Welcome back to Sexy Vegetarian Thursday! SVT is part of my strategy to eat healthy vegetarian dinners at least twice a week, as well as vegetarian lunches as often as possible. Are you looking for a few reasons to celebrate going meat-free at least once a week with SVT? (I promise I won't even mention hormones, chemicals, nonviolence, or the environment from here on out). Ready? Check out a few of my motivating factors:
- Sexy Vegetarian Thursday can save you some money. Have you seen the price of even "cheap" meat lately?! Rising prices have made me think twice as I meal plan for the week. To prove my point on this one, I will keep track of the costs of meat meals vs. SVT meals for another post.
- Eliminating even a one meat-heavy dinner a week can help you lower your blood pressure as well as your risk of heart disease, diabetes, and cancer.
- Removing meat as the "main" part of a dish forces you to reconsider what constitutes a filling meal, and can lead you to add more fiber as well as fresh fruits and vegetables into your diet!
- Trying a vegetarian meal can introduce you to new foods!
- SVT meals are just as easy if not easier than traditional meat dinners, and believe me when I say they are delicious!
Stuffed Twice-Baked Potatoes a la Avoca Cafe
First things first: you need to wash, dry, smother-in-olive-oil, and bake 3 large baking potatoes for 1 hour at 350 degrees. Make sure you forked some holes into those bad boys.
Place the following into a medium bowl: 15 pitted black olives, chopped; 2 ounces of sun-dried tomatoes, chopped; 5 or 6 ounces of ricotta cheese; handful of basil leaves, chopped.
After their hour of baking, remove potatoes from the oven. Cut off the tops and discard them (or snack of them. Whichever. I won't tell).
Scoop out the potatoes' innards and plop it all into the bowl of the other ingredients.
Mix well with a potato masher or whatever instrument you like. Spoon the mixture back into the "shells" of the potatoes. Prepare yourself: they will be gloriously overstuffed. Top with a bit of whatever cheese you like. We had a bit of blue cheese on hand.
Bake the stuffed potatoes for another 15 minutes to melt the cheese and thoroughly warm the stuffing.
Sever your yummy potato.