![]() ![]() This is good for you, because it means they are all 100 percent meat-eater approved and delicious, but says something sad about me considering I was vegan for nearly a year in college (I lived on oreos and vegan hot dogs). ![]() The recipes you’ll see featured here this month are most of the vegetarian recipes (that aren’t some form of mac and cheese) that I would consider tried and true in my recipe file. But in practice, I’m pretty terrible at it. I think it can be hugely impactful on your health, your wallet, and the environment. After January salads and February soups, we’re tackling something I’m a little less comfortable with, Meatless Monday meals. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.Slow cooker baked potatoes piled high with broccoli and a glorious cheddar cheese sauce. Drizzle some of the cashew cheese sauce into each potato. Fluff the insides of the potatoes with a fork, if you like. Roughly chop the bacon into small pieces or julienne and set aside.Ĭut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Remove the bacon to paper towels to drain. Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Roast until tender and starting to brown, about 20 minutes, then set aside. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.Īfter the potatoes have been cooking for about 35 minutes, prepare the broccoli. Add the nutritional yeast, lemon juice and salt to taste. ![]() Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.Ĭarefully add the warm cashew mixture, including the liquid, to a blender. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.įor the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Using the tip of a knife or a fork, poke each potato 2 to 3 times. For the loaded baked potatoes: Preheat the oven to 425 degrees F. ![]()
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