Bake Potatoes

I'll be honest, I used to think baked potatoes were the most boring thing in the world to eat ever.  There were probably a good number of years (we're talking double-digits here) where I refused to eat anything potato, except french fries.  Gotta love my fries.  If there's nothing vegan to eat, there's always fries.  But that's a whole other story.

Back to baked potatoes.  This has become one of my favorite meals and is a monthly, if not weekly, staple meal in our house.  Other than the hour of baking in the oven, it's super easy and quick.  I just have to remember to put them in the oven early enough.

This baked potato meal included steamed broccoli, Cowboy Caviar, and Tofutti Sour Cream.  Freshly ground salt and pepper and Dijon mustard

Baked Potato Stack

I'm calling this a baked potato stack, because we basically stacked a ton of toppings on top of the baked potatoes and it was delicious.

On my potato, I split it in half and put different stacks of toppings on each side.

Stack 1:  Sauteed mushrooms and green cabbage with dijon mustard
Stack 2:  Cooked mixed veggies and salsa
Stack 3 (on its own):  Roasted brussel sprouts

Yes, I realize I had two different types of cabbage in this meal, and that fact didn't occur to me after I had already started roasting the brussel sprouts and sauteeing the green cabbage.  Oh well!  We didn't suffer too much, you know what I mean.  

Roasted Brussel Sprouts and Potatoes

 This meal is filling, satisfying, delicious and comprised of only vegetables!  What?!  Yes.  A lot of the meals I write about consist of only veggies.  This is all about veggie goodness after all.

 Ingredients
2 cups brussel sprouts, halved
1 onion, halved and quartered
4 red potatoes, halved and quartered
1-2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
Salt and pepper to taste

Preheat oven to 400.  Line a baking pan with tin foil.  In a large bowl, mix the brussel sprouts, potatoes, and onions together with olive oil, balsamic, and herbs.  Add salt and pepper to taste.

Spread the veggies onto the tray so that none are overlapping. 

Roast in oven for about 35 minutes or until potatoes are soft and onions and brussel sprouts are browned.

We served ours with freshly made polenta. 

Baked Potato Goodness!

Oh my goodness these were the best potatoes ever! 

Toppings are:

Earth Balance vegan margarine
Cooked spinach, broccoli, and cauliflower
Sauteed mushrooms and onions
Baby corn
Dijon mustard
Salsa
Salt and Pepper
Daiya vegan cheddar cheese.