Oven Baked Fries and Gardein Burgers

I love fries, but we try not to eat fried food. Store bought fries are delicious but so full of oil and other ingredients and they take 20 or so minutes to cook. I've started baking my fries in a 450 oven for 10 minutes, flip and do another 10. Bam, they are delicious. Here's how I do it:

• 3 red potatoes (or russets - I normally use 1 potato per person)
• 1 tablespoon cooking oil (I used canola)
• Salt & Pepper (you could also add Ms. Dash, Montreal Steak Seasoning, whatever you like)

Preheat oven to 450. Wash and dry potatoes. Cut into fries (I like mine kind of thick). Toss into a bowl or large baggie.

Add oil, salt and pepper (or whatever seasonings you are using.)

Toss well and dump into a cookie sheet.

Roast about 10 minutes, stir and put back in oven for another 10 minutes.

While the potatoes are finishing, get out your Gardein Burgers.

I coated a non-stick skillet with spray and cooked about 4 minutes or so on each side.

While these are cooking get out your buns and condiments, veggies, etc. I am pretty much a traditionalist when it comes to burgers: lettuce, tomato, pickle, onion, ketchup, mayo (veganaise) and mustard.

Once your burgers are done put those on the waiting buns.

Get the fries out of the oven and make you a plate.

This was a pretty quick and delicious dinner. I LOVE Gardein burgers, they are the best out there IMHO.

Sesame Lo Mein

If you frequent my blog you know I love Asian dishes. I've made this before but had not blogged it so when I was at the store and saw the bok choy and snow peas I knew it was time to get this posted. Be sure to prep all of your ingredients BEFORE you begin. Put your water on to boil, then do all your chopping, I even went ahead and got the pasta on before I began the Lo Mein. This was so good and the leftovers for lunch today were just as delicous.

• 1 package firm tofu, drained well and cut into cubes
• 1/2 cup carrot, cut into 2 inch long sticks
• 2 tablespoons ginger root, mined
• 1 medium red bell pepper, sliced into 2 inch long sticks
• 1/4 cup sesame seeds
• 2 tablespoons sesame oil
• 1/4 cup tahini
• 1/4 cup canola oil
• 2 tablespoons soy sauce
• 2 tablespoons garlic, minced
• 1 cup bok choy, sliced
• 1 cup snow peas, trimmed and cut in half at an angle
• 1 can sliced waterchestnuts, drained
• 1 pound linguine
• 6 scallions, sliced

Set water on to boil for linguine in a large pot. In a wok, heat the canola oil over medium heat.

Add tofu and saute until all sides are lightly browned.

Pour 1 tablespoon soy sauce over tofu and quickly toss.

Drain tofu on paper towels and set aside, leave wok on heat.

Add carrots, garlic, ginger root and bok choy to wok. Cook 2 minutes.

Add red bell pepper, snow peas, water chestnuts and sesame seeds. Cook 3 more minutes.

Add tofu back to wok and cook 2 minutes.

Cook linguine, stirring often, drain when al dente. Mix sesame oil and 1 tablespoon soy sauce in a bowl, pour this and the scallions over the pasta and toss well.

Add linguine to the wok, toss well (if you use two large spoons you may be able to turn it easier).

Pour tahini over everything in the wok. Toss well.

Serve with soy sauce and sriracha on the side. I like my food spicy so I definitely added some of the sriracha.

Enjoy!

Indian Kale & Potatoes

I picked up a bunch of organic kale from Ward's on my last trip. It needed cooking and after looking at several recipes I came up with this as a side dish to some Vegan Chicken Nuggets. It was really flavorful and of course, everything is great with potatoes!

• 1  bunch kale, washed, thick middle stems discarded and kale chopped
• 1 teaspoon canola oil
• 4 cloves garlic, peeled, crushed and chopped
• 1 teaspoon mustard seeds
• 2 medium white potatoes, scrubbed clean and cut into a 1/2-inch dice
• 1 teaspoon soy sauce or Bragg's
• 1 teaspoon Sriracha
• 1 tablespoon lemon juice
• Salt to taste

Heat the oil in medium sized skillet over medium-high heat. Add the mustard seeds and cook until they start to pop (just a few minutes).

Turn the heat to medium and add the potatoes and garlic. Saute the potatoes, stirring occasionally, until they begin to take on a golden hue.

Add the chopped kale, stir until it starts to wilt.

Add the soy sauce and hot sauce, stir well, then add a couple of tablespoons of water. Put on a tight-fitting lid and let the kale steam. Check to be sure the water doesn't evaporates, add more if needed. Keep checking the kale and adding water if needed until the kale is tender, about 30 minutes.

Stir in the lemon juice and salt, if required. Serve hot.

Enjoy!