Scalloped Sweet Potatoes (Totally Vegan)

Best Blog Tips

Scalloped potatoes are a favorite in our family, but we decided to give them a twist by making our tried and true recipe with sweet potatoes. The sweetness of the sweet potatoes added a new twist to this delicious dish and we just loved it, we hope you love it too. Here it is, from our kitchen, to yours, enjoy!

1 large sweet potato, peeled and cubed (You can make them with yams too, but these are regular light colored sweet potatoes)
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil

In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the sweet potatoes. You must cover the sweet potatoes with the liquid. If the liquid you have does not cover the sweet potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400ยบ F for 1 and a half hours or until potatoes are golden brown.

Serves 2

Don't Remain Down
Best Blog Tips

Zucchnini Pleasers

Best Blog Tips

If you love zucchini, you just HAVE to try these, they are absolutely delicious and very easy to make. They go well as a side to almost any dish, they are a great appetizer and you can even stick them between slices of bread with some lettuce and tomato for a yummy sandwich. You can serve them as is or topped with your favorite sauce, salsa, or gravy. Enjoy!

1 medium zucchini
1 cup sweet red peppers, chopped
1/2 cup sliced raw almonds
1 1/2 Tbsp. onion powder (1 tsp. onion powder if you are not a huge onion lover)
1 tsp. garlic powder (1/2 tsp. if you love garlic moderately)
1 Tbsp. sweet paprika powder
2 1/2 cups all purpose flour
1/2 cup breadcrumbs
Salt to taste
1 Tbsp. nutritional yeast (this is NOT baker's yeast nor brewer's yeast)
1 tsp. aluminum-free baking powder
1 Tbsp. olive oil
1 1/2 cups tofu
1 cup water
1 1/2 cups quick oats
1 tsp. of a mixture of powdered coriander, cumin and spearmint

Wash zucchini well. Cut the zucchini lengthwise and then into small pieces. In half of the water, soak the oats until soft, then add the zucchini and all the seasonings
except the red pepper, the tofu and the almonds. Place the almonds, the tofu and the red pepper in a blender or food processor, and a little bit of the water (approx. 1/2 cup) process till smooth and add to the first mixture with the flour and the breadcrumbs.
Mix everything well, to have a batter that is heavy but not runny (add more flour and adjust salt, if needed.)
In a cast iron skillet barely "painted" with olive oil, drop the mixture by large tablespoonfuls, let the mixture set before flipping. Cook on both sides, watching them carefully, until golden brown on both sides.

Yield:  Approx. 1 dozen, depending on the size you make them.

Reaching the Mountain Top
Best Blog Tips