3 bell peppers -- red
1/2 cup tomato-vegetable juice or
1/4 cup cashew nuts; chopped --
1/8 teaspoon cayenne pepper
1 salt to taste
POTATOES AND VEGETABLES-----
4 medium potatoes -- baking
4 carrots -- scrubbed and
2 zucchini -- halved and
3 bell peppers, yellow --
1 and cut lengthwise in
1 drizzle of oil or olive oil
1/2 cup cilantro -- chopped
2/3 cup yogurt -- nonfat or
1 teaspoon jalapeno peppers -- minced
1/2 teaspoon salt (optional)
1 black mustard seeds for
1 garnish (optional)
Directions: How to Cook Indian-Style Stuffed Baked Potatoes
Chutney: Combine chutney ingredients in a food processor and puree until smooth. Set aside.
Potatoes and Vegetables: Preheat oven to 400 degrees. Prick potatoes and bake for 1 hour. Place carrots, zucchini and bell peppers on nonstick baking trays or trays lined with parchment. Drizzle or spray with oil and toss to cover. Bake vegetables about 45 minutes, turning once, until tender and browned.
Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then mix in cilantro, yogurt or soy cheese, jalapenos and salt if desired.
Spoon potato mixture into shells and return to oven for about 15 minutes to reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired. Serve 2 potato halves per person. Serves 4.
Recipe by Yamuna Devi, author of Lord Krishna's Cuisine, printed in VT's article celebrating World Vegetarian Day, Oct. 1. Per serving: 390 cal; 10 g prot; 5 g fat; 75 g carb; 1 mg chol; 337 mg sod; 10 g fiber; lacto Source: Vegetarian Times, Oct. 1993/MM by DEEANNE
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