This recipe isn’t very inspiring when it comes to being colourful but it’s delicious and one of Cam’s very favourite meals that we make. He tells me so each time we eat it. Both recipes come from the Vegan Planet. The spicy broccoli isn’t actually meant to be paired with the basil potatoes and fennel salsa but I’ve always made them together. It could be my love for broccoli speaking but I think both dishes go very nicely together, apart from the monochromatic result.
Stuffed Basil Potatoes with Fennel Salsa and Spicy Broccoli
- 4 large Baking Potatoes, well scrubbed (I used the potatoes available to me which are generally smaller, so I use more of them)
- 8 ounces soft Silken Tofu, drained and mashed (or firmer tofu blended until smooth in the food processor with a little water)
- 1/2 cup or more Vegan Pesto (see below)
- 1 tbsp Tamari
- Salt and Pepper
- Fennel Salsa (see below)
- Preheat oven to 400′ F.
- Pierce potatoes with a fork and bake on a pan until soft for about an hour. Remove from oven and allow to cool. When cool cut in half and carefully scoop out potato leaving shells intact. Place in a bowl.
- Add tofu, pesto, tamari and salt and pepper to taste, mashing and mixing together until well combined. Spoon mixture back into potato shells and arrange on a lightly oiled pan. Drizzle with oil or butter and bake until hot, about 15 min.
- To serve, top with salsa and broccoli on the side.
Vegan Basil Pesto
- 2 Garlic cloves
- 3/4 cup Pine Nuts, toasted (not burned!)
- 1/2 tsp Salt
- 2 cups Basil Leaves, loosely packed
- 1/4 cup (or less) Extra Virgin Olive Oil
- In food processor, blend first three ingredients. Add basil until minced and slowly add olive oil until combined. Put in refrigerator until ready to use.
- 1 large Fennel Bulb, trimmed and diced
- 3 tbsp fresh Lemon Juice
- 2 Shallots, minced
- 2 tsp Lemon Zest
- Salt and Pepper to taste
- 1/4 cup Pine Nuts, toasted (not burned!)
- 3 tbsp fresh Parsley, chopped
- 3 tbsp Extra Virgin Olive Oil
- In medium sized bowl toss fennel with lemon juice. Stir in shallots, zest and salt and pepper. Add pine nuts, parsley, and olives. Drizzle with olive oil and stir to combine. Taste and adjust then serve at once.
- 2 1/2 cups Broccoli Florets
- 1 tbsp Peanut Oil
- 1 tsp Garlic Chili Paste
- Sesame oil
- Steam broccoli until tender but still crisp (about 2-3 min), then plunge into a bowl of ice water. Drain and set aside.
- Heat peanut oil in cast iron skillet over medium heat. Add chili paste and broccoli and stir fry until hot (about 2 min). Splash on a little tamari and sesame oil and serve.