Veggie Stuffed Potatoes With Lemon Tahini
"This is another Gem from Linda Ledbetters column 'The Enchanted Kitchen' in SageWoman Magazine. A very nice vegetarian potato."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large baked potatoes
- 1 cup sesame tahini paste
- 4 garlic cloves
- 3 tablespoons lemon juice
- 1 tablespoon lime juice
- 1 1⁄2 teaspoons soy sauce
- water
- 3 cups assorted colorful vegetables, in bite sized pieces
directions
- In a blender or a food processor puree the tahini, garlic, lemon, lime and soy sauce until smooth.
- Add warm water 1 Tablespoon at a time until the sauce is the consistency of a thick salad dressing.
- Steam the veggies until tender-crisp.
- Cut a slit lengthwise down the center of the potatoes, then gently squeeze the ends toward each other to create a bowl.
- fluff the insides with a fork and sprinkle with salt and pepper.
- Pile steamed veggies into each potato and top with a generous dollop of lemon sesame sauce.
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RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
