LOADED VEGAN SCALLOPED POTATOES

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LOADED SCALLOPED POTATOES VEGAN VERSION

  • 8  morning side farms vegan bacon, cut into 1/2″ pieces
  • Generously add olive oil to pan to keep “bacon” from sticking
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. unsalted vegan butter, plus more for greasing dish
  • 2 tbsp. all-purpose flour
  • 3 tbsp. chopped scallions, plus more for garnish
  • 1/2 c. soy coffee creamer
  • 1 c. low-sodium vegan chicken stock
  • 2 1/2 lb. russet potatoes, thinly sliced
  • 2 c. shredded vegan Cheddar (I use veggie go)
  • 1/4 c. vegan sour cream

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat brown bacon, about 5 to 8 minutes. Transfer bacon to a plate. Drain excess bacon grease leaving about 2 tablespoons; sauté garlic and onion until softened, about 5 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Melt vegan butter, when it begins to bubble sprinkle flour all over and whisk until flour is absorbed, about 2 to 3 minutes. Add scallions, cream, and vegan chicken stock; bring to a boil and simmer for 2 minutes. Turn off heat.
  3. Wash and dry potatoes. Attach slicing blade to a food processor. If possible, set thickness to 1/8″. Trim ends of potato and slice without removing peel. Grease casserole dish with vegan butter and arrange potatoes in rows. Pour creamy mixture over the potatoes followed by a even layer vegan Cheddar and vegan bacon.
  4. Cover tightly with foil and bake for 40 minutes. Uncover and bake until potatoes are tender and cheese is melted, about 20 minutes. Garnish with scallions and dollops of vegan sour cream. Serve immediately.

I borrowed this recipe from delish.com.  the writer’s credit is as follows:

 

Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.

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BLACK BEAN AND FARRO SALAD

black bean and farro salad

BLACK BEAN AND FARRO SALAD

Black beans and farro team up beautifully in this ultra-hearty
grain salad. The duo pairs unexpectedly well with a crunchy
Granny Smith apple and creamy avocado. A bright cilantro
and shallot vinaigrette ties the whole dish together.

Farro (Wheat), Black Beans, Avocado, Apple, Shallot, Cilantro, White Wine Vinegar
Cooking time 45 min

Difficulty level Level 1

Ingredients
2 People
Farro 1 ¾ C
Black Beans 1 box
Avocado 1
Granny Smith Apple 1
Shallot 1
Cilantro ¼ oz
White Wine Vinegar 2 T
Olive Oil 2 T

4 People
Farro 11/2 C
Black Beans 2 boxes
Avocado 2
Granny Smith Apple 2
Shallot 2
Cilantro 2 (came in a box with about 6 small stems)
White Wine Vinegar 4T
Olive Oil 4T

Nutrition per person Calories: 787 cal | Carbs: 106 g | Fat: 28 g | Protein: 28g | Fiber: 33g | Sodium: 155mg

1 Cook the farro: add the farro to a large pot of water with a large pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 30-35 minutes until tender. Drain and rinse under cold water.
2 While the farro cooks, drain and rinse the beans. Finely chop the cilantro. Halve, peel, and mince the shallot.
3 Make the cilantro vinaigrette: in a large bowl, combine the cilantro,shallot, and 1 Tablespoon white wine vinegar. Whisk in 2 Tablespoons olive oil and season with salt and pepper.
4 Halve, pit, and dice the avocado. Cut the apple into ½-inch cubes,discarding the apple core. Toss the apple into the vinaigrette.
5 When the farro is ready, toss it into the vinaigrette along with the black beans. Season with salt and pepper.
6 Plate the farro mixture, then top with the avocado. Dig in and enjoy!

NOTE: i hate cilantro as does my husband, so i got some fresh basil out of my garden and added it instead of cilantro.