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Stuffed Baked Potato With Tahini and Dill Dressing (Serves 4)
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Ingredients .
A)
4 whole potatoes, washed and scrubbed and sides poked with a fork
A few dashes of pepper
A few dashes of cayenne pepper
A few dashes of onion powder
A few dashes of garlic powder
1 teaspoon cold-pressed extra-virgin olive oil
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B)
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3/4 cup frozen peas and corn, thawed
1/2 red capsicum, diced
1/4 large red onion, diced
A handful of chopped chives
2 cloves of garlic, peeled and minced
1/2 cup nutritional yeast
1/3 cup plant-based milk
A few dashes of pepper
A dash of salt
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C)
4 tablespoons of water
2 tablespoons tahini
Juice of 1/2 a lemon
1 tablespoon chopped fresh dill
2 cloves of garlic, peeled and minced
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Method
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Mix A) and transfer to oven for 1 hour @ 210 C.
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After A) is ready, carefully cut in half, leaving the skin of the potato intact and scoop out the cooked centres with a small teaspoon. Mash the cooked potato centres along with B). After mashing well, fill the skin of the potato with the mix. You can either eat this as it is raw or you can transfer it to the oven @ 150 C for 10 minutes.
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Mix C) and dress the potato when it is ready to be served. Serve with a beautiful salad of broccoli, avocado, carrot, grape tomato, and four-leaf salad.
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Beautiful rich flavours. Thank you universe for feeding me 🙏.
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“Twenty Earth Angel Lessons” Aurora Green now available on Amazon or www.earthangellessons.com
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