Saturday, September 4, 2010
Slow Food Shabbat
The beginnings of a feast. In the center, my cheddar scalloped sweet potatoes.
Fridays hold in store a new tradition for me, I think! For the past two, I've convened with friends both new and old to share potluck-style dinners. This week, around ten kids met at my house to talk about the formation of a Slow Food chapter at our university. We had a delicious spread, shared wine and bread, and came up with some exciting ideas to carry out with the club this semester.
For my contributions, in an attempt to stay mostly in sync with my Detox for Women (which I start in earnest today!), I tossed up a simple green salad and utilized the five-pound block of Daiya cheddar my roommate and I just ordered to create a decadent vegan version of this Food Network recipe.
A beautiful monstrosity, amirite?
Cheddar Scalloped Sweet Potatoes
serves 10, easily!
1 tablespoon soy-free Earth Balance
8 small-medium sweet potatoes, washed and peeled
about 1/2-pound cheddar Daiya cheeze, grated
2 3/4 cups unsweetened almond milk
2 cloves garlic, minced
a pinch of nutmeg
Preheat the oven to 350. Grease a rectangular or oval-shaped pan with EB. Slice sweet potatoes to 1/4-inch. Meanwhile, in a medium-sized pot, bring the almond milk, garlic, nutmeg, s&p to a boil over medium heat.
Create a layer of sweet potatoes on the bottom of the pan, so that the slices overlap slightly and none of the bottom of the pan is showing. Sprinkle this layer with Daiya. Make another layer of potatoes, then another of Daiya, then one more of potatoes before pouring the recently-boiled mixture over top.
Finally, finish of with the rest of the cheeze and pop it in the oven for 30 minutes. Broil for an extra five to get some nice browning going on top.