Hope you guys are well? I’m back in my kitchen full time and getting to grips with the fact that Xmas is only just a month away from now – where did the time go? I have plenty of Xmas recipes planned but first up, I know that a lot of you are about to celebrate Thanksgiving this Thursday, so I made one last Thanksgiving appropriate dish featuring potatoes (lots of them) and cream – what’s not to like, eh?
Well, as it’s a vegan recipe obviously it’s not cream per se but a creamy concoction of cashews, plant milk, aromatics, plenty of herbs and spices. It hugs thinly sliced potatoes like a fluffy blanket allowing them to cook to perfection and infusing them with a lot of flavour. The jagged edges stick out above the sauce and get deliciously crispy in the process. The beauty of this dish is that you do not need to worry about picking the same size potatoes as the more variation between the height of the slices the better. The sauce gets made in a blender in seconds and the potatoes get cooked in the sauce so there is no precooking or peeling needed, so it’s a fairly low-effort dish that can feed a crowd. Vegan comfort food at its best. When we tested this dish the other night, I made a small portion of it and a mountain of pasta too as I have trouble knowing what is enough food. We ended up eating an entire tray (although a lot smaller) of this bake with some good red wine to help it along 😉 . It wasn’t the plan, but it was really addictive yet so filling that the pasta remained untouched.
The baking dish I used has the following dimensions: 25 cm x 25 cm x 5 cm (10″ x 10″ x 2″) My recipe is a vegan adaptation from this recipe.
