Wednesday, May 16, 2012

Chili Cheeze Fries Raw Food Style

This 4 Part Recipe Includes

Jicama hot fries, sweet and spicy chili meat, cheesy sauce, and lime salsa

  I have to say this is probably the most brilliant discovery in raw food history! There is nothing I missed more than warm crispy fries loaded with the good stuff. Miss no more because now there is an amazing raw version.
 There are 4 stages to this recipe but don't be afraid it doesn't take long and it lasts a couple of days!This recipe makes a large batch of "meat", cheeze, and salsa. If I have extra I use them for tacos, chili bowls and/or more jicama fries! Here is my blog for corn tortillas or you can use good ol' collard greens. It's a favorite amongst my raw and non raw friends!

Jicama Fry Marinade
1 jicama peeled and cut into matchsticks
2 tbsp apple cider vinegar
2 tbsp oil (grapeseed, olive, sunflower, etc)
2 tbsp nutritional yeast
1 tbsp smoked paprika (not raw but you can substitute for regular paprika)
1 tbsp turmeric
1 tsp caynne
salt and pepper
Mix everything but the jicama in a bowl, then add in the jicama and shake it around until evenly coated.
Marinade these preferably over night or just enjoy as is. I like to dehydrate mine so they aren't as messy for about 1 hour at 105 degrees while I make the rest of my toppings.

Sweet & Spicy Chili Meat

1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup walnuts
10 sun-dried tomatoes
1 cup carrots
1 cup kale
1/2 cup sweet bell pepper or tomato
Flavor- don't be afraid to add or subtract ingredients
1 scallion
1 bunch chives
1 garlic clove
2 tbsp lemon
2 tbsp lime
1 tbsp apple cider vinegar
1 tbsp cilantro
1 tbsp cumin
1 tbsp turmeric
1 tbsp paprika
1 tbsp miso or nama shoyu(soy sauce)
1/2 tsp cayenne
1/2 tsp hot pepper
salt and pepper

My favorite extra to add in at the end is 1 cup of raisins. The raisins amp up the texture and provide a sweet little surprise when you bite into it. I prefer not to grind it up rather just keep them whole. Also try to find golden raisins they are delicious!

The flavors get better and better the longer the "meat" sits in the refrigerator. If possible I recommend letting this sit over night to get the best overall flavor.

Cheezy Sauce
1 cup cashews soaked over night
1 red or yellow bell pepper
3-4 tbsp nutritional yeast (depends on how cheesy you want it)
1 tbsp lemon
1 tbsp smoked paprika
salt and peper
1 tsp apple cider vinegar
1/2 clove garlic
1 tsp soy sauce
If you look at the top left hand corner you can see an elephant head!
Lime Salsa
2 tomatoes 
1/2 cup sweet bell pepper
1/8 cup fresh cilantro
2 tbsp lime
1 tbsp lemon
1 tbsp apple cider vinegar
1 tsp cayenne
1 tsp white pepper
salt and pepper
I also like to throw kale or mustard greens in it to give it extra nutrition and a chunkier texture.

Last but not least I cut up a few onion and garlic chive slices and throw it on top and it's ready to eat or you can dehydrate for 30 minutes at 105 degrees until warm. The cheese thickens and stays on the fries better that way as well. Over all this recipe is an A+ for me, it hits the spot every time. 


  1. So good. Such creative spicing produces a truly wonderful dish. I too am planning on repeating this regularly. Thank you Amanda.

    How many servings do you get? I doubled the jicama and got about 4 meal size or 8 snack size servings.

    What is the typical number of servings for your posted recipes? I'm eager to try many.