Ingredients

　　2 tablespoons extra-virgin olive oil

　　1 onion, chopped

　　1 red bell pepper, seeded, deveined, and diced

　　1 jalapeño pepper, seeded and diced

　　4 to 5 Yukon Gold potatoes, peeled and cut into 1­inch dice

　　1 sweet potato, peeled and cut into 1 ­inch dice

　　1 teaspoon dried oregano

　　1 teaspoon dried thyme

　　1 teaspoon sea salt

　　Freshly ground black pepper

　　In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.

　　Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.