FULLY LOADED BAKED POTATO

Recipe by Ellen Fisher

This recipe is vegan

Serves 2-4

Ingredients:

Russet Potatoes and/or sweet potatoes! (As many as you want to eat)

For the Chili

1 onion, minced

3 cloves garlic, minced

2 carrots, diced

2 sticks celery, diced

1 red bell pepper, diced

1 can red kidney beans

1 can pinto beans

1 28oz can of Organic crushed tomatoes

1-1.5 cups Low sodium veggie broth

1/4 cup of pickled jalapeños, minced

1 small can of tomato paste

1 tbsp of low sodium miso

Oregano, cumin, chili powder, and black pepper to taste (about 1 tbsp each)

For the guacamole

2 avocados

1 lime

garlic powder, black pepper, and chives to taste (leave some extra diced chives on the side for garnish)

For the Cashew Sour Cream

1 cup raw whole cashews, soaked for 2-10 hours, then drained and rinsed with water

3 tsp lemon juice

1/8 tsp sea salt

1/2 cup of water

Blend all cashew sour cream ingredients in a high speed blender until totally smooth. If your blender isn’t “whirling” the ingredients properly, you may need to double the recipe and then save the extra for leftovers to use as veggie dippers or as a salad dressing the next day. So creamy!

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Fork whole sweet potatoes, yams or russet potatoes and place on parchment paper for 1 hour to an hour and 10 minutes, depending on the size of potatoes.

  2. Meanwhile, make the Chili. Sauté the onion and garlic in a large pot with a few dashes of veggie broth. Then add the carrots, celery, and bell pepper and cook that down/stir for 5 to 10 minutes on medium heat. Add more veggie broth as needed to keep it moist.

  3. Drain and rinse the beans with water thoroughly. Then add the beans, canned tomatoes, veggie broth, pickled jalapeños, tomato paste, miso and spices to the pot. Stir and cover the pot and turn down to low heat for 15 minutes or so. Then voila! The chili is ready.

  4. Mash together guacamole ingredients and make the cashew sour cream.

  5. Once the potatoes are finished cooking, take them out of the oven and slice them in half to let the heat come out. Load the chili, guacamole, cashew cream and chives on top for a truly hearty and epic dinner.


Potatoes, Carrots, Sweet Peppers, Sweet Potatoes, Tomatoes, Hot peppersBethanee WrightComment