How to make sweet potato, cauliflower fritters and crispy potatoes with chipotle cashew queso

Whether you are fully plant-based or looking for some more vegetable variety in your diet, a new cookbook has just the right dishes for the strict and occasional vegan alike.

"Vegan, At Times" cookbook author Jessica Seinfeld developed this new collection of over 120 accessible vegan recipes in collaboration with food stylist Sara Quessenberry.

Seinfeld joined "Good Morning America" to share some tasty dishes that are both healthy and simple, plus taste great.

Roasted, Smashed Potatoes with Fixin’s

Serves: 4

Cook time: 1 hour, 15 min

Ingredients

Four 6- to 8-ounce Yukon Gold or red potatoes

3/4 teaspoon kosher salt, plus more for potato water

1/2 cup extra virgin olive oil

1/4 teaspoon freshly ground black pepper

2 cups fresh baby spinach or arugula

4 scallions (white and light green parts), thinly sliced 1/2 cup fresh cilantro leaves

For the chipotle cashew queso

1 cup raw cashews

1 canned chipotle pepper in adobo, plus adobo sauce to taste

1/2 teaspoon kosher salt, plus more to taste

1/2 cup water, plus more if necessary

Instructions

For the cashew queso: Put the cashews in a small saucepan and cover with cold water by 1 inch. Turn the heat on to medium-high. Let come to a boil, then reduce the heat and simmer for 10 minutes. Drain into a colander and pass under cold running water to cool. Put the cashews in a blender. Add the chipotle, salt and water. Blend on high speed for about 2 minutes, or until creamy and smooth. If it’s too thick, add a little more water for the consistency you like. Taste for salt; you may want to add a little more. You can add a little adobo sauce, too, if you want more smoky heat. Store in an airtight container in the refrigerator for up to 4 days.

Boil the potatoes: Put them in a medium saucepan and cover with cold water by 2 inches, then salt it. Place over medium-high heat and let come to a boil. Reduce the heat to a gentle simmer for 25 to 30 minutes, until the potatoes can be easily pierced to the center with a paring knife. Drain the water and pass the potatoes under cold running water so they are cool enough to handle. (This can be done the day before.)

Heat the oven to 425 degrees.

Now smash and roast: Drizzle 2 tablespoons of the oil on a rimmed sheet pan. Place the potatoes in the oil. Using a wide metal spatula, a plate, or the palm of your hand, gently smash the potatoes so they are about 1 inch thick but still of one piece. Drizzle them with the remaining 6 tablespoons of the oil, making sure to get the oil in the cracks. Sprinkle the tops with salt and pepper. Roast for 25 to 30 minutes, until the undersides are golden brown and crisp. Flip the potatoes and roast for 10 to 15 minutes more, until crisp all around.

Divide the potatoes among plates. Top with the spinach and a big dollop of the Chipotle Cashew Queso. Sprinkle with scallions and cilantro.

Sweet Potato and Cauliflower Fritters

Makes about 12 fritters

Cook time: 25 min

Ingredients

2 cups chopped cauliflower

2 cups grated sweet potato

4 scallions (white and light green parts), chopped

3 tablespoons chopped fresh cilantro or flat-leaf parsley

1 cup all-purpose flour, spooned and leveled

1 1/2 teaspoons ground cumin

3/4 teaspoon kosher salt, plus more for serving

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

6 tablespoons water

Extra virgin olive oil, for frying

1 lemon, cut into wedges

Instructions

In a large bowl, stir together the cauliflower, sweet potato, scallions, cilantro, flour, cumin, salt, black pepper, and cayenne pepper. Add the water and stir well to combine. The batter should be stiff and hold together.

In a large nonstick skillet, heat about 1/8-inch of oil over medium-high heat. For each fritter, scoop in a dollop of batter and flatten and press together a little with the back of your spoon so the fritter is about 2-inches wide and half-inch thick. Space the fritters about 1 inch apart in the skillet. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined plate. Cook the remaining fritters, adding more oil as necessary.

Sprinkle the fritters with a little salt and serve with lemon wedges.