Delicious Sesame Fries
from How it All Vegan by Tanya Barnhard & Sarah Kramer
You need gomashio for this recipe. You may buy it, or you may make it. Cheap to make, expensive to buy. Your choice. It’s good on LOTS of stuff.
1 cup raw sesame seeds
1-2 tsp. sea salt
optional: 1 tsp. kelp powder (I’ve never used this here –but it’s good for you)
Put the seeds and salt in a dry frying pan. Now turn it on medium-medium high for 3-5 minutes, stirring or shaking constantly until seeds start to pop and brown. Don’t burn ‘em or they will taste like fat-back.(unless you like fat back) You’re gonna cook ‘em again in the part 2. Remove from heat, set aside and cool. Place them in a blender or coffee grinder and grind for 3-5 seconds. DON’T OVER-DO THIS, OR YOU WILL HAVE TAHINI! That’s it. Store in an airtight container…I keep mine in the fridge, just for good measure.
4-6 large potatoes, cut up French-fry-style.
3 Tbs. olive oil
2 Tbs. gomashio
Preheat oven to 400 degrees F. Once you cut your potatoes, (I like to leave the skins on) place them in a bowl of water for no longer than 5 minutes. Drain. Toss together with olive oil and gomashio. Put them on a non-stick baking sheet and let ‘em go for 15 minutes, then flip them and cook 15 minutes more. ENJOY!
Special bonus for the over achiever:
I have not bought a bottle of ketchup since I discovered this recipe over two years ago. It’s EASY –no prep –and so darn good. P.S. I adapted this a little…
Klassic Ketchup: (from same cookbook, available here a WSM.)
1 6-oz can tomato paste
1 ½ Tbs. vinegar (I like Balsamic or apple cider)
1 Tbs. sugar/sucanat/turbinado
1 tsp. Braggs or soy sauce
¼ tsp. dried Basil
¼ tsp. paprika
1/8 tsp. salt
2 ½ Tbs. water
Combine all ingregients in a small sauce pan. Heat it on low. Simmer and stir occasionally for 15-20 minutes. Store in a container with a tight fitting lid, in the fridge. Yum yum yum!!! Now you can really enjoy those taters! Thanks, E.C.O. for the potatoes! love, wendy