You may find this sweet, feel free to adjust to your taste.
4 large red potatoes, peeled or unpeeled, cooked and cubed
2 1/2 Tablespoons sugar
1 1/2 teaspoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1 teaspoon nutritional yeast flakes
1/4 cup low fat soy milk
2 Tablespoons red wine vinegar
1/2 cup chopped onion
2 Tablespoons fat free Nayonaise
paprika for garnish
In a small saucepan, stir together sugar, cornstarch, dry mustard, salt, celery seed, and nutritional yeast flakes. Stir in soy milk and vinegar, and bring to a boil, stirring constantly. Remove from heat and cool completely. Stir in onion and Nayonaise. Put the potatoes in a medium bowl, and stir in the dressing. Smooth out top and sprinkle paprika on top to make it look "purty". Cover and refrigerate for at least one hour.
Sunday, July 3, 2011
Saturday, July 2, 2011
Cheezy Potato Casserole
4-5 potatoes sliced thinly in food processor or mandolin
2-1lb bag of favorite frozen veggies (I used broccoli and Med mix)
1/4 bag frozen kale or other green
arrange sliced potatoes in 9x13 pyrex dish then pour frozen veggies over top and spread evenly.
cheezy sauce (from fatfreevegan.com) I used 2 1/2 x the recipe cause I wanted it real cheezy but you could use just 2 x.
1 cup water
1/3 cup nutritional yeast
2 Tablespoons cornstarch
1 Tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 Tbs light miso
3/4 cup soy milk
( I added extra mustard and paprika and only used 1/2 cup ff soy milk cause the frozen veggies have water content.)
Blend it all in a blender then pour over the veggies and potatoes top with foil tightly.
Bake at 350 for 1 hour. I ended up adding a cup of water to the second batch on the lower shelf of oven and cooking an additional 20min cause potatoes weren't totally done. But the top one was done fine.
2-1lb bag of favorite frozen veggies (I used broccoli and Med mix)
1/4 bag frozen kale or other green
arrange sliced potatoes in 9x13 pyrex dish then pour frozen veggies over top and spread evenly.
cheezy sauce (from fatfreevegan.com) I used 2 1/2 x the recipe cause I wanted it real cheezy but you could use just 2 x.
1 cup water
1/3 cup nutritional yeast
2 Tablespoons cornstarch
1 Tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 Tbs light miso
3/4 cup soy milk
( I added extra mustard and paprika and only used 1/2 cup ff soy milk cause the frozen veggies have water content.)
Blend it all in a blender then pour over the veggies and potatoes top with foil tightly.
Bake at 350 for 1 hour. I ended up adding a cup of water to the second batch on the lower shelf of oven and cooking an additional 20min cause potatoes weren't totally done. But the top one was done fine.
Friday, July 1, 2011
White Bean Salad
Ingredients:
1-15 ounces can navy or cannelloni beans, drained and rinsed
4 ounces Red Bell Pepper, diced
2 tablespoons Parsley, chopped
2 tablespoons Scallions, sliced
2 tablespoons Lemon Juice
1 Clove Garlic, minced
Salt to taste
Directions:
Mix all ingredients together. For the best flavor, let salad sit in refrigerator for an hour. Serves 6, approximately 1/2 cup servings.
1-15 ounces can navy or cannelloni beans, drained and rinsed
4 ounces Red Bell Pepper, diced
2 tablespoons Parsley, chopped
2 tablespoons Scallions, sliced
2 tablespoons Lemon Juice
1 Clove Garlic, minced
Salt to taste
Directions:
Mix all ingredients together. For the best flavor, let salad sit in refrigerator for an hour. Serves 6, approximately 1/2 cup servings.
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