Vegan Diner (17 page)

I can't imagine ordering at a diner without
a side of fries. But these garlicky potatoes take fries to a whole new level.
This recipe is a little tip of the hat to my French roots, American-style.

MAKES 4 SERVINGS

4 to 6 cups vegetable oil, for frying (or as needed)

4 large Idaho or russet baking potatoes (about 2 pounds), peeled, rinsed, and patted dry and cut into fries
¼
inches wide

½
cup fresh Italian parsley

3 to 4 large cloves garlic Fine sea salt

Fill a large, deep pot or Dutch oven with at least 4 inches of oil. Heat the oil to 365°F.

Use a candy thermometer to read the temperature of the oil. You can also test if the oil is ready by dipping a piece of bread in the oil. If the bread sizzles immediately and begins to brown, the oil's ready, if not, continue to heat the oil. If the bread burns, take the pan off the heat and let the oil cool down a bit.

Working in batches, use tongs to place the fries in the hot oil. Fry the potatoes in small batches until lightly golden, about 4 to 5 minutes per batch. You don't really want to brown them, as they will be fried a second time. Remove from the oil and drain on paper towels. Let the fries sit for 10 minutes. The oil temperature will fluctuate, cooling down slightly as you add fries to the hot oil, and heating up as it sits on the heat, so carefully monitor the oil between batches. Add more oil as necessary to maintain at least 4 inches of oil in the pot, making sure to get it back up to temperature.

While the potatoes are frying, combine the parsley and garlic in a food processor and whiz until both are finely minced and fragrant. You don't want it to become a paste, just very finely minced. Set aside.

Raise the heat of the oil to 375°F. Fry the potatoes a second time in batches, being careful not to overcrowd them, until they are golden brown and crisp, about 2 minutes. Drain on fresh paper towels. Sprinkle with salt and parsley-garlic mixture and serve right away.

These yam fries are utterly addictive, and the perfect side dish
for a homemade veggie burger. They're a little sweet (like your sweetheart), a little smoky and a little salty. Yams are full of beta-carotene, so they are as good for you as they are delicious. Oven fries won't get as crispy as deep-fried versions, so don't fret if they seem soft during baking.

SERVES 2 HUNGRY PEOPLE

2 large yams

1 tablespoon olive oil

1 tablespoon granulated sugar

Kosher salt or fine sea salt

Freshly ground black pepper

Smoked paprika, to taste

Preheat the oven to 425°F. Line 1 to 2 baking sheets with parchment paper.

Using a sharp knife or a mandoline, slice the yams into thin, French fry-size slices.

In a large bowl, combine the yam slices, olive oil, sugar, a few pinches of salt, and pepper, tossing well to coat. Transfer the yams to the prepared baking sheet in a thin layer. If necessary, bake the yams fries on two separate baking sheets to avoid overlapping. Sprinkle the tops of the fries with smoked paprika to taste. Bake the fries until the edges are crisp and yams are cooked through, about 30 to 45 minutes, checking and stirring frequently to brown on all sides. You may need to rotate the baking sheet halfway through to prevent the fries from baking unevenly. Sprinkle with additional salt and smoked paprika, and serve immediately.

Tip:
These fries are delicious dipped in homemade Creamy
Ranch Dressing (see
page 163
).

I am crazy for mashed potatoes! This recipe does
not disappoint, and will have you craving them on a regular basis. I like to think of these as diner potatoes, as they have a nice rustic flair being hand-smashed and with the skins still on.

MAKES 4 SERVINGS

3 pounds small red potatoes

About 1 cup plain unsweetened soymilk, or as needed

2 tablespoons non-hydrogenated vegan margarine, melted, or more to taste

2 large cloves garlic, minced or pressed

¼
cup nutritional yeast flakes

1 teaspoon fine sea salt, or more to taste

½
teaspoon finely ground white pepper

Freshly ground black pepper, to taste

In a large pot of lightly salted boiling water, add potatoes and cook until tender, about 20 to 25 minutes. Drain and let sit for 10 minutes, or until still warm but cool enough to handle. Transfer the potatoes to a large bowl.

Heat the soymilk until steaming hot, either in a small saucepan on the stovetop or in the microwave.

Using a potato masher, mash the potatoes well. It's okay if there are still some little chunks in them. Add half of the hot milk, the melted margarine, garlic, nutritional yeast flakes, salt, and white pepper, mixing well. At this point, you can continue mixing by hand, or can use an electric hand mixer with beater blades. Add more hot milk as necessary, until the potatoes are soft and fluffy. Add freshly ground pepper to taste. Adjust seasonings and serve right away while hot.

Variation:
Substitute plain soy creamer for the soymilk, if you are craving something richer. You can also increase the margarine to 4 tablespoons, if desired. For a parsley variation, add
¼
cup minced fresh parsley when you're adding the other seasonings.

This recipe is
open to all kinds of customizations. Sometimes I will reduce the milk by
½
cup or so and stir some hot gravy right into the mix. Delicious! You can also substitute roasted garlic for the fresh (4 to 8 cloves). Feel free to also substitute Yukon Gold potatoes for a nice buttery flavor, or large brown russet potatoes. You can also peel the potatoes, and use a potato ricer, which will give you a beautiful silky texture.

These roasted sprouts are deliciously addictive,
and an especially easy recipe to make. I have watched this recipe turn Brussels sprouts haters into lovers with a single bite. These are delicious served as a fall or winter side dish.

MAKES 4 SERVINGS