...Low, low fat and low calories, too!!

Several people have asked me about this recipe.  It is fantastic and actually...better than regular Egg Salad!

I like serving it in a wrap with lettuce & tomato or on top of a Salad.

Vegan Egg Salad

½ cup of chopped shallots or onion

3-4 Chopped Dates (remove seed)

½ Cup of chopped Cilantro

1 tsp of Curry Powder (preferably Vindaloo Curry)

1 tsp of Turmeric

Salt

Dijon Mustard

½ tsp Kala Namak (tastes like egg)

1 Package of Firm Tofu

½ cup of Vegan Mayonaise (easy to make your own-see blog for recipe(

Slice the tofu in ½ inch slices and gently place in boiling water.  When the tofu begins to float, remove and set on a paper towel to cool.  Set aside.

Mix all the other ingredients in a large bowl, adjusting seasonings to your taste.  Crumble and add the tofu and gently mix together.

Chill and Serve!