TWICE BAKED POTATOES WITH CASHEW SOUR CREAM – VEGAN & GLUTEN-FREE
Happy Friday!
I subscribe to the 90/10 way of living- eat clean and stick to a healthy routine 90% of the time and go off the wagon and splurge 10% of the time. My 10% splurges looks different every day and at every meal. The point is to go off the wagon in small doses, regularly, for optimal health. A night of eating and drinking away from your own cooking may be a full-on, off the wagon event. Enjoy it, embrace it and get back in the saddle the next day. Enjoying splurges in small doses is quite good for you – like a coconut-vanilla donut after a healthful meal. Adopt this philosophy of crowding out less healthy foods and behaviors and replacing with more of the delicious good and you can expect to feel more satisfied, have more energy and radiant skin, have a better immune function and be less prone to disease and have a increased feeling of well being.
Today’s recipe is another example of a splurge in a small dose. While sweet potatoes are nutritionally better for you, they just do not cut it when it comes to certain dishes and if you are in your 10% splurge moment, you should use the less healthful white russet kind. I made potato skins over the holidays but found it sad and wasteful to scoop out and discard the delicious middle (no food left behind!). Twice baked is the answer. Add a nice dollop of cashew sour cream and you are in business. This is still a healthful dish when you consider some of the ingredients – nutritional yeast (great source of vitamin B12 and all the essential amino acids), cashews, garlic, cayenne pepper, apple cider vinegar, lemon juice and chives. Serve this dish with a colorful salad and you are practically not even splurging anymore. Beautiful!
Here’s how it’s done-
TWICE BAKED POTATOES WITH CASHEW SOUR CREAM – VEGAN & GLUTEN-FREE
Ingredients
- POTATOES
- 2 large russet potatoes (makes 4 servings)
- 4 cloves of garlic
- 1/4 cup nutritional yeast (Bragg's brand is gluten-free)
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable stock (Pacific Foods carries a gluten-free brand)
- 2 tablespoons chopped chives
- salt and pepper to taste
- olive oil to coat the skins
- CASHEW SOUR CREAM
- 1 cup raw cashews
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons lemon juice
- 1/8 teaspoon fine sea salt
- 1/4 cup of spring water
- Nota bene: Organic ingredients are always recommended.
Instructions
- Place cashews in a glass measuring cup and add enough spring water to cover by 1/2 inch. Let sit for 30 minutes.
- Meanwhile, scrub potatoes and pat dry. Place directly on the rack and bake at 425°F for 45-60 minutes.
- Once the cashews have soaked for about 30 minutes, drain and place in a blender with the apple cider vinegar, lemon, salt and 1/4 cup of spring water.
- Blend until very smooth and put in the refrigerator for 30 minutes.
- Back to the potatoes. Check to see if the potatoes are done. They should be soft when pierced with a fork.
- Wait until they are cool enough to handle, then slice them down the middle and scoop out the insides leaving 1/4 inch of potato and skin.
- Place the potato shells on a baking sheet, coat with a little olive oil around the top and middle and broil for 5 minutes watching closely.
- In a medium-sized bowl, mash the scooped out potatoes with the finely minced garlic, nutritional yeast, onion powder, cayenne and vegetable stock. Add salt and pepper to taste. You want a smooth consistency so keep on mashin' until you get there. Remove the potato shells from the broiler and add the mashed potato mix. Pop back in the oven at 425°F for a few minutes until warmed through. Top with cashew sour cream and chopped chives. Enjoy!
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