I haven't blogged about food in the longest time and I sincerely apologise for the long drawn out absence. I've just been so amazingly busy this year with the magazine, classes and other tutoring work that I don't have the time to write recipes and take good photographs. My new year resolution would be to have better time management!
This is a simple baked potato that we had for lunch today. I just scrubbed the potatoes and threw them into the oven while cleaning up the house and was deciding between a tahini lemon sauce or cheeze sauce and decided to go for the later which I believe was a wise choice!
Baked Potato with Cheeze Sauce
4 russet potatoes
Salt to taste
Some olive oil
Cheeze Sauce (adapted from the Uncheese Cookbook)
1/2 cup plain flour
1/2 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon miso paste
1/2 teaspoon smoked paprika
1/4 teaspoon dry mustard
Salt to taste
2 cups of water
1) Preheat an oven to 200 degree celcius. Scrub the potatoes really well and cut in half lengthwise. Coat with oil and sprinkle some salt on the cut side. Bake in the oven for 30 to 40 minutes or until the potato is soft when pierced with a fork.
2) For the cheeze sauce, mix all the ingredients together. Mix until smooth.
3) Heat gently over a small fire until the mixture thickens. Adjust the seasoning as desired.
4) Drizzle over the baked potatoes and serve with some sriracha sauce or Tabasco sauce.