| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
|
Bell peppers, red |
| 1/2 |
c |
Tomato-vegetable juice or |
|
|
Water |
| 1/4 |
c |
Cashew nuts, chopped |
|
|
Pan- |
|
|
Toasted |
| 1/8 |
t |
Cayenne pepper |
|
|
Salt to taste |
| 4 |
|
Potatoes, baking |
| 4 |
|
Carrots, scrubbed and |
|
|
Sliced |
| 1/4 |
|
" thick |
| 2 |
|
Zucchini, halved and |
|
|
Sliced |
| 1/2 |
|
" thick |
| 3 |
|
Bell peppers, yellow |
|
|
Seeded |
|
|
And cut lengthwise in |
|
|
Strips |
|
|
Drizzle of oil or olive oil |
|
|
Spray |
| 1/2 |
c |
Cilantro, chopped |
| 2/3 |
c |
Yogurt, nonfat or |
|
|
Soycheese |
| 1 |
t |
Jalapeno peppers, minced |
| 1/2 |
t |
Salt, optional |
|
|
Black mustard seeds for |
|
|
Garnish, optional |
INSTRUCTIONS
Chutney: Combine chutney ingredients in a food processor and puree
until smooth. Set aside. Potatoes and Vegetables: Preheat oven to 400
degrees. Prick potatoes and bake for 1 hour. Place carrots, zucchini
and bell peppers on nonstick baking trays or trays lined with
parchment. Drizzle or spray with oil and toss to cover. Bake
vegetables about 45 minutes, turning once, until tender and browned.
Remove baked potatoes from oven and cut in half lengthwise. Scoop out
flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato
flesh, then mix in cilantro, yogurt or soy cheese, jalapenos and salt
if desired. Spoon potato mixture into shells and return to oven for
about 15 minutes to reheat. Top with roasted vegetables and drizzle
with chutney and a sprinkle of mustard seeds if desired. Serve 2
potato halves per person. Serves 4. Recipe by Yamuna Devi, author of
Lord Krishna's Cuisine, printed in VT's article celebrating World
Vegetarian Day, Oct. 1. Per serving: 390 cal; 10 g prot; 5 g fat; 75 g
carb; 1 mg chol; 337 mg sod; 10 g fiber; lacto Source: Vegetarian
Times, Oct. 1993/MM by DEEANNE Recipe By : File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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