Potato skins

1. Preheat the oven at 220 degrees.

2.Line the baking pan with an inch layer of salt. Place potatoes and seal the pan with aluminum foil. Bake at 220 degrees for an hour.

3.Let potatoes cool for a bit before cutting them in half. Scoop out baked potatoes with a spoon, and leave half a centimetre layer of potato to skin.

Chili sauce

1.Heat olive oil in a pan.  Add bay leaf and onions. Sauté on medium to low flame until translucent. Add a pinch of salt, black pepper, celery, carrot and garlic. Sauté for another 5 minutes.

2. Add OmniPork, continue to cook and stir until all the water evaporates.

3.Add tomato purée, stock, sugar, salt and chili seasoning mix. Let it simmer for 15 to 20 minutes. 

4. In the end add assorted peppers, kidney beans and cook for another 2 minutes.

Omni potato skins

1. Brush potato skins with olive oil. Add chili sauce and cover with vegan cheese shreds.

2.Bake for 5 minutes at 200 degrees until the cheese melts.

3. Can be served with salsa, guacamole and vegan sour cream.

*Recipe is provided by Meeta Nanda, Plant-based Head Chef and Menu Designer of Hemingway’s By The Bay

Fb: Hemingway’s DB

Ig: hemingwaysdb