Kimchi Fries

Holisticole - Kimchi Fries

Makes 3-5 servings

What you need:
1-2 medium organic sweet potatoes*
1-2 organic russet potatoes* (or red, yellow, yukon)
1/4 cup coconut oil, melted
Himalayan salt
Black pepper

1 cup Butternut Squash Sauce* click to see recipe
1/2-1 cup organic raw kimchi (I used Live Organic Food Dandelion Kimchi)
1/2 block (125 g) organic tempeh
1 ripe avocado, cubed
4-6 green onions, sliced
Hemp hearts, to garnish

What to do:
-It is best to make the Butternut Squash Sauce beforehand, see the recipe below
-Set your oven to 425 degrees F and wash your potatoes well, leave the skin on and evenly slice into your desired french fry shape, keep the sweet potato separate as the two cook differently. 
-Line two baking sheets with parchment paper. First toss the sweet potato fries into a large mixing bowl, drizzle over 1/2 of the melted coconut oil and season well with Himalayan salt and pepper (plus any other desired spices), toss well to combine, ensuring each sweet potato fry is coated with the coconut oil and seasonings. One-by-one, line your prepared baking sheet with rows of sweet potato fries. The key to getting crispy sweet-p fries, not soggy, is ensuring that they do not touch during the cooking process. Leave a very small amount of space between each lined fry and set aside.
-Repeat this step with your regular potato fries, regular potatoes are more forgiving if they slightly touch.
-Pop both trays of fries in the oven and bake for 20 minutes, keep a close eye as each oven will vary with heat/cooking time. Once the fries have lightly browned, remove, gently flip and then cook for another 20-30 minutes until crispy and evenly browned. I often find sweet potatoes take longer than regular in this process.
-Set your cooked fries aside to cool and crisp up some more while you prepare the other Kimchi Fry toppings.
-Chop your tempeh into tiny bite sized pieces and heat a skillet over medium-high heat, add a tablespoon of coconut oil then add the tempeh. Cook for 5-8 minutes, season with Himalayan salt and toss until browned and crispy. Set aside.
-Dice your avocado and green onions and get ready to assemble!
-Arrange your fries on a platter, pour some of your creamy Butternut Squash Sauce over the fries, use a fork to distribute your gut-healthy kimchi over the platter, then garnish with your crispy tempeh, cubed avocado, green onions and a sprinkle of hemp hearts
-Serve and enjoy! Store leftovers in the refrigerator. Lasts 4-5 days.

NOTES:
-This recipe is versatile, instead of making the butternut squash sauce you could simply add guacamole, salsa, organic sour cream, crispy tempeh, green onions and kimchi as another spin-off.
-You are not limited to potato fries, you can also do this with root vegetables like: carrot, parsnip, rutabaga, beets and celery root
-In both the United States and Canada, potatoes are often irradiated to prevent sprouting, to learn more on irradiation, check out this article - this is why I recommend organic, whenever possible - especially for potatoes. 

 

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