Burgers and Potato Wedgies

So I thought I was trying something new today when I shopped, but I got home and realized it's the same Southwest Style Sunshine Burgers I always buy, the packaging has just changed - quite a bit in fact!

I love these things - all organic, vegan (of course) gluten free - made with ground raw sun-flower seeds, brown rice, bell peppers, jalapenos and a couple other things... a little spicy but SO yummy! (I like 'em with a LOT of ketchup, can you tell?) The buns are wonderful puffy things from a neighborhood bakery - vegan, organic (and yes, obviously white flour, so shoot me!).

The potato wedges are inspired (sorta) by those horrid, dried out, greasy "Jo-Jo" wedges you can get at 7-11 sitting next to the rotisserie hot dogs ( ewww), only, of course, these are quite delicious; NOT dried out, greasy or horrid at all!

"Shake and Bake" Potato Wedgies

4 Russet potatoes, cut into thin lengthwise wedges
1 tsp. salt

1/2 c. flour

1/2 tsp. garlic salt

1 tsp. black pepper

1/2 tsp. onion salt

1/2 tsp. sage

1/2 tsp paprika (mainly for color)

pinch cayenne

1/4 cup nutritional yeast

1/4 c. finely ground dry breadcrumbs

1 Tb. oil

Toss potato wedges with oil (use your hands if you want) until thoroughly coated.
Mix all dry ingredients and put in a large plastic bag.

Put potatoes in bag with mixture and shake.

Place wedges in single layer on cookie sheet.

Spray lightly with an oil based cooking spray (like Pam) - I use an all-natural olive-oil spray from Whole Foods).

Bake at 375 degrees for 35-40 minutes or until done and starting to brown. You can cover with foil if you want but they're less crispy that way.