The Lazy Veggie

forloublog:

ROSEMARY SWEET POTATO FRIES

These are tasty enough to eat on their own, but I think they’d be so good with a miso gravy - NOT ketchup! I’ll see if I can round up a good looking recipe for gravy and report back later today. Enjoy!

UPDATE: Check out below for miso gravy…

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Here’s what you’ll need:

1 medium size sweet potato

2 sprigs of fresh rosemary

1 tsp olive oil

salt and pepper to taste

baking sheet

parchment paper
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Here’s how you make them:

Heat the oven to 475 degrees. Leaving the skin on, cut the sweet potatoes into quarter inch slices. Place in a large bowl. Remove the rosemary leaves from their stems and sprinkle over the potatoes. Drizzle the olive oil on top. Add salt and pepper and mix well with your hands.

Place a piece of parchment paper on the baking sheet. Spread the potatoes evenly on the tray. Place in the oven for twenty minutes, making sure they don’t burn. Pull out the tray, flip the fries over and bake for another 15 minutes. Time may vary according to your oven.

xo Lindsey

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MISO GRAVY RECIPE

This recipe is similar to the gravy they serve at the NAAM in Vancouver, which is quite tasty. If you’re feeling extra lazy and there’s a Whole Foods near you, you can pick up a bottle there.

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Here’s what you’ll need:

4 tbsp miso paste

2 cup veg bouillon

1/4 cup vegetable oil

2 tbsp sesame oil

1/8 cup apple cider vinegar

1/8 cup honey or maple syrup

2 tsp sambal olek (chili paste)

2 cloves garlic, crushed

1 tbsp grated ginger

1/4 cup flour

1/2 cup water

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Here’s how you make it:

Mix all ingredients except flour and water in a small saucepan. Heat on medium until just before boiling. Turn the heat down, mix the flour and water together well until smooth, then slowly add to the gravy while whisking gently. Continue to stir until the gravy reaches a good thickness, then serve.

(This recipe is courtesy of SPARK RECIPES)