Vegan Food & Living - October 2017

16 VEGAN FOOD & LIVING OCTOBER

Total fat Saturates Salt Sugar Protein

10.7g 1.7g 1. 51g 16.4g 22.2g

Aquafaba^ RECIPES

Loaded taco fries

with lime crema

By Melanie McDonald (www.avirtualvegan.com)

Serves 4 | Prep 15 mins | Cook 1 hr | Calories 554 (per serving)

FOR THE FRIES

1kg (2lb 3oz) large potatoes, I like

yellow waxy potatoes for this like

Yukon Gold

115ml (4fl oz) aquafaba

3 tbsp taco seasoning – you can

sub this for any other spice

mix you like, I have used fajita

seasoning a few times

1 tsp salt

FOR THE TOPPING

398ml (14fl oz) tin of cooked

chickpeas, be sure to reserve the

aquafaba liquid for the fries

2 large, juicy fresh tomatoes,

chopped, use as much of the juice

that comes out of them as you can

½ a red onion, fi nely chopped, you

can sub this for a white onion

fi nely grated zest and juice from

1 lime

FOR THE LIME CREMA

50g (1¾oz) raw cashew nuts,

soaked for 15-20 minutes in

boiling water

113ml (4fl oz) non-dairy milk

1 lime

½ tsp salt

a grind of black pepper or a pinch

TO GARNISH

a handful of parsley, fi nely

chopped for sprinkling

FOR THE FRIES

1 Preheat the oven to 180°C/Gas Mark 4.

2 Pierce each potato with a fork, then place in a microwave

and cook on full power. My microwave is 1200w and I

cooked my large potatoes for 4 minutes. You want them

so that they have some give but aren’t soft.

3 Remove the potatoes from the microwave. Allow to cool

a little bit, then use a sharp knife and slice them into fries.

4 Place the cut fries in a bowl and pour over the aquafaba.

Stir to coat, then sprinkle over the taco seasoning and salt.

Make sure they are all coated evenly.

5 Line a large baking sheet with baking parchment and rub a

tiny drop of oil over it, as the fries tend to stick otherwise.

6 Gently tip the fries out onto the tray and spread them

out as evenly as you can. Ideally none of them should be

touching, as they will cook more evenly and get browner

and crispier.

7 Bake for 30 minutes, then remove from the oven, turn

them all over, then bake again for another 30 minutes.

FOR THE TOPPING

8 While the fries are cooking, put the drained chickpeas

into a bowl, then add the chopped tomatoes and any

juice from them, the chopped onion, lime zest and juice.

Stir well and leave for the flavours to infuse while the fries

finish cooking.

FOR THE LIME CREMA

9 Add the soaked cashews, milk and salt to a blender.

10 Peel the lime, either by hand or with a sharp knife. Discard

the peel and put the whole lime in the blender.

11 Blend until completely smooth.

12 When the fries are ready, pile them on a large plate. Pour

over the chickpea mixture, drizzle with the lime crema and

sprinkle with chopped parsley.

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