Tea isn’t just a beverage, it’s an ingredient! These potatoes a filled with the flavors of lemon, ginger and hibiscus – you’ve never had tea like this before! Enjoy the recipe and the discount code for Stash tea!
Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Stash Stuffed Potato Appetizers today on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at Jane Velez-MitchellGet a discount on Stash brand tea here: Discount Link https://www.stashtea.com/discount/40YEAROLDVEGAN-SCStash Tea #vegan #40YOV #40yearoldvegan #recipes #plantbasedprotein #stashtea #stashtearecipechallenge #stashtearecipes
Posted by Jane Velez-Mitchell on Sunday, March 17, 2019
Stash Stuffed Potato Appetizers with Stash Brand Tea
- 12 miniature red potatoes
- 12 fresh asparagus tips
- 1 c. raw cashews soaked overnight and drained
- 1 clove garlic, minced
- 2 t. rice wine vinegar
- 4 individual packets Stash brand herbal tea, Lemon Ginger flavor (Get Stash Tea with this Discount Link
- 1 T. fresh lemon juice
- ½ t. salt
- Several grinds of fresh ground black pepper
- ½ T. toasted sesame seeds
- ½ T. black sesame seeds
- Zest of 1 lemon
- Place the potatoes in a pot and add enough water to cover them by one inch. Bring the water to a boil. Reduce heat and simmer potatoes until they are fork tender, about 15-20 minutes. Drain and set aside.
- Steam asparagus tips until tender, about 3 minutes and plunge into ice water. Place in bowl with fresh lemon juice and set aside.
- When potatoes are cool enough to handle, cut a thin slice off the bottom so they will remain standing upright when served. Then cut a thin slice of the top. Discard the cut pieces. Scoop out the center of each potato with a ¼ teaspoon measuring spoon. Leave enough potato shell in place so that potato holds its shape. Set the potato shells aside and place the inside of the potato that was scooped out in a small bowl.
- Use two of the Stash tea bags to make a double-strength cup of tea. Place boiling water on tea bags and let steep for 3-5 minutes.
- Measure ½ c. + 2 T. of the brewed tea and place in a blender. (Enjoy the remaining tea as a beverage or save for another recipe.). Add the cashews, garlic, rice wine vinegar, salt and pepper and the cooked potato that you scooped out earlier. Take the remaining two bags of tea and cut the bags, emptying their content into the blender. Blend thoroughly until everything is mixed thoroughly. Place the mixture into a pastry bag or plastic bag.
- Fill each potato shell with the cashew tea mixture. Place in warm oven at 250 degrees Fahrenheit just until heated through about 10 minutes.
- Top each shell with an asparagus tip, hot pepper flakes, sesame seeds and lemon zest. Serve immediately.
For more great recipes, get Sandra’s cookbook, The 40-Year-Old Vegan: 75 Recipes to Get You Leaner, Cleaner and Greener in the Second Half of Life