When I was making this dish, I had no intentions of turning it into a blog post. “This isn’t a recipe,” I thought. “This is just me quickly throwing together some ingredients I have on hand to satisfy my craving for a healthy vegan dinner.” It took a good number of folks commenting on the photo before things clicked. Simple. Healthy. Requiring limited ingredients. That’s exactly what people want!
It got me to thinking, “what is too simple to be on a food blog?” “What constitutes a recipe?” As a food blogger, it’s easy to get caught up in what seems to be expected of our type these days: delving into uncharted territory with never before seen combinations of ingredients. Staging the final product with all sorts of special props and photographing it until it gets cold. And that got me thinking about what my mission is here: To inspire and entertain (and in some cases, to keep in touch).
Well, I’m going to go out on a limb here, but my guess is that I’m not going to inspire you to go out and do a photo shoot with a batch of muffins. And that including a list of ingredients that requires you to go to three stores and ask not only “where is?” but often “what is?” is anything but inspiring. I don’t know about you, but what inspires me is a recipe that looks not just delicious, but also doable without tons of new expensive ingredients and hours in the kitchen. And this dish is all of those things. Easy to throw together, cheap to make and a perfect portion for two, this will definitely be a “go-to” in our household. So I’ve decided to share it, so it can become a “go-to” in yours.
Cajun Sweet Potato Fries
- 1 large sweet potato
- 1 tbsp olive oil
- 1 tbsp agave nectar
- 1 tsp cinnamon
- 2 tsp chile powder
Slice sweet potato at desired thickness and put in a large bowl. Add remaining ingredients and use your hands to mix well. Spread out on a greased baking sheet and bake at 375 degrees for 20-30 minutes, flipping once.
- 6 cups kale
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: chili flakes, Parmesan, rosemary
Place kale in a large bowl. Use way more kale than you think you need, it bakes down a lot. Add remaining ingredients and use your hands to mix well. Spread out on a greased baking sheet and bake at 375 degrees for 10-15 minutes, stirring once or twice.
- 7-8 oz firm tofu, pressed
- 1/4 cup BBQ sauce
Slice tofu and place on a paper towel. Fold paper towel over tofu and press hard from all sides until much of the water has been absorbed. Brush with two tablespoons of BBQ sauce. Spray frying pan and cook tofu over medium-high heat, flipping and pressing with spatula as needed. Put tofu in a small bowl and gently toss with remaining two tablespoons BBQ sauce.
Arrange all three on a plate and serve!
What do you think?
Is there such a thing as “too simple for a food blog?”
What constitutes a recipe? For example, I would argue that this does, but that “puree banana in a blender” is not a “recipe” for banana soft serve.
What inspires you in a recipe?