With the last few days being slightly more busy then usual, having to pack for my Bali trip I was inspired to create quick meals and sides that don't leave all your time being consumed in the kitchen. That's when these delicious stuffed baby potatoes came about. They are full of flavour, leave you feeling full and make for the perfect side, or hey, why not a whole meal if you pack your plate full of them! These baby potatoes stuffed with black beans and drizzled in home made cashew cheese is a great way to spice up your spuds and impress those around you.
For this recipe you are going to need:
A pot
Baking tray
Blender or food processor
Measuring cups and spoons
Sharp Knife
Time: 25-30 minutes
Ingredients for the potatoes:
22 small baby potatoes
1 large onion sliced
1 teaspoon soya sauce
1 teaspoon balsamic vinegar
1 tin black beans
1/2 teaspoon of cumin
salt and pepper
1/4 teaspoon of smoked paprika
1 handful of fresh coriander
Directions:
Pierce the potatoes with a knife.
Boil for 10-15 minutes.
Sauté your chopped onion in some water or oil. Add the soya sauce and balsamic and cook until soft.
Drain and rinse your beans. In a food processor blend the beans, spices and the cooked onions for a few seconds.
Place the potatoes in a oven seasoned with salt and pepper in an oiled baking dish and grill each side for +-10 minutes.
While the potatoes are baking make your cream cheese (recipe and instructions below).
Once the potatoes are cook slice them half, place a teaspoon of the bean mix and a drizzle of cream cheese and top with fresh coriander.
Vegan Cream Cheese:
Ingredients:
1 cup soaked cashews
1/4 cup water
3 tablespoons nutritional yeast
1 teaspoon of apple cider vinegar
1 teaspoon lemon juice
Salt to taste
1 teaspoon of crushed garlic or powder
Directions for cream cheese:
1. Blend all the ingredients in a blender and put into jar.
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