Jan 19, 2013
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from Hong Kong SAR China
seen from Russia
seen from Libya
seen from United States
seen from United States
seen from Thailand
seen from Malaysia
seen from Thailand
seen from Malaysia
seen from United States
seen from China
seen from United States
seen from South Africa
seen from Australia
seen from United States
Spicy Oven Fries
Ingredients
4 russet potatoes, cut lengthwise into 12 wedges
2 egg whites, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
Time estimates
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Directions
Preheat the oven to 450°F.
Coat a baking sheet with cooking spray.
Dip the cut potatoes in egg to coat and place in a bowl.
Mix the remaining ingredients and sprinkle over the potatoes, toss well to coat.
Place the wedges on the baking sheet. Bake for 20 minutes.
Turn the potatoes over and bake for 15 minutes or until crisp.
Yields 4 servings.
Creamy Tomato Soup
1/2 cup cashews 1/2 cup vegetable broth 2 Tbsp. Earth Balance 1 small onion, chopped 2–4 cloves garlic, minced 1 28-oz. can whole peeled tomatoes 1/3 cup nutritional yeast Salt and pepper, to taste
In a food processor, blend together your cashews and vegetable broth until smooth. Pour into a separate container and set aside.
In a medium sauce pan, over medium heat, melt the Earth Balance. Add the onions and sauté for about 2 to 3 minutes. As they begin to become fragrant, add in the garlic and sauté until your onions are soft and translucent, stirring so as not to burn. Add in your tomatoes, including any liquid in the can. Reduce the heat and simmer for 10 minutes.
Remove from the heat and let cool for a few minutes before pouring into your food processor. Blend until combined and not chunky. Add in the nutritional yeast and pulse to combine. Add in the cashew mixture and blend until very smooth. Season with salt and pepper to your liking and pulse a few times.
It will be fairly thick, so if you like a less robust soup, add more vegetable broth.
Pomegranate Slushies
Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.
More Soup Recipes
Chipolte Tomato
Red Bell Pepper and Habanero
Spicy Black Bean
Southwestern Chicken
Pureed Tortilla
Avocado Gazpacho
Smoked Steak Chili
Tuxedo Olives
Cut cheese sticks into thin strips. Stuff inside large pitted olives. Toss with olive oil, red wine vinegar and parsley.