And now for some hot, hearty (not to mention heart-healthy) winter time food: baked potatoes! Did you know that Russet potatoes derive 9% of their calories from protein? And broccoli will supply you with 33% of its calories from protein. Plant sources of protein do not come hand in hand with saturated fat and cholesterol. Even “lean” sources of animal protein can not boast the same. Enjoy this delightful dinner!
Baked Potatoes with Broccoli & “Cheese” Sauce
6 Baked potatoes (I use a pressure cooker; alternatively, place pierced potatoes on a baking sheet and bake at 420F for 45-60 min. Or you could microwave them for 10 minutes.)
2 Cups broccoli florets, chopped
2 Onions, chopped
2 Red bell peppers, seeded and chopped
1/4 Cup toasted cashews (optional)
2 Tablespoons tahini
1 Cup nutritional yeast
Dash smoked paprika
Pinch salt (optional)
Place the onions, red bell peppers, cashews, tahini, nutritional yeast, smoked paprika, and salt in a blender along with 1/4 cup of water. Blend on high until completely smooth, stopping to scrape down the sides of the blender a couple times. Add a touch more water if needed.
Combine the broccoli florets and “cheese” sauce together in a large saucepan and cook over medium high heat until broccoli is tender and sauce is heated through, about 6-10 minutes. Add a little more water to the broccoli & “cheese” sauce if needed to achieve your desired consistency. Gently split the baked potatoes and serve with the sauce poured over top.