Fully Loaded Baked Potato Recipe, VEGAN and DELICIOUS
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MUSIC: Original by David K and the Oh Hellos. Remix: lootssch “David K and the Oh Hellos- Like the Dawn (Bloes Brothers #18 extract) https://soundcloud.com/lootsch/tracks
FOR THE POTATOES:
Preheat the oven to 420 degrees Fahrenheit
Fork whole sweet potatoes, yams, and/or russet potatoes
Bake on parchment paper for 1 hour to 1 hour and 10 minutes.
FOR THE CHILI:
Saute one onion with a few cloves of garlic, diced in a few dashes of low sodium veggie brother
Then dice and add 2 carrot, 2 sticks celery, 1 bell pepper and cook that down/stir for 5 or 10 minutes on medium heat (add more veggie broth as needed to keep it moist).
Then add one 28 ounce can of crushed organic tomatoes (or equivalent of fresh tomatoes), 1-1.5 cups of low sodium veggie broth, 1 cup organic corn (frozen or fresh), 10-15 small pieces of pickled jalapeños (finely diced), 1 small can tomato paste, 2 cans of desired type of cooked canned beans (drained and rinsed), 1 heaping tbsp miso, about 1 tsp cumin, 1 tsp chili powder, and 1 tsp black pepper (or all spices to taste).
Stir and cover the pot. Then turn down to low heat for 15 minutes or so. Voila ready to eat and be devoured.
CASHEW CREAM RECIPE:
1 cup raw cashews, soaked for 2-10 hours, then rinsed/drained with water.
2 tsp lemon juice
1 tsp apple cider vinegar
1 tsp low sodium miso
1/2 cup water
Blend in Vitamix or other high speed blender until totally smooth
lime juice, garlic powder, chives and black pepper to taste
TOP WITH CHIVES. boom. delicious!