Sweet potato/yam/potato fries

Ingredients:
However many potatoes you want to use
Coconut or olive oil
Sea salt

Directions:
- Turn the oven on to 370
- Slice the potato(es) either into fries (a cm or less thickness) or circles or half moon shapes (a few mm thick)
- Lightly oil a cookie sheet (If you're using coconut oil, easiest way I've found is to heat the cookie sheet in the preheating oven for a couple of minutes then a chunk of coconut oil will melt when you put it on it)
- Rub the potato(es) in the excess oil on the sheet and spread them out in a single layer
- Optional: Drizzle more oil on top if you want super oily fries
- Add salt (Best to use less now then add more if needed after cooking)

- Bake for 10 mins
- Taste test. If they're not cooked yet, flip them over and check on them every 5 mins until ready



Tastes good with the creamy mayo dressing or a little bit of vinegar.
If you want them crispier, experiment with higher heat

Pull apart garlic bread

From: http://www.fourgreensteps.com/community/recipes/bread/vegan-pull-apart-garlic-bread

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves, minced
• dried oregano
• 1 hoagie roll (6-8 inches long)

Directions

1. Preheat the oven to 350°F.
2. Cut the bun in half, then cut each side in half again, crosswise. Lay cut-side-up and score the bread lengthwise two times, forming 3 attached strips. Be sure not to cut all the way to the bottom, but close enough so the bread can easily be pulled apart. (see pictures for visuals).
3. Put the garlic and olive oil in a small dish and heat in the microwave for about 30 seconds or until fragrant. Use a spoon to evenly distribute the olive oil and garlic over each slice of bread. Sprinkle each piece with dried oregano. Place on a baking sheet and put in the oven for 5-10 minutes, until the bread starts to dry. Once most of the bread is dry, turn on the broiler to lightly brown the top. Remove and serve!

Hummus

From: http://greekfood.about.com/od/appetizerssalads/r/hummustahini.htm

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 1/2 cups of canned chickpeas, drained and rinsed
• 1/3 cup of freshly squeezed lemon juice
• 1/4 cup of tahini
• 2 cloves of garlic, crushed
• 1-2 tablespoons of olive oil
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of cayenne pepper
• pinch of freshly ground black pepper
• 1 teaspoon of salt
• 1/3 cup of water
• parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
(Optional:) Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.

Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.

Pesto

From: http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.