A delicious twist on an everyday meal.
Baked Pesto-filled Potatoes
19 oz firm tofu
1 ½ c fresh basil leaves
¼ c apple cider vinegar
¼ extra virgin olive oil
¾ tsp fine sea salt
½ tsp red pepper flakes
2 large cloves of garlic; peeled and chopped
2 tsp granulated onion 1 tsp whole grain mustard
1 ½ tsp agave nectar 2 tbsp fresh lemon juice
1 tsp fresh thyme
2 large russet potatoes
To make pesto, blend all ingredients until smooth and keep in fridge.
Preheat oven to 375F.
Place on upper rack and bake for 1 hour.
Allow to cool and then hollow out the middle by cutting a hole in the centre.
Fill with 2 heaping tbsp.’s of pesto in each potato.
Place that scooped out top of the potato back in place and bake for another 10 minutes.
*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman