Vegan Scalloped Potatoes
Ingredients:
2 cans of chickpeas
½ cup of lecithin granules
4 T of lemon Juice
4 T of extra virgin olive oil
2 t of salt
Potatoes washed unpeeled and thinly sliced
2 T of mustard
½ cup of corn meal
½ cup of water
Prepare a double recipe of Dennis’s Chickpea Cheese Sauce in advance from recipe in previous post.
In an oiled and floured 9”X13” baking dish layer thinly sliced potatoes and them pour a thin layer of the Chickpea Cheese Sauce over the potatoes. Spread it out evenly and them add another layer of sliced potatoes. Continue this until you have nearly filled the dish. With last remaining cup of chickpea cheese sauce still in the blender add a ½ cup of cornmeal, ½ a cup of water and two tablespoons of mustard. Blend till mixed thoroughly and pour over the top of the potatoes to create the topping. Bake for one hour at 375 degrees covered with aluminum foil. After the hour remove the foil and lower the temperature to 275 degrees for another hour. Serve hot.
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