Fantastic Recipe: Vegan Deviled Eggs!

Check out this amazing recipe from Kelly Beth, co-proprietor of Twig & Leaf Botanicals. I have a feeling that this is going to become a standard at parties all over the world!

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Kelly Beth's Vegan Deviled Eggs (a.k.a. Potato Angels)

Small potatoes
Olive oil
4 Tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
Dash of hot sauce
Dash of garlic powder
Salt and Pepper
A dash turmeric (optional for yellow color)
Paprika for dusting at the end

Peel several small, egg-sized potatoes and cut them in half. Coat potato halves completely with olive oil (I use macadamia oil because I like the way it tastes). Place potato halves face down on an oiled cookie sheet and bake at 350 degrees Fahrenheit for about 45 minutes, until soft but not mushy.

While the potatoes are in the oven, mix veganaise or homemade vegan mayo, yellow mustard, diced onion, hot sauce and spices to taste all together in a bowl. I don't use measurements when I cook, I just go by what tastes good! When the potatoes are done, allow to cool. Then use a sharp knife to cut into the flat side of each potato, and then hollow it out with a spoon. You want to be left with a little cup-shaped potato. Add the scooped-out portion of your potatoes to your mayo/mustard mix and blend well. Then spoon / plop the mix into the hollowed out potatoes and sprinkle some paprika on top - so good! I make these for every get-together I go to. I'm pretty sure that's why I'm invited.

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Happy World Vegan Month, and Happy VeganMoFo Day 3! :D