Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Thursday, May 19, 2011

Baked Armadillo Potatoes


 These vegan baked potatoes add a little pizazz to the typical baked potato.  By cutting it as seen in the image, we get a more thorough baking, and a crispier, more delicious potato.  Not that there's anything wrong with the typical baked potato, but sometimes change is nice, right?  You can put whatever you'd like on it, but for our purposes, I'll give you what I chose to put on it.  This is a fantastic side dish to the Asparagus with Garlic Sauce!

1 potato (I usually make these by the half-dozen and bring one to work for the week)
1/4 red onion, diced into large chunks
1 clove garlic, diced
1 tsp butter alternative (We usually use Earth Balance)
1 tsp bacon bits alternative (or you can make your own homemade vegan bacon!)
sea salt to taste

Preheat the oven to 375.

This is a real simple recipe-- the tricky part is successfully cutting the potato wide enough to fit the onions and garlic without breaking the potato in half.  The best way to do this is to put the potato on a baking sheet with sides that raise 1/4 of an inch or so.  Cut the potato while it is against the edge of the baking sheet, holding the knife parallel with the sheet, and stopping right before you hit the side of the baking sheet.  Cut these breaks 1/3 of an inch apart all the way along the potato.  When you're done, the potato should be able to bend relatively easy (but don't test it too much or it will rip!).

In each new space cut, insert a few small portions of garlic and onion, layering them.

Brush the butter over the top of the potato, making sure to cover all the edges of the cuts.  This is crucial to get the crispiness desired.

Top the potato with the portions left after filling it and cover that with sea salt and bacon.

Place in the oven for 1 hour, and check to see if it's fully cooked.  Depending on the size/type of potato you're cooking with, the potato may need to cook another 10-15 minutes.


Caloric Info
Servings 1
Total Fat: 3.4 grams
Sat Fat: 0.9 grams
Polyunsat. Fat 1.0 grams
Monosat. Fat: 0.9 grams
Cholesterol: 0 grams
Sodium: 68.6 mg
Potassium: 978.1 mg
Carbs: 40.2 grams
Dietary Fiber: 4.4 grams
Sugar: 2.1 grams
Protein: 5.3 grams

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