Happy Sunday, y’all.
A Russet Potato was sliced Hasselback-style and roasted. The roasted Potato was stuffed with chopped Daiya slices to be further roasted. A Daiya Sauce was constructed on top of the oven in a saucepan.
Coconut Milk (dairy-free) Creamer was simmered and seasoned with Garlic Powder, Crushed Red Pepper Flakes, Sea Salt and Pepper. After heating, chopped Broccoli Florets and five slices of Daiya were stirred into the Vegan Cream. The heat was increased, allowing the dairy-free greatness to expand while stirring frequently.
The Sauce stood for a few minutes before engulfing the plated daiya infused Hasselback-style Potato. Vegan Bacon was a tasty garnish for this amazing Potato.