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At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup right over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked potatoes into the base for soups, stews, and chilies. This is one of my favorites.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author