Oil Free French Fries

Serves 6

Ingredients 

6 medium Yukon gold potatoes

1 tsp garlic powder

2 T Mrs Dash Garlic and Herb

½ tsp salt (optional)

1 tsp ground pepper

1/4 C oat flour

Directions:

Combine dry ingredients together into a gallon plastic zip lock bag.

Slice potato into 1/4 inch French fry pieces. Place in the plastic bag.  

Shake the bag until potatoes are covered with the flour mixture.

Spread on two cookie sheets lined with parchment paper.

Cook at 500 degrees for 15 minutes.  Remove from oven and turn the fries.

Rotate the pans and place back in the oven and cook for 15 more minutes.

Serve hot from the oven with ketchup.

Plant Based Enchiladas

Enchilada Sauce

2 Chipotle peppers, seeded and stems removed and reconstituted by soaking in water

1 Can organic tomato sauce

1/2 medium onion, diced

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp cumin

½ tsp oregano

Dry sauté onion until golden, add garlic.  Place onion, garlic, and  other ingredients in the blender.  Blend until a smooth sauce is created.

Enchilada filling

1 can fire roasted tomatoes

1 can vegan no oil refried beans

½ package firm tofu

½ diced onion

2 cloves garlic

Dry sauté onion.  Add garlic and tomatoes.  Reduce until most of the liquid has evaporated.  Pour into a bowl with tofu and refried beans.  Mix everything together.

Enchiladas

12 corn tortillas (no oil)

Enchilada sauce

Enchilada filling

Pour half the Enchilada sauce on the bottom of a glass 9 x 13 inch pan.  Stuff each enchilada with about ½ cup of the filling.  Place seam side down in pan.  Pour the remaining sauce over the top.  Bake for 30 minutes at 350 degrees.