These vegan chili fries! A flavorful chili smothered on top of crispy fries and a drizzle of homemade cashew sour cream.

In all things, attempt to set your mind above what’s temporary. It’s a difficult task at hand, especially for those moments that know exactly how to suck us into negativity, but it’s important to remember that most of the issues that we stress about tend to already have a solution to them. It’s just up to us to take a step back and find it. Does this mean that we will never stress out again if only we master this? No way Jose. But what does happen is the length of time you spend worrying shrinks with experience.

It’s ironic for someone like myself to be saying words such as these because if there is anyone who is prone to worry, it would be moi. However, I have been growing deeply in this department and if someone like myself can attest to the fact that yes, this does work, then I guess you can call me a walking testimony. What has been helping me is transforming my thinking that stressing out is BAD and instead I am giving myself permission to be human and stress out at times. When you start labeling things or traits that you possess/struggle with as bad or good, you do yourself a terrible disservice. You not only create animosity towards yourself anytime you “fail” but you create a divide between the person you are and who you think you “should” be.

Want to stress less? Stop judging yourself for not being where you think you “should” be and simply take a step back to breathe. Find a solution in the midst of the haze and move on. It will get easier each time you practice this.

Vegan Chili Fries Author: Fork & Beans

Yield: Yield: 2 servings 1 x Print Pin Scale 1x 2x 3x Ingredients 1/2 recipe Easy Vegan Chili (or use a can of vegetarian chili)

recipe Easy Vegan Chili (or use a can of vegetarian chili) 1 large russet potato, rinsed and scrubbed

large russet potato, rinsed and scrubbed 1 – 2 Tbsp. olive oil

– Tbsp. olive oil 1 tsp . seasoned salt Raw Sour Cream: 1/4 c. cashews

c. cashews 2 Tbsp . water

. water juice from 1 lemon wedge Garnish with: cherry tomatoes, sliced

red onion, chopped

fresh jalapeños, sliced

black olives, sliced

avocado, chopped

cilantro, minced Instructions Preheat the oven to 425 degrees. Cut potato into long, uniform slices. I like my fries on the thinner side but it’s up to you how thick you cut them. Just make sure they are evenly cut because this will allow them to bake at the same rate and will decrease your chances of having some very burnt fries and some under-cooked ones. Place cut potato slices into a big bowl. Sprinkle the oil and salt over the potatoes and toss until each piece is coated. Place on a baking sheet that has been lined with parchment paper or foil and bake for 20-25 minutes. Take a spatula and flip over after the first 12 minutes. Depending how well you like your fries (I like mine crispy!), you will need to adjust the baking time. Follow the recipe for the chili while the fries are baking. Make sure the juices evaporate almost completely. Top chili over the fries. In a high-speed blender, mix all ingredients for the raw sour cream until smooth. This will not create a thick cream like typical sour cream, rather a fun, thicker drizzle to top onto your chili. Add garnishes of choice.

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