Vegan Chili Cheese Fries And Farro With Butternut Squash
To me, chili cheese fries should be a “need I say more” sort of thing, but maybe you didn’t have a “cheese fries” stage in your younger years like I did. Actually, these fries are drizzled with two different vegan cheese recipes: the first, a yellow cheese sauce recipe from Post Punk Kitchen, and the second a white cheese sauce recipe from The Ultimate Uncheese Cookbook. I highly recommend both recipes for all your vegan cheese sauce needs! The rich, delicious Uncheese Melty White Cheez (page 60) is definitely one of my new favorites. Along with the cheese sauces, I topped our fries with a hearty helping of vegan chili and chopped green onions. Yum!
I’ve also really been loving farro lately, an ancient high-protein and iron grain. I think it’s actually replaced quinoa as my current favorite grain! Farro has an amazing, almost pasta-like flavor, and is perfect when cooked al dente. The bag I picked up at Costco had a non-vegan recipe for farro and roasted butternut squash on the back, but it still gave me a meal idea. I roasted butternut squash cubes tossed in oil and balsamic vinegar, toasted walnuts, cooked the farro, and tossed them all together in a casserole dish. What a great combination of flavors!
What’s your favorite grain?