Chutney: Combine chutney ingredients in a food processor and puree until smooth. Set aside.
uit ? Potatoes and vegetables: Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment. Drizzle or spray with oil and toos to cover. Bake vegetables about 45 minutes, turning once, until tender and browned. Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired. Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired. Serve 2 potato halves per person. From Vegetarian Times, October 1993 Converted by MMCONV vers. 1.40 ---
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 54.3mg||2 %|
|Potassium 1097.5mg||29 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 39.5g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!