Stuffed Baked Potato

Serves: 1
Time: 70 minutes

My husband's metabolism and appetite is INSANE. He can eat and eat without gaining an ounce (lucky devil!). At times it can be difficult to fill him up, especially with healthy food. Enter the baked stuffed potato. It's relatively healthy and filling, plus it reheats well. I'll make a couple of potatoes over the weekend and we'll throw them in a lunch bag for a quick, satisfying meal.

 Ingredients
1 medium baking potato
10 ounces frozen chopped spinach, cooked
1/2 cup broccoli (frozen or fresh), cooked
1 tablespoon scallions, chopped
1/8 cup vegan cheddar cheese
Dash salt
Dash pepper
Dash garlic powder
*Rice Milk-optional
*Earth Balance butter-optional

Directions
Bake the potato at 425° Fahrenheit for 45 to 60 minutes, or until done. Slice the potato in half and allow to cool for about 5 minutes. Scoop the insides of the potato into a small bowl, reserving the skin.

Add the spinach, broccoli, scallions, cheese and seasonings to the bowl. Add in rice milk and Earth balance butter, if using. Mash all of the items together.

Fill the potato skin with the mixture and bake in the oven for 10 minutes. Serve warm.

Kale with cranberries and toasted pecans

Serves: 2
Time: 15 minutes



A healthy holiday side that will have everyone wanting seconds!

 I began testing vegan Thanksgiving dishes about a month ago. I've tried casseroles, baked goods and breads. For some reason I haven't cooked up any vegetable sides, but everything changed last night. Challenged to make a healthy and delicious, holiday-appropriate side dish, I immediately started thinking of the in-season green gems that are perfect for a holiday feast. My mind immediately focused on the nutritional powerhouse, kale. This delicious recipe is the result.

Ingredients
8-ounce bag of kale
4 tablespoons pecans, rough chopped
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
6 tablespoons dried cranberries
2 tablespoons balsamic vinegar
1 teaspoon Smokin' Texas Gourmet Holiday Spice

Directions
Use a sharp knife to cut out the central rib and stem from each kale leaf. Note: The kale stems are full of nutrients, so keep them in if you don't mind the extra crunch. Place the kale in a large bowl of cold water and allow to rest while you prepare the remaining recipe.

Toast the pecans over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pecans from burning. Transfer to a plate and set aside.

Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp kale and stir, then cover the pan and cook for 2 minutes longer. Add the cranberries and pecans, and stir. Cook and cover for 2 minutes. Stir in the balsamic vinegar and holiday spice, cover, and continue to cook for 1 to 2 minutes longer.

Serve warm.