My goodness, is there anything more satisfying to the soul than warm carbs? A big plate of fresh baked wedges, my cozy bed, and a really good book (deep sigh..) – now, I know the typical french fry is seen as one of those foods we dare not eat unless we want it stuck to our thighs, but that isn’t even close to what the real thing is. I’m talking slightly crispy on the outside, warm and soft on the inside, bursting with natural flavor – void of the excess chemicals and oils that our friendly fast food chains love to coat on. These are the kind of complex carbs our bodies thrive on!
Carbohydrates get a bad rap here in the US. I am constantly hearing about the fad “low-carb diets” that allow you to drop weight quickly – but there is nothing about these fad diets that will sustain a healthy lifestyle or a healthy weight in the long run. Our bodies need these complex carbs – GOOD carbs, to live an active life! So don’t quit the carbs, quit the chemicals. Quit the processed “foods” that are literally created in labs, and start indulging in more fuel from the earth. Your body will thank you for it, I promise.
Baked Oil-Free Wedges:
Simply wash and peel 1 sweet potato, and 1 regular potato.
Cut into wedges and dump in a large bowl.
Pour enough vegetable broth over the fries to evenly coat.
Season with garlic powder and my favorite pink natural salt (pictured below) – bake at 375F for 45 minutes on non-stick foil, flipping halfway through.
Let them crisp up for 3-4 minutes on the sheet after you take them out.
Sriracha Cashew Cream Sauce:
1/2 cup soaked (overnight) cashews
1 tbsp Sriracha (more if you like more heat!)
1/4 cup unsweetened original almond milk
1 clove minced garlic
1 tbsp nutritional yeast
1 tsp pink natural salt
Blend on high in your food processor until creamy. Enjoy friends!
I also recently did an interview with a herohealthroom.com – (Interview with Sarah Argo of SouthernBlondeVegan.com)- about some of my personal reasons behind a vegan diet, raising my toddler vegan, and advice I would give to anyone interested in making the transition. Definitely check out this website for great healthy inspiration!
I hope your week is lovely. Life is good today.
xo Sarah
Oh yum!!! I just got a bag of organic sweet potatoes last night so I will have to make some fires with this sauce tonight!
LikeLike
Awesome Lindsay! Let me know what you think about the sauce! 💛
xo Sarah
LikeLike
I look forward to trying this ASAP!
LikeLike
Oh great Karen!! Hope you love it! 😊
LikeLike
Love me some good carbs!!! Great interview too 🙂
LikeLike
Ahhhh me too! And thank you beautiful!
LikeLike
This looks awesome. I’m so going to try it out. Thanks for the awesome recipes.
LikeLike
Thanks so much Kristi!! I hope you like it! 😊
LikeLike
Potatoes are a go to in my house. I will be sure to try this method for making wedges though the sauce might be too spicy for me. 😛
LikeLike
The sauce has a little heat to it, but if you half the Sriracha it may not be too bad!! 😊 Potatoes are always a go to for us to! Can’t go wrong there!
LikeLike
True, I could always halve it. Thanks!
LikeLike
Never thought of using vegetable broth instead of oil before! I love me my potatoes too ^__^
LikeLike
It really helps the seasoning stick! And I’m right there with ya girl – potatoes are heavenly! 🙂
LikeLike
There is almost nothing more satisfying than warm carbs! Kudos to seeing another fab vegan embracing and empowering delicious whole, complex carbs! That cream sauce gave me wonderful ideas for variations I’d like to try, thanks for sharing 😉
LikeLike
Amen sister!! Embrace those carbs! 🙂 If you change up the sauce and love it please let me know what you did – I love trying new twists in old favorites! Hope you have a great day!!
xo Sarah
LikeLike
Hi! Thanks for the like on my page! I’m glad to have found yours! This sauce looks great. And I have always done oven fries with a little olive oil so I will definitely try the soaking in broth soon to see how we like it!
LikeLike
Hi Kait!! So happy you stopped by – I love your blog. Those pumpkin oat bars are in my “to-make” list, they look so yummy! Hope you enjoy the fries!! Have a wonderful weekend. 🙂
xo Sarah
LikeLike
Thanks! I hope you like them. And that you have a wonderful weekend too! 🙂
LikeLike
I’ve made my own potato wedges for years, but with oil — it never occurred to me to use broth. Love finding new ideas.
LikeLike
I do my best to work around oils whenever possible, so I try to get creative! It took adjusting but now we actually like them better this way. 🙂
LikeLike
Made these yesterday & the sauce was unreal, truly delicious. I made a double batch and added a lot more of the Siracha because we like say lot of heat in our family 😄 I am using it on vegetables, as a cheese on my baked potato tonight, to dip crackers in, etc. I will keep this recipe in my regular rotation … Thank you do much!!
LikeLike