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Twice-Baked Potatoes, Roasted Asparagus, Baked Tofu

We baked potatoes, and then scooped out the insides and mixed with chopped spring onions, green garlic, nutritional yeast, tahini, salt and pepper, plus a little sheep cheese for those that wanted some. We then brushed the tops with oil and rebaked the potatoes for another 15 or so minutes.

If you have not tried roasted asparagus before, you are missing out!

Roasted Asparagus

1-2 bunch Asparagus
Olive Oil
Salt and Pepper

Rinse the asparagus. Break off the bottom couple inches (as little as you can so long as it breaks crisply), or else peel those inches with a potato peeler. Toss the asparagus with oil and salt and pepper. Roast in a 425 degree oven for 15-20 minutes, until starting to brown. Serve as is, or with a lemon wedge.