A gal I work with at the restaurant just got a certain high-powdered blender. She rolls into work with three brightly coloured 1-litre jars of blended fruit, vegetables, herbs, and other goodies every night, and she is just SO NOTICEABLY STOKED on the surge of wellness it’s bringing into her life. That all-encompassing potential of one simple change/addition. Her energy and commitment has been contagious, so I’ve been getting cozy with my old blender pal, sure, but also re-focusing on movement, rest, water, deep breaths, and food that’s nourishing in all ways. Spring-like thoughts, right?
At any rate, it’s a good time to ask if certain habits or things are propelling you forward or drawing you back. I started getting caught up in this idea that I needed to show up here with a certain type of recipe. Something that doesn’t take too long, is hearty enough for a main, that doesn’t have too many weird health food store ingredients etc. Maybe pepper in some descriptors like “GENIUS”, “30 minute”, and “crave-worthy” and you’d be almost there. But really, the good stuff happens when I just show you what we’re eating in real time.
When we renovated the kitchen, a duct bringing miso gravy right into the building would have been ideal for me, seriously. It’s easy enough to make though and this is evidenced by how often I actually do get a little pot going. I pour it over some easy-going roasted sweet potato fries here that I’ve dressed up with a bit of curry powder, garlic, and garnishes. It hits all the right buttons. Other amazing loaded-style fries on the internet!: Sherrie’s with green goddess tahini, Stephanie’s with tofu, Sarah’s with parsnips + preserved lemons, and Jodi’s with shiitake bacon.
Also, I was on my pal Jessica’s podcast last week. It’s worth a listen if you like Drake, blog-related discussions, and some long-term relationship tidbits. Link here! xoxo
curry garlic sweet potato fries w/ miso gravy recipe
print the recipe here!
notes: If you’re using the spelt flour as your gravy-thickening agent, you can make up the gravy ahead of time and reheat it at your leisure (yay!). If you’re using the arrowroot powder, I recommend eating the gravy right away. The thickening powers of the arrowroot don’t hold up when reheated and, conversely, thin out the liquid they’ve been added to. I’ve also read that King Arthur’s gluten-free all purpose flour mix is excellent for making gravy/thickened sauces.
fries etc. ingredients:
1 lb sweet potatoes (I used mini ones)
1 1/2 tbsp olive oil
2 tsp curry powder
3 cloves of garlic, peeled + lightly smashed with the back of your knife (these will be roasted for a bit and then added to the miso gravy)
salt + pepper to taste
1/2 cup cooked black beans
1-2 green onions, sliced thin
vegan miso gravy ingredients:
1/2 cup + 2 tbsp vegetable stock, divided
1 tbsp fresh thyme leaves
1 tsp chili paste/sriracha
1 tbsp maple syrup
1 tbsp olive oil
1 tsp balsamic vinegar
2 tsp mellow white miso
1 tbsp whole spelt flour OR 2 tsp arrowroot powder for gluten-free option
fresh ground black pepper
Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Peel the sweet potatoes if you like (I don’t) and cut them into 1/2 inch batons (you know, like, fries). Lay the cut sweet potatoes on the lined baking sheet and toss them with the 1 1/2 tablespoons of olive oil, curry powder, garlic cloves, salt, and pepper. Lay the fries out in a singular layer, as spaced out as you can.
Slide the tray into the oven and roast the fries for 20 minutes. Take the fries out, remove the garlic cloves and place them on a cutting board. Flip and toss the fries and return them to the oven for an additional 15 minutes, or until lightly crisped and thoroughly cooked through.
Chop the roasted garlic cloves up roughly.
While the fries are roasting, make the gravy. In a medium saucepan over medium heat, combine the chopped garlic cloves, 1/2 cup of vegetable stock, the thyme, chili paste, maple syrup, olive oil, and balsamic vinegar. Bring it to a light boil. In a small bowl, whisk together the remaining 2 tablespoons of vegetable stock, white miso, and spelt flour (or arrowroot if using) until no major lumps remain. Add the miso mixture to the lightly simmering stock mixture in the pot.
Whisk the gravy in the saucepan until it’s thickened up enough to coat the back of a spoon, about 4 minutes. Take it off the heat and strain it through a fine mesh sieve. Pour the strained gravy over the curry sweet potato fries and garnish the whole thing with the cooked black beans and sliced green onions.