October 22nd, 2010

Chilli and Tomato pesto

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The pesto worked! Yey! It was way more delicious than it looks here.

I whizzed up ...

A 260 jar of Sun Dried tomatoes
Few shakes of Parmesano
A couple of pinches of sugar
Salt and pepper
Large handful of basil
4 cloves of garlic
2 hot red chillies.
few drop sof vegan Worcestershire sauce.

Used to tortigilioni pasta and served it with part baked ciabatta.
Leeloo huge grin close up
  • lavajin

Scalloped Potatoes

My boyfriend's Mom thought these turned out awesome, so I decided to write down the recipe. :)

Scalloped Potatoes

Sauce:
1.5 cups soy milk ( I used original flavor generic silk, so it came out a little sweet. Eliminate the sweetness by using unsweetened)
1.5 cups water
2.5 T margarine
5 T flour
2 T nutritional yeast
1 tsp salt
1 tsp celery salt
1 tsp ground celery seed. (I imagine I could have just used 2 tsp celery salt)
1 tsp ground mustard
1 tsp garlic powder
1 tsp onion powder
Dash black pepper
1 small onion, diced
6-8 baby bella or small white mushrooms, thinly sliced

6 medium russet potatoes

1. Mix sauce ingredients, stir constantly until thickened, set aside
2. Preheat oven to 360 F
3. Spray 13x9" glass baking dish with cooking spray
4. Thinly slice half the potatoes into the baking dish, then pour on half the sauce, repeat with other 3 potatoes and remaining sauce.
5. Bake for 1- 1.5 hours, until potatoes in center are tender.

Makes a bajillion servings. Or maybe 6-8.