If your husband is anything like mine he'd probably end up filing for divorce if you made him jump into full fledged vegetarianism. Therefore I am taking a gradual, albeit sneaky, road to changing his eating habits. In short, I am preparing dishes at home way before he gets home and not telling him what's for dinner until it is on his plate in front of him. It makes it much harder for him to walk away from something I "slaved" all day over, especially when he's starving and the food truly is delicious.
Healthy minds, healthy bodies, healthy hearts Yummies. Take a peek at tonight's vegetarian stuffed sweet potatoes.
YOU WILL NEED
2 whole sweet potatoes
1/2 cup of plain yogurt
1 tin of garbanzo beans
1 cup of fresh cut basil leaves (we cut ours chiffonade)
1/2 cup of creamy blue cheese crumbs
2 tbsp olive oil
1/4 tsp salt and pepper
1/2 tsp coriander
1 tsp paprika
- Preheat your oven to 350 degrees
- Poke holes in each of your sweet potatoes with a fork and coat each potato with a drizzle of olive oil before wrapping it in foil
- Bake the potatoes at 350 for 45 minutes
- Remove the potatoes from the oven and squeeze them to make sure they are fully cooked and soft
- Half your sweet potatoes and use a spoon to scrape the meat of each half out leaving a bowl of each remaining skin
- Add your tinned garbanzo beans to a pan and cook until warm
- Strain your yogurt in a cheese cloth to make sure all the excess liquid has properly drained off
- Mix the meat of each potato half with the salt, pepper, paprika and coriander
- Add the yogurt and garbanzo beans to the seasoned potato
- Top each potato half with a sprinkling of blue cheese crumbs and return to the oven for an additional 10 to 15 minutes until the cheese begins to melt
- Remove the twice baked potatoes from the over and top with a handful of fresh cut basil
Alright ladies, if he just won't stop complaining you can always throw an couple of chicken and apple sausages on the plate just to make him happy!