22 January 2011

Baked Potato

Here is another recipe from Fresh from the Vegetarian Slow Cooker.

I had wanted to make the "Savory Stuffed Wheat Meat Roast", but I didn't start early enough to get it done by dinner, so I was flipping through the book trying to find something else that I could make with the ingredients in my apartment. Baked Potatoes! Perfect, I have a whole bag of potatoes I just bought.

Ingredients:
Potatoes (I used yukon gold because they are my favorite)

Scrub the potatoes and remove any eyes or weird spots. Rub the potatoes with butter like substitute and sprinkle with salt. Take a fork and stab the potato all over to allow steam to vent. Wrap in foil and place in the slow cooker. Cook on low for 6 - 8 hours. Mine took just about 6 hours. They were tender and delicious.



Hmm, really roasted garlic


While perusing the Vegetarian Slow Cooker blog a few weeks ago I had found the post about roasted garlic in the slow cooker. When I decided on putting in the potatoes, I thought now would be the perfect time to try roasting garlic as well. I only had about 1/2 head of garlic, but it still came out roasty and fantastic. Next time, I am going to make two heads so that my husband and I can each have our own. I mushed the garlic into a paste and used it as a spread on the potatoes.

Next, came the chili. I didn't know quite what to put on top of the potatoes and I wanted to just use things in my pantry. I came up with this concoction.

1/2 cup TVP
1 15oz can pinto beans
1/4 cup tomato pasta sauce
1/2 cup water
chili powder
cumin
chipotle powder
habanero hot sauce
salt and pepper

I put everything into a small saucepan and simmered until about half of the liquid had evaporated. Not the best chili I have made, but it worked really well to get dinner to the table quick like.



Baked Potato with roasted garlic, chili, tofutti cream cheese, and green onions


We both gave this recipe two thumbs up. The potatoes were tender and everything else was fine. I am looking forward to making the potatoes more during the coming semester because they were crazy easy to do.

I made the seitan tonight for the Savory Stuffed Wheat Meat Roast and it is currently looking like a brain and marinating in my fridge.





I am really excited about this recipe. It is marinated seitan (I used the recipe from Vegan with a Vengeance) rolled into a rectangle, topped with stuffing, rolled up like a swiss roll and cooked in the slow cooker for 6 - 8 hours. I hope it will be good!

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