15 Cups of Kale!

When Jasmin Singer was on the Dr. Oz show earlier this month she talked about one of her “go to” recipes for comfort food, the aptly named Cheesy Pasta Supreme (vegan, of course!). As I’m a fan of both new recipes and kale I couldn’t pass this one up.

Ingredients: kale (15 cups of it! whoa!), sun dried tomatoes, quinoa pasta, nutritional yeast, hot chilli flakes, tahini, shallots, and garlic.

The only regret I have is not running out to get different box of quinoa pasta. The only one I had in the house was a spaghetti and I think this dish would be better with a smaller noodle. However, it still tasted amazing and I’ll be making this one again! Thanks Jasmin!

Yummy, Cheesy, Vegan Potato Skins

The latest issue of VegNews arrived a few days ago. When VegNews shows up in my mailbox I drop everything and read it from cover to cover.

This month’s issue had a recipe for “Cheesy Twice-Baked Potatoes,” and we just couldn’t resist. This may be the most delicious thing I have ever tasted. No joke. Don’t be put off by the number of steps–this is totally worth it!

for the baked potatoes
-8 large russet potatoes, scrubbed
-2 tablespoons olive oil, divided
-1 teaspoon salt

for the cheese sauce
-1/3 c. vegan margarine
-1/4 c. chopped onion
-1 cup chopped potatoes, peeled
-1/4 cup chopped carrots
-1/2 teaspoon minced garlic
-1 teaspoon smoked paprika
-1 teaspoon salt
-1 cup of water
-1/4 c. raw cashews
-1/8 teaspoon Dijon mustard
-1 tablespoon fresh lemon juice

for the sour cream
-1 c. raw cashews
-1 c. water
-2 tablespoons miso
-4 teaspoons white wine vinegar

for the mashed potato filling
-1/4 c. vegan margarine
-3/4 c. unsweetened non-dairy milk
-1 teaspoon salt
-1 teaspoon freshly ground black pepper, plus more for garnish
-6 scallions, thinly sliced, divided

1. Preheat oven to 375 degrees. On a sheet pan, place potatoes and rub with 1 tablespoon oil and salt. Pierce each potato several times with a fork. Bake for 70 minutes until soft.
2. For the cheese sauce, in a sauté pan over medium heat, add margarine and onion and cook for 5 minutes. Add potatoes, carrots, garlic, paprika, and salt and sauté for 5 minutes. Add water and bring to a boil. Cover pan and simmer for 20 minutes, or until vegetables are very soft. In a dry blender, process cashews into a fine powder. Add mustard, lemon juice, and potato mixture. Process until cheese sauce is smooth and set aside.
3. For the cashew sour cream, in a blender or food processor, blend cashews, water, miso, and vinegar until completely smooth.
4. Remove baked potatoes from the oven and cut in half lengthwise. Using a spoon, carefully scoop out potato from skins, leaving 1/4-inch layer of potato. Brush potato shells with remaining olive oil and return to preheated oven for 15 minutes.
5. For the mashed potato filling, in a medium bowl mash potato filling with margarine, milk, salt and pepper. Fold in half of the cheese sauce, half of the sour cream and half of the scallions. Fill each baked potato skin with mixture. Top with a dollop of cheese sauce and sour cream. Garnish with remaining scallions and pepper if desired.
6. Bake loaded potato skins for 15 minutes, until thoroughly heated and tops are browned. Serve warm.