Oven Roasted Wedges

Ingredients:

  • 2-4 potatoes (can be sweet potatoes or original)
  • Olive oil (enough to coat the potatoes)
  • Salt & pepper to taste
  • Optional seasoning eg cumin seeds, dried herbs, rosemary

Method:

  • Set oven to 250C
  • Cut potatoes into desired wedge shape keeping a thickness at 2-3cm (so they don’t become fries!)
  • Scatter on a large baking tray
  • Add oil and seasoning. Massage and toss to evenly coat the potatoes
  • Put in the hot oven at the high heat
  • After 10 minutes check them. One side should be starting to go golden (They may need a little longer, every oven is different)
  • When the underside is turning golden, loosen them with a spatula turning them over, or with large quantities (like at Byron Yoga Retreat Centre) tossing them.
  • Return to the oven for another 10 minutes on the high heat
  • Then turn the oven down to 150C and cook for about another 30 minutes
  • Check them after about 20 minutes and then every 5 minutes to make sure they don’t overcook

Vegan Aioli

Serves 4 portions of wedges (if using a large blender, you may need to make double quantity and store in fridge in a sealed jar for up to a week)

Ingredients:

  • ½ Cup olive oil
  • ¼ Cup freshly squeezed lemon juice
  • 2 Teaspoons of honey (optional for non vegans)
  • 1/3 Cup of hulled tahini
  • ¼ Cup of filtered water (you can add more if the mixture is too thick)
  • ¼ Teaspoon of asofetida hing (garlic substitute) ((or you could use garlic))
  • Optional additions: fresh chives or seeded mustard

Method:

  • Blend in a nutribullet or blender
  • You can play with quantities, adjusting for taste and to allow for different brands to have varied flavour

Healthy Tomato Ketchup

Ingredients:

  • 3 Cups of chopped tomatoes
  • Optional: chopped capsicum
  • 1/8 Cup of coconut sugar
  • 1 Tablespoon olive oil
  • Salt & pepper to taste
  • ¾ Teaspoon of Cajun
  • ½ teaspoon smoked paprika

Method:

  • Using a medium heat, splash the olive oil into a pan
  • Add spices and then tomatoes (and capsicum if using), cook until the tomatoes are soft and the mixture is gently simmering
  • Add sugar and then let the mixture reduce down
  • Season to taste, you could also add a squeeze of lemon or a dash of vinegar
  • Serve as a chunky chutney or blend for a smooth ketchup

Serves 4