Very Veggie Slaw Stuffed Sweet Potatoes (V, GF)
Few joys in life compare to the first warm bite of a fully loaded baked potato on a chilly evening. Trust us—we’ve done extensive testing. Besides pairing perfectly with cashew cream, the orange warmer uppers have four times the recommended daily allowance of beta carotene, so your skin, hair, and eyes will thank you four times over too.
Of course, the tubers would be lonely on their own, which is why we present Greenhouse Hack #138: Very Veggie Slaw as Stuffing. Find the new vitamin-rich grab-and-go salad at Mac, Forest Hill, St. Clair, Brookfield Place, Queen West, Commerce Court, Briar Hill, and The Detox Market. (It’s on UberEats by those spots too.) Grab it, and then go home and get baking!
2 to 4 Ontario sweet potatoes, washed
1 Greenhouse Very Veggie Slaw
1 tbs olive oil, for brushing potatoes
Salt and pepper, to taste
Optional garnish: arugula and/or pumpkin seeds
Cashew Cream Ingredients:
1 cup raw cashews, soaked for 2 hours
If preparing your own cashew cream, soak cashews for approximately two hours. (If using a store bought variety, kick up your feet and unwind for a while.)
Preheat your oven to 375 F. Use a knife, fork, or other pointy device to poke holes in the exterior surface of well-washed sweet potatoes. Watch your fingers!
Bake sweet potatoes for approximately one hour, or until fully cooked.
While your tubers are baking, prepare your cashew cream. Strain cashews and combine all cashew cream ingredients in a blender, whizzing until smooth.
After about one hour, remove sweet potatoes from your oven, brush with olive oil, and season with salt and pepper.
Cut potatoes open, slicing the centre so that you’ve left a gap in your spuds, but have not separated the two sides from each other.
Fill those sweet suckers! Load baked potatoes with our Very Veggie Slaw as filling, then top with cashew cream. Add arugula and pumpkin seeds, plus extra seasoning if you wish, and then tuck in.
-Elena Mari and Nathan Legiehn for GHJC