Thursday, July 14, 2011

Going Vegan- Carrot fries

In order to drop a few pounds of water weight, and mostly to purify my body, I'm going on an all-natural, vegan diet for the next few days. (Goodbye, leftover birthday cake.) However, this doesn't mean I have to nibble on all-natural wheat germ and lettuce all day. I've been perusing various vegan food blogs and cookbooks for insipring and delicious recipes that are both good, and good for me.
These carrot fries are a recipe from Color Me Vegan by Colleen Patrick Goudreau. I don't have that many mouths to feed, so I only made half the portion described, about 2 servings.

RECIPE: Serves 4
*16 medium carrots, peeled and cut into matchsticks
*1 tablespoon (15 ml) olive oil
*1 teaspoon salt
*Freshly ground pepper, to taste
*1/2 teaspoon ground cumin

1.) Preheat the oven to 425 degrees F
2.) Place the carrot stics in a bowl and pour the olive oil over them
3.) Using your hands, toss the carrot in the oil to thoroughly coat
4.) Spread the carrot sticks in a single layer on a baking sheet lined with parchment paper
5.) Sprinkle with salt, pepper, and cumin
6.) Bake the carrots until they begin to crisp, about 45 minutes, checking every 15 minutes or so to toss or turn the pan to ensure even cooking

1 comment:

  1. I love how you include so many different Chinese ethnic cuisines; this certainly isn't your average Chinese takeout menu!
    P.S tried the fries (I'm trying to lose weight for my wedding)and they're great! Lacking in oily crispiness, but friendly to my waistline.


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