Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip

 

I was trying to squeeze the last bits of daylight into my photos, taking pictures on the back patio.  It was close to sunset, and the dusky blue light sat cool and muted on my (finally) ready to photograph potato wedges.  I briefly glanced up and looked toward the back of the yard, near my garden.  The choir in my mind sang a glorious major chord as I saw honey-colored beams peeking over the fence, bathing the far half of the yard in a deliciously warm glow.  Oh brother.  I knew what I had to do.  One large wooden photo background, a cutting board filled with herbs in progress, bowls, measuring spoons, and the like, all needed to make it, stat, to the other side of the yard.  The neighbors probably question my sanity.  In my twenties, I cared about this a bit, but not so much anymore.  I’m beginning to understand the reason for the sequined hats and carefree attitudes of those twice as old as me–at a certain point, one just can’t take as much time to care about appearing foolish when it is magic is happening on the other side of the yard!  I balanced all my props, food and accoutrements on my photo background and carried them topsy turvy style to the prime location. 

Liz Gilbert, although I was already well on my way to the deep end, this is partly your fault.  You wrote a little book about creativity and inspiration called Big Magic that has only served to amplify my spontaneous and wild creative urges.  I heard your voice in my head saying,  “If inspiration is calling from the other side of the yard, get thee to the other side of the yard!”  When seduced by inspiration, I create big messes, almost unknowingly and frenetically.  When I wake up from my altered state, I see my creation, and all the creative shrapnel, and almost don’t know what happened.

In my last post, I shared a recipe for the Lemon-Herb Cashew Sour Cream Dip I’m utterly addicted to.  I love to dollop this dip on everything– breakfast hashes, crackers, veggies, and even eat it by the spoonful (don’t judge me!).  I must make a confession.  I’ve been withholding the recipe that this dip was created for–these Roasted Barbecue potato wedges.  I love this dip so much on its own that I thought it deserved its very own post.  

These spiced potato wedges come together very easily, and make a great side or party appetizer.  I love the combination garlicky, smoky wedges with the cool herby dip.  Do you have smoked paprika in your spice cabinet?  I love to add it into my spice mixture for anything I want to add a savory smokiness to–veggie crumbles for taco meat, corn on the cob, pan fried tempeh, and many other things.

It might be inconvenient at times, but I believe it’s infinitely worth it to say yes to the magically golden light on the other side of the yard, yes to the frenetic messes that appear as a side effect of creative reverie, yes to deciding to photograph a recipe at 6 pm when daylight hours are melting away, yes, yes, yes to the cheap little thrills that make life more colorful and exciting, and by all means, yes to roasty potato wedges with dip!

Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip

• 2 pounds medium yukon gold potatoes, cut into 1/2 inch thick wedges
• 3 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon paprika
• salt and freshly ground black pepper to taste
• Lemon-Herb Cashew Sour Cream Dip for serving (optional), recipe here

Preheat oven to 425˚.

On a baking sheet, toss the potatoes with the olive oil, spices, salt and pepper.  Arrange in a single layer.

Bake for about 40-45 minutes, or until the bottoms of the potatoes are golden and crispy.  Use a stiff spatula to pop the potatoes off the pan using a firm scraping motion.  Serve while hot with the dip.

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Lemon-Herb Cashew Sour Cream Dip (v, gf)

 

 

Lactose intolerants and L.I sympathizers, gather round!  This is the holy grail of creaminess for all who can’t eat dairy yet still crave dip.  Sour cream, oh, how I’ve missed you these past few years!  I came across this recipe for the “best damn vegan sour cream” on Gluten-Free Vegan Pantry, and I thought to myself, we’ll see about that. I felt like I was anticipating a blind date (which is how the Mister and I met, by the way).  Don’t get your hopes up too high.  This could be really good, but it could also end up like all those other train wrecks.  I’ve been holding out hope for a sour cream substitute that a) doesn’t taste like cashews, b) doesn’t taste like plastic, c) has the texture of sour cream, and most importantly, d) Is made with real, whole ingredients, not chemicals.  Is that asking too much?  To say the least, I was very pleasantly surprised (both by the sour cream and the man)!  The Mister and I are celebrating our 9 year wedding anniversary on Thursday, and I’ve got my 9th batch of vegan sour cream in the fridge.  I’d say things are going quite well!  

When cashews are soaked, something magical and ethereal happens.  See their halo?   Soaking the cashews softens their flavor, and most importantly, makes them blendable and transformable.  If you read my last post, you know the name of the game for me right now is to eat, eat, eat.   My strategy is to devour as many nutritious, calorie-dense whole foods as possible.  Whether you’re trying to gain weight, lose weight, or maintain, I am convinced that there is no fad diet or quick fix better than just eating real food.  Enter, delicious herby dip.  

What is the history of dip?  Is it an american thing?  Or did we just create a blanket term for any kind of thick sauce scooped up by a vehicle such as a veggie or a cracker?  David Leite of Leite’s Culinaria  exhaustively researched the subject, and I can sum it up with the following: the 50’s, the invention of potato chips, the emerging American couch potato class, and the need to deliver food to one’s mouth while watching the glowing box…  Another proud example of American ingenuity.  Americans loved dipping so much that we changed the word from a verb to a noun.  The emergence of the first recipe for crudité also emerged in France around the same time.  Crudité sounds so much more sophisticated than dip, but it’s a means to the same end: Use something delicious and crispy to deliver something saucy and flavorful into your mouth. Repeat if needed. 

