Twice Baked Broccoli and Kale Potatoes with Cashew Avocado Cream

Name: Twice Baked Broccoli and Kale Potatoes with Cashew Avocado Cream
Ingredients: 4 russet potatoes, scrubbed and washed; 1 tsp extra virgin olive oil, plus additional for coating the potatoes; 1 cup finely chopped kale; 1 cup finely chopped broccoli; 1 clove garlic, minced; 1 Tbs vegan butter (such as Earth Balance soy-free); 1/2 cup unsweetened almond milk; kosher salt; fresh cracked pepper; 8 oz raw, unsalted cashews (they have to be raw, not roasted, for this trick to work); 2 cups water, divided; 3 tsp fresh lemon juice + the juice of a whole lemon, divided; kosher salt; 1 ripe avocado; 1/4 cup Italian flat-leaf parsley, plus additional for garnish

Twice Baked Broccoli and Kale Potatoes with Cashew Avocado Cream was pinched from <a href="http://ericasrecipes.com/2016/06/twice-baked-broccoli-kale-potatoes-cashew-avocado-cream/" target="_blank">ericasrecipes.com.</a>

INGREDIENTS

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4 russet potatoes, scrubbed and washed

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1 tsp extra virgin olive oil, plus additional for coating the potatoes

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1 cup finely chopped kale

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1 cup finely chopped broccoli

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1 clove garlic, minced

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1 Tbs vegan butter (such as Earth Balance soy-free)

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1/2 cup unsweetened almond milk

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kosher salt

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fresh cracked pepper

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8 oz raw, unsalted cashews (they have to be raw, not roasted, for this trick to work)

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2 cups water, divided

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3 tsp fresh lemon juice + the juice of a whole lemon, divided

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kosher salt

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1 ripe avocado

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1/4 cup Italian flat-leaf parsley, plus additional for garnish

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