Wednesday, November 3, 2010
day #3: mo betta taters
happy humpday, fellow foodies! who doesn't love potatoes? someone on the atkins diet? a potatophobe? former veep mr. quayle? sure, dan couldn't spell the word, but i'm pretty sure he'd eat a tater or two.
this dish was largely inspired by my spouse's scalloped potatoes. while throwing this together i thought, who's a vegan cheese connoisseur? oooh, oooh, mr. kotter--it's mo of mo better vegan! i absolutely adore this dairy free diva. one day i hope to meet her and give her a big squeeze. she really is "the best ppker". this dish is ideal for those cold nights where you want to heat your whole house up and get dinner done in a jiffy.
mo betta taters
6 good sized potatoes- i used russetts. scrub and set aside. massage skins with olive oil if that strikes yer fancy
1/8 c. of your choice of flour
2T granulated garlic (or fresh if that turns you on)
2T of EB or non-dairy margarine
1/2 c. finely chopped onion
1/4 t. cayenne-a pinch or so more if you like it spicy
3/4 c. of your favorite plain vegan milk (adding a little more won't hurt things, but you don't want the potatoes swimming in this)
for the topping-daiya cheddar cheese-(about a cups worth), fakin' bacon bits, etc. use your imagination--but for the sake of mo, make sure your creativity is in alphabetical order.
heat that oven to three fiddy. get an oiled casserole dish ready. slice the potatoes very thin-(i used a mandolin) layer the taters in the casserole dish. mix the flour, garlic, milk, onion, and cayenne together and pour over it. dot the top of the taters with pea sized amounts of EB and cover the whole thing with foil. this is very important, it'll keep the potatoes from drying out and getting funky. bake for about 35 minutes, or until the taters are tender. uncover the taters and top with the cheese. bake for another 10 minutes, or until the cheese is super melty.
NOTE: you do NOT have to use daiya cheese for the topping. you can use any kind of vegan cheese you wish. if you're one of them there supervegans that can't even stand fake cheeze-(and let's face it, there aren't a lot of good vegan cheeses out there), you could top this with a nice blend of french fried onions and noochy bread crumbs.
serve with greens and root beer. i'm just sayin'.