Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful and oh so delicious as hors d’oeuvres or the centerpiece of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive! 

From The Prevent and Reverse Heart Disease Cookbook (Avery, 2014), by Ann and Jane Esselstyn. 

Ingredients

For the hummus 

  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed 
  • 2 large cloves garlic 
  • 2 Tablespoons fresh lemon juice 
  • 1½ Tablespoons spicy brown mustard, or to taste 
  • Freshly ground black pepper, to taste 
  • ¼ teaspoon salt (optional; we do not use it) 
  • 1 cup (4-5) chopped green onions 
  • 2 teaspoons Dijon mustard, or to taste 
  • zest of 1 lemon 
  • 1½-2 additional Tablespoons fresh lemon juice, to taste 
  • ½ teaspoon ground turmeric 

For the devils 

  • 12 small, red potatoes (roughly the size of large walnuts or small clementines) 
  • pinch of smoked paprika, for garnish 
  • 1 green onion, finely sliced, for garnish 
  • baby kale leaves, for garnish (optional) 
  • green-onion hummus 

Smoky

Directions

To make the hummus

  1. In a food processor, combine chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 Tablespoons water.
  2. Process until hummus is uniformly smooth.
  3. In a small bowl, stir together hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric.
  4. Store in an airtight container until ready to use.

To make the smoky devils

  1. Set a steamer insert in a saucepan and add about 2 in. of water.
  2. Bring to a boil over high heat, then place potatoes in steamer basket and steam for about 20 minutes.
  3. Plunge them into cold water in a big bowl, or just run cold water over them.
  4. Slice each potato in half. 5. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad — or just pop them into your mouth!)
  5. Fill each hole with hummus.
  6. Sprinkle devils with smoked paprika. It’s easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show.
  7.  Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.” 

Note

About the Chefs

Ann

Ann Crile Esselstyn is a relentlessly energetic and creative advocate for the plant-based, whole-food way of life. She has devoted herself to inventing recipes to prevent and reverse heart disease in support of the research of her husband, Dr. Caldwell Esselstyn, Jr. Ann never stops looking for ways to bring that important agenda to delicious life, devising ever more practical and powerful ways to shop, cook, and engage even the most reluctant eaters in the plant-perfect diet.

Jane

Jane Esselstyn is a fresh and charismatic voice on the plant-based, whole-food diet scene. She brings her perspective and passion as a long-time health and sexuality educator to creating on-ramps to the plant-based way of life. Jane is an avid and inventive designer of plant-based recipes and the co-author of The Prevent and Reverse Heart Disease Cookbook with her next-door neighbor and mom, Ann. Jane and Ann live in Cleveland, OH. 

 

  • Ingredients:

    For the hummus 

    • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed 
    • 2 large cloves garlic 
    • 2 Tablespoons fresh lemon juice 
    • 1½ Tablespoons spicy brown mustard, or to taste 
    • Freshly ground black pepper, to taste 
    • ¼ teaspoon salt (optional; we do not use it) 
    • 1 cup (4-5) chopped green onions 
    • 2 teaspoons Dijon mustard, or to taste 
    • zest of 1 lemon 
    • 1½-2 additional Tablespoons fresh lemon juice, to taste 
    • ½ teaspoon ground turmeric 

    For the devils 

    • 12 small, red potatoes (roughly the size of large walnuts or small clementines) 
    • pinch of smoked paprika, for garnish 
    • 1 green onion, finely sliced, for garnish 
    • baby kale leaves, for garnish (optional) 
    • green-onion hummus 

    Smoky

  • Directions:

    To make the hummus

    1. In a food processor, combine chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 Tablespoons water.
    2. Process until hummus is uniformly smooth.
    3. In a small bowl, stir together hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric.
    4. Store in an airtight container until ready to use.

    To make the smoky devils

    1. Set a steamer insert in a saucepan and add about 2 in. of water.
    2. Bring to a boil over high heat, then place potatoes in steamer basket and steam for about 20 minutes.
    3. Plunge them into cold water in a big bowl, or just run cold water over them.
    4. Slice each potato in half. 5. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad — or just pop them into your mouth!)
    5. Fill each hole with hummus.
    6. Sprinkle devils with smoked paprika. It’s easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show.
    7.  Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.” 
  • Note:

    About the Chefs

    Ann

    Ann Crile Esselstyn is a relentlessly energetic and creative advocate for the plant-based, whole-food way of life. She has devoted herself to inventing recipes to prevent and reverse heart disease in support of the research of her husband, Dr. Caldwell Esselstyn, Jr. Ann never stops looking for ways to bring that important agenda to delicious life, devising ever more practical and powerful ways to shop, cook, and engage even the most reluctant eaters in the plant-perfect diet.

    Jane

    Jane Esselstyn is a fresh and charismatic voice on the plant-based, whole-food diet scene. She brings her perspective and passion as a long-time health and sexuality educator to creating on-ramps to the plant-based way of life. Jane is an avid and inventive designer of plant-based recipes and the co-author of The Prevent and Reverse Heart Disease Cookbook with her next-door neighbor and mom, Ann. Jane and Ann live in Cleveland, OH. 

     

  • Credit:

    These tiny stuffed potatoes are absolutely beautiful and oh so delicious as hors d’oeuvres or the centerpiece of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive! 

    From The Prevent and Reverse Heart Disease Cookbook (Avery, 2014), by Ann and Jane Esselstyn. 

 

 

 

 

 

 

 

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