31 August 2010
The potato harvest was smallish, so I decided to make them special. From Super Natural Cooking, I modified the recipe for Baked Purple Hedgehog Potatoes, starting with the obvious fact that these potatoes are not purple.
Harissa is a hot chili condiment in a base of carrot and beet. It's been waiting on the shelf since I brought it home from Northpark Produce, for the day the potatoes were ready. The potatoes are spiked with lots of garlic and harissa before baking.
I used tofu cheese (technique from Real Food Daily) in place of yogurt, added some almond milk and spearmint from the garden, to make the cooling topping.
And here they are!