Lemon Glazed Yuca Fries with Agave Nectar

Lemon Glazed Yuca Fries with Agave Nectar

First of all, a very happy birthday to my friend Lauren! Lauren makes stunning jewelry. You should go check it out. =)

I go through pretty intense food-phases, where all  I want to eat is one kind of vegetable. One month of nothing but kabocha squash; one month of nothing but red cabbage; one month of  broccoli. This time out it is all about yucca. Delicious, lemon-glazed, agave dipped yuca fries.

Ingredients

  • 2 Yucas
  • 2 Tbs Agave Nectar
  • Salt
  • 1 Tbs Olive Oil
  • 1/2 lemon

Directions

  1. Preheat the oven to 375 F.
  2. Using a peeler, peel off the thick, wood-like skin.
  3. Slice the yuca. Try to keep the slices consistently thick so they cook evenly.
  4. Toss the yuca with olive oil.
  5. Lay the yuca out on baking pan.
  6. Sprinkle with salt.
  7. Bake the yuca for 10 minutes and flip them over.
  8. Cook for another 10 minutes or until the yuca fries are golden brown.
  9. Lightly brush the fries with lemon juice.
  10. Dip the fries into agave nectar.

I love my fat orange kitty.

Marshall

Meatless Monday Recipe Roundup: Lighten Up | theorganicauthority.com - Organic Living - […] at V.K. Rees Photography, a recipe for Lemon Glazed Yuca Fries with Agave Nectar is a decidedly healthier take on greasy french fries, and infinitely more interesting, […]

Taste The Rainbow | Sous Style - [...] Grilled Avocados with Herbs, Pine Nuts, Cherry Tomatoes, and Caramelized Lemons 8) V.K. Rees, Lemon Glazed Yuca Fries with Agave Nectar 9) Minimally Invasive, Roman Summer Salad 10) V.K. Rees Photography, Spicy Ginger Soda SHARE [...]

Kiran @ KiranTarun.com - So glad to have stumbled upon your gorgeous blog, from Kelly’s Inspired Edible’s :)

My Inner Chick - —Coming to you via Kelly, Inspired Edibles.

Sooo Glad I did.

Gorgeous presentation. And I love your big fat orange Kitty :)))

Jes - I love yucca but I’ve never thought of adding some sweetness to it–the agave sounds perfect! Absolutely stunning photos as usual :)

Joseph Rees - GOOD GOD DAMN!!!!

Kulsum at JourneyKitchen - I have never used agave nectar but a huge fan of yucas so this certainly makes me happy. Looks great

Pati Clark - These look so yummy definitely gonna try and make these Thanks for sharing I love following your blog your recipes and photos are awesome such great art ….

Susanne - I love Yuca! So delicious. The husband of my sister-in-law is equadorian an does them alot. Yumyumyuca! Cheers Susanne

Pretzel Donuts

Chocolate covered soft-pretzel donuts. Ahhhmazing.

Pretzel Donuts Recipe Vegan Vkrees vanessa rees food photography

Ingredients

  • 1 1/2 cups warm
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4.5 cups all-purpose flour
  • 2 Tbs earth balance, melted
  • Vegetable oil, for pan
  • Water for boiling
  • 2/3 cup baking soda
  • Kosher salt
  • 0.5 lb semisweet chocolate


Directions

  1. Combine the water, sugar, yeast, and kosher salt in a bowl and let it sit for 5 minutes.
  2. Add the flour and earth balance, a little at a time,  to the yeast mixture. Stir until well combined.
  3. Knead the dough, for 5 minutes, on a lightly floured surface.
  4. Put 1 tsp of oil in a clean bowl and put the dough into the bowl. Cover the bowl with plastic wrap and let it sit in a warm place an hour.
  5. Preheat the oven to 450 degrees F.
  6. Bring the water and the baking soda to a boil on the stove.
  7. Put the dough onto a lightly oiled work surface and divide into 15 equal pieces.
  8. Roll out each piece of dough so that it is about 5″ long.
  9. Put  each piece of dough into a hole in the donut pan and push the dough down with your finger until it fills out the entire shape.
  10. Use a fork to carefully lift the dough out of the pan, and 1 by 1, place it into the boiling water for 30 seconds. Take the dough out of the boiling water and put it back into the donut pan.
  11. Once all of the donuts have been boiled and placed into the donut pan, sprinkle them with salt and stick the pan in the oven for 12 minutes, or until light brown.
  12. Let the donuts cool completely.
  13. Melt the chocolate in a bowl.
  14. Dip the top of the donuts into the chocolate and set it aside to harden.

 

Pretzels-donuts con cobertura de chocolate sal negra y pimienta rosa y Ganador del sorteo | Bake-Street - […] idea de la receta se la debo a V.K. Rees Photgraphy. Un día navegando por internet me encontré con ella, pensé que era fantástica y no dude ni un […]

Lazy Vegetarian Wins Again » s-rinehart photography blog - [...] still really need to make VK Rees‘ Pretzel Donuts, [...]

Searchable Saturdays « Vegetarian 'Ventures - [...] 4. Wyatt bought me a donut pan for an early birthday gift. Where to even begin? Maybe here or here?? [...]

Salty Sweet Week – Sweet & Salty Bites From Other Blogs - [...] Chocolate Covered Pretzel Donut From V.K.Rees Photography [...]

Heather@Sundaymorningbananapancakes - Okay I should know better than to look at foodie blogs first thing in the morning – I am officially craving pretzel donuts!

Y - These look amazing! That does it, I NEED to buy a donut pan.

art and lemons - I adore everything about these pretzel doughnuts and your site. So glad to have found it!

