Monday, November 2, 2015

Potatoes & Spices

            Did you know that there is a city in India, the city of Palitana, that is an all vegetarian city? In 2014, it legally became the first city in the world to be an all vegetarian city!

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!

8 comments:

  1. I was just looking on Pinterest for a potato recipe a few days ago. You definitely inspired me to try this one out. I'm wondering if this would be good on sweet potatoes too... thanks for the recipe!

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    1. Yes, I use this group of spices on everything! I use them in sauces, a stir fry, just about everything, so I think they'd taste great with sweet potatoes :)

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  2. I'm not vegan or vegetarian, but I do appreciate meals without meat. This is a great recipe and I can already picture how it tastes due to the great combination of spices added to the dish. I've recently been introduced to turmeric powder and I love the flavor it brings out in vegetables. Also, great tidbit on India's vegetarian city.

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  3. Yes! I discovered turmeric a few years ago, and have used it almost every day since. It's such a great spice and is so versatile. It's great that you can enjoy meals without meat, because even if it's just one meal, you're helping to lessen the impact of harm to animals. Thank you for your comment! :)

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  4. These look delicious! I will definitely be trying this recipe sometime. I love trying new spices and seasoning. Although I am not vegan or vegetarian maybe someone who is great in the kitchen or a few great recipes could change my mind when it comes to trying new things.

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  5. Thank you! It's definitely worth trying out and I hope you like them if you do :)

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