Vegan with a Vengeance

restaurants, left-leaning bookstores, and colleges, and we also had a hotline number to call for information on the next potluck.
    Some wonderful things came out of those potlucks, both culinary and politically. A lot of us helped to open a collective women’s bookstore on the Lower East Side. We went to demonstrations together and hung anti-fascist fliers to telephone poles with wheat paste. And I’m not a big fan of street theater, but I have to admit that some embarrassing street performances did occur. I like to think that sharing food in one another’s home helped us to work together and trust each other in a way that sitting around in a sterile church basement with fluorescent lighting might not have.

Maple-Mustard-Glazed Potatoes and String Beans
    SERVES 6
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    My best friend Erica is the kind of girl that throws a bunch of stuff together, pops it in the oven, forgets about it, goes to her sewing machine, makes a bag, remembers what’s in the oven, takes it out, and it’s delicious. These potatoes were always a hit at the potlucks, and when people asked for the recipe (and they always asked) she’d be like, “Potatoes, string beans, garlic, maple syrup, uhhhh, put it in the oven.” Having lived with her for several years I was able to stage several psych ops through which I discerned this recipe.
    2 pounds small Yukon gold potatoes, halved (about 1-inch pieces)
    Â½ pound string beans, halved, ends cut off and discarded
    1 yellow onion, thickly sliced
    2 cloves garlic, minced
    3 tablespoons tamari or soy sauce
    Â¼ cup pure maple syrup
    3 tablespoons Dijon mustard
    2 tablespoons olive oil
    Preheat oven to 400°F.
    Place the vegetables in a 9 × 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350°F, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.

Sweet Potato Fries
    SERVES 4
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    This was one of the first recipes submitted to my site by Beth and it got positive reviews all around. Reviewers suggested other spices, such as sage or chile powder, so go ahead and be creative with your favorite spices. Even though sweet potatoes and yams are different, it is pretty common to use yams as you do sweet potatoes, so please don’t get all technical on me; either one will work in this recipe.
    2 large unpeeled sweet potatoes (about 2 pounds), cleaned and cut into ¼-inch strips lengthwise
    1 tablespoon olive oil
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    Â¼ teaspoon black pepper
    Preheat oven to 425°F. Lightly grease a large rimmed baking sheet.
    Combine oil, cumin, coriander, and pepper in a large mixing bowl. Add the potatoes and toss well to coat. Arrange in a single layer on the prepared baking sheet. Bake for 15 minutes. Use tongs to flip potatoes over, and bake for another 10 to 15 minutes until browned.

Baked Cajun French Fries
    SERVES 6
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    Nice spicy fries that are baked, not fried. These taste great with any sammich, or by themselves when you’re craving a savory snack. Okay, fine, I guess I don’t need to tell you what to do with French fries.
    4 large unpeeled russet potatoes, cleaned and cut lengthwise into ¼-inch strips
    2 tablespoons olive oil
    Â¾ teaspoon paprika
    Â½ teaspoon ground cumin
    Â¼ teaspoon dried oregano
    Â¼ teaspoon dried thyme
    Â¼ teaspoon cayenne
    Â½ teaspoon coarse sea salt
    Preheat oven to 450°F. Very lightly grease a large rimmed baking sheet.
    In a mixing bowl toss the potatoes with the olive oil to coat. Mix the spices and salt together and toss with the potatoes to coat. It’s okay if the mixture isn’t coating every part of each potato; as long as there is some of the spice on each one, you’re good.
    Arrange the potatoes in a single layer on the prepared baking sheet; if they don’t all fit use a second sheet. Bake for 20 minutes. Use tongs to flip the potatoes, bake for another 12 to 15 minutes. The fries should be golden brown. Serve immediately.

Ginger Roasted Winter Vegetables
    MAKES 6-8 SERVINGS
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    Serve these sweet