Comfort Food for the Vegetarian Heart: Baked Potato

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My first Winter/Fall as a vegetarian was a bit brutal. I couldn’t figure out what exactly to eat to fill me up and give me the nourishment I needed to feel fed and warm. This is a recipe my mother taught me and boy is it good!

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Ingredients

1 potato

2 Portobello Mushrooms

1 bunch of Kale

Vegan Butter or Coconut Oil

1 Red Bell Pepper

2-3 shells of garlic

A pinch of Salt

A pinch of Pepper

Cheese

Sour Cream

Pine Nuts

Serves: 1

Cook Time: 45 minutes-1 hour

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Preheat the oven to 425 degrees fahrenheit. Take out a baking pan and tin foil. Grab your potato and poke several holes in in with either a knife or a fork about 1 inch deep. Then wrap your potato in tin foil, place in the pan or directly in the oven. Set the timer for 45-55 minutes or until soft. In the last 15 minutes on the timer, pull out a frying pan, add in coconut oil and garlic. Allow the garlic to simmer on low/medium heat for a few minutes. Chop the kale (about 2-3 leaves), red bell pepper, and portobello. Add them into the pan and sprinkle with salt and pepper. Put a lid on the frying pan and let cook on medium heat for several more minutes. Keep an eye on the kale to make sure it doesn’t wilt. Once the veggies are soft and the potato is cooked, load up your potato with butter/coconut oil, veggies, cheese, sour cream, and pine nuts.

Enjoy ❤

As always, leave a comment or message bellow! Let me know how you liked it and let me know if you have any suggestions for further posts or recipes!

Gourmet in 20: Lemon Salmon and Side Salad

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I, myself, am a salmon junkie. For a pescatarian it’s my version of a steak. So here is my super easy, 6 ingredients or less, 20 minutes recipe:

Ingredients

1/4-1/2 lb salmon per person

1/2 a lemon for each person

A pinch of Salt

Side Salad

(Make it how you want! Pick as many or as few as you choose)

Head of lettuce             Cilantro             Avocado

Carrots                         Salt

Onion                           Pepper

Pine nuts                     Bell Pepper

Cabbage                     Parmesan

Add: Choice of Salad Dressing

To start: Turn the oven to 365 degrees. Get out a baking pan ( 8″ by 8″ or 9″ by 9″), pull out some handy, dandy tin foil and roll out enough to cover the base of the pan, but also to create a makeshift cover over the salmon. Place the Salmon on top of the tin foil, squeeze 1/4 a lemon on top of each slice, and sprinkle salt over each cut. Then, fold tin foil over salmon so that it is not touching it, but creating a bubble around it. This will keep the moisture in and help it to bake faster. Once the oven is ready, stick it in, and set the timer for 10 minutes. While the Salmon is cooking, pull out salad fixings and begin a choppin’! Salads can be as fun or as boring as you’d like! In this go round, I made the salad with red leaf lettuce, white onion, cilantro, avocado, pine nuts, cabbage, with a sprinkle of salt and pepper. Once your 10 minute timer goes off, open the open and open up the tin foil, exposing the salmon. It should look about halfway cooked: some parts cooked and some not. Place it back in the oven, with the tinfoil open and set oven on broil for another 10 minutes. Once the 10 minutes has gone by, your salad should be done and so should your salmon! If the salmon needs a little while longer, turn on oven and let it coast until it’s reached desired finish. Once you’ve taken the salmon out, squeeze the rest of you lemon over it and sprinkle a bit more salt.

Enjoy ❤