Cheezy "Steak Fries" in all their glory
Who says "fries" have to be deep fried potatoes? These Cheezy "Steak Fries" are simply delicious. They deliver on so many levels. For starters, they're just beautiful to look at. Then you pick one up… biting into that yummy, cheesy coating amped up with the perfect kick of spice, enjoying the fantastic contrast of their ever-so-sweet interior – crisp & juicy – a beautifully unexpected pairing to their deliciously complex jackets. Satisfying and addictive. Yes, such a combo exists. As in, every time you open the fridge you'll be smiling at that other half of jicama, knowing you'll be turning it into another platter of Cheezy "Steak Fries" the very next day.
What to serve with your Cheezy Fries? I like them alongside a side salad or this thick, creamy milkshake 🙂 Now those are amazing combos we can feel great about!
This recipe has been submitted to Jacqueline at Tinned Tomatoes for June bookmarked recipes & to
the Root Vegetable No Waste Food Challenge at Turquoise Lemons.
Recipe for Cheezy "Steak Fries" (1 large serving or 2 small)
Ingredients:
-
1/2 large jicama
-
1/2 Tbsp extra virgin olive oil
-
1 ounce (2 Tbsp) sesame seeds
- 1 ounce (2 Tbsp) pepitas
- braggs sea kelp delight seasoning
- a few shakes of dried garlic
- few shakes cayenne
- himalyan salt to taste (don't be shy tho!)
- turmeric
- black pepper
- nutritional yeast powder (if you have nutritional flakes instead of powder, just add the flakes to your spice grinder along with the pepitas.)
- smoked paprika for garnish
Method:
- Remove the outer peel of the 1/2 jicama. Slice into thick fry shapes as pictured above.
- Place fries in a large bowl and toss with 1/2 Tbsp extra virgin olive oil until well coated.
- Place 2 Tbsp sesame seeds into a spice grinder and pulse or whiz until fine. (It's important to grind the sesame first by itself as sesame tends not to grind up when amongst other larger stuff.) Dump sesame into a separate, medium bowl. Next, add pepitas, several shakes of braggs kelp seasoning, dried garlic, cayenne, himalayan salt, turmeric & black pepper into spice grinder and whiz until fine. Pour into the medium bowl with the ground sesame. Stir a liberal amount of nutritional yeast into the bowl until all the ingredients are well combined to create your cheesy coating.
- Pour the cheesy mixture into the large bowl containing the fries and toss until well coated. Garnish with a little dried paprika if desired – it adds that toasty, browned affect + more yum flavor!
- Save any extra cheesy coating for the other half of jicama the next day. Or use as a delicious salad topper!
Enjoy!
Have you started any Spring activities yet this year? We've been planning and preparing the garden. Jim has made it look amazing! We're doing lots of new things this year from dandelion greens, (yes, that's right- for juicing. Plus the tops are the richest plant source of lecithen. No more shelling out big bucks for dandelion greens at the grocery) purslane and nettles plus a flowering wall of nasturtiums. I've been envisioning the nasturtium wall for a few years now and am SO excited we're finally doing it. We'll be using the nasturtiums as our substitute for cleansing cilantro since these two plants have similar properties and flavor, however, the nasturtiums are so much more beautiful and incredibly easy to grow! I'm absolutely fascinated by living food nutrition, wildcrafting, and the beautiful recipes one can make with these highly nutritious, wild edible and medicinal plants. Feel free to check out Turtle Lake Refuge in Colorado, for a look at their awesome celebration of the connection between personal health and wild lands. Meantime, back at the ranch here this Spring, the weather has been quite all over the place, with a gorgeous snow fall just three days ago and 6o's expected this weekend.
Do you have any gardening plans?
What are your favorite Spring activities?
All Love,
Juliane
Thank you for visiting!
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