Even though this city exists, people still don’t understand this lifestyle. Many think that it’s a new concept, though it has been around a long time in other parts of the world; it’s just fairly new to most people in the U.S. because of our age long pattern and habits of meat consumption.
So with that, vegans just eat salads right? I think salad is my number one response to what I eat when talking to a meat eater. Though I do enjoy a good salad, I think vegans kind of get the reputation of eating plain and boring, or weird food. Though that is far from the truth, I want to talk about my all time five favorite spices that make an appearance in almost all of my meals.
They are chili, cumin, garlic, red pepper, and turmeric. Minus all of the health benefits people find in all of these ingredients, they make for the perfect combo in any cashew sauce, stir fry, or potato wedges recipe; of which I’ll be sharing down below.
My favorite fry has lots of seasoning, and tons of flavor. So for this recipe, you will need:
7 potatoes (I prefer red or golden baby potatoes, but I’m using what I have atm)
1 Tbspn chili powder
½ Tbspn cumin powder
½ Tbspn garlic powder
1 tspn crushed red pepper
½ Tbspn turmeric powder
3 Tbspns grapeseed oil (or whatever you prefer)
½ cup nutritional yeast (optional)
First, peel, rinse, and cut your potatoes and put in a tupperware with a lid. Add your grapeseed oil, or whatever you prefer here, put the lid on, and shake until the potatoes are fully covered in the oil.
Next, add in your spices, chili, cumin, garlic, red pepper, and turmeric. If I have nutritional yeast, I add it in at this point as well. Put the lid back on and shake until all the potatoes are evenly covered in the spices.
Put in an oven safe dish and pop it in the oven at 450°F for 30 minutes. (A little more if you like them crispier)
Lastly, take them out, let cool, and munch on!
If you try this recipe out, let me know below what you think!