Spicy Potato (& Onion) Wedges (adapted from Amazing Meals by LuAnn Bermeo email@example.com)
1 lb potatoes (Jim used purple), sliced into thick wedges
1-2 onions, sliced very thickly (really, as many as you want which, for me, is a lot!)
1 tsp dried parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1/2 tsp sea salt (or to taste)
2 tbsp Earth Balance Buttery Spread (the recipe called for olive oil, but Jim wanted a butter flavor instead--I tell you, he’s always experimenting!)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper & set aside.
In a saucepan, melt 2 tbsp buttery spread then add spices to combine. Pour this mixture over potatoes & onions in a large bowl, then toss to combine. Place on baking sheet & bake for 10 minutes. Turn the potatoes & onions, then bake for another 10 minutes or until they are browned & crispy-tender. Serve hot.
Here I served them with a tofu sandwich.
Mushroom, Kale, & Onion Saute
Bunch of kale, washed, & stems removed
1 large onion, chopped in very large chunks
4 small portobello mushrooms, washed, stems removed, & sliced into thick wedges
In a skillet with a little olive (or other light) oil, saute kale & onions for a few minutes. Meanwhile, in shallow dish, combine 1/2 tbsp liquid smoke seasoning, 2 tbsp olive oil, & 1 tsp agave nectar. Dip mushrooms into marinade before adding to skillet with onions & kale. Cook on one side of the pan until browned on both sides, then combine with kale & onions. Serve hot.
Mushroom, kale, & onion saute served with Chicken-Style Tofu Loaf (from LuAnn Bermeo's Amazing Meals; firstname.lastname@example.org)
Leftover Jerusalem Chickpea Sandwich Filling in whole wheat pita with raw onions, arugula, & avocado