The Happy Herbivore Cookbook (41 page)

BOOK: The Happy Herbivore Cookbook

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NUTRITIONAL INFORMATION (PER SERVING: ABOUT 5 TO 7 RINGS)

Calories 88; Calories from Fat 10; Total Fat 1.1g; Total Carbohydrate 16.3g; Dietary Fiber 1.9g; Sugars 2.3g; Protein 3.4g

Rustic Yam Fries

Serves 2
|
Pictured opposite
| You could convert anyone to a low-fat vegan diet with these fries. Serve with Black Bean Burgers (pg. 86) or Soul Burgers (pg. 90).

1 medium yam or
sweet potato
about 2 tsp Chinese 5-spice
powder
about 1 tsp ground cumin
about
¹â
₄tsp cayenne powder
salt, to taste
pepper, to taste

1. Preheat oven to 400Â°F.

2. Slice yam into very thin strips and transfer to a mixing bowl.

3. Spray with cooking spray and sprinkle spices over top with salt and pepper.

4. Mix with your hands, then re-spray, and sprinkle spices a second time.

5. Mix again and repeat 2 more times with cooking spray but no seasoning.

6. Continue to toss and mix until fries are evenly coated with spices.

7. Transfer to a nonstick or greased cookie sheet and spread out in a thin layer.

â Bake for 7 minutes.

â Pull out, flip fries, re-spray, and bake for another 5 to 7 minutes, or until fully cooked and crisp, careful not to burn.

VARIATION

Indian-Spiced Yam Fries

Substitute garam masala for the Chinese 5-spice.

NUTRITIONAL INFORMATION

Calories 60; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 13.7g; Dietary Fiber 2.2g; Sugars 2.7g; Protein 1.2g

Salty Dog Salad

Serves 4
|
Pictured opposite
| This dish is a great way to try raw kale for the first time and an excellent alternative to the usual salad. For a more colorful presentation, add cherry or grape tomatoes. I also like to eat the entire batch tossed with fresh peach slices for a light meal in the summer.

1 bunch dinosaur kale
¹â
₄tsp fine sea salt, or
to taste

1. Rip the leaves away from the kale stems and then discard stems. (If you have dogs, try giving them a stem; my pugs go bonkers for kale stems, hence the name!)

2. Place all the leaves in a bowl on top of each other.

3. Grab the leaves with both of your hands and twist apart, like you're wringing water out of a towel.

4. Release the leaves and pick up again, repeating the wringing motion.

5. Repeat another few times, until the leaves have been torn into bite-sized pieces.

6. Sprinkle salt over top and then toss with your hands so all of the leaves are evenly coated.

7. Add more salt if necessary or desired.

â Let the salad rest for 5 to 10 minutes before serving (optional).

CHEF'S NOTE:
Dinosaur kale is deep green and long, compared to other kales that are not as dark and are more curly and bushy, somewhat like parsley.

NUTRITIONAL INFORMATION