Volume 1 - Issue 5
Sept/Oct 2008
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TOUCH

TUSCAN MEDLEY

19 oz canned mixed beans, drained and rinsed
1 medium red onion, finely chopped
20 pitted green olives
3 tomatoes, diced into ¼ inch chunks
125 g firm tofu (or feta cheese), cubed
1 cup chives, finely chopped
1 avocado, peeled, pitted and cubed

Dressing:
1 tsp whole-grain mustard
2 tbsp extra virgin olive oil
1/4 cup raspberry vinaigrette
2 oz vodka (optional)
3 garlic cloves, crushed
2 tsp chives, finely snipped
2 tbsp fresh tarragon and parsley, chopped
Sea salt and fresh ground pepper

Combine all dressing ingredients in large bowl and mix well. Season with sea salt and pepper to taste. Refrigerate 20 to 30 minutes to combine flavours.

Add remaining ingredients. Mix well.

Serve 4
 

BACON N’ CHEESE
STUFFED POTATOES

 4 baker potatoes
5 to 8 strips bacon
1 medium red onion, diced
1 medium head of broccoli, diced
227 g vegan cheese, grated
1 cup tofu sour cream
salt and pepper, to taste

Bake potatoes until soft. Let stand until cool. Slice tops off and scoop out potato inners without breaking the shell. Place shells on baking pan. Reserve potato inner in large mixing bowl.

In frying pan, fry bacon until cooked but not crispy. Transfer to plate layered with paper towel to soak up extra grease. Then dice (remove excess fatty parts).

Fry onions and broccoli until soft.

Add bacon, onions and broccoli to reserved potato inners. Add sour cream and grated cheese and mix well. Salt and pepper to taste.

Scoop mixture into the potato shells and bake for 1/2 hour or until inside of potatoes are hot and cheese is melting.

These stuffed potatoes can be prepared in advance and frozen for future use.
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