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EMy2k5
EMy2k5
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Thursday 03 September 2026 13:42:23 GMT
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user8815608796720
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2026-09-03 13:52:45
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2026-09-08 07:48:58
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2026-09-08 07:48:58
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🥔 Lemon Chickpea & Artichoke Stuffed Baked Potatoes drizzled with a sour cream and onion sauce. They’ve been a regular recently as we navigate our budget and cook more at home. 1 cup slivered raw almonds or cashews 2 medium russet potatoes, scrubbed clean 1 bulb of garlic Avocado oil Kosher salt 2 shallots, sliced 2 cloves of garlic, minced 1, 15 oz can chickpeas, drained and rinsed then pat dry with a clean towel 1/3 cup jarred marinated artichoke hearts, roughly chopped 1/4 tsp red pepper flakes 1 lemon 1/4 cup fresh parsley leaves, minced 2 tbsp plain, unsweetened plant-based yogurt 1 tbsp white wine vinegar 2 tsp onion powder 1/2 tsp kosher salt or more to taste Handful of chives, minced Preheat oven to 400F. Add the almonds to a heat safe cup and pour enough boiling water to cover then set aside. Poke holes along the surface of the potatoes. Wrap each potato with a damp paper towel and place in the microwave for 4 mins to partially cook. Discard towels then place each potato on a sheet of foil. Drizzle each potato with about 1 tsp of oil and a generous pinch of salt and properly coat. Wrap with foil and place on a baking tray. Cut 1/4-in off the top of the garlic bulb to expose the cloves. Place on a sheet of foil and drizzle with 1 tsp of oil and a pinch of salt. Wrap foil then place on the same tray as the potatoes. Bake for 40 mins or until potatoes are baked through. Remove the garlic from the tray and unwrap the potatoes. Set the oven to broil. Place the potatoes back on the tray and bake for 3-5 mins to crisp up the skin. While roasting, heat up 1-2 tbsp oil in a skillet over medium low heat. Add the shallots with a pinch of salt. Sauté for 5 mins or until soft and golden in color. Stir in the garlic and cook until fragrant, about 1 min. Add the chickpeas then stir to coat in the oil left in the pan. Spread the chickpeas out then  cook undisturbed for 3 mins, stir and spread out again and cook undisturbed for another 3 mins to lightly char. Add the artichokes and pepper flakes then sauté for 2-3 mins to warm through. Remove from heat then stir in parsley, zest of the lemon, and a pinch of salt. (Continued on my blo g which you can find in profile). #plantbasedrecipes #potatoes
🥔 Lemon Chickpea & Artichoke Stuffed Baked Potatoes drizzled with a sour cream and onion sauce. They’ve been a regular recently as we navigate our budget and cook more at home. 1 cup slivered raw almonds or cashews 2 medium russet potatoes, scrubbed clean 1 bulb of garlic Avocado oil Kosher salt 2 shallots, sliced 2 cloves of garlic, minced 1, 15 oz can chickpeas, drained and rinsed then pat dry with a clean towel 1/3 cup jarred marinated artichoke hearts, roughly chopped 1/4 tsp red pepper flakes 1 lemon 1/4 cup fresh parsley leaves, minced 2 tbsp plain, unsweetened plant-based yogurt 1 tbsp white wine vinegar 2 tsp onion powder 1/2 tsp kosher salt or more to taste Handful of chives, minced Preheat oven to 400F. Add the almonds to a heat safe cup and pour enough boiling water to cover then set aside. Poke holes along the surface of the potatoes. Wrap each potato with a damp paper towel and place in the microwave for 4 mins to partially cook. Discard towels then place each potato on a sheet of foil. Drizzle each potato with about 1 tsp of oil and a generous pinch of salt and properly coat. Wrap with foil and place on a baking tray. Cut 1/4-in off the top of the garlic bulb to expose the cloves. Place on a sheet of foil and drizzle with 1 tsp of oil and a pinch of salt. Wrap foil then place on the same tray as the potatoes. Bake for 40 mins or until potatoes are baked through. Remove the garlic from the tray and unwrap the potatoes. Set the oven to broil. Place the potatoes back on the tray and bake for 3-5 mins to crisp up the skin. While roasting, heat up 1-2 tbsp oil in a skillet over medium low heat. Add the shallots with a pinch of salt. Sauté for 5 mins or until soft and golden in color. Stir in the garlic and cook until fragrant, about 1 min. Add the chickpeas then stir to coat in the oil left in the pan. Spread the chickpeas out then cook undisturbed for 3 mins, stir and spread out again and cook undisturbed for another 3 mins to lightly char. Add the artichokes and pepper flakes then sauté for 2-3 mins to warm through. Remove from heat then stir in parsley, zest of the lemon, and a pinch of salt. (Continued on my blo g which you can find in profile). #plantbasedrecipes #potatoes

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