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!
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!
- 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
- Get all your ingredients ready and scrub all your vegetables. Have 2 baking trays read to place your fries onto.
- You also will need a stick blender and a tall jug, to make the vegan dips in.
- Preheat your oven to 220 o C / Gas Mark 6
- First, start with the fries, slice all the veg into thin strips
- Place the aquafaba in a shallow dish
- In another dish, add the flour, chilli and tumeric powder, give them a mix to combine
- Take a slice of vegetable, dip it in the aquafaba, and then toss in the flour mixture. Lie the veg on the baking tray.
- Repeat this with all the veg you have, you may need to make more chilli/flour mix or add more aquafaba
- 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.
- While the fries are cooking you can make your dips;
- For the vegan mayo's;
- Add all ingredients except the oil
- Using the immersion blender, blend for 10 seconds
- 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.
- Blend to your desired consistency (I like it nice and thick)
- Scoop into jars - these mayos will last a few weeks in the fridge
- For the vegan raita;
- Add all ingredients into a bowl and give it a good mix
A big thank you to all the fab organic producers and suppliers that provided goodies;
Here’s some other fab Organic Unboxed recipes;
I’m adding this recipe to some fantastic round ups;
This post is in collaboration with the Organic Trade Board, thanks for supporting Rough Measures. All opinions my own.