That's a Spicy Potato

potato-vegan-lunch-veggiesA few weeks ago I attended a Pinterest party... A party inspired by food and projects found on Pinterest. We made holiday crafts, ate fun treats, downed jello shots... just your basic Tuesday night with my crew. We were all tasked to bring a recipe discovered on Pinterest. I found a dip that I thought sounded tasty, so I made that... welllllll it wasn't great. It was super bland and just didn't do what I was thinking that it should, so I made a few changes and kicked up the heat factor quite a bit and it was a hit!!! Everyone loved it. We all agreed that it would taste brilliant on top of a potato or smothering a veggie burrito. 1 organic russet potato

1/2 cup broccoli [frozen heated or fresh steamed]

1/4 cup black beans

2-3 tablespoons of your favorite salsa

A ton of spicy cashew cheeze sauce [recipe below]

I flatten my potato out... I think that's a family thing. Sandy flattens her potato; therefore, I flatten my potato. Instead of using any butter I smother it with salsa and smush that into the potato, then sprinkle on black beans, broc, and cheeze and super easy, super quick, super healthy meal!

Spicy Cashew Cheezey Sauce

1 cup raw cashews, soaked overnight if not using a Vitamix

1/2 cup of veggie broth [water will also work]

1 red bell pepper, chopped

2 teaspoons chili powder

1 full teaspoon cayenne pepper [less if your a wuss]

1 teaspoon sea salt

Blend all ingredients in a high powered blender until smooth!

If spicy isn't your thing, this potato rocked my rocks. Inspired by, Jyoti Bihanda, a hippie joint in Normal Heights. I quickly sautéed some fresh broccoli with veggie stock. Once it's cooked through, add some thick chopped onions. Flip about for a minute or two then douse with tamari. Bam. Smoother a smushed potato with the whole pan of goodness. WINNING! baked potato-vegan-quick-warm