Warming spices and comforting potatoes take center stage in these crispy, golden brown, fried samosas from VegNews contributor Joni Marie Newman’s Fusion Food in the Vegan Kitchen cookbook. What you need:For the Peruvian Style Aji Sauce:2 cups baby spinach leaves½ cup parsley6 aji amarillo escabeche peppers, thawed, with stems removed1½ cups extra virgin olive oil2 tablespoons minced garlic (about 6 cloves)1 tablespoon lemon juice¼ teaspoon salt¼ teaspoon black pepper For the samosas:1 pound red potatoes, cut into bite-sized chunks½ cup Peruvian Style Aji Sauce½ cup chopped cilantro½ cup black beans¼ cup pine nuts1½ cups baby spinach leaves12 flour tortillasVegetable oil, for baking or frying¼ teaspoon salt¼ teaspoon black pepper¼ teaspoon paprikaWhat you do: