Get Baked! Twice! Potato-style.
The spuds were on their last days...slightly less firm than one would hope them to be, eyes sprouting like it was May. Gotta bake these suckers. Potatoes are really creepy. For some reason, they seem semi-vital to me. It definitely has something to do with the eyes growing continuously and the whine that they make when you bake them at 400F with the skin still on. It's kind of like they are screaming. Ethically, this complicates my position. Scientifically, this is nonsense...I hope. muahahaha
Anyways, yes. I made twice baked potatoes last night. I realize that the appeal of twice baked potatoes in an omnivore's life would be the type and amount of delicious cheese and sour cream...perhaps bacon as well. So when I go the vegan route on these things, I try to have a standout flavor that is more tantalizing than "cheese." This time, I made...
Twice Baked Pesto-Veggie Potatoes, serves 4
Ingredients:
4 potatoes, bigger ones, scrubbed but not peeled
olive oil, sea salt and white pepper to taste
1 cup of cauliflower, steamed
1/2 cup of broccoli, steamed and chopped finely (optional)
1/3 cup of nooch
1/4 cup of pesto, plus 2 Tb
1/2 tsp Hungarian paprika
2 Tb to 1/2 cup of margarine, depending how unhealthy you want to be
1/3 cup of vegan sour cream (optional)
1/2 cup of vegan mozzarella cheese, shredded (optional)
If you don't want to use vegan cheese or sour cream, add more nooch, some mustard, and salt. OR make a cashew cream by blending cashews with some lemon juice, salt, tofu (for creaminess), and whatever other spices or herbs you want to go for. Eventually I will post a cashew cream recipe that I use for crepes and stuffings.
Preheat to 400F. Rub the potatoes with a little bit of olive oil, sea salt and white pepper. Bake for 1 hour and 10 minutes. Let cool to handle. Cut the top of each potato off, like 1/2 an inch. Use a spoon to scrape out the insides, leaving about a quarter inch of potato and skin around. If you carve out too much, these will fall apart!
Throw the insides that you scraped out in a bowl with all of the ingredients except the cheese plus more white pepper and salt. Easy on the sodium if you are using vegan cheese and cream products...they tend to be rather salty. Mash by hand. If the mixture seems dry, which is probably will be, add some rice milk or something. Fold in the cheese. Spoon into each potato. Go ahead and stuff as much as you can into these babies. Top each with a small dollop of pesto and a few sunflower seeds. Bake at 400F for 15-20 minutes, until the stuffing gets crispy on top.
I served these with a "harvest grain" mix that I bought from TJ's that had israeli couscous, red quinoa, millet, and a bunch of other delicious grains. I also prepared roasted beets with orange juice, white wine vinegar, salt, white pepper and grapeseed oil.
Wonderful meal! Pretty healthy too!
I chose to drink red wine with this instead of beer, because the beer wasn't vegan, see!
Box Kitty Brew.
love,
jp
Anyways, yes. I made twice baked potatoes last night. I realize that the appeal of twice baked potatoes in an omnivore's life would be the type and amount of delicious cheese and sour cream...perhaps bacon as well. So when I go the vegan route on these things, I try to have a standout flavor that is more tantalizing than "cheese." This time, I made...
Twice Baked Pesto-Veggie Potatoes, serves 4
Ingredients:
4 potatoes, bigger ones, scrubbed but not peeled
olive oil, sea salt and white pepper to taste
1 cup of cauliflower, steamed
1/2 cup of broccoli, steamed and chopped finely (optional)
1/3 cup of nooch
1/4 cup of pesto, plus 2 Tb
1/2 tsp Hungarian paprika
2 Tb to 1/2 cup of margarine, depending how unhealthy you want to be
1/3 cup of vegan sour cream (optional)
1/2 cup of vegan mozzarella cheese, shredded (optional)
If you don't want to use vegan cheese or sour cream, add more nooch, some mustard, and salt. OR make a cashew cream by blending cashews with some lemon juice, salt, tofu (for creaminess), and whatever other spices or herbs you want to go for. Eventually I will post a cashew cream recipe that I use for crepes and stuffings.
Preheat to 400F. Rub the potatoes with a little bit of olive oil, sea salt and white pepper. Bake for 1 hour and 10 minutes. Let cool to handle. Cut the top of each potato off, like 1/2 an inch. Use a spoon to scrape out the insides, leaving about a quarter inch of potato and skin around. If you carve out too much, these will fall apart!
Throw the insides that you scraped out in a bowl with all of the ingredients except the cheese plus more white pepper and salt. Easy on the sodium if you are using vegan cheese and cream products...they tend to be rather salty. Mash by hand. If the mixture seems dry, which is probably will be, add some rice milk or something. Fold in the cheese. Spoon into each potato. Go ahead and stuff as much as you can into these babies. Top each with a small dollop of pesto and a few sunflower seeds. Bake at 400F for 15-20 minutes, until the stuffing gets crispy on top.
I served these with a "harvest grain" mix that I bought from TJ's that had israeli couscous, red quinoa, millet, and a bunch of other delicious grains. I also prepared roasted beets with orange juice, white wine vinegar, salt, white pepper and grapeseed oil.
Wonderful meal! Pretty healthy too!
I chose to drink red wine with this instead of beer, because the beer wasn't vegan, see!
Box Kitty Brew.
love,
jp
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