It’s been really fun thinking up meals to make for my friends Sarah and Doug that use the bounty of their lovely garden. I love experiments! Especially when they’re successful! Since they’re “mostly vegan” I’ve been enjoying taking comfort food favorites and converting them into satisfying vegan dishes, like these two versions of herb-laden scalloped potatoes.

I decided to add some other vegetables to make the casseroles prettier and to add flavor interest, but you could try them with just potatoes and onions if you prefer. Lovage, unfortunately, is not really an herb commonly found in most markets, but if you can’t find it in your own garden or local farmer’s market, you can substitute parsley or cilantro, just use about three or four times the amount because lovage has a much more potent flavor effect on the dish. I’m planning to take a more in-depth look at this wonderful plant in another post very soon!

Vegan Potato Casserole with Tahini, Chile, Lovage, and Fir tips

2 medium-large onions, sliced

2 large carrots, sliced on the diagonal

2 pounds potatoes, sliced about 1/8-1/4″thick

2 tablespoons lovage, minced

1/4 cup tahini (preferably the runny part from the top of the jar!)

1 1/2 cups almond or coconut milk

4 tablespoons masa harina, or cornmeal

1 tablespoon smoked paprika

1 tablespoon sriracha sauce

5 cloves garlic, chopped

handful of Douglas fir tips

1-2 cups sauerkraut (or you can substitute chopped cabbage)

Heat your oven to 350 degrees.

If the tahini you’re using is not easily pourable, pour 1/2 cup of the almond or coconut milk into a bowl and work the tahini into the milk with a fork. Then add the rest of the milk and mix it in thoroughly.

Oil an oven-proof glass or ceramic baking dish. Put the sliced potatoes, carrots, onions, lovage, sauerkraut or cabbage, Fir tips, masa, paprika, salt, and garlic into the baking dish and mix them around so everything is evenly distributed. Pour the tahini-milk mixture over everything, mix around a little bit more.

Put the baking dish in the oven and bake for about 1 1/2 hours, or until the potatoes are soft but not falling apart a lot.

 

And here’s another version, with different herbs, black olives, and olive oil or Fir infused oil, for a more Mediterranean feel!

Mediterranean-ish Vegan Scalloped Potatoes 

2 medium-large onions, sliced

2 large carrots, sliced on the diagonal

2 pounds potatoes, sliced about 1/8-1/4″thick

2 tablespoons fresh sage, minced

3-4 tablespoons minced chives

1 1/2 tablespoons fresh rosemary, minced, or 2 teaspoons dried rosemary, ground in a mortar

1/4 cup extra virgin olive oil (or fir infused olive oil)

1 tablespoon balsamic vinegar reduction or pomegranate molasses

1 1/2 cups almond or coconut milk

4 tablespoons masa harina, or cornmeal

5 cloves garlic, chopped

1/2 cup chopped pitted kalamata olives

1-2 cups sauerkraut (or you can substitute chopped cabbage)

Heat your oven to 350 degrees.

Oil an oven-proof glass or ceramic baking dish. Put in the sliced potatoes, carrots, onions, sage, chives, masa, garlic, balsamic reduction or pomegranate molasses, salt and pepper. Mix them around so everything is evenly distributed. Pour the coconut or almond milk over everything, mix around a little bit more.

Put the baking dish in the oven and bake for about 1 1/2 hours, or until the potatoes are soft but not falling apart a lot.

If you enjoy being fancy, you can decorate the top of the casserole with more fresh herbs, or add a few fresh leaves to each plate when plating the meal.

 

 

 

 

 

 

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2 thoughts on “Herb-Laden Vegan Scalloped Potatoes

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