31 August 2010

hedgehog potatoes

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!

No comments:

Post a Comment