|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | medium (2-1/4" to 3-1/4" dia.) | potatoes, sliced, organic (optional peeled) | 1 | medium (2-1/2" dia) | Onion, halved and sliced | 1 | tablespoon | garlic minced | 2 | tablespoons | olive oil, extra virgin | 2 | tablespoons | buckwheat flour | 2 | cups | coconut milk, So Delicious, unsweetened | 1 | tablespoon | yeast, nutritional | 1 | teaspoon | sea salt | 1/2 | teaspoon | black pepper, ground | 2 | teaspoons | Curry powder, yellow | 1/2 | teaspoon | Tumeric powder | 1 | cup | Cheese, rice shredded, cheddar flavor |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Slice potatoes 1/4" thick, perfection not required :) Boil until they are just fork tender, do not over cook. We want them to hold their form. Al dente | | 2 | Meanwhile, heat olive oil in large saute pan, then add onions and garlic | | 3 | Cook until onions are translucent | | 4 | Add buckwheat flour, stir to for roux, which will thicken the sauce. Allow to cook over medium-low heat for 2 minutes while stirring | | 5 | Add coconut milk, stir to blend the roux into the milk. As the milk heats, it will thicken. 5-7 minutes | | 6 | Add nutritional yeast, salt, pepper, curry and tumeric. | | 7 | When potatoes are ready, drain and place in a 9 x 9 silicone baking dish (I use silicone). Spread out evenly. | | 8 | Pour the sauce over the potatoes, evenly. | | 9 | Sprinkle with cheese | | 10 | Bake at 350 degrees for 20 minutes. The cheese will melt and begin to brown, the sauce will bubble | | 11 | Cool for a couple minutes before serving, then enjoy! |
|
