Homemade Fries (deep-fried version), and a badge removal

Every once in a while I pull out our deep fryer to make indulgent homemade fries.  Because my fryer is on the smaller side, I have to make our fries in three batches, which ends up taking about 45 minutes.  So, I'll plan on making the other dishes for dinner to time with the fries.  Sometimes, though, we just like the fries as a treat after a hard school day.  You can see in the picture that my fries are crinkle cut.  I've got a tool just for that purpose, so it makes it a little more fun for the Blessings, as well.

On a side note, I've removed my badge for the Circle of Moms contest.  I'll still be on the site, but I won't do any more self-promotion here.  I've heard from several people (including my own sweet mom) who are not getting a hovering hand cursor over the orange thumbs up to vote, so they can't vote.  Also, it looks like I'm pretty much out of the running to be an Internet sensation when you look at my competition.  :-)  But, no worries, every day I get to look at a certain three precious faces and know that I'm their top veggie mom, and that's good enough for me.   Thanks to those who voted or at least attempted to vote.

Homemade Fries (deep-fried version)

Ingredients:

Enough oil to reach fill line in the deep fryer (maybe two cups?)
9 russet potatoes, scrubbed and sliced in fry-type strips
Salt to taste
Ketchup
Rooster sauce

Directions:

Heat oven to 250 degrees. Plug in your deep fryer.  Pour oil to fill line.  While oil is heating, you can prepare your potatoes.  Put in three of the cut potatoes in the deep fryer.  Fry for thirteen to fifteen minutes, until they get a golden brown, turning occasionally. (If you've cut your potatoes particularly thin, they will cook faster.) Line a serving dish with paper towels, and drain the fries there.  Sprinkle with salt.  Repeat with the last two sets of three potatoes.  Keep fries warm in oven while waiting for next batch(es).  Note: please do not place your lid on the fryer while it's plugged in and cooking food; my friend started a kitchen fire in her home by doing that.  Serve with ketchup and/or rooster sauce.  Feeds five hungry vegans -barely!

Home Fries

Are you familiar with the home fries that diners serve? The cubed potatoes that are crunchy on the outside but so fluffy on the inside? Well, after realizing that simply frying the taters in oil or water, or even baking them, didn't get me the results I wanted at home,I pulled out the deep fryer, and voila, perfect home fries! I like to make them for breakfast dishes, and they can be served by themselves as a side dish or incorporated into a dish like my Breakfast Potato Skillet. Yes, these do take some oil, but if you make these sparingly, you can leave your guilt outside the dining room.

Home Fries

Home Fries on a breakfast plate with fresh cantaloupe and tofu scramble

Home Fries

Ingredients:

9 russet potatoes, peeled and cubed
Enough canola oil to reach a deep fryer's fill line
Salt to taste

Directions:

Pour the oil into your deep fryer and heat. When hot, carefully add three of the cubed russet potatoes. Cook for 14-15 minutes, until the potatoes are golden. Drain on paper towels and sprinkle with salt. Repeat with the rest of the potatoes in two more batches. Delicious and comforting. Feeds five hungry vegans.

Breakfast Potato Skillet

Years ago, there was a Sacramento restaurant that G and I went to for breakfast. SR was just a baby and toddler at the time, so she just nibbled off our plates. But, I loved to order their potato skillet. It was a big plate of home fries covered with veggies, ham, cheese and a fried egg on top. By the time I had them leave off the ham, cheese and fried egg, I was left with home fries and veggies. I still loved it, though, because we could actually go out to breakfast on a Saturday morning, a rare treat for a vegan! But, then my frugal mind started adding up the money that I was still paying for the invisible ham, cheese and fried egg, and I began to wonder if I could duplicate this at home, but even more awesome than theirs. And what do you think I did next? You got it - experiment in the kitchen! Yay for my guinea pig family! So, the trick was to get that secret, elusive home fry flavor down: you know what I'm talking about - crispy potato square on the outside with a fluffy center. Just frying potatoes wasn't cutting it. I had to haul out my Big Daddy deep fryer. I deep fry about once or twice a year, so I'm not ashamed, I tell ya! Anyways, the potatoes were perfect, and by adding veggie hot dogs, vegan cheese and just the right veggies, it did the trick. I now have my scrumptious version of the Breakfast Potato Skillet! (Imagine that name echoing a few times.) Mine ends up being baked, and I don't think the restaurant did that; hence their "skillet" name, but I've kept that moniker for some good memories. That restaurant is now out of business, but we're still in the business of chowing down in the Blessed Vegan Life home. Come share in our food!

