Vegan Scalloped Potatoes
Everyone loves scalloped potatoes! But when you are on a strict diet, it is really great to find ways to have your favorite comfort foods without the guilt.
Potatoes are not on the AIP diet. However, since I am not tested as having antibodies to potatoes or other nightshades, I include potatoes in my diet. The reason I am posting this recipe to the AIP blog is because of a very powerful secret AIP recipe conversion technique. This secret technique to make comfort foods vegan / AIP is so incredibly useful, that if you want to convert your favorite creamy comfort dishes to vegan or to AIP, read on...
The photo shows a classic meal with steak, peas and scalloped potatoes. The thing you can't see is that the potatoes are vegan! And vegan side dishes work great for AIP. I have been busily converting many of my favorite comfort food side dishes to vegan, so they can accompany my main entree meat serving with my AIP meals.
The secret is using coconut milk or cream as a substitute for cow's milk or cream. I use coconut cream and milk in many creamy comfort-food dishes that I converted from dairy to vegan.
Another even more hidden secret is the use of (non-AIP) nutritional yeast flakes. This helps give a similar tang that cheese can give, and really adds to the dish. The nutritional yeast flakes I use much more seldomly, so this was a kind of experiment that worked.
The steak is a thinly sliced Top Sirloin from the local Mexican market, which cooks fast. I typically coat it with a rub of olive oil, salt, pepper and maybe a pinch of some Bell's Turkey Seasoning.
Creamy Vