Serves 12 | Prep Time: 15 minutes, Cook Time: 35 minutes
12 fingerling potatoes, cleaned and dried
2 tsp (10ml) prepared horseradish
1 tbsp (15ml) vegan mayonnaise
2 tbsp (30ml) cashew cream (recipe below)
sea salt and freshly ground black pepper
1 tbsp (15ml) Earth Balance spread
paprika
2 tbsp (30ml) fresh chives, minced
crisped dulse (recipe below)
Cashew cream
Rinse 2 cups (500ml) whole raw cashews very well under cold water. Put the cashews in a bowl and add cold water to cover them. Refrigerate overnight. Drain the cashews and rinse again under cold water. Place them in a blender with fresh cold water to just cover the nuts. Blend on high for several minutes until very smooth.
Crisped dulse
1 tsp (5ml) canola oil
1 – 2 small pieces dulse
Heat the oil in a small non-stick pan over medium heat. Add the dulse and cook, turning once or twice until crisp – about 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool; and then break into small pieces.
- Preheat the oven to 350°F (180°C). Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, cashew cream and salt and pepper to taste.
- Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place potato pulp in the bowl with horseradish mixture and the Earth Balance spread. Mash together, then fill each potato half with the mixture, mounding slightly. Place the potato halves filling side up on the baking sheet.
- Sprinkle the potatoes with paprika, return to the oven and bake for 10 more minutes. Garnish with the chives and crisped dulse.
