Tuesday, May 11, 2010


I’m not generally one of those, “As long as it’s pure vegetarian, I’ll eat it” Veggies. I believe that a well-rounded and well-planned plant-based diet free of foods that could fit into the pure vegetarian category but are unhealthy such as some fried and processed foods, sugar, soda, coffee and alcohol is incredibly beneficial and may be the healthiest possible way to eat. This is the diet I choose for myself and I’d like to encourage everyone to try. But please don’t be mad at me if you ever happen to catch me indulging in truffle fries for dinner at Brooklyn’s Five Leaves, which is exactly what I did last night.

Five Leaves, funded in part by the late Heath Ledger, is known in the neighborhood mostly for their English breakfast appropriately titled Big Brekkie, and Aussie-style beef burgers that come topped with a sunny-side-up egg. There’s not much here for a pure vegetarian… Except for the truffle fries, which are perfectly oiled, crispy and the best I’ve tasted in this city, so far. They have ruined me!

I wanted to share my truffle fries dinner not to illustrate bad eating habits — I don't recommend fries for dinner — but to show that adopting a pure vegetarian diet doesn’t mean eating sprouts and foregoing trips to restaurants that don’t cater to those of us who choose to eat this way. It’s not about deprivation! If you find yourself craving fries for dinner once in a while, go ahead and have them. The truffle fries at Five Leaves are pure vegetarian and well worth the occasional indulgence.

If you would like to visit Five Leaves and try the truffle fries for yourself, head over to 18 Bedford Avenue, on the corner of Bedford Avenue and Lorimer Street in Greenpoint, Brooklyn. Or you can try my favorite healthier, homemade version:



4 to 5 russet potatoes
Safflower or other vegetable oil
Truffle oil
Salt to taste

Slice the potatoes to your desired thickness and soak them in cold water for 10 minutes. Drain the sliced potatoes, pat dry with a paper or kitchen towel and place them on a pan, drizzle with salt and safflower oil and toss. Bake in a 450 degree F oven for 30-40 minutes, flipping a few times until crisped, cooked through and golden. Place the cooked potatoes in a large bowl and toss with just a touch of truffle oil. Season with additional salt if necessary. Serve immediately.

Photos by Alyssa Yeager

No comments:

Post a Comment