New England Version:
2 TBS vegan margarine of choice
2 cloves minced garlic
2 tbs. chopped fresh parsley
1/2 medium onion,sliced thin
1/2 lemon
2 large red potatoes,sliced thin
2 ears fresh corn,cleaned and cut into thirds
Old Bay seasoning
salt and pepper
Fold 2 14 inch squares heavy duty aluminum foil to form 2 squares;
assemble pockets- potato on bottom,followed by onion,corn;
meanwhile, mix garlic and 1/2 tsp Old Bay seasoning into margarine;
top each pocket with this mixture and place two slices of lemon on top, and sprinkle with parsley;
fold and crimp edges tightly.
Bake at 375 degrees for about 20 minutes (cooking times may vary)
Open pockets (watch out for steam) and sprinkle with salt and pepper and add a splash of hot sauce if you like.
NOTE: You may add sliced vegan sausage and or vegan shrimp if desired on top of sliced potato before cooking.
2 TBS vegan margarine of choice
2 cloves minced garlic
2 tbs. chopped fresh parsley
1/2 medium onion,sliced thin
1/2 lemon
2 large red potatoes,sliced thin
2 ears fresh corn,cleaned and cut into thirds
Old Bay seasoning
salt and pepper
Fold 2 14 inch squares heavy duty aluminum foil to form 2 squares;
assemble pockets- potato on bottom,followed by onion,corn;
meanwhile, mix garlic and 1/2 tsp Old Bay seasoning into margarine;
top each pocket with this mixture and place two slices of lemon on top, and sprinkle with parsley;
fold and crimp edges tightly.
Bake at 375 degrees for about 20 minutes (cooking times may vary)
Open pockets (watch out for steam) and sprinkle with salt and pepper and add a splash of hot sauce if you like.
NOTE: You may add sliced vegan sausage and or vegan shrimp if desired on top of sliced potato before cooking.
