Crispy Potato Wedges

Guest post by Ms. theVeganAsana Jr.2

Potatoes often take a long time to bake, but they are worth it in the end. These potato wedges are simple and perfect with any condiment.










  1. Preheat oven to 400°F (204°C)
  2. Wash potatoes and peel if desired
  3. Cut potatoes into wedges and lay them on a baking tray with the curved side on the tray (this means the potatoes will not have to be flipped while baking, making everything easier)
  4. Drizzle olive oil on top of the potato wedges
  5. Add seasonings such as salt, pepper, dill, italian seasoning, onion powder, garlic powder, chili powder, cumin (I used salt, lots of dill, italian seasoning, onion powder, and garlic powder)
  6. Put into oven and let bake for an hour, or until the potatoes are crispy, occasionally checking
  7. Enjoy alone or with a condiment such as ketchup, mashed avocado, or hummus!


Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach


Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil


In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.

Penne Pasta with Roasted Acorn Squash Sauce

Fall means squash, and I’m tired of cooking and eating the same things. So, tonight I tried something new and it was delicious. I forgot to take a picture of the finished product, but here is the recipe.

Penne Pasta with Roasted Acorn Squash Sauce

1 medium/large acorn squash
1 small head garlic
2 T olive oil
1/4 cup veg. broth
1/4 cup soy milk
1 lb penne pasta

Preheat oven to 350*  While oven is heating, half the squash and scoop out seeds. Place the squash halves with the inside down on a baking dish. Wrap the garlic head in foil and place it on the baking dish next to the squash. Allow to roast in the oven for about 35 minutes, or until the squash is fork tender.

Remove the squash and leave the garlic in the oven. Allow squash to sit while you start cooking your penne pasta. Cook pasta al dente.

Turn squash over and use a small spoon to scoop all the squash out of the skins into a large bowl. Remove the garlic from the oven and peel (or just squeeze out the roasted garlic) and add to the bowl. Add olive oil, vegetable broth, and soy milk and stir, mashing the garlic and squash until it creates a sauce that still has some texture.

Add penne and mix. Season with salt and pepper to taste. Enjoy!