• Vegan Baked Kimchi Cheese Fries, part 1

    From Ben Collver@1:124/5016 to All on Tue Oct 22 10:45:32 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Baked Kimchi Cheese Fries
    Categories: Side dish, Korean
    Yield: 4 Servings

    3/4 sm Potato; thinly sliced
    1/4 c Onion; chopped
    2 cl Garlic
    1 Scallion white
    1/4 c Vegan kimchi
    1 tb Gochugaru
    1/4 ts Ground turmeric
    1 tb Garlic powder
    1 tb Onion powder
    1/2 tb Ground cumin
    1 tb Vegetable oil
    1/2 c Roasted cashews (unsalted)
    1 tb Gochujang
    1 tb Soy sauce
    2 tb Nutritional yeast
    2 tb Kimchi liquid
    1/2 c Plant milk
    2 ts Lemon juice
    1 ts Maple syrup
    4 Yukon gold potatoes; chopped
    -into wedges
    Sea salt
    2 tb Oil; up to 3 tb
    1/4 c Onion; chopped
    2 cl Garlic; sliced
    1 Scallion; chopped
    1/2 tb Extra virgin olive oil
    1/2 tb Sesame oil
    1/2 c Vegan kimchi
    1 tb Gochujang
    1 tb Maple syrup
    1 tb Toasted sesame seeds
    1 Scallion greens
    Cracked black pepper

    Preparation time: 30 minutes
    Cooking time: 35 minutes

    A plant based dairy free mashup of nachos and cheese fries!

    Kimchi Cheese Sauce:

    Place potatoes, onion, garlic, scallion whites, vegan kimchi,
    gochugaru, ground turmeric, garlic powder, onion powder, cumin,
    cashews, and vegetable oil in a small pot over medium high heat.

    Next, add the gochujang and stir until all the vegetables are evenly
    coated.

    Deglaze the pot with the soy sauce and stir.

    Add 1/2 cup water and bring to a boil. Cover the pot and lower the
    heat to low and let it simmer for about 15 minutes, until the
    potatoes are fork tender.

    Add all the contents of the pot to a powerful blender. Add nutritional
    yeast, kimchi liquid, plant milk, lemon juice, maple syrup. Blend on
    high until smooth (about 1 minute on a high powered blender).

    Baked Fries:

    Preheat your oven to 475°F.

    Chop the potatoes up into wedges.

    Add them to a large pot of salted water.

    Bring the water to a boil and cook the potatoes for about 15 minutes,
    until they are chopstick tender.

    Add oil to a large baking sheet.

    Spread the par-boiled potatoes onto the baking sheet so they are not
    touching. Make sure not to overcrowd the baking sheet.

    Sprinkle with salt.

    Place the baking sheet on lowest rack of your oven and bake for 15
    minutes, until the bottoms are golden brown. Flip the wedges and bake
    for an additional 7 minutes, until both sides are golden brown.

    Sweet and Sour Kimchi Topping:

    Add oils to a large pan over medium high heat.

    Next, add scallion whites, onion, and garlic to the oil and cook
    until the onions become translucent, about 2 minutes.

    Add the kimchi and cook for an additional 1 minute.

    Add gochujang and maple syrup. Stir the vegetables until evenly
    coated and cook for an additional 3 minutes, until the kimchi is soft.

    continued in part 2

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