VeganMoFo: "D" é para duas Recheado Pesto Baked Potatoes

O “V” Word continues the VeganMoFo month of food with the letter “D”. Hoje, a carta “D” é para duas Recheado Pesto Baked Potatoes.

The basil was dying! I had bought a beautiful green bunch of basil, put it in water, and let the aroma fill the kitchen. Some of it got used but I had a lot left. While I was debating what dishes to use it in, it started to wilt. I had to use it and use it fast. But there wasn’t enough to make a full dish of pesto so I decided to try the other herbs and greens I happened to have on hand: coentro, parsley and spinach.

When it comes to nuts, I love using walnuts for pesto. Mas, novamente, I didn’t have a lot and knew I wanted to save some for muffins. How about cashews? Why not? So I used a combo of walnuts and cashews.

Turns out this Anything Goes pesto was the BEST tasting pesto I ever made! It was bright and verdant with a deep flavor. And it’s so pretty with it’s green speckled color. It’s my new favorite pesto!

Now I just had to decide what to do with it. I had a craving for baked potatoes and again thought, por que não? So I combined the pesto with the creamy potatoes and the result was fun, diferente e delicioso.

Duplo-Stuffed Pesto Baked Potatoes

Serves 4.

For the Anything Goes Pesto:

Ingredientes

4 cups mixed basil/parsley/cilantro/spinach
½ cup mixed walnuts/cashews
1 Tbs. suco de limão
2 Tbs. vegan parmesão ralado
4 dentes de alho
¼ xícara de azeite de oliva extra-virgem
Sal e pimenta a gosto

Instruções

Put all ingredients into a food processor and mix until well combined. Refrigerate if not using right away. Cover with plastic wrap touching the top of the pesto.

For the Baked Potatoes:

Ingredientes

6 batatas avermelhados
2 Tbs. manteiga vegan
¼ cup almond milk
Sal e pimenta a gosto
1 cup Pesto (see above)

Instruções


Scrub potatoes to clean them. Bake potatoes at 400 degrees for about one hour or until tender.

Scoop the flesh out of the potatoes into a bowl. Add the vegan butter, leite de amêndoa, sal, pepper and pesto to the potatoes. Mix until well combined.

Stuff the pesto-potato mixture into 4 of the skins. Sirva ainda quente.

“D” é para duas Recheado Pesto Baked Potatoes. Por outro “D” palavra, confira o meu Deconstructed Colcannon: Cheezy Potato-Okra Corn Cakes with Cabbage and Collards.

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

Desfrutar!

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5 Responses to VeganMoFo: "D" é para duas Recheado Pesto Baked Potatoes

  1. Rhea Parsons Outubro 7, 2011 em 11:30 em #

    Nicola, they are delicious together. Espero que você goste!

  2. Nicola Outubro 7, 2011 em 6:39 em #

    oh my god that is SUCH a good idea, I love pesto and baked potatoes but never had them togethernot for long!!

    x

  3. Rhea Parsons Outubro 7, 2011 em 2:09 em #

    Thank you VeganinBrighton and Fayinagirl 🙂

  4. Fayinagirl (means Free One) Outubro 6, 2011 em 3:13 pm #

    I have nothing intelligent to saybecause all I can think while reading this is…”nom, nom, nom, nom!” 😉

  5. vegan.in.brighton Outubro 6, 2011 em 7:59 em #

    I LOVE pesto on a baked potato!

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