Lorna Sass' Short-Cut Vegetarian

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Buster has placed 2 MasterCook recipes in this file. The second is more of

a how-to on potatoes.

 

Baked Potatoes With Zesty Tofu Topping

Baked Potato Thoughts

 

 

Kathleen

 

* Exported from MasterCook *

 

Baked Potatoes With Zesty Tofu Topping

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 122

Serving Size : 3 Preparation Time :0:05

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces regular or " lite " silken tofu

(half of a 10-ounce aseptic pack)

2 tablespoons catsup or store-bought tomato sauce

1 tablespoon prepared red or white horseradish -- or more to taste

1 tablespoon Dijon mustard

1 scallion -- cut into 4 pieces

OR 1 tablespoon freeze-dried chives

1/2 teaspoon salt

3 baked potatoes -- heated and split

 

Makes 3 servings. Prep: 5 minutes (assuming already-baked potatoes)

 

In a food processor, combine all of the ingredients except the potatoes and

process to a smooth puree. Taste and add more horseradish as desired.

(The topping can be prepared up to 5 days ahead, covered, and refrigerated.

Bring to room temperature and stir well before using.)

 

Serve the topping spooned over the hot baked potatoes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Baked Potato Thoughts

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 122

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Potatoes

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Baked potatoes hardly qualify as a quick fix. Microwaving potatoes works

in emergencies, but the soft skins and inner texture of microwaved potatoes

really don't satisfy that deep Inner yearning. Because of my love of

crispy potato skins and the texture unique to oven-baked potatoes, l got

into the habit of setting a few directly on an oven rack to bake along with

whatever I'm making at the time. Although the potatoes are best when

freshly baked, I refrigerate extras for up to five days and reheat (and

recrisp) them in the toaster oven.

 

Look for long, skinny russet (Idaho) potatoes, since the thin ones bake

faster than chubby specimens and are done in about thirty-five to forty

minutes at 375 to 425 degrees. Don't worry about being particularly

specific with the oven temperature. The potatoes will do fine anywhere in

that fifty-degree range.

 

For a quick and hearty entree. reheat the baked potatoes in a toaster oven

or microwave, slit them open, and top each half with some warmed-up canned

or homemade chili, baked beans, or seasoned lentils. Sprinkle some minced

parsley or cilantro on top If you like.

 

For an enjoyable light lunch or snack, try a baked potato, halved and

coarsely mashed with cottage cheese or soy yogurt, thinly sliced scallions,

a sprinkling of herb seasoning salt (such as Herbamare), and freshly ground

black pepper. Or whip up a batch of Zesty Tofu Topping and top the potato

with a dollop or two.

 

Converted by MC_Buster.

 

 

 

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schuller