Baked Potato Skins

1. Carefully wash the potatoes

2. Arrange them in the oven under 400 F, bake 20 mins.

3. Take them out of the oven, let cool.

4. Cut them in half.

5. Scoop out the flesh leaving a thin layer behind.

6. Lightly grease them on both sides. ( any type of oil will do)

7. Place them back in the oven, 400 F, bake 15-20 mins on each side, or until crispy.

8. Sprinkle your favorite seasoning or top with vegan sour cream. Serve warm.

Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil

1/2 cup extra virgin olive oil

1/4 cup nutritional yeast

1 handful of baby arugula

2 inches piece leeks (the green part)

3 cloves of garlic

3 tbsp. rice vinegar (the clear one, not the dark one)

1 tbsp soy sauce

1 pinch of salt

Oil Free Quinoa Salad

Ingredient:

Precooked quinoa

Freshly chopped baby arugula, romaine lettuce, red cabbage, tomato, cucumber.

Freshly squeezed lime juice 

1 tbsp grape jam

Raw unsalted pistachios

Raisins
Dates

A pinch of salt to taste

Toss them up and enjoy.