Tal says: "This is an upgrade of a very easy, old-fashioned recipe—the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead. Good at room temperature, so you can make them a bit ahead of time."
Recipe and photo courtesy of The Conscious Cook, by Tal Ronnen.
- 12 fingerling potatoes, cleaned and dried
- 2 teaspoons prepared horseradish
- 1 tablespoon vegan mayonnaise
- 2 tablespoons regular cashew cream
- Sea salt and freshly ground black pepper
- 1 tablespoon Earth Balance vegan margarine
- 1 teaspoon canola oil
- 1 or 2 small pieces dulse
- 2 tablespoons minced fresh chives
Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender.
Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, cashew cream, and salt and pepper to taste.
Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.
Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.
Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and crisped dulse.
Makes 24 pieces; 12 servings of fingerling potatoes as a vegetarian and vegan appetizer.