Scalloped Potatoes
From All-Creatures.org Vegan Recipe Book: Tams Nicholson

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

Preparation

Scalloped Potatoes bake in only 15 or less minutes in a microwave oven, and takes only about 15 minutes to prepare.

In a dry, microwave-safe baking dish, lay thinly sliced potatoes across the bottom, then add a layer of onion on top of the potatoes. Lightly salt, then evenly sprinkle (to taste) garlic powder, your favorite potato herb(s), nutritional yeast, and kelp granules. (You’ll be adding more later, so don’t overdo the first layers.)

Add another layer of potatoes, then onions. On this second layer, lightly salt again and evenly sprinkle (to taste) garlic powder, your favorite potato herb(s), nutritional yeast, and kelp granules. Continue adding layers of potatoes and onion with light salt and the seasonings until you run out of potatoes and onion, or until your baking dish is full. 

Next, open the coconut milk and stir until it’s smooth and no longer lumpy.  See “Consistency Note” at bottom to determine if you want to add a thickener while the milk is still in the can.  Carefully and evenly pour the coconut milk over the potatoes and onions. It shouldn’t reach the very top of the dish—just near it.

Cover and microwave. Everyone’s microwave cooks differently, so start with 5 minutes. Carefully uncover (it will be hot but not done—be careful) and insert a fork to check how soft potatoes and onions have become in 5 minutes. Microwave for another 5 minutes and recheck again. Be sure to check the lower layers to see how soft they are, and add a few more minutes if needed.  It may boil over a little—just keep a close eye on it.  You may need fifteen or so minutes.  My microwave needs that long.  When done, remove from the microwave, be careful again, and add one more layer of nutritional yeast on top. If you like nutritional yeast – make the layer a little heavier than the other layers.  Then top with dried chive flowers, or any colorful, tasty topping that goes well with potatoes. I’d love to see any creations you come up with!

Consistency Note: The consistency will be more runny when first taken out and get a little thicker as it cools.  It will never become fully creamy.  Your choices to make it less runny is to lightly smoosh some of the potatoes with a potato masher so they can absorb more or to add a thickener to the coconut milk.  You can add 1.5 tablespoons of arrowroot, or tapioca starch to the coconut milk to thicken the outcome before you pour it on the potatoes. 

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!