Vegan yam fries & tzatziki dip 🙂
vegan ◦ salt-free ◦ oil-free
Featuring homemade tzatziki recipe from Straight Up Food.
Today was one of those warm days in the midst of winter that reminds you what spring is like. It’s like your lungs have spent four months wandering the chilled underground labyrinth of life, only to emerge from their frozen march and fill with the hope of humanity!
Anyways. There were four things that made my day today: 1) lychee black tea, 2) plans for mountain living in the summer 3) new friends in my soc. class 4) bouncing bubbly joy off my bestie. I’m about to add a #5.
Preheat oven to 400·F. Slice yams wedges no thicker than 5cm. Admire those frilly onion circles! Sprinkle dried pepper/herb mix. Space wedges out a bit and bake until tender (about 15 mins each side), flipping once.
Homemade Tzatziki Dip:
As I mentioned in my 2017 life upgrades post, I’ve recently changed my eating to exclude meat, processed, salt/oil-added foods and pump up the veggies! To encourage all you lovelies to try similar adjustments, here’s my recommendation of a fabulous recipe site for this type of lifestyle!
Cathy Fisher is a vegan chef and culinary instructor who curates a wonderful collection of recipes on her blog! Here’s Cathy’s recipe, quoted from StraightUpFood, for clean vegan Tzatziki Sauce:
Prep time: 20 mins
Total time: 20 mins
Serves: 4 (makes 1 cup)
- 2 ounces raw, unsalted cashews (about ½ cup)
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 medium clove garlic, sliced
- 1 cup finely chopped cucumber (I prefer the longer English cucumbers)
- 2 tablespoons fresh dill (or ½ teaspoon dried)
- Place the cashews, water, lemon juice, and garlic into a blender, and let soak for at least 15 minutes (so the cashews can soften).
- Blend until smooth.
- Add the cucumber and dill to the blender, and blend briefly (you want the final sauce to be a little chunky). Add a little water as needed. Chill for the best flavor. Store covered in the refrigerator, and shake or stir before using.”
**I only had walnuts, so I used those instead. I also didn’t have quite enough cucumber, so I substituted a bit of fresh spinach. As long as there’s some dill and lemon sauce in there, you can’t go wrong!
Lemony dill zing + yammy sweetness = perfection!
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So…once I finished making the yam fries and dipping sauce, all attempts at photography came to a halt. As for the finished product, I won’t spoil it for you- make it for yourself!