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Looking for a new recipe to spice things up as the weather finally starts to cool down (a little...)?
These rich, spicy and flavorful potato halves are a great way to boost and balance energy and provide a tasty way to support the immune system. They were served frequently during the early Kundalini Yoga Teacher Training courses around the country.
You can make these vegan by substituting soy cheese or tofu sour cream, and you can really spice them up--depending on the chilis you use or by adding ginger, if you like.
| 4 medium to large baking potatoes | 1/2 tsp ground cloves |
| 1/2 c. oil (olive or canola) | 1/2 tsp. ground cardamom |
| 1 1/2 med. onions finely chopped | 1/2 tsp. cinnamon powder |
| 4 cloves garlic finely chopped | 2 tsp. poppy seeds |
| 1 tsp. black or white pepper | 1 cup cottage cheese |
| 1 1/2 tsp. turmeric | soy sauce or salt to taste |
| 1 tsp. crushed red chilis | sliced cheese of choice |
Wash potatoes, dry and oil the skins. Bake them about one hour at 400 degrees until they are soft on the inside. Meanwhile heat oil in a skillet and sauté onions and ginger until browned and well done. Add garlic and spices adding more oil if needed and continue cooking for 10 to 15 minutes over medium low heat. Cut potatoes in half when they are done baking and scoop out the insides and add to the cooked spice mixture stirring until well mixed. Add cottage cheese and salt or soy sauce to taste. Refill potato skins with the mixture. Cover with a slice of cheese and then broil (a few minutes) or bake (5-10 minutes at 350) until melted and golden. Makes 8 halves, serving 3-4 people.
Come join Mehtab on Thursday, October 9, 7pm, at BookPeople for a signing of his new book, Gong Yoga: Healing and Enlightenment through Sound. It is the first book published on the use of the gong in yoga, how its sound transforms and heals, and how to play.
This event is free and open to the public.
Click here to read more about Mehtab's new book!
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