In a perfect world, I’d be a fantastic food photographer. I admire recipe blogs with gorgeous pictures that make you want to lick the screen. Alas, at least right now for me, pretty pics are a low priority. It’s fun to pull out the big guns and create visually appealing and palate pleasing meals for my guests but the truth is, most of my day-to-day food is far from sexy.
So what’s a plant-loving woman to do when she’s inspired to spread the good word but sometimes makes smoothies that are the same color going in as they are coming out? (kidding, well, sort of….). Share anyway. Sometimes I am blessed to come across a super easy and super delicious meal when the pantry is down to bare bones and time is of the essence. The following is a good example.
Full disclosure, I was trying to get a picture but was not having success and it was late and we were hungry, so J got the final shot. I think he did pretty well, even though the food is pretty ugly. My sister tells me the key is plating the food on a white background (she always was the more stylish one….). Enjoy this easy, breezy, plant based meal.
Mexican Stuffed Baked Potatoes and Broccoli for Two:
-2 russet potatoes or two Japanese sweet potatoes (or one of each if you are indecisive like me ;))
-2 Mexican style veggie burgers*
-2 cups fresh or frozen broccoli, optional lemon, salt, and pepper to season
-1 jar good quality salsa*
*You can make your own and freeze or go with store bought. If going with store bought look for those made with whole food ingredients. We’ve been using Engine 2 Pinto Habanero Burgers and the ingredients are: Cooked brown rice, pinto beans, collard greens, caramelized onion, corn, roasted red pepper, garlic, serrano chili pepper, habanero chili pepper, cilantro, black chia seed, chipotle chili pepper, coriander, cumin, sea salt, ancho chili pepper, black pepper, arbol chili pepper
*You can make your own or go with store bought. If going for store bought look for those made with whole food ingredients. We’ve been using Green Mountain Gringo Medium and the ingredients are: ripe tomatoes, onions, tomatillos, apple cider vinegar, fresh jalapeño peppers, fresh pasilla peppers, cilantro, parsley, fresh garlic, sea salt, cumin
-Heat oven to 400 degrees
-Wash and pierce potatoes a few times with fork
-Bake for 60 – 90 minutes, depending on the size of your potatoes
-Toward the end of the potato baking cycle, adjust heat according to veggie burger package directions. Add veggie burgers and cook for recommended time on package (if using homemade, 8 minutes per side at 400 is usually a good rule of thumb for frozen burgers)
-Steam broccoli in Instant Pot or on stovetop:
Instant pot frozen: 4 minutes
Instant pot fresh: 3 minutes
Stovetop frozen: 5-8 minutes
Stovetop fresh: 4-5 minutes
-When veggie burgers have approximately 5 minutes to go, remove potatoes and cut in half to release steam
-Plate potatoes and smash with fork
-Crumble veggies burgers into a small bowl
-Add salsa and mix until combined
-Top potatoes with veggie burger salsa mixture
-To prepare broccoli, either season with lemon, salt, and pepper or simply toss with salsa
Ooh la la……..