Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake
Ingredients
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20 washed baby potatoes
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Olive oil
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Salt and pepper
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Thyme
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Oregano
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Paprika
For the herb dip
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300 gr silken tofu
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1 garlic clove
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Juice of half a lime (if not easy to find, replace with juice of a small lemon)
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50 gr cashews
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2-3 tbsp nutritional yeast
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1-2 tbsp olive oil
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¼ tsp onion powder
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1 tsp salt
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Pepper
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Dried basil, mint and oregano (1 tsp of each)
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2 tbsp chopped parsley
Method
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Preheat oven at 180°C.
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In a large pot add water and parboil the potatoes for a few minutes (approx. 5-6’).
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Drain the potatoes and let cool for 5-10 minutes.
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Transfer in a baking pan layered with parchment paper and use a potato masher to press down on each potato until it splits open and flattened.
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Brush with some olive oil and season with salt, pepper, thyme, oregano and paprika.
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Bake in the oven for approximately 50 minutes until golden brown.
For the dip
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Put all ingredients in a blender, except from the parsley, and pulse until smooth. Then add the parsley and pulse a few more times until combined.
Serve the oven baked potatoes with the herb dip.