Breakfast Potato Skillet out of the oven

A steaming serving of this delight

The serving bowl after being attacked by hungry vegans!

Breakfast Potato Skillet

Ingredients:

9 russet potatoes, peeled and cut into 1/2" cubes
Enough canola oil for deep frying
Salt to taste
1 and 1/2 cups of broccoli florets, coarsely chopped
1 green bell pepper, chopped
4 - 6 mushrooms, sliced
1 pkg. of your favorite vegan hot dogs (use eight of them)
2 tomatoes, diced
1/2 pkg. of Follow Your Heart Vegan Gourmet cheese, cheddar style, finely shredded, divided
Salt and Pepper to taste
Hot sauce or ketchup, optional

Directions:

Prepare the deep fryer. Gently put in three of the potatoes, diced, in the deep fryer. Cook for 12 to 14 minutes, until golden. Drain on paper towels and salt according to your taste. Repeat two more times with the remaining potatoes. I will do this step often the night before so as to save time in the morning. Put potatoes in a large baking dish. Preheat oven to 375 degrees. Meanwhile, put the broccoli, bell pepper and mushrooms in a medium pot with about an inch of water and a steamer basket. Steam for about ten minutes, just until the broccoli is fork-tender. You do not want to overcook them. When ready, put them in a medium bowl, along with the tomatoes. While the veggies are steaming, prepare the hot dogs according to package directions - I bring water to a boil, turn the heat off, add the hot dogs and let sit for two minutes. Slice the hot dogs into 1/2" rounds. Add the hot dogs and half of the cheese to the bowl with the veggies. Add salt and pepper to taste, and stir the whole thing very well. Pour on top of the potatoes in the baking dish, and sprinkle the rest of the cheese all over the top. Cover with a lid and bake for 30 minutes. Remove lid and turn on the top broiler, and broil for 3 to five minutes to melt the cheese. Serve with hot sauce and/or ketchup. Mm-mm goo-ood! Feeds five hungry vegans with leftovers for lunch...maybe.

Deep Fried Battered Veggies with Ranch Dip and Pizza Sauce

So, although this is not a dish to have every week, I indulge in it once or twice a year. This used to be some of my favorite fair fare. I modified a couple of recipes I scoured off the net for the batter and dip and think they came out pretty tasty. I have a couple of other deep fried recipes that I'll share throughout time. I probably won't be using the mini peppers again because the batter didn't stay on very well, but they were still good. Hope you like it!



Deep Fried Battered Veggies with Ranch Dip and Pizza Sauce

Veggies:

Assorted Vegetables (we used asparagus, broccoli, mini peppers and zucchini)


Ranch Dip:

1 cup Vegenaise
1/4 cup soy milk
1 Tbs. parsley, finely chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. pepper


Batter:

3/4 cup Bisquick
1 cup soy milk
1 and 1/2 tsp. Ener-g Egg Replacer
2 Tbs. water
1 tsp. garlic powder


Homemade or your favorite canned pizza sauce (we used Cento)
Canola oil

Directions:

Wash and prepare the vegetables ahead of time. For broccoli, cut into large chunks, or keep smaller florets whole. Snap asparagus spears in half. Cut zucchini into lengthwise wedges. Keep mini peppers whole. For the ranch dip, in a small mixing bowl, blend all ingredients together. Chill for one hour. Preheat the oven to 200 degrees. For the batter, whisk everything together in a medium mixing bowl. Set aside. Heat up the pizza sauce in a small pot and keep warm until the veggies are ready. In a deep fryer, fill with oil to the fill-line. If you don't have a deep fryer, pour enough oil into a large skillet to cover the veggies while they are cooking, maybe two cups. Plug in the deep fryer or turn the skillet onto high heat. When the oil is very hot, drench the veggies in the batter and shake off any loose hanging batter back into the bowl. Carefully add the veggies to the oil being sure not to splatter yourself - the oil should boil around the veggies. You will only want a cup or so of vegetables at a time in the oil, so they can get evenly cooked. Gently stir occasionally during the cooking process, so they don't stick together. If using a deep fryer, use the spatula that came with it; if using a skillet, use a spatula that won't melt in the oil. Cook until the batter is browned, maybe 2 - 4 minutes. Drain on paper towels and keep warm in the oven. After all the batches have cooked, serve with the dips and enjoy! Keep plenty of napkins handy. Feeds five hungry vegans.