Maggie Muggins - That’s brilliant! I’m totally crushing on you right now.

Scissors and Spice - Girl! That is all sortsa crazy awesome experimental!

vkrees - Soma- The material is some kind of plastic that I found on the side of the street. I have no idea what it was in its previous life but I loved the textures on it so I took it home w/ me. =)

vkrees - Georgia- Hah! I know! He wasn’t as interested in the pretzel donuts as everyone else was.

Georgia - I miss Marshall! ;)

Soma - amazing indeed! I have a bad case of weakness for anything donuts and this is not helping me just staring at your awesomeness with a cup of coffee only by my side. I want some.

What is the background? Slate?

vanillasugarblog - sweet jessus!!
what else can one say?

Ruby - These look absolutely incredible! I just discovered your blog and I’m already in love with your recipes and photos- they’re giving me great inspiration for my own blog!

Jes - Soft. Pretzel. Donuts. Be still my wildly beating heart!

Russell van Kraayenburg - What a great idea! I bet the chocolate goes perfectly with the pretzel doughnut. Yum!! As always, gorgeous shots!

PS thanks for the shout out in your other post! I must admit you are a huge inspiration in my own venture into food photography.

dana @ my little celebration - Ooh, wow! These look fantastic! Genius. What do they taste like? Are they really like a donut or more like a fluffy pretzel with chocolate…?

Apron of Grace - Move over Krispy Kremes:) Lovely photos!

Kabocha Sage Tortellini Appetizer

I was perusing my copy of The BUST DIY Guide to Life (an awesome new book from BUST magazine) when I came across Easy-Breezy Ravioli under the section devoted to finger foods for parties. It’s pointed out that serving pasta at a party is close to impossible. It’s messy, gets stale fast, and certainly isin’t something you can eat with your fingers. The brilliant ladies at BUST came up with a way around this: ravioli served on a skewer with dipping sauces (sun-dried tomato tapenade, black-olive pesto, traditional basil pesto, etc.) on the side. I love this idea. After all, what isin’t better served on a stick? It was with this ravioli in mind that I came up with kabocha-sage tortellini.

Vegan Kabocha Squash Sage Tortellini Appetizer

I decided to go with tortellini instead of ravioli because I feel like mistakes are much more noticeable in homemade ravioli. There is a slim chance of me actually creating perfectly square-ish ravioli. Also the little piece of dough sticking up from the top of the tortellini acts as a perfect handle for dipping, thus making the skewers optional. Here is a good video on how to roll tortellini.

Ingredients

Fresh Pasta Dough

  • 1 cup all purpose flour
  • 1 cup semolina flour dash of salt
  • 1 tbsp olive oil
  • about 1/2 cup water)

Kabocha Stage Stuffing

  • 1 cup soft, steamed kabocha (no need to peel it), mashed. Any pumpkin-like squash will work.
  • 3 Sage leaves, diced
  • 1/4 small onion, diced
  • 2 tbs olive oil
  • Salt & Pepper
  • 2 garlic cloves, diced
  • 1/2 cup water (or veggie broth)
  • 1 tbs agave nectar or maple syrup

Dipping sauce(s) of your choice (pestos, tomato sauce, tapenades, OSG’s cheezy sauce, etc.)

 

Directions

  1. Make the pasta dough.
  2. Split the dough into three parts. Roll the dough to look like a snake (think back to your playdough days as a kid) and then, using a rolling pin (I don’t actually own a rolling pin so I used a cup turned on its side) make the snake 2″ wide. Do this for all three sections of the dough. Let the dough sit for 10 minutes.
  3. While the dough is sitting, make the kabocha-sage stuffing. Heat 1 tablespoon of olive oil over medium heat. Add garlic and oinon and cook until fragrant and translucent.
  4. Add the squash, sage, water, and agave nectar to the pan and mix it  all up. Let it cook for 1 or 2. If the mixture seems too thick add water, 1 tablespoon at a time.
  5. Add salt and pepper to taste. Be a little generous with the salt.
  6. Cut the dough into roughly 2″ x 2″ squares. I had 42 squares in the end.
  7. Using a teaspoon, put a dollop of the kabocha-sage stuffing in the center of the dough-square and fold up your tortellini. Do your best to imitate this amazing lady. Repeate until all of the tortellini are done. Store in the freezer until you are ready to eat.
  8. Boil the tortellini until they float. Don’t over-boil them or they will fall apart.
  9. Heat up 1 tablespoon of olive oil in a pan. Add the tortellini, 5 at a time, to the pan. Once the tortellini has turned golden, flip it over. This step is optional, but delicious.
  10. Serve on a skewer stick (optional) next to a dipping sauce.

Of course you can skip the homemade part all together and use your favorite frozen tortellini instead.

Marshall The Cat

Tortellini appetizer | Alirazashaikh - [...] Kabocha Sage Tortellini Appetizer » V.K.Rees PhotographyI was perusing my copy of The BUST DIY Guide to Life (an awesome new book from BUST magazine) when I came across Easy-Breezy Ravioli under the … [...]

Connie Fletcher - I’m sooo excited to see the new Isa cookbook with your photos. You really are genius with your photos. I’m slightly nervous, however…I hope I don’t get stuck in stupid and try to at the book!!!

Nicole - Oooh Kabocha Squash is my weakness and this looks so delicious! I look forward to making this recipe.

Ashlae - Your photos. Swoon.

PS – you’re crazy for making your own pasta. But in the best way possible.

Jes - I’ve always wanted to make my own pasta, but have been a wee bit freaked out by it. Time to get on it! Your tortellini’s are beautiful (and you can’t beat kabocha!)