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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Spicy Skillet Potatoes with Cashew Sour Cream

Spicy Skillet Potatoes with Cashew Sour Cream

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SPICY! POTATOES! SOUR CREAM! What more could you want? Lime wedges?? Ok, you got em! These dudes make the perfect side for Taco Tuesday or just as a bar snack for your Margarita Mondays! They’re crispy, spicy, BUTTERY SOFT and so insanely comforting.

Serves 4 as a side.

For the Potatoes

500 g waxy new potatoes
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp paprika (sweet, not smoked)
1/4 tsp cayenne
1/2 tsp dried oregano
2 tbsp vegetable oil

For Garnish

1 small bunch of fresh coriander
1 lime (sliced into wedges)

For the Cashew Sour Cream

150 g raw cashews (soaked in boiling water for 20 mins)
125 ml oat milk
2 tbsp lemon juice
1 tsp white wine vinegar
1/2 tsp garlic powder
1/4 tsp salt

To Make the Sour Cream

Combine all the ingredients in the cup/bowl of a high speed blender. Blend until very smooth. Refrigerate until the rest of the dish is ready.

To Make the Potatoes

Fill a medium saucepan with water and place on a medium high heat. Bring to the boil and add a pinch of salt.
While waiting for the water to boil, slice all of the new potatoes in half. Boil the potatoes for 8 minutes or until a knife can be easily inserted into the largest one. Remove from the heat and drain the potatoes. Set aside.

In a small bowl, mix the spices and salt together - this is your spice mix. In a large bowl combine the potatoes with 1 tbsp of the vegetable oil and all but 1 tsp of the spice mix. Toss to combine, making sure all the potatoes are coated.

Heat a large cast iron skillet or frying pan over a medium high heat. Add the final 1 tbsp oil and bring to heat. Add the potatoes and sautée for around 3-5 minutes, flipping or stirring frequently to make sure all potatoes are lightly browned and crispy (if you think the pan needs more oil, go for it!).

Remove potatoes from the heat and top with the chopped coriander, slices of lime and a few good spoonfuls of the cashew sour cream. Sprinkle over the remainder of the spice mix and squeeze a lime wedge over the potatoes. Serve in the hot skillet.

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