Stuffed Pesto Potatoes with Fennel Compote

4 large baking potatoes, well scrubbed
8 ounces soft silken tofu, dranined and mashed
1/2 cup pesto (thank you Kate :)   )
1 Tbl. tamari or other soy sauce
Salt and freshly ground black pepper
Olive oil for drizzling
1 cup Fennel Compote with Black Olives and Pine Nuts (see below)

1.  Preheat the over to 400 degrees.  Pierce the potatoes with a fork and bake untl soft, about 1 hour.  Remove from the oven and allow to cool.  Wehn cool enough to handle, cut in half lengthwise and, leaving the shells intact, scoop out the flesh into a large bowl.
2.  Add the tofu, vegan pesto, tamari, adn salt and pepper to taste, blending until well combined.  Spoon the stuffing back into the potato skins and arrange in a lightly oiled baking pan.  Drivzzle with a small amount of olive olil and bake until hot, 15 to 20 minutes.
3.  To serve, arrange the potato halves on a platter or 4 individual plates and top each with a spoonful of the fennel compote and another drizzle of olive oil if desired.

Serves 4

Ian: 6+
Kersten: a lot of work and time... and I didn't bake the potatoes all the way... but it really does taste wonderful - great blend of unusual tastes - something totally different with the fennel, black olives, pesto and lemon/zest -- it gets an A+ from me.

Fennel Compote with Black Olives and Pine Nuts

1 large fennel bulb, trimmed and diced
3 Tbl. fresh lemon juice
2 shallots, minced
2tsp. grated lemon zest
Salt and freshly ground black pepper
1/4 cup pine nuts (toasted)
3 Tbl. chopped fresh parsley leaves
2 Tbl. pitted and halved black olives
3 Tbl. olive oil

In a medium-size bowl, toss the fennel with the lemon juice.  Stir in the shallots, lemon zest, and salt and pepper to taste.  Add the pine nuts, parsley, and olives.  Drizzle with the olive oil and stir to combine.  Taste and adjust the seasonings, then serve at once.  This compote is best served right away to fully appreciate the fresh taste and color of the ingredients.