October 22nd, 2010

Chilli and Tomato pesto

Pesto Pasta!Collapse )

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.

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.