This is delicious. The combination of sesame, favas, mint and soy cheese makes a lovely sauce or sort of pesto and on top of the baked potatoes it was heavenly.
Serving Size: 4
- 4 large potatoes (one per person)
- 1 & 1/2-2 cups fava beans, shelled
- 2 tablespoons fresh mint, chopped
- 6 ounces soy cheese or non-dairy parmesan
- 2 tablespoon toasted sesame oil
- 1 teaspoon mild mustard (optional)
- salt and pepper
- dash cayenne
- sesame seeds as garnish
- Wash the potatoes, prick them in various places overall and bake as usual. Depending on size 45 minutes to 1 hour.
- Meanwhile, prepare the fava puree.
- Bring a saucepan of lightly salted water to boil.
- Place the shelled favas in the water and boil for 10 minutes.
- When done, drain and plunge into cold water to stop the cooking process.
- When the fava are cool enough to handle, remove the beans from the skins.
- Set a handful of favas aside to sprinkle on top, and puree the rest with the sesame oil.
- Add the seasonings and mint and whiz once more to evenly blend all of the ingredients.
- Place the fava puree in a saucepan and keep warm on a low heat.When the potatoes are done.
- Remove from the oven, slice part way through, and put some of the fava puree on top.
- Sprinkle some of the grated soy cheese on top and return to the oven to melt the cheese.
- Optionally, if you use non-dairy parmesan you could plate the potatoes with putting them in the oven again.
To serve the potatoes:
- Lightly toast 2 tablespoons sesame seeds in a dry pan.
- Slice the potato part way, fill the opening with the fava puree, sprinkle a few more favas on top and then the soy cheese or non-dairy parmesan and garnish with the toasted sesame seeds.
If you want a thicker sauce, you could add walnuts, almonds or cashews to the favas after you have pureed them.