Spicy Root Veg Fries with Three Vegan Dips for #Organicunboxed

Spicy Root Veg Fries with Vegan Dips / roughmeasures.com

Hi readers! Welcome to this organic focussed recipe post! When I was asked if I would be willing to create a recipe for this months #Organicunboxed campaign, I said yes straight away. As you know, I am a big advocate for bringing more organic produce into your diet and reducing intake of any nasty chemicals etc. I was sent a fab selection of produce to create a recipe, I couldn’t quite manage to incorporate everything, but tried my best! So today I bring you a fantastic organic recipe for spicy root veg fries with not one, not two, but three delicious vegan dips!

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Here’s some reasons why I love organic

It’s better for nature
Organic farming works with the environment as it uses fewer pesticides. It’s a way of farming that protects and encourages wildlife whilst looking after the health of the soil. Instead of relying on chemicals, organic farmers work with nature to feed the soil and control pests. They use crop rotation and clover to build fertility in the soil. Organic farming uses mainly natural methods, developing a good soil and healthy crops which have stronger natural resistance to pests and diseases, and encourage natural predators to avoid the need for almost all pesticides. Organic farming releases less greenhouse gases and can significantly reduce your carbon footprint.

Organic farmers are helping to look after our wildlife by managing and maintaining habitats, which is a vital part of a successful organic farm. This helps organic farms support up to 50% more wildlife– that’s more of our great British bees, birds and butterflies for us all to enjoy!

More natural food
When it comes to organic, you know exactly what’s in your food. GM crops and ingredients are banned in organic farming as are hydrogenated fats, artificial pesticides and it does not allow aspartame, tartrazine and monosodium glutamate to be used. Put simply organic food is a more natural choice.

Better tasting food
Organic farmers rely on developing a healthy, fertile soil to grow a mixture of crops that are bursting with flavour. So you can rest assured it tastes great too!

Find more info on why going organic is a great choice here

Now, let’s get dipping shall we? I was inspired to create some vegan dips as it is currently Veganuary, a campaign to go vegan for all of January. I didn’t fully take part due to our snowy holiday to Whistler (more on that later!) but am going to make a positive effort to reduce (or completely omit) all dairy products starting today! A while back I found THIS fab vegan aioli recipe from Kellie’s Food To Glow, and have been chosing this over normal mayo ever since my first taste. I have tweaked Kellie’s recipe to my own versions.

If you’ve never used aquafaba before, it’s an egg replacer using the liquid from a tin of chickpeas (that you would normally pour down the drain) – if you don’t have aquafaba stored in your fridge, then you will need to add a tin of chickpeas to your shopping list for this recipe!

Spicy Root Veg Fries with Three Vegan Dips for #Organicunboxed
 
Prep time
Cook time
Total time
 
Crunchy, spicy root veg fries with three vegan dips - mustard mayo / sundried tomato mayo / coconut raita. To get aquafaba - drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in the recipe.
Rough Measures:
Ingredients
  • FOR THE FRIES
  • 3-4 carrots
  • 1-2 parsnips
  • ½ sweet potato
  • 1 potato
  • 2-3 tablespoons aquafaba - see notes above for aquafaba.
  • 3 tablespoons brown bread flour
  • 2-3 teaspoons chilli powder
  • 1 teaspoon turmeric
  • 1 tablespoon melted coconut oil
  • FOR THE VEGAN MAYOS
  • 6 tablespoons aquafaba
  • 2 tablespoon apple cider vinegar
  • 150ml mild olive oil
  • For mustard mayo: 1 teaspoon wholegrain mustard
  • For sun dried tomato mayo: 5 sun dried tomatoes and 2 tablespoons passata
  • FOR THE VEGAN RAITA
  • 100g coconut yoghurt
  • ¼ cucumber - diced
  • 2 tablespoons olive oil
  • 1 garlic clove - minced
  • 1 tablespoon apple cider vinegar
Method
  1. Get all your ingredients ready and scrub all your vegetables. Have 2 baking trays read to place your fries onto.
  2. You also will need a stick blender and a tall jug, to make the vegan dips in.
  3. Preheat your oven to 220 o C / Gas Mark 6
  4. First, start with the fries, slice all the veg into thin strips
  5. Place the aquafaba in a shallow dish
  6. In another dish, add the flour, chilli and tumeric powder, give them a mix to combine
  7. Take a slice of vegetable, dip it in the aquafaba, and then toss in the flour mixture. Lie the veg on the baking tray.
  8. Repeat this with all the veg you have, you may need to make more chilli/flour mix or add more aquafaba
  9. Place the fries in the oven and bake for 20-25 mins, keeping an eye on the veg as you cook it, as some ovens will vary.
  10. While the fries are cooking you can make your dips;
  11. For the vegan mayo's;
  12. Add all ingredients except the oil
  13. Using the immersion blender, blend for 10 seconds
  14. Grab the oil, continue to blend, adding a slow steady stream of oil into the mix. It should start to thicken as the oil is added.
  15. Blend to your desired consistency (I like it nice and thick)
  16. Scoop into jars - these mayos will last a few weeks in the fridge
  17. For the vegan raita;
  18. Add all ingredients into a bowl and give it a good mix
 

