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  • 2 iceberg lettuce heads – rinsed and dried and cut into wedges
  • 1 cup chickpeas
  • compari tomatoes – quartered
  • pumpkin seeds
  • 4 russet potatoes scrubbed clean and dried
  • 2 Tablespoons olive oil
  • Sea salt and cracked pepper
  • 1 cup vegan mayonnaise
  • 2/3 cup ketchup
  • 1/3 cup plus 1 Tablespoon minced pickle
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic minced
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly cracked pepper

(As seen on YouTube)



(Watch our YouTube Cooking Class for tips on extra crisp fries for humid climates.)

  1. Preheat oven to 450º.
  2. Chop potatoes in half, half once more, cut into wedges, and the last cut into
  3. Toss matchsticks into a mixing bowl and drizzle with 2 Tablespoons olive oil. Coat
    potatoes throughly, by mixing and tossing with your hands.
  4. Line up fries on parchment paper baking sheets, trying not to over lap the potatoes.
  5. Bake for 15 minutes, remove from oven and flip fries with spatula, return to oven and
    bake until golden brown, usually 10 or 15 minutes more.
  6. Add several pinches of sea salt, cracked pepper, or garlic powder, if salt free. Easy to re-heat the next day in a pre-heated 350º oven for about 10 minutes.

Oil Free Preparation:

  1. Preheat oven to 400º.
  2. Line baking trays with silicone baking mat or parchment paper.
  3. Bake for 15 minutes, remove and flip fries, back for another 15 minutes, until they are
    golden brown and puffed up.

Yield: 4 servings



  1. Blend with spoon and enjoy!
  2. This well tested thousand island recipe comes from Vegan Family Meals, Chef Ann Gentry of Real Food Daily, Santa Monica, CA

The Final Plating:

Layer your plate with crisp wedges, pile on the fries, garnish with tomatoes, chickpeas
and pumpkin seeds. Then smother on the sauce!

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