Spiralizer Recipe #2: Curly Fries


The title of this post is somewhat misleading.  I don’t know that this is technically a recipe, but we will proceed as such!  I have been serving a lot of organic potatoes lately to my family, in many different forms.  My children informed me the other night that they were tired of potatoes and they refused to eat anymore.  Well, I considered that a challenge since I had just bought another bag of potatoes that I didn’t want to go to waste!!!

There they were, sitting in the pantry, day after day being ignored because of the potato strike of my children.  I waited and waited, and then this evening I had a brainstorm.  I wanted to do something else with my Spiralizer after the zucchini, but I was definitely not in any mood to cook.  And then it hit me – curly fries!  I could use up my potatoes and present a fun dish without much effort at all!  It really worked out perfectly.  The kids had been at an all day swim meet, so they came home famished (despite stopping for a burrito on the way home!). Enter curly fries……needless to say they devoured them, and there wasn’t one mention of potatoes!

Here is what I did:

Wash 6-8 organic potatoes, leaving skins on.  Preheat oven to 425 F.  Put potatoes through the spiralizer using the large spiral blade.  Line baking sheets with aluminum foil and spray with olive oil spray.  Load on the fries and cover with a healthy dose of olive oil, sea salt and nutritional yeast (Old Bay would be delicious also OR some diced onions mixed in!!!).  Bake until cooked throughout and crispy, and devour with dipping sauce of your choice!


Super Simple Snack Series: Popcorn



There isn’t much to say in this post.  Popcorn is easy to make, affordable, and satisfies the taste buds with it’s crunchy appeal.  I would definitely make it a priority to buy organic, non-GMO popcorn when possible.  The bulk aisle in your local health food store is always a great option.  I topped this batch (picture only shows half) with about 2 Tbsp. melted Earth Balance butter and tons of nutritional yeast.  Often we just enjoy our popcorn plain or with a little bit of sea salt.  This recipe is written so you can use any size saucepan you prefer.

Popcorn – Any Size

Choose any size saucepan you want (size of saucepan will be amount of popcorn yielded).  Cover bottom of saucepan with olive oil (I have also used coconut oil, sunflower seed oil, canola oil).  Cover bottom of saucepan with just enough popcorn so you cannot see the bottom of the saucepan.  Cover saucepan with a lid and turn burner to medium.  Cook until you hear 3-4 seconds in between pops.  Turn off burner and remove saucepan from heat.  Let sit for a few more minutes for remainder of popping to occur.  There is no need to shake the saucepan during popping.  Top as desired and devour!

Super Simple Snack Series: Homemade Vegan Goldfish Crackers

Homemade Crackers

Homemade Vegan Crackers

My kids are crazy about these crackers.  I slightly adapted this recipe from the Vegan Lunch Box.  This week we had them as an after school snack paired with this smoothie.  It was filling, and nutritious, helping the kids last through the afternoon of swim team.  I basically leave out the cayenne because my kids think they are too spicy (although I prefer them with the cayenne).  I use white whole wheat flour rather than all-purpose flour.  Most of the time I use a pizza cutter to quickly cut the dough into squares like you see above.  I also tend to roll the dough out a little thicker to make a cracker that is a bit more chewy than crunchy.

Vegan Goldfish Crackers

  • 2 3/4 cups white whole wheat flour (or unbleached white flour if you want slightly fluffier “lighter” crackers)
  • 2 tbsp. nutritional yeast
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 cup canola oil, chilled in freezer for 30 minutes
  • 1/2 cup ice water
  • 1 tbsp. apple cider vinegar
  • olive oil spray

Preheat oven to 375.  Spray baking sheet with non-stick spray.  Combine first 6 ingredients in a large mixing bowl.  Drizzle in the cold canola oil and mix with a fork until combined.  The flour will form small clumps.  Mix apple cider vinegar with ice water and drizzle into bowl.  Combine with fork.  Turn out dough onto a floured surface and knead until completely combined.  You may need to add a little more ice water to get it to an appropriate consistency.  Roll out to about 1/8-inch think.  Use tiny cookie cutter (fishy or otherwise) or just cut into squares using a pizza cutter.  Place onto baking sheet, lightly spray with olive oil spray and add small amount of sea salt to taste.  Bake for 6-10 minutes, depending on how crispy you want them.  Watch closely after 8 minutes to make sure they don’t burn.  This recipe makes 3-4 cookie sheets full of crackers, depending on the thickness you cut the crackers.

Recipe: Cream of Cauliflower Soup

Cream of Cauliflower Soup

Cream of Cauliflower Soup

This soup wasn’t very thick, but everyone in my family liked it. It was actually perfect for the warmer weather.  I served it with whole wheat drop biscuits, but in the future I will add one additional item to the meal to make sure everyone in my family gets their fill.  I used rice milk, but I think using soy milk or heavy cream (if you prefer) might make it a little thicker.  It was a great way to use up that head of cauliflower, though.  Also, it looks like a lot of ingredients at first glance, but most of them are spices.  It came together pretty quickly last minute close to dinnertime.  I adapted this recipe from savvyvegetarian.  My version is below.  I modified some spices based on what I had available, and I added nutritional yeast for extra flavor and vitamin B12.

Cream of Cauliflower Soup


  • 1 med. head of cauliflower, separated into medium/large pieces
  • 4 cups vegetable stock
  • 1-2 Tbsp. olive oil
  • 2 cloves garlic
  • 1/2 tsp. rosemary
  • 1 tsp. thyme
  • 1/4 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. ginger
  • 3 Tbsp. potato starch
  • 2 cups rice milk
  • 1/4 cup nutritional yeast
  • pepper to taste

Bring broth to a boil in a medium saucepan.  Add cauliflower, cover, and lower heat to simmer the cauliflower for 20 minutes.  Pour this into the Vitamix and blend until smooth.  ***You might want to wait until it has cooled before blending.  I don’t usually have much time to wait, so I blend it hot.  I just make sure to push down on the cover so the heat doesn’t send it shooting off the top of the blender, effectively spraying hot soup everywhere. Learned that one the hard way!***  Add olive oil to same saucepan and heat, then saute pressed garlic for a minute or two.  Add spices and potato starch and cook on low for a minute or two.  Stir in rice milk and nutritional yeast with a whisk and heat until bubbling.  It is very important to constantly stir this mixture the entire time. This is a great job for an older child who you trust around the hot burner.  I get bored with whisking for any length of time, but a child will love it, and it actually is a critical step to ensure that the soup doesn’t turn out lumpy!  Stir in cauliflower puree from the Vitamix and heat to desired temperature.  Add in pepper to taste.  I just realized that this would probably taste wonderful with some roasted pumpkin seeds sprinkled on top.  I have a great recipe for roasted pumpkin seeds that I use as “bacon bits”, which I will be sure to share if anyone is interested.  Enjoy!