October 28, 2015
When the toppings are healthy, a potato bar is a great way to serve a fun, nutritious and delicious meal.
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Topping Recipes -- Nutvetta
Prepping & Cooking the Potatoes
A baked potato is done when it is tender on the inside when pricked with a fork. Cooking times will vary depending on several factors including potato size. Try to buy potatoes that are uniform in size. Below is a guide for cooking times.
Toppings -- Nutvetta
Put all ingredients in a blender and process on high speed for two to three minutes or until the mixture is very creamy. Pour into a pan and cook, stirring frequently on medium high heat until the gravy is bubbling. Simmer a minute or two longer to desired consistency.
Melt the coconut oil in a large pan over medium heat. Add the onions, salt and pepper and stir to coat. Turn the heat to low and cook the onions for about 30 minutes. Stir occasionally so the onions don’t burn. Add the water or stock and continue cooking the onions for another 10 to 15 minutes or until the liquid is reduced and the onions are very soft and slightly brown. Remove from heat and add balsamic vinegar if using.
Soak ½ cup of the cashews overnight in warm water. The next morning, drain and rinse the cashews then put them in a high speed blender with the remaining ½ cup of cashews. Add the water, lime juice, nutritional yeast and salt. Blend on high speed until the mixture is very smooth.
Plan on 1 to 1½ baked potatoes per adult. Use organic russet potatoes that have been well scrubbed (or try sweet potatoes). You can cook the potatoes several ways (see below), then put the toppings in separate bowls and let everyone top their spud their way. Some toppings to try:
homemade or commercial vegan sour cream or ricotta
vegetables like shelled edamame or sautéed greens
sunflower seeds or hempseeds
toasted or raw walnuts or other nuts
canned chili beans
vegan bacon, crumbled
For example, you might offer NutVetta, shelled edamame, chopped broccoli, sunflower seeds and vegan sour cream. Or cashew gravy, caramelized onions, peas, sautéed spinach and parsley. Have fun and be creative with your plant-based toppings.