Scalloped Sweet Potatoes With a New Twist

We loved our scalloped potatoes but we decided to try making scalloped sweet potatoes and it is a wonderful combination of savory and sweet that is very pleasing to the palate. Hope you enjoy it as much as we did!

2 medium sweet potatoes (not yams)
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1/4 cup toasted hazelnuts or macademias (for a more nutty flavor, you can use 1/4 olive oil + 2 Tbsp. macademia oil)
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 400º F for 1 and a half hours or until potatoes are golden brown.

Serves 2

Add some vegan sausages or patties and a great salad and you have a very tasty meal!
Note- You can also add the sausage slices to the dish itself for a scrumptious variation.

Bible Universe: Explore!

Vegan White Cheese

This cheese is very easy to make since it  is baked and you don't have to be standing by a stove to watch it while it cooks. It is very mild, so it goes well with many things and it will not overpower a sandwich yet it will add a mild nutty flavor to it. Hope you like it!

1/2 block tofu
1/2 cup raw almonds
1/4 cup sunflower seeds
Salt to taste
2 Tbsp. tapioca flour
4 Tbsp. cornstarch
1 tsp. lemon juice
1/2 cup soy milk (plain)
1 tsp. onion powder
1/2 tsp garlic powder
2 boiled potatoes mashed

In a blender, process the almonds, sunflower seeds and the milk, adding the rest of the ingredients, till smooth, pour into an oiled Pyrex covered with parchment paper and cook at 350° F about 30 minutes or until it is solid.
This mild white cheese goes well with many dishes, it is also excellent for sandwiches and for spreading on tortillas that you then fill with salad.

Let Your Heart Sing

White Cream Soup With Broccoli and Peas

This is a super easy soup but it's tremendously tasty. Try to increase the onion flavor as much as it is palatable to your taste buds, because that is the secret of this soup's savory goodness. You can use a whole sweet onion and then add onion powder cautiously until you reach your limit. At home, we have it with a full Tablespoon of onion powder and we love it, but if you are not used to food that is really spicy, go easy until you reach the point that you will enjoy. We are not shy about olive oil either (it is rich in antioxidants after all), but you season the soup to your taste. Add your favorite whole grain bread and you are in for a treat, especially after being out in the cold!

1/2 cup tofu

3 Tbsp. cornstarch

1 1/2 cups water

Salt to taste

1 tsp. onion powder (if you are an onion lover, you can go up to 1 Tbsp. onion powder)

1/2 tsp. garlic powder or to taste

1 1/2 Tbsp. olive oil

Put in a food processor or blender and process till smooth.

Scrape into a pot and cook till thick and creamy, (about 10 minutes)

Meanwhile, in a separate pot place

1 1/2 cups broccoli florets

1 cup peas

with a little bit or water and cook for 5 to 6 minutes. Strain the water of cooking and add the florets and the peas to the cream and let them absorb the flavor of the cream for a few minutes.

Serve.

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