A few weeks ago you may recall that I was attending a vegan cooking class with the Valley’s own Delisa Renideo. She has inspired many of my recipes since then, including this one – deviled potatoes. Her version was stuffed with a faux egg salad, which had a nice little crunchy filling thanks to the celery, but I decided that I wanted that smooth and tangy orange filling that I knew in my deviled egg eating days. To that end, I combined some carrots and roasted red peppers for color and depth of flavor, nutritional yeast for cheesy tang and few pressed garlic cloves for zing. Yum. They should be called Angeled Potatoes.
When I first started to eat a healthier diet, I began by increasing the healthful things I was already eating and already comfortable making, like salads. The problem was that once I had a huge green salad made – local greens, organic cucumbers, the whole nine yards, I had no clue what to put on it that didn’t have copious quantities of oil. I felt like an aspiring chef on Chopped where ‘salad’ was the required dish and they’d given me root vegetables, nuts and a stone fruit to make a dressing. Total deer in the headlights.