Luckily, dip doesn’t have to be that packet of processed powder that we have probably all stirred into sour cream and devoured at some point or another.  Although admittedly addictive and tasty, the first three ingredients are maltodextrin, salt and monosodium glutamate.  That doesn’t sound like food to me! I like to whip up a batch of this real food dip to snack on throughout the week (or, let’s be honest–over the course of a few days).  It’s cool and herby with hints of garlic and onion, creamy, and smooth.  The hardest part is remembering to get those cashews soaking.  The rest comes together quite quickly!  I’m looking forward to the tenth year sharing life’s crazy adventures with the Mister, and I’m sure my 10th batch of vegan sour cream will be close to follow!  Enjoy your maiden vegan sour cream voyage!  

Lemon-Herb Cashew Sour Cream Dip

This cashew sour cream has become a staple in my house.  One of my cookbooks has a rule:  Always be soaking.  I agree, it’s best to be ready to whip up this dip when the craving strikes!  I use my high-powered (Vitamix) blender to achieve an extra- smooth texture.  Any blender will do, but just make sure to scrape down the edges as you go, and add a little extra water if needed.   This dip can be made a day or two ahead of time, and the flavor improves when chilled overnight.  If you would like to make plain sour cream, which has an infinite number of uses, just omit the dip ingredients!  

For the sour cream:

• 1 cup raw unsalted cashews, soaked 8 hours or overnight
• 1/4 cup plus 2 TB fresh lemon juice (finely grate and reserve 1/2 tsp zest)
• 1/4 cup water (plus additional if needed)
• 1 1/2 teaspoons nutritional yeast
• 1/4 teaspoon salt

For the dip:

• 1/2 teaspoon lemon zest
• 2 tablespoons finely sliced fresh chives
• 1 teaspoon minced dill leaves
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• Salt to taste
• Additional minced herbs to garnish

Make the cashew sour cream:

Drain the soaked cashews, and put them in a blender with the lemon juice, water, nutritional yeast and salt.  If it is too thick and won’t blend, add additional water, a tablespoon at a time.  Blend for about 3-5 minutes until very smooth, stopping to scrape down the edges if needed.  Chill for 2 hours or more (or, in a pinch, put in the freezer for 20 minutes until cold and slightly thickened.

In a medium bowl, mix the cashew sour cream with all of the dip ingredients.  Season with salt to taste and garnish with the herbs.

 

Cinnamon Toasted Coconut Snack Bites (gf, vegan)

The other day, I had a major craving for a cookie.  In particular, a snickerdoodle.  It was about to be one of those I’m going to lose my mind if I don’t get that cookie moments.  I’ve seen lots of recipes for nutritious sweet snack bites on Pinterest, and wondered if I could get my sweet fix with something a little better—okay, substantially better for me—than a cookie. 

So, I used my very limited amount of left brained-ness, and analyzed the snickerdoodle.  What was I after?   It wasn’t my goal to recreate the snickerdoodle.  I think sometimes when we make too many substitutions trying to make something healthier taste exactly like the original, we end up not getting what we want.  My very scientific analysis told me that I was craving something toasty, sweet, and cinnamony, with notes of vanilla. 

The combination of toasted almonds, toasted coconut, vanilla, and cinnamon blended in the food processor released a lovely fragrance. I used dates to bind everything together, and a pinch of sea salt, because I can’t get enough of the salty sweet taste. 

The Mister and I reached the conclusion that they tasted like a cross between a cinnamon donut hole and the yummy gooey cinnamon swirls between the layers of a cinnamon bun.  Since these sweet little dessert-snack bites are full of almonds, and not just empty white flour, I only had to eat two before my sweet tooth was completely satisfied. 

Are they a dessert?  A pre work-out snack?  An energy bite?  Yes, yes, and yes.  But what’s the best part of all?  They were exactly what I was craving and also full of foods that have more substance and nutritive value than the empty cookie I was dreaming about.   

Snickerdoodle?  What snickerdoodle?

Cinnamon Toasted Coconut Snack  Bites

• 1 1/2 cups toasted coconut flakes, or 1 1/4 cup unsweetened shredded coconut, toasted (see below)*
• 1 1/2 cups toasted almonds
• 1 tablespoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 cups (packed) pitted dates
• 1 tablespoon vanilla extract

1) Toast the almonds in a frying pan over medium high heat, stirring often until fragrant and darkened slightly, about 7-8 minutes.  Allow to cool.

2) If using shredded coconut, spread on a baking sheet and toast in a 325˚oven, for 8-10 minutes, stirring halfway through, until lightly golden.  If using toasted coconut flakes, skip to step 2.

3) Blend the toasted coconut in a food processor until it looks like coarse sand.  Reserve 1/3 cup in a small bowl.

4) Add the almonds, cinnamon and sea salt to the food processor with the coconut and blend until the texture of coarse sand.

5) Add the dates and vanilla, and blend until combined and sticking together (test a ball of the mixture by squeezing it into a ball)

6) By the rounded tablespoon, form the mixture into a ball by squeezing and pressing it together.  Repeat for the remaining.  Roll the cinnamon bites in the reserved coconut crumbs, using your fingers to press the coconut onto the outside of each ball.  Store in an airtight container.