Scalloped Potatoes

Here is another “veganized” comfort food from my childhood – I’ve definitely been on a casserole kick lately, must be all the rainy weather we’ve been having in the Pacific Northwest! Many people seem to think that white potatoes are devoid of nutrition, but that is not the case at all! If you leave the skins on (as I do in this recipe) they contain hefty amounts of iron, as well as potassium, vitamin C, fiber, and even protein! So dig right in, it’s good for you!

Ingredients:

• 1 small onion or 1/2 large onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp unbleached white flour
• 3/4 tsp salt
• freshly ground black pepper to taste
• 1 1/4 cup soy milk
• 1/4 cup nutritional yeast (optional)*
• 3 medium baking potatoes

Preparation:

Lightly grease a 1 1/2 quart casserole dish, set aside. Preheat oven to 350 degrees. Combine flour, salt, and pepper in a small bowl, set aside.

In a medium saucepan, on medium-high heat, cook onion and garlic in olive oil until tender. Stir in flour mixture. Quickly add soy milk, all at once, and continue to stir and cook until thickened and bubbly. Remove from heat and stir in nutritional yeast, if desired. Set aside.

Wash potatoes well, and slice thinly (please don’t peel them!). Place half the sliced potatoes into the prepared casserole dish. Cover with half the sauce. Layer the remainder of potato slices on and cover with remainder of the sauce.

Bake, covered, for 40 minutes. Remove cover and bake for an additional 20 minutes or until potatoes are tender. Allow to cool for at least 5 minutes before serving.

* I’ve once again mentioned nutritional yeast as an optional ingredient in this recipe, but the casserole is good without it as well. I’ll add nutritional yeast to just about anything savory, but I promise, you can cook delicious vegan food without it if you have difficulty finding it, or it just isn’t your cup of tea!

Chickpea Divan

One of my favorite dishes growing up was Chicken Divan…a combination of chicken, broccoli, and a creamy sauce. I have “veganized” the recipe using chickpeas, and it is just as rich and creamy as the original!  Tonight I served this dish over quinoa, but it is also delicious over a bed of brown rice.

Ingredients:

• 3 cups cooked, drained chickpeas (garbanzo beans)
• 1 large stalk of broccoli, chopped into florets and lightly steamed
• 1/4 cup Earth Balance margarine
• 6 Tbsp unbleached flour
• 1 tsp ground sage
• 1/2 tsp salt
• freshly ground black pepper
• 2 cups vegetable broth
• 3-4 Tbsp dry white wine
• 1/2 cup soy cream or soy milk*
• 1/2 cup vegan mayonnaise (optional)**
• 1/2 – 3/4 cup breadcrumbs
• 1 – 2 Tbsp nutritional yeast flakes (optional)

Preparation:

Preheat oven to 350 degrees.  Spread cooked brocolli florets across a 9 x 13 inch casserole dish, and pour chickpeas over the top.  Set aside.

Mix together flour, sage, salt, and pepper.  In a heavy pot, melt Earth Balance margarine over medium heat.  Add flour mixture and stir to combine.  Add vegetable broth and stir with a wire whisk until no lumps remain.  Continue stirring until mixture is thick and bubbly.  Remove from heat and add soy milk or soy cream, white wine, and vegan mayonnaise, if using.

Pour sauce evenly over chickpeas and broccoli.   Mix breadcrumbs and nutritional yeast together, if using.  Spread over the top of the casserole, and bake for 20 – 25 minutes.  Serve over brown rice or quinoa.  Enjoy!

* Soy cream can be hard to find in U.S. supermarkets, and I ordered mine online from Pangea.  I used Alpro Soya Vegan Heavy Cream, which is more readily available in Europe.  If you cannot get vegan cream, I would recommend using unsweetened soy milk in its place.

**My favorite vegan mayonnaise is Vegenaise.  It is such an amazing substitute and can be found in most supermarkets!  This ingredient is entirely optional and of course adds a lot of fat and calories to the dish, but it really gives it a little extra something.  Try it both ways and see what you prefer!

Vegan Pesto Sauce

I can’t get enough of this rich and creamy pesto sauce. It is so versatile and always adds a delicious touch to any dish! Tonight I spooned it onto a pizza, but I also like it tossed with potato gnocchi or pasta, stuffed into phyllo triangles, or spread on a sandwich. The options are virtually endless! Pesto couldn’t be easier to make if you have a food processor, and it is truly worth making from scratch if you can get fresh basil.

Ingredients:

• 1 large bunch of basil (about 3 cups, loosely packed)
• 2-3 large cloves garlic
• 6 Tbsp raw pine nuts or walnuts (or a combination of the two)*
• 3/4 – 1 tsp salt, or to taste
• 6 Tbsp extra virgin olive oil
• 1/4 cup nutritional yeast (optional)**

Preparation:

Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. If desired, add nutritional yeast and process again until creamy. Serve immediately or store in the refrigerator for up to 5 days.

*Classic pesto is made with pine nuts, but it is also delicious with walnuts!  Tonight I was short on both so I used about 3 Tbsp of each.  I haven’t tried it with any other nuts, but if you experiment and find a good one, let me know!

**Nutritional yeast is a delicious addition to this classic pesto and will give it a kind of “cheesy” flavor and a more rich and creamy consistency. If you buy Red Star Vegetarian Support Formula nutritional yeast, it is also a reliable source of vitamin B-12. Some people don’t like the taste of nutritional yeast, others (like me!) can’t get enough of it. If you haven’t tried it before, I recommend experimenting with small amounts to see how you like it.