Sweet Bean And Wasabi Stuffed Potatoes

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* Exported from MasterCook *

 

Sweet Bean And Wasabi Stuffed Potatoes

 

Recipe By : Veggie Life Magazine, September 1998, page 27

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large russet potatoes -- scrubbed

2 cups fresh or frozen green soybean kernels

3/4 cup lite soy milk

2 teaspoons wasabi powder -- up to 3

1 tablespoon butter or soy margarine

1/4 cup soy cream cheese

2 green onions -- chopped

1/4 cup chopped cilantro

Salt and pepper -- to taste

 

Makes 6 servings. Lacto/Vegan

 

Creamy, pale green filling, flecked with dark green herbs and warmed by

wasabi, piled into baked potato shells.

 

1. Preheat oven to 375F. On a baking sheet, bake potatoes until tender, 1

to 1-1/4 hours.

 

2. While potatoes bake, combine beans and soy milk in a small

saucepan. Cover and bring to a boil over medium heat. Turn off heat and

let beans steam with cover on for 5 minutes. In a food processor or

blender, purée beans and liquid until nearly smooth. Stir in wasabi and

set aside.

 

3. Remove potatoes from oven and halve lengthwise. Scoop centers into a

bowl, reserving shells. Add butter and cream cheese, and mash until

smooth, Stir in bean mixture, onions, cilantro, salt, and pepper.

 

4. Scoop mixture back into reserved shells and place on a baking

sheet. Return to oven for 10 minutes to heat through.

 

PER SERVING: 266 CAL (30% from fat), 8 g PROT, 9 g FAT, 40g CARB, 312mg

SOD, 0 mg CHOL, 4 g FIBER.

 

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