Subj : Vegan Baked Kimchi Cheese Fries, part 1
To   : All
From : Ben Collver
Date : Tue Oct 22 2024 10:45:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegan Baked Kimchi Cheese Fries
 Categories: Side dish, Korean
      Yield: 4 Servings

    3/4 sm Potato; thinly sliced
    1/4 c  Onion; chopped
      2 cl Garlic
      1    Scallion white
    1/4 c  Vegan kimchi
      1 tb Gochugaru
    1/4 ts Ground turmeric
      1 tb Garlic powder
      1 tb Onion powder
    1/2 tb Ground cumin
      1 tb Vegetable oil
    1/2 c  Roasted cashews (unsalted)
      1 tb Gochujang
      1 tb Soy sauce
      2 tb Nutritional yeast
      2 tb Kimchi liquid
    1/2 c  Plant milk
      2 ts Lemon juice
      1 ts Maple syrup
      4    Yukon gold potatoes; chopped
           -into wedges
           Sea salt
      2 tb Oil; up to 3 tb
    1/4 c  Onion; chopped
      2 cl Garlic; sliced
      1    Scallion; chopped
    1/2 tb Extra virgin olive oil
    1/2 tb Sesame oil
    1/2 c  Vegan kimchi
      1 tb Gochujang
      1 tb Maple syrup
      1 tb Toasted sesame seeds
      1    Scallion greens
           Cracked black pepper

  Preparation time: 30 minutes
  Cooking time: 35 minutes

  A plant based dairy free mashup of nachos and cheese fries!

  Kimchi Cheese Sauce:

  Place potatoes, onion, garlic, scallion whites, vegan kimchi,
  gochugaru, ground turmeric, garlic powder, onion powder, cumin,
  cashews, and vegetable oil in a small pot over medium high heat.

  Next, add the gochujang and stir until all the vegetables are evenly
  coated.

  Deglaze the pot with the soy sauce and stir.

  Add 1/2 cup water and bring to a boil. Cover the pot and lower the
  heat to low and let it simmer for about 15 minutes, until the
  potatoes are fork tender.

  Add all the contents of the pot to a powerful blender. Add nutritional
  yeast, kimchi liquid, plant milk, lemon juice, maple syrup. Blend on
  high until smooth (about 1 minute on a high powered blender).

  Baked Fries:

  Preheat your oven to 475°F.

  Chop the potatoes up into wedges.

  Add them to a large pot of salted water.

  Bring the water to a boil and cook the potatoes for about 15 minutes,
  until they are chopstick tender.

  Add oil to a large baking sheet.

  Spread the par-boiled potatoes onto the baking sheet so they are not
  touching. Make sure not to overcrowd the baking sheet.

  Sprinkle with salt.

  Place the baking sheet on lowest rack of your oven and bake for 15
  minutes, until the bottoms are golden brown. Flip the wedges and bake
  for an additional 7 minutes, until both sides are golden brown.

  Sweet and Sour Kimchi Topping:

  Add oils to a large pan over medium high heat.

  Next, add scallion whites, onion, and garlic to the oil and cook
  until the onions become translucent, about 2 minutes.

  Add the kimchi and cook for an additional 1 minute.

  Add gochujang and maple syrup. Stir the vegetables until evenly
  coated and cook for an additional 3 minutes, until the kimchi is soft.

  continued in part 2

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