Polenta chips

I only recently started to make polenta chips and I find them very nice. Polenta chips are naturally gluten free and low in calories. For two servings I used only 80g of cornmeal, this means that a side dish of fried polenta chips will have a little over 200 calories. The only downside of making polenta chips is the waiting time for the polenta to set, a few hours in the fridge. The polenta can be made in the evening and left in the fridge for the following day.

I know that some people don’t make the difference between polenta and cornmeal, but it’s quite simple. The flour is called cornmeal and it can be fine, medium and coarse. Polenta is the porridge-like dish. Cornmeal can be used for so many other recipes, like for potato wedges, Bok Choi with tofu and cornbread-cupcakes.

 Polenta chips

Ingredients for 2 servings:
– 80g cornmeal
– 110g cold water
– 350g hot water
– salt
– white pepper
– 2 spoons of oil for shallow frying
– herbs

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Potato wedges

I love potato wedges and I don’t exaggerate when I’m saying this. The soft smooth texture inside, covered by a crunchy layer on the outside is so appealing for me. I’ve tried different ways to make potato wedges and finally I’ve discovered the best one. I want to share the recipe with you.
I made this recipe a few times before writing this post. Let’s say that I was aiming for consistent results and not an excuse to have potato wedges 3-4 times in a row. Using the same amount of ingredients, you can make 4 side dishes or 2 mains. We had the potatoes as mains, with some grated cheese on top.

Potato wedges

For this recipe I’ve used fine cornmeal because it was the one that I had at home. I imagine the other two types of cornmeal: medium and coarse will give extra crunchiness. Keep that in mind if you are buying the cornmeal specifically for this recipe.

Ingredients for 4 side-dishes:
– 750g potatoes
– 1 heaped spoon of cornmeal
– 1 tsp paprika
– salt
– white pepper
– 3 spoons of oil

Pre heat the oven at 200 C or 180 C fan.

Wash and cut the potatoes in big slices, pat them dry if they are too wet. In a bag, pour the oil, the spices and the cornmeal. Seal the bag and shake it until all the ingredients are incorporated. It should take less than a minute. Open the bag and toss in all the potatoes. Seal the bag and start shaking it until all the sides of the potatoes are coated with the oily mixture.

Place the potatoes in a baking tray or use a frying pan as I did. Bake the potatoes for around 45 minutes. Shake the tray or stir with a spoon twice, so they don’t catch the bottom of the pan.

Take the potato wedges out of the oven and enjoy them.

Potato wedges

Because they are baked they are a healthier option, relatively low in fat and very easy to make too. Do you like Potato wedges?

Vegan creamy courgette risotto

My Vegan creamy courgette risotto has coconut milk, deliciously prepared courgette and lots of lovely spices. I am so happy with the coconut milk and rice combination. I made a sweet version and I loved it, the recipe is here. This savoury side dish is amazing too, the creaminess from the coconut milk is just delightful. The addition of cardamon made the dish quite special. I will cook more with coconut milk, it’s a fab ingredient and so versatile.

Vegan creamy courgette risotto
I made it as a side dish for a hearty meal or on its own.

Vegan creamy courgette risotto
We had it with Celeriac steak, similar with roasted celeriac, but cut a little thicker and brushed with oil mixed with spices (smoked paprika, salt, dried parsley).

Ingredients for 2 servings:
– 140g rice for risotto
– 200ml vegetable stock
– 400ml coconut milk
– 1 courgette
– 2 spoons of oil
– salt
– white pepper
– cardamon
– dried parsley

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Chestnut and Brussels sprouts

I bought some Chestnuts because I really wanted to cook with them. I thought of a pie, but when I didn’t have loads of time I’ve ended up with a Chestnut and Brussels sprouts side dish for some vegan sausages. This recipe is vegan too and also delicious. I used only 3 spoons of oil, so that makes it perfect if you are on a diet.

Chestnut and Brussels sprouts

Ingredients for 4 servings:
– 500g frozen Brussels sprouts
– 200g cooked Chesnuts
– 3 spoons of oil
– 1 small onion
– 2tsp dried parsley
– salt
– black pepper

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Tomato and avocado dip

I shared a recipe for an avocado dip and in an attempt to make the dip lower in calories, I thought of this vegan tomato and avocado dip. It’s great as a side for chips or it can go great with crisps/tortillas as a snack or a dipping sauce for veggies.
From the ingredients listed below, there is enough dip for 2 servings as a side or up to 8 servings as a dipping sauce. The sauce is ready in a couple of minutes, but you need a food processor to make it.

01 Tomato and avocado dip

Ingredients:
– 2 ripe medium size avocados
– 2 big tomatoes, ripe
– 2 cloves of garlic
– 1/2 tsp of mustard
– sea salt
– pepper
– paprika
– onion powder
– 1 spoon of rapeseed oil

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Plantain oven baked chips

I bought a couple of plantains when I went to a local oriental shop. I’ve wanted to try plantain for a while, so I took advantage when I saw them now. After searching online, I’ve decided to prepare them as chips, they can also be used in curries, grilled or mashed.
As I try to cook as healthy as possible, I’ve baked them in the oven instead of deep frying. The plantain chips are a side dish, of course, so I paired them with grilled Oyster mushrooms. This dish is part of my Taste the World challenge.

The dish is easy to make. It tastes different than potatoes, the plantain has a slightly floury texture. It was a bit strange to see something to similar to bananas as a savoury side dish. I liked the taste, is mild, and I will use it again in other recipes.

01 Plantain oven baked chips recipe

Ingredients for 2 servings:
– 2 plantains
– oil
– salt, pepper
– 4 big Oyster mushrooms

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Sweet potatoes chips with nutritional yeast

I’ve made sweet potato chips before and I shared the recipe on my blog. This time I wanted to make them cheesy, but without the extra calories from cheese. The only option was to use nutritional yeast, so I gave it a try. It was delicious. I used a little bit of extra salt when I seasoned them, but pretty much was the same as last time.

01 Sweet potatoes chips with nutritional yeast

Ingredients for 4 servings:
– 1 kg of sweet potatoes
– 4 spoons of oil
– salt
– nutritional yeast

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