Cheesy Potato Casserole

Having grown up in the Mormon church, there will always be a special spot in my heart {and on my dinner plate} for casseroles. If you're not familiar with Mormon food culture, let me introduce you to our world in one quick sentence: Casseroles, and lots of them. There are casseroles for every occasion, but one of the most "telling" of the Mormon casseroles is the beloved funeral potatoes {aptly named because they are generally served to the grieving family after a funeral}. These creamy cheesy potatoes are comforting, full of fat, and decidedly not vegan.

Imagine my nostalgic delight upon finding this similar recipe on VegWeb. After a bit of tweaking, I think this recipe will satisfy any vegan's longing for Mormon Funeral Potatoes. Here is my version:

Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {I use Better Than Bullion No-Chicken Broth Paste}
8 oz. vegan sour cream {I use Tofutti Better-Than-Sour-Cream}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {squares}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {I use Earth Balance Buttery Sticks}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.

Pierogi with Fried Onions

One of my favorite comfort-food meals, blogged about on the 1000 Vegan Recipes blog.

Veggie Planet Stir Fry

Last September I visited a friend in Boston for one glorious and relaxing week. She lived right off Harvard Square, and one lazy morning we visited Veggie Planet for brunch. I chose the Homefry Tofu Scramble, and I was not disappointed. It wasn't quite a scramble, but more of a tofu stir fry, taking full advantage of delicious butternut squash that was in season.

Upon arriving home to Utah, I was still thinking about the scramble, and I knew I had to re-create it for myself. After several tries, I came up with the following version which is very close {and possibly even better? Blasphemy!}. I roast the potatoes and butternut squash because I feel that method of cooking brings out the best characteristics in both.

Veggie Planet Stir Fry

1⁄2 lb white potatoes {about 2 medium}, peeled and chopped
1⁄2 lb butternut squash {about 1⁄2 small}, peeled and chopped
2 tbsp extra virgin olive oil, divided
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1⁄2 lb broccoli, cut into bite­size pieces
1⁄2 tsp red pepper flakes
1 tsp lemon juice
1 lb tofu, drained, pressed, and cut into cubes
1 small onion, chopped
4 cloves garlic, minced
1⁄2 lb ripe tomatoes, chopped
1 tsp chili powder
salt & pepper to taste

1. Preheat the oven to 375 F.
2. Toss potatoes and squash in 1 tbsp extra virgin olive oil, salt, garlic powder, and cumin. Spread evenly on a foil-­lined baking sheet, and bake for 30 minutes, stirring half­way through baking time.
3. Meanwhile, bring a medium pot of water to a boil. Boil broccoli for 3 – 4 minutes, until just tender. Remove promptly from heat, drain water, and toss with lemon juice, red pepper flakes, and salt & pepper to taste. Set aside.
4. Heat the remaining tbsp of oil in a large saute pan. Add tofu cubes to the pan, and cook until golden brown on all sides, about 10 – 12 minutes. Remove tofu with a slotted spoon and set aside.
5. In the same saute pan, cook onion over medium to medium high heat until tender and starting to caramelize, about 8 minutes. Add garlic and cook for 2 minutes longer, until garlic is golden and fragrant.
6. By this time your potatoes and squash should be finished. Return tofu to the saute pan, and add broccoli, potatoes, squash, and chili powder. Cook for 5 minutes to combine flavors. Remove from heat and add raw tomatoes {salted and peppered to taste}. Serve immediately, either plain or over rice.

Almost Irish Crock Pot Stew

A simple delicious stew from Fresh From the Vegetarian Slow Cooker. Served with crusty bread it was a quick, hearty, and filling meal, not to mention a wonderful thing to come home to.

Creamy Broccoli and Potato Soup

Creamy Broccoli & Potato Soup was the perfect October dinner, especially when served with a crusty loaf of artisan bread from the local bakery.

It makes me want to figure out how to make a Broccoli & Potato Cheese Soup {vegan of course}. I see some experimentation in my future!