1/2can (or 100gr) cooked kidney beans, drained and rinsed
1/4lemon, juice of
1tbsp.onion, diced finely
1tbsp.ready made tahini dip
generous salt & pepper
1 or 2 slices melty vegan cheese (i used cheddar)
olive oil (optional)
spring onions to garnish (optional)
Pierce your potato 5 times with a fork in random places. Place in the microwave on high for 12-14 minutes *
Pat your kidney beans with kitchen paper to dry them a little. Then, Place them on a flat plate and mash them with a fork until they almost resemble a paste
Once they're all mashed (but not over mashed - you want some texture), add the avocado, mustard, lemon, parsley, diced onion, salt, pepper & sweetcorn (if using). Mix & press them together; It should resemble the consistency of a coarse guacamole
Once your potato is ready, cut a cross along it and open it like a jacket, allowing some steam to escape. Scoop out 2tbsp of potato and mix it into your bean mix.
Roughly fluff up the inside of the potato with a fork, and drizzle some olive oil over the inside of it. Top with the bean mix and then the cheese
Put the potato back in the microwave to melt the cheese OR give it a 5 minute blast under a grill (my preferred way). Garnish with spring onion & parsley and enjoy!
(Save any leftovers and use as a creamy sandwich filling!)
*If you are against microwaving, then feel free to bake in an oven for 60-70mins on 200C
One blog, two girls, three reasons for a plant-based way of life. Giving you greek-cypriot dishes made plant-based, but not only; keep scrolling for classic recipes from all over the world made cruelty-free.