Creamy Scalloped Potatoes (Cathy)

Ingredients:
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt

Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso

Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.

Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.

Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.

Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.

This recipe is from the FatFree Vegan Kitchen website.

Ginger Roasted Winter Vegetables (Janis)

This is from the cookbook, "Vegan With A Vengeance" by Isa Chandra Moskowitz

Ingredients:
1 lb. Parsnips (about 2 average size)
2 large Carrots
1 Butternut Squash
1 lb. Sweet Potatoes
2 heaping Tbl. of grated fresh Ginger
1/4 C. pure Maple Syrup
1/3 C. Olive Oil
pinch Cinnamon
pinch Allspice
1 tea. Salt

Instructions:
Peel the vegetables and cut them into 3/4"-1" chunks. Place in a large bowl with the other ingredients. Mix the vegetables to thoroughly coat them. Place the vegies in a single layer on a rimmed baking sheet. You will probably need two baking sheets for this - non-stick works best. If there is any extra liquid, pour it over the vegies. Bake for 45 minutes or until browned and tender. Periodically stir and flip the vegetables

Curried Pumpkin and Peas (Jen)

Ingredients:
2 tablespoons unsalted butter (I used earth balance vegan butter & a bit of olive oil)
1 medium onion, sliced
1 garlic clove, chopped
2½ teaspoons curry power
½ teaspoon salt (I used less salt since there’s salt in the earth balance vegan butter)
½ teaspoon freshly ground pepper
2 pounds pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium red potatoes, cut into 1-inch pieces
1½ cups vegetable broth (low-sodium is best)
¾ cup golden raisins
¾ cup frozen baby peas
Fresh cilantro for garnish

Instructions:
Heat butter in a large pan over medium- high heat, add onion, and cook until golden brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro. Makes 6 servings.

Per serving protein: 9.2g; fat: 4.9 g; carbohydrate: 48.8 g: fiber: 7.3 g: sodium 514 mg; cholesterol: 10mg; calories: 258.