Notes from the Vegan Feast Kitchen/ 21st Century Table

            This delicious casserole can be served at any meal, including brunch, and makes a wonderful potluck offering.  You can use almost any kind of potato, and either fresh or canned tomatoes.  TIP: The easiest and fastest way to slice the potatoes is with a manual mandoline slicer-- here are a few good ones: 1.), 2.), 3.), 4.).

1 1/2 lbs.Yukon Gold potatoes, scrubbed and very thinly sliced

4 cloves garlic, thinly sliced

3/4 lb. fresh ripe plum tomatoes, thinly sliced

            OR a 14 oz. can plum tomatoes or diced tomatoes, drained

2 tablespoons good extra-virgin olive oil

1/4 cup vegan parmesan substitute (or my homemade okara parmesan)

salt and freshly-ground black pepper

            Oil a 10" glass or ceramic baking dish or pie plate with olive oil.  If you are using the canned tomatoes, break them up with your hands.

            Preheat the oven to 350ºF.

            Place one layer of potatoes (about 1/3 of them) in the dish.  Salt and pepper them; add 1/3 of the tomatoes, half of the garlic, and sprinkle on 1 tablespoon of the vegan parmesan.  Drizzle with 1/2 tablespoon olive oil.  Repeat the layering, then add the last layer of potatoes, salt and pepper, tomatoes, and sprinkle the top with 2 tablespoon of vegan parmesan and drizzle with 1 tablespoon of olive oil.  Cover the dish and bake for about 1 hour.  Uncover the dish and bake 15 minutes more, or until the potatoes are tender and the top is golden.  Serve hot.

Nutrition Facts per serving (I'll post the complete ones tomorrow):  260 calories; 5 g protein; 38 g carbohydrate; 9 g fat.



Enjoy!