So, What Do We Eat as Cooked Foods? Potatoes!
These LOVELY fingerling potatoes are dug out of the Missouri soil only a few miles from me. Thank you Fred and Hellen Mesner for having a root celar extrodinair! (You can get these lovely fingerlng potatoes in the KC metro area through Freshconnect.kc. Use "Trader St. Joe's" as the discount code and recieve $5 off your first order.)
I like to bake them at 375 degrees, in a covered stainless steel dish lined with organic rock salt and bay leaves. I also tuck the bay leaves in between each little darling. If you can't find one of these awesome high-quality 1970's Dansk Design stainless dish-and- lid sets, use a glass dish with a parchment-paper and foil lid. Use the parchemnt paper to protect the potatoes from coming into contact with the aluminum foil. (Not to scare you, but I advise you to stop using foil and anodized cookware to cook your food. Alumninum + high heat = dementia and Alshiemers disease.)
After they are baked, I remove the bay leaves, open each sexy little node with a fork
and pour a rice mylk into each opening. Use the fork to "stir" the rice mylk into the potato flesh. Then, slather the tops with Earth Balance Soy-free Buttery Spread or Goat Butter or and pop the dish back into the oven for a few minutes to melt and stay warm for a dinner. Toppings of sunflower- seed-sour 'cream', eggplant bacon and vegan 'parmesiano', chopped green onions or chives, herbs and cracked pepper or nutmeg can be added. Serve with a large salad and a raw soup, seed crackers and sun breads. It doesn't get much better than this!
