Meatless Monday -- A little twist to twice baked potatoes!

I have been on vacation hence why I haven't posted any meals! But I'm back and will start back eating. I think I've mentioned we are participating CSA program!  I personally think it is fun and makes you cook with food you might not have picked yourself.  We are receiving a ton of vegetables so don't be surprised if you see more vegetarian recipes coming from this blog!

On to today's dish!  I love twice baked potatoes, so trying to use all of the veggies we received Saturday I threw a couple of those items together! This dish turned out very hearty and flavorful! We tasted the sweetness of corn, the hint of garlic, and basil and finally the spice of cayenne pepper! I also get a little worried when cooking a vegetarian dish that we will still be hungry but tonight I am certain we will remain full :) I also made a Simple salad with just spinach, tomato and lemon juice and some garlic Cibatta bread! Another cool bit of info about this dish is it is a vegan dish and most everything was locally grown or made.

Twice Cooked Red Potatoes

1 lb red potatoes
1 medium red onion, peeled and chopped
8 cloves garlic, peeled
1/2 cup Vegetable Broth, unsalted
1/2 cup coconut milk, unsweetened
3 tablespoons butter spread
black pepper
cayenne pepper (If you like the heat)
1 cup corn kernels, fresh or frozen
1/4 cup green onions, chopped
1/4 cup basil, chopped

1. Preheat oven to 450 degrees.

2. Rinse 1 lb red potatoes. Bring a large pot of water to a boil and boil potatoes for about 10 minutes, or cook until tender but still firm.

3. Put chopped onion and peeled garlic in oven to brown (about 10 minutes). Combine onion and garlic into food processor. Turn oven down to 350.

 

 

4. Once potatoes are ready mash them up and add broth, milk, and butter. Continue mixing and add onion and garlic mixture.


5. Once everything is mixed together add black pepper, cayenne pepper, corn kernels, green onions, and basil and fold into potato mixture.

6. Spread into small casserole dish and put in oven to bake at 350 for 30 minutes.

 

Finished Item

 

 

 

 

YUM!!!!!

 

Have you attempted to incorporate a Meatless Monday? Or what about supporting local farmers?

 

Check back Wednesday to see how I'll be combining eggplant and zuchinni to make another flavorful, hearty dish!