Tonight I made crock pot scalloped potatoes, Boca "chicken" patties on homemade whole wheat buns, and spring mix salad with mushrooms, black olives, and onions. The scalloped potatoes were modeled after what I saw my sister-in-law make for Christmas dinner. I'm not sure of the exact ingredients she used, but it looked good, so I "veganized" it! They turned out great!
Crock pot Scalloped Potatoes
Serves 6-8
4 Large potatoes, sliced about 1/4 inch thick
1 Onion, sliced
3 Cloves garlic, minced
Cracked pepper
8 oz Tofutti Better Than Sour Cream
8 oz Tofutti Better Than Cream Cheese
Several tablespoons vegan margarine
Lots of chives
Dill weed
1 Cup vegetable broth
1 Cup Daiya shredded pepper jack cheese
Spray crock pot with non-stick spray. Place potatoes, onions, and garlic in crock pot. Place a couple tablespoons of margarine on potatoes. In separate bowl, combine pepper, sour cream, cream cheese, chives, and dill weed. Pour cream cheese mixture and vegetable broth over potatoes. Add a couple more tablespoons of margarine on top. Add cheese about 30-60 minutes before serving. Cook on high about 3 hours, or until potatoes reach desired tenderness. Cooking times/temps can be adjusted. I stirred my potatoes occasionally and adjusted the temperature several times.
2 comments:
Good thinking with the vegetable broth. We're they delicious?
That was were, my phone thought we're would be appropriate I guess.
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