Monday, September 5, 2011

Baked Potato TIP

Baking Potatoes with Salt makes for a fluffier texture.

Pierce the Potato through several times with a knife.
Place on your a roasting vessel and pour salt around the Potato.

TIPS: add sliced Garlic to create another delicious dimension.
+Cut an inch deep crevice on top and stuff with sliced Garlic.

Add a light coating of Olive oil to the outside.
PREHEAT oven to 425 and bake for about 60 minutes.
Test: A small prep knife should glide through the potato: DONE.

This is a good time to use the oven for roasting Garlic, Tomatoes
Eggplant and other items that require a very hot oven.
Toss some Sweet Onion quarters in with the roasting vegetables.
Sprinkle with Olive Oil, Salt, Pepper and roast until slightly browned.

Once vegetables are roasted place in a food processor with a a touch of Olive Oil,
Lemon Juice and dried herbs.
Taste test for salt, pepper, herb seasoning and adjust if needed.
To loosen viscosity or thin add a good vegan stock by the spoonful.
+Vegan stock is a good way of adding moisture without adding oil calories/fat.
We always keep a squeeze bottle of Vegan Stock/bouillon handy in the frig.

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