Ok, so it’s a biiiiit of a stretch. But I saw this recipe for Chili Cheese Sweet Potato Fries on Keepin’ the Faith’s blog and I was inspired! However, I didn’t have cheese… and I didn’t have sweet potatoes… but with a few substitutions I ended up with my own version, which I shall call:
Vegan “Chili Cheese” Fries (creative title, I know)
- 1/3 butternut squash (approx 1 cup of squash, cut into spears)
- 1 tbsp Nutritional Yeast
- 1/4 cup black beans
- Chili powder
- Seasoned Salt
- Red Pepper Flakes
Peel and slice your squash into spears. Lay on a paper towel and lightly salt. Let sit for ~15 minutes, then blot the water. (The salt will draw some of the water out of the squash, and you’ll get crispier fries! You can skip this step if you’re in a rush, but if you’ve got the time, it’s a nice touch!) Spray a baking pan with cooking spray and bake at 450 degrees for ~45 minutes. Take out of the oven, add black beans and nutritional yeast and put it all back in the oven for about 15 more minutes. Take it all out and season to taste with salt.
It’s easier to eat this with a fork, but you can try to eat them with your hands if you like 😉 I dunked mine in ketchup and it was quite tasty. I have to be honest though, I’ve never actually had chili cheese fries, so I can’t make any promises on how much these actually taste like the “real deal” but I CAN promise that these are waaaay healthier!
Tomorrow I’m running my first 5k ever!
I’ll be running in the Jingle Bell Run for Arthritis. It’s a good cause, and I’m hoping it’ll be a fun morning! My friends Eric and Vishal are joining me, and I’m pretty excited! I’m not setting a time goal for myself… just getting my butt out of bed that early on a Saturday should be enough for now 😉Does anyone have any race tips? What should I eat for breakfast? How soon is too soon to eat before running? I’m a total newbie!
Hope you all have a fantastic weekend!