As my time as a blogger has gone by I have learned a few things from looking at other blogs. Photographs matter! I am not a professional photographer, artist or writer so I have had to learn how to do those things as I have gone along. I enjoy cooking healthy meals, sharing them with the world and am now enjoying learning how to take nice photos of what I make. One day I might go and take some photography classes to make them even better but for now I have at least learned about better lighting and will go from there. I have to say I was a bit embarrassed to have some of the photos from the beginning of my blog on here but realized that it is ok to look backwards, learn from what mistakes you have made then move forward. With that thought I decided to take some action and reshoot those outdated photos and update them and the recipe if needed.
I have been updating photos here and there for a while but just did 4 in the last week so I decided to make this a post so you all can see how tasty these dishes look. The old photos might have made some readers just skip that recipe and not give it a second look but maybe these will entice you enough to give them a try. Our family enjoys them very much and I know many more will too. Each post of course has more photos but these are one of each.
I LOVE feedback and want to know how things go for you so let me know what you think!
Back to Top
Tags: Breakfast, Easy Vegan, Gluten Free, Granola, granola parfait, granola yogurt parfait, Lunch, Quick and easy, Vegan, Vegan Lasagna, vegan recipe, Vegan Twice baked potatoes, Vegetarian
These twice baked potatoes are so rich and creamy that you won’t be able to eat just one and that is ok because there is no butter or cheese in them. You can eat even more of them if you don’t add the vegan sour cream and just increase your milk amount too.
I can eat a bunch of these as one meal all by its self! I really like to have the outside really crispy with the inside being softy and creamy, UGH they are good! These are definitely kid friendly too!
Twice Baked Potatoes
1/2 tub of vegan sour cream (can skip this and add more milk instead)
1/2 cup (or more to desired thickness) almond or soy milk
1-2 teaspoons vegan bacon bits (these can be skipped as well to avoid the additives in them but it does give a nice flavor)
3+ green onions sliced (2 mixed in 1 for topping)
1/2-1 teaspoon garlic powder
1/2-1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon dried parsley, basil, or Italian seasoning
1/8 teaspoon pepper
Paprika for sprinkling
Bake the potatoes in the microwave or the in the oven at 350 F for 1 hour until cooked through. Allow them to cool to the touch. Cut in half length wise and scoop out most of the insides and put that into a bowl.
Place the hollowed potato halves onto a cooking sheet, spray with some cooking spray and broil for 5 minutes (or so!) to brown them. After you remove the potatoes to cool lower the temp to 350.
Mix all the remaining ingredients together with the scooped out potato except the one sliced green onion and paprika until smooth and creamy. Adjust the spices as desired to your individual tastes adding more of what ever you like. Fill the hollowed out potatoes with the mixture.
Bake at 350 F for 15 minutes then broil for 2-4 minutes to brown the tops. Remove from the oven and top with the remaining onions and sprinkle with desired amount of paprika for color. ENJOY!
Back to Top
Tags: Dinner, Easy Vegan, Gluten Free, Lunch, Potatoes, Quick and easy, Vegan, Vegan Twice baked potatoes, Vegetarian