I am a big fan of potatoes! This recipe is a great one because it is easy to prepare loaded with nutrients.
4 russet potatoes
½ cup veggie broth
Seasoning blend of choice (I like Cajun)
1 head of broccoli
Cheeze Sauce (below)
1 can or 2 cups of cooked black beans
1 tablespoon of water
½ teaspoon of cumin
½ teaspoon of salt
1 cup cashews, raw and unsalted
1/4 cup nutritional yeast
1 large potato, cooked and peeled
1 can mild green chilies, 4 oz.
1 Tbsp. garlic salt
1/2 tsp. turmeric
2 tsp. paprika
1/4 tsp. cumin powder
1 tsp. apple cider vinegar
1 1/2 cups vegetable broth
Preheat the oven to 425 degrees. Wash and poke potatoes and place on a baking sheet. Cook for 45-50 minutes, flipping midway through.
While the potatoes are cooking, prepare the cheeze sauce. Cut the large potato into quarters and microwave until fork tender. Set aside to let cool. If you have a high speed blender, you can skip this next step of boiling cashews. Boil water in an electric kettle or on the stove. Remove water from heat and combine with the cashews in a heat-safe bowl. Cover and set aside for 20-30 minutes. Peel cooled potato carefully and add to a high-powered blender (I recommend a Vitamix, it’s a game changer!). Drain soaked cashews, and add to the blender along with all remaining ingredients. Blend on high for 45 seconds to 1 minute.
Steam broccoli for 30-60 seconds in the microwave or for 5 to 6 minutes in a steamer basket.
Drain and rinse black beans. Add to a bowl with water, cumin and salt. Warm in the microwave for 60 seconds or on the stove top on low for 5 minutes.
Assemble baked potatoes by adding a splash of veggie broth (instead of butter), seasoning of choice, broccoli, black beans, cheeze sauce, and salsa.