Poesy and Plate
Vegan Month of Food 2014
(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
during the month of September.
My theme: words and food
Vegan Month of Food 2014
My goal: cook and blog about vegan food 20 times
during the month of September.
My theme: words and food
Every
single diet I ever fell off of was because of potatoes and gravy of some sort. Dolly Parton
Not gonna lie….I didn’t love
this. But I am a sucker for all things potato, so I couldn’t resist. What it
needs is a stick of Earth Balance to make it creamy. Not gonna lie.
God bless Dolly Parton for saying so eloquently what I wanted to express. Of course, I ate every single shred all by myself, no problem. Proof of my love affair with the potato.
God bless Dolly Parton for saying so eloquently what I wanted to express. Of course, I ate every single shred all by myself, no problem. Proof of my love affair with the potato.
Here’s what
you need:
1 28 oz bag
frozen shredded hash brown potatoes
1 onion
finely chopped
3 medium
potatoes, peeled and chopped
1 large
carrot, peeled and chopped
3 C water
½ C
Nutritional yeast
¼ C olive
oil
1 T
chicken-style seasoning (or other similar seasonings)
Salt
Garlic powder
Hot sauce
Here’s what
you do:
Place the
thawed hash browns and onions in a greased casserole. Set aside.
Combine the
chopped potatoes, carrots and water and simmer, covered, until very soft. Save
the cooking liquid. Place the soft carrots and potatoes in a high speed
blender. Add 2 C of the cooking water. Also add the Nutritional yeast, olive
oil, seasonings. (Keep the paprika for a garnish only) . Blend until very
creamy and thick and pour over the hash browns. Stir a bit to distribute the cheese
sauce. Sprinkle the paprika over the casserole. Bake until bubble, maybe 30 –
45 minutes. Freezes great.
Potatoes are my weakness! This looks delish, but then again, anything with potatoes and I'm in!
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