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hot sides

yields 12 servings

BROCCOLI STUFFED
POTATOES

6 medium gold potatoes, unpeeled
yields 8 servings
and washed
16 ounces broccoli, chopped
ZUCCHINI KUGEL ¾ cup grated or shredded cheese
The kasha helps keep the kugel firm ¼ cup milk or milk substitute (soy,
and prevents it from crumbling when almond, hemp, or rice milk)
it is sliced. Those who mind the distinct Dash of ground black pepper
flavor of kasha can use sweet potato 1 cup mushrooms, chopped
instead.
1. Bake the potatoes at 350˚ F for 45
3 pounds (3 large) zucchini, minutes. In the meantime, steam
unpeeled and grated the broccoli in a large saucepan
3 eggs, beaten for 5–7 minutes until tender crisp
1/3 cup oil and chop. (Broccoli should still
½ teaspoon salt have a vibrant green color.)
5 tablespoons finely granulated 2. Cut the baked potatoes in half
kasha or 1 sweet potato, grated lengthwise. Scoop out ¾ of the
1 teaspoon onion powder flesh, leaving ½ inch around the

1. Preheat the oven to 350˚ F. edge to serve as a shell.
2. In a large bowl, combine all the 3. In a large bowl, combine the
ingredients. Pour into a 9x7-inch scooped-out potato with the
baking pan and bake for 1 hour. broccoli. Add ½ cup of the
cheese, the milk or milk substi-
tute, and the pepper.
4. Stuff the potato skins with the
broccoli-potato mixture. Sprinkle
with the remaining cheese and
top with the mushrooms. Bake at
400˚ F until the cheese has melt-
ed, about 10 minutes.

Spinach-Zucchini Kugel Broccoli Stuffed Potatoes
248 HEALTHY EVER AFTER slices on top of kugel. Bake for 1 hour. a lined or greased 9x13-inch baking dish and arrange tomato bine with the spinach and zucchini, mixing well. hour and 20 minutes. boiling water, and pepper. zucchini. While still blending, add the salt, oil, coconut flour, 3. Add the eggs, cornmeal or kasha, salt, and pepper. Pour into 2. In a skillet, sauté the onion and mushrooms in the oil. Com- 1. Preheat the oven to 350˚

249

yields 4 servings

of ginger powder (see recipe note)

shredded cabbage

presoaked (see recipe note)
1. In a large bowl, combine all the ingredients.
2. With the S blade of a food processor, blend the potatoes and
1 carrot, peeled and sliced
2 large Yukon gold potatoes,
1. Preheat the oven to 400˚ F. Grease a 7x5-inch baking pan.
easy way to consume your daily serving of veggies.
the benefits of the nutritious ingredients without the fat. The dish is quick to prepare and an
enjoying this heimishe classic. Here’s a delicious variation with the rich and familiar texture.
If you’re on a low-carb or egg-free diet, you may feel deprived when the rest of the family is
If you love Chinese food, but want to avoid the grease, try this dish. It’s not fried, so you’ll get
STIR, DON’T FRY
LOW-CARB EGG-FREE POTATO KUGEL
yields 4 servings
yields 6 servings
hot sides

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