Oven Roasted Red Potatoes: Easy, Healthy, Vegan

This is a super easy recipe that you probably don’t need instructions for; but I know that for me personally, sometimes all I need to remind me of a yummy dish is seeing it written out. So I figured I would do just that today, in case you were feeling in the mood for a great potato dish that goes well with many entrees (or even as a meal by itself).  This is a favorite at our house and I usually have to portion everybody’s out the first time around because there are rarely leftovers.

• 2 pounds small red potatoes, scrubbed and cut in slices (do not peel)

• 3 tablespoons olive oil (more if desired)

• Fresh ground pepper

• Salt

• Dried rosemary

• Minced garlic

• Nutritional Yeast Seasoning

• Experiment with your favorite seasonings

1) Preheat oven to 425ºF.

2) Fill large mixing bowl with cut potatoes.

3) Drizzle oil and seasonings over potatoes, stir to coat.

4) Place potatoes in a single layer on prepared baking sheet.

5) Bake uncovered 40 to 45 minutes, turning half way through baking time.

6) Potatoes should be a light golden brown

7) Enjoy!

Jinxi's Vegan Pumpkin Oatmeal Chocolate Chip Cookies

When I was little (and older too), my mom made the BEST pumpkin chocolate chip cookies EVER!!

When I decided to commit to living a vegan lifestyle, I remember thinking, "Bye bye, pumpkin cookies ... I will miss you forever."

Well, after some trial-and-error, tweaking and tasting, I have arrived at a pumpkin cookie recipe that I think my mom would be proud of and that has helped me reconnect with a delightful memory from my childhood. You won't know it's lacking animal products. Really, I swear. Enjoy!!

Pumpkin Oatmeal Chocolate Chip Cookies

1st Bowl Ingredients

• 2 cups flour
• 1 1/3 cups rolled oats
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt

2nd Bowl Ingredients

• 1 2/3 cups sugar
• 2/3 cup oil (I use canola, but vegetable works fine too)
• 2 Tablespoons molasses
• 1 Tablespoon ground flax seeds
• 1 cup canned spiced pumpkin (*I use the spiced, if you prefer it plain, that works too)
• 1 teaspoon vanilla

Last

• 12 oz. vegan semi-sweet chocolate chips (*I use Ghiradelli's semi-sweet)

Directions

Preheat oven to 350 degrees.

Mix 1st Bowl Ingredients together: flour, oats, baking soda, spices, salt.

Separately mix 2nd Bowl Ingredients together: sugar, oil, molasses, flax seeds, pumpkin, vanilla.

Add the 1st Bowl with the 2nd Bowl. Fold to combine. Then fold in chocolate chips.

Spoon onto greased cookie sheets (I drop about a Tablespoon size, give or take a bit).

Bake 13-15 minutes at 350 degrees. Watch your first batch to note the time. Mine seem to vary a bit each time I make them.

Enjoy!

• Makes 4 dozen cookies