Over-Stuffed Baked Potatoes
Last night was a quick meal night, so I baked potatoes, sautéed some mushrooms with garlic and a drop of red wine, steamed broccoli, heated chickpeas, and made a "cheezy" sauce. Simple and relatively fast.The only hitch was, instead of going with one of the vegan cheeze sauces we've tried before, I decided to try the recipe for this fondue, figuring it could double as a cheeze sauce. Big mistake. Maybe my miso (which came from an Asian market) was stronger than the miso the recipe writer uses, but it overwhelmed the taste of the other ingredients and was too salty even without adding salt. It was the first time that I've made a cheese sauce that was completely inedible. I wound up throwing it out and using a packet of Chreese powder that I had in the pantry. (Though I like most vegan cheese sauces, my daughter E. has one true love, Chreese, so I buy it for her.) I really hate throwing food away, and I really wanted that recipe to be the one that lured E. away from Chreese!
Back to the potato "recipe": I made our potato toppings and then we loaded our potatoes down and ate. Simple simple simple!
Time-saving note: I cook the potatoes in the microwave and then transfer them to a hot toaster oven for 10-15 minutes. This gives them a crispier skin and that baked taste, but saves time.
Also, two recipes for "cheese" sauce that I do recommend are Nacho Cheaze and Melty Pizza Cheese. You can find more here.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free
posted by SusanV at 9:37 AM
5 Comments:
All of your creations and pictures are so scrumptious looking - especially this one! Thanks for sharing all of this. It's making me get excited about food again. :)
Thanks, Miriam! I've been enjoying your blog for a while, and I really appreciate your opinion. The way you do food that's at the same time healthy and delicious is a real inspiration to me.
This was so yummers we are having it again tomorrow for lunch. This looked to so good it looked like it should have been served in a restaurant. Our chickpeas were not ready so we left them off but added onion to the garlic and mushroom saute. Tomorrow I am going to have butter beans instead of broccoli since I only have enough for one more serving and there are two of us. The nooch (nutritional yeast) nacho cheeze I use is a conglomeration of many recipes basically nooch, flour, organic raw acv, water, organic garlic powder, redmond real salt, spicy dry mustard. Thank you again from a cook who needed a GREAT recipe to her her through a slump!
Darkfire
Hi - looks great. What's the reason you are trying to stay away from Chreese? It appears to be a healthier alternative to some vegan cheeses.
I was just curious. Can't wait to make this though.
Basically, I avoid it now because it's expensive (for what it is) and must be mail ordered. I agree that it's much more healthy than Teese and all the other packaged vegan cheeses. If you're interested, I finally perfected my Chreese taste-alike in my Easy Macaroni and Cheese
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