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Posts Tagged ‘scalloped potatoes’

I’m running behind on my blogs.  Sometimes life gets in the way of the things we really enjoy.  Writing is something I enjoy but the last couple of weeks have been filled with homeschooling, swimming and lots of little things that seem to trip me up.  I have not worked on my book nor have I blogged.  I have been eating well though and have discovered that I can still eat scalloped potatoes if I cook them.

I think I mentioned before that when I graduated from high school my Grandma gave me a cook book.  It was filled with yummy southern dishes and went with me off to college.  It has always been one of the cookbooks I grab when looking for something super tasty.  The problem with this cookbook is now that my diet is limited, I can’t just cook everything in there.

I already veganified the rice pudding recipe which turned out really good.   We had some potatoes that needed cooking so I decided to try to veganify my favorite homemade scalloped potato recipe that was in the cookbook.  Homemade scalloped potatoes are yummy, comforting and oh-so-southern. The boxed stuff just can’t hold a candle to the homemade.

Obviously these turned out fabulous or I wouldn’t be blogging about them.  I have had stuff not turn out and well that is always a disappointing waste that aggravates me to no end because of the time I spent on something that ends up down the garbage disposal.  Very frustrating because when you are cooking vegan, well, YOU HAVE TO COOK and cooking takes up time and you expect to be able to eat it in the end.  If that doesn’t happen, well then, you are pretty much ready to hurt someone.  These scalloped potatoes can be eaten in the end.  Everyone can feel safe.

Recipe for vegan Scalloped Potatoes:

About 5 large potatoes or 7-8 smaller ones (any kind will do, this time I used red), peeled(up to you, I didn’t peel all mine) and sliced

1/4 cup non dairy “butter” (I used Earth Balance)

1/2 cup chopped onion

1/2 cup chopped mushrooms

1/4 cup unbleached flour

1/8 tsp pepper

1 tsp salt

2 cups almond milk

Melt the “butter” in a sauce pot.  Add the onions and mushrooms.  Cook till tender but not browned.  Add the flour, salt and pepper.  Stir till mixed then pour in the almond milk.  Stir and cook till thick and bubbly.  Then cook about 2 minutes longer.  Turn the heat off and layer half of your sliced potatoes in baking dish.  Pour half of your thickened mixture over the potatoes.  Layer the rest of the potatoes and then cover with the other half of your thickened almond milk mixture.  Bake covered for 30 minutes at 350˚.  Uncover, stir gently and bake another 30 minutes.  Then take out, serve and chow down!

Layered potatoes

Potatoes with Sauce on top

Scalloped Potatoes Cooked and Ready to Eat!

I love Southern Comfort food.  I won’t be biting into a big piece of meatloaf but at least I can now have my Scalloped Potatoes.  Healthy Food, no guilt and super yummy.  I’ll have to make these for the next family gathering.  Now go make you some and Enjoy!

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