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“Last Cigarette” by Sense
VEGAN CHILI CHEESE FRIES recipe:
Preheat the oven to 425 degrees F.
Slice and place the potato fries on parchment paper, sprinkle with black pepper and garlic powder and bake for 30-45 minutes, depending on your oven and how thick you sliced the potatoes. Rotate the trays, if you baked multiple trays, to make sure they all cook evenly.
For the Cheese sauce:
4 cups diced russet or golden potatoes
2 medium carrots, diced
1 medium fresh jalapeño, minced (or a little pickled jalapeño)
1/2 an orange bell pepper
1/4 cup raw whole cashews
1/4 cup nutritional yeast
1/2-3/4 cup water
1 tsp garlic powder
2-3 tbsp lemon juice
1/8 tsp sea salt
Boil the potatoes and carrots. Once tender, drain the water from the pot and and blend the potatoes and carrots with the rest of the cheese sauce ingredients in a high speed blender like the Vitamix until smooth and creamy. You will need a good blender for this recipe to get the sauce smooth and creamy.
For the chili:
1 onion, minced 3 cloves garlic, minced 2 carrots, diced 2 sticks celery, diced 1 red bell pepper, diced 1 can red kidney beans 1 can pinto beans 1 28oz can of Organic crushed tomatoes
1-1.5 cups water or low sodium veggie broth 1 small can of tomato paste Oregano, cumin, chili powder, and black- pepper to taste (about 1 tbsp each)
Sauté the onion and garlic in a large pot with a little water. Then add the carrots, celery, and bell pepper and cook that down/stir for 5 to 10 minutes on medium heat. Add more water or veggie broth as needed to keep it moist.
Drain and rinse the beans with water thoroughly. Then add the beans,
canned tomatoes, more water or veggie broth, tomato paste, and spices to the pot. Stir and cover the pot and turn down to low heat for 15 minutes or so. Then voila! The chili is ready.