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

Fiery Root Veg Fries with Vegan Dips / roughmeasures.com

A big thank you to all the fab organic producers and suppliers that provided goodies;

Abel and Cole / Rebel Kitchen / Marriage’s Flour / Plenish / Vinceremos Wines / Pip Organic / Biona /


Here’s some other fab Organic Unboxed recipes;

Beetroot Falafel from Thinly Spread

Butternut Squash, Chickpea and Coconut Curry from Rebel Recipes

Miso Mushroom Gyozas from Emily’s Recipes and Reviews


I’m adding this recipe to some fantastic round ups;

Meat Free Monday – Tinned Tomatoes

CookBlogShare – Hijacked By Twins

 

This post is in collaboration with the Organic Trade Board, thanks for supporting Rough Measures. All opinions my own.

28 thoughts on “Spicy Root Veg Fries with Three Vegan Dips for #Organicunboxed

    1. It is SO magical, I still wonder why it took so long for people to figure out what we could do with it. Think of how much must have been wasted in the past.

  1. Those fries look amazing. I love veggie fries and yours are super crispy. Off to make all the dips too.

  2. Now these look delicious! I love the sound of the three vegan dips! I think my kids would love the root veg fries!

  3. These fries look delicious and crispy! And because they are made from root veggies, I can eat more, right?! YUM!

  4. What a treat these spicy root veggie fries are. I focus on healthy cooking too and this organic treat looks amazing!

  5. Ooh, yes please! My tummy is really, really rumbling now!

    When I was at school, one lunchtime I was overjoyed to find that chips were on the menu (we never had chips at school) but I couldn’t understand why there was a huge tray of them. I was one of the last in to eat, so shouldn’t the tray be almost empty? The dinner lady told me they were parsnip chips, and that almost everyone had turned their noses up. Not me – I tasted one, and then proceeded to have a huge plate. And went back for seconds. That was the first time I had parsnips… it’s been a lifelong love affair ever since!

    What a fantastic haul you received, I bet you were like a dog with four lamp posts when you opened the box!

    Re. the AF, I wonder how we ever managed without it! I use it in so many recipes, almost every day. And as for the mayo/alioli, it’s so easy, quick, and cheap to make at home – I would never buy it again!

    Right, I need to go and make some cajun-spiced wedges – and it’s all your fault, Sus!

    1. I LOVE parsnip fries, your school dinners sound a hell of a lot better than mine were! I know, it’s so handy isn’t it, who knew you can make SO MANY THINGS with it?!?! Have you tried making vegan meringues with it?

  6. I’d never heard of Organic Unboxed before, so thanks for the heads up. I’m passionate about organic foods and will always buy them when available and when the budget allows.

    LOVE the sound of the 3 dips you created. I’ve not tried the aquafaba mayo yet as I’m totally in love with Veganaise ❤️ It’s by far the best mayonnaise I’ve ever tasted AND it’s organic! Harvest on Walcot Street stocks it if you wanted to give it a try x

  7. Oh wow! These look so good! I love making root veg fries they have such an added sweetness. The dips sound delicious too, we love dips and you cannot beat good homemade dips. These are a must try! Thank you for sharing with #CookBlogShare x

  8. I have never attempted making parsnip chips before, yours look and sounds amazing. Also love aquafaba and the fact that they really behave like egg whites. 🙂

Thank You! I love hearing from you all.