You can replace the sunflower cottage cheese with:
• Tofu cottage cheese
• Cashew cottage cheese
If you are interested in polish cuisine try:
• Zapiekanka with mushrooms
• Mazurek Cake
• Polish dumplings with potatoes and tofu
• Polish gellied veggies: galart
gluten-free
nut-free
sugar-free
soy-free
Makes: 4 servings Time: 50 min (10 min prep + 40 min wait) + time for soaking the sunflower seeds
Ingredients:
Sunflower cottage cheese:
200 g (1½ cup) raw sunflower seeds
water for soaking
400 g natural plant-based yogurt (ex. oat or soy)
20 g (4 Tbsp) nutritional yeast
30 ml (2 Tbsp) lemon juice
3 g (1 tsp) onion powder
1-2 tsp freshly grounded pepper
a few pinches of salt
100 g (1 bunch) fresh chives
Baked potatoes:
1,2 kg (4 big) potatoes
vegetable oil
salt
Toppings:
fresh dill
fresh chives
freshly grounded pepper
Instructions:
Notes and tips:
1. You can also add more spices like chili flakes or some herbs alongside with the salt on the potatoes. After baking the skin will be even more flavorful.
2. You also can try the tofu cottage cheese or cashew cottage cheese if you do not have/want to use sunflower seeds.
3. You can also use unsweetened plant-based milk instead of yogurt, but the cottage cheese will be less creamy. Add it slowly, until you get the desired consistency. Another option is to use vegan creamer (like oat) instead. 200-300 ml should be enough.
4. That is a really big amount of cottage cheese, I do like to have a lot of it on my potatoes. But you can also reduce it slightly if you do not want that much.
Thank you!
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!
Reduce your food waste with our cookbook. Learn how to cook with kitchen scraps and make groceries more sustainably.