INGREDIENTS:

POTATOES WITH “CHEEZE”, HICKORY BITS & BROCCOLI:
6 Baked potatoes
1 Recipe Melty White Cheeze (below)
1 Recipe Hickory Bits (below)
2 cups of broccoli, steamed

MELTY WHITE CHEEZE:
1 1/2 cups water
1/4 cup Nutritional Yeast
1/4 cup quick-cooking rolled
oats (not instant)
2 T tahini
1 1/2 T cornstarch
2 t fresh lemon juice
1 t onion granules
3/4 t salt
1/4 t garlic granules

HICKORY BITS:
1/2 cups TVP* flakes or granules
1/3 cup water
2 T soy sauce
1 t pure maple syrup
1/2 to 1 t liquid hickory smoke
1 t canola oil

DIRECTIONS:

POTATOES WITH “CHEEZE”, HICKORY BITS & BROCCOLI:
Cut into the potatoes width-wise and length-wise without cutting all the way through. Squeeze the potatoes to open them up somewhat. Fill with broccoli, and then top with Hickory Bits and Melty White Cheeze.

MELTY WHITE CHEEZE:
Place all ingredients in a blender, and process until completely smooth. Pour the blended mixture into a 1-quart saucepan, and place it over medium-high heat. Cook, stirring constantly with a wire whisk, until the sauce is very thick and smooth.

HICKORY BITS:
Place the TVP in a heatproof bowl. Place the remaining ingredients except the oil in a 1-quart saucepan, and bring them to a boil. Pour the boiling liquid over the TVP. Mix well, and let the mixture stand for 5 minutes. Heat oil in a 9- or 10-inch skillet over medium-high heat. When the oil is hot, add the TVP. Reduce the heat to medium, and cook, stirring constantly, until the moisture has evaporated and the TVP is lightly browned, about 6-8 minutes.