Sweet Potato Fries with Sriracha Mayo

sweet potatoes
corn starch
olive oil
vegan mayonnaise
sriracha

Cut up a few sweet potatoes into the size you want. Put them in a bowl and sprinkle a little cornstarch on them. Make sure all of the fries are coated and then drizzle olive oil and mix to coat. Spread the fries on a cookie sheet and bake at 425 for 15-20 minutes. Flip the fries and bake for a few minutes longer until they are the right amount of crispiness. Mix vegan mayo with sriracha, to taste.

Blueberry Corn Salsa

blueberries
corn
shallot or red onion
olive oil
fresh basil
balsamic vinegar
salt and pepper
portobello mushrooms

Blanch 2 ears of corn (or put them on a plate in the microwave covered with a wet paper towel for 3 minutes).  Cut the corn off of the cob.  Mix in an equal amount of blueberries, one diced shallot, 6 chopped basil leaves and one tablespoon each of the oil and vinegar.  Add salt and pepper to taste.  This is best if you let it marinate in the refrigerator for a while but you can use it right away if you're in a hurry.  You can serve this over a variety of things but my favorite is to grill portobello mushrooms with the stems removed and then spoon the salsa into the mushroom caps.