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.