Thursday, January 24, 2008

Recipe Exchange Program: Vegan Baked Potato

Let the recipe exchanging begin! Send me your recipes, I'll send you mine - it's better with pics, drawings, needlepoints, or whatnot. This is a book project I've been wanting to do for a while now actually and you are part of it so send your (or your mom's) recipes to

Alex's Vegan Baked Potato

I went vegan last fall while I was doing a good for your body type of cleanse. my dear friend, alejandro, is a chef at the restaurant where I work and was super supportive during this time. he insisted on being my personal chef so that he could learn about vegan cuisine. he's rad. together we researched new healthy and exciting recipes. this one was one of my favorites!

•1 large potato - rub with salt & pepper and white truffle oil
•saute green beans (sliced into quarters), corn, leafy greens (we used spinach & beet greens), and pinenuts in olive oil
•cashew sauce - 1/2 cup of raw cashews. reduce in a white wine (2 cups yield 1 cup per potato) with shallots & garlic (1/2 teaspoon each roughly chopped). blend together and use water to thin. after blended, reheat in a pan with a little salt and pepper to taste.

• when your potato is done baking, top it with the sauteed vegetables and cashew sauce. yum yum delicious! enjoy!

1 comment:

  1. i really hope that somebody takes the very little time it takes to make this superb little tator. i have more recipes comin' your way little one.