1tspextra virgin olive oilplus additional for coating the potatoes
1cupfinely chopped kale
1cupfinely chopped broccoli
1Tbsvegan buttersuch as Earth Balance soy-free
1/2cupunsweetened almond milk
fresh cracked pepper
For the Cashew Avocado Cream
8ozrawunsalted cashews (they have to be raw, not roasted, for this trick to work)
3tspfresh lemon juice + the juice of a whole lemondivided
1/4cupItalian flat-leaf parsleyplus additional for garnish
Heat oven to 450F.
Rub the potatoes with a teensy bit olive oil (a couple drops oil on each). Bake at 425F for an hour or until cooked through (to check for doneness, I use a potholder and give a little squeeze. If it gives, it's done). Remove from the oven and set aside. While potatoes are cooking, proceed to the next 2 steps.
Make the cashew cream base (don't add the avocado yet!): put the cashews to soak for at least 30 minutes in 1 cup water. Discard that water and transfer the soaked cashews to a food processor. Add the remaining 1 cup water, the 3 teaspoons lemon juice, and a pinch of salt. Process until very smooth and creamy. Put in the refrigerator to chill until ready to proceed.
Heat a large nonstick skillet on high heat with 2 teaspoons olive oil. Add the kale, broccoli, and a pinch of salt, and saute until softened. Add the garlic and saute a minute more to cook the garlic. Set aside.
Put oven to 350F.
Once cool enough to handle, slice each potato in half. Gently scoop out the flesh into a mixing bowl, leaving a 1/4-in thick shell. Set the potato skins on a bake sheet. To the bowl, add the kale-broccoli mixture, vegan butter, almond milk, pinch of pepper, and a generous couple pinches of salt. Make mashed potatoes, then taste for seasoning (adding more salt if necessary).
Spoon the potato filling into the potato skins. Bake at 350F for 20 minutes or until heated through.
While the skins are cooking, finish the Cashew Avocado Cream: divide the cashew cream base into 2 (~3/4 cup each) portions and set one aside for another use (like a delicious pasta sauce!). Add the following to a food processor: the reserved half of the cashew cream base, avocado, juice of a whole lemon, good pinch salt, and parsley. Process until smooth. Taste for seasoning and acidity - if this tastes bland, more lemon juice will do the trick.
Serve the twice baked potatoes topped with Cashew Avocado Cream. Garnish with chopped parsley and fresh cracked pepper. Yields: 4 servings.
One glorious thing I discovered with the Cashew Avocado Cream is that it did not turn brown like avocado things typically do. I had these taters with the cream for the next 2 days for lunch and they were just as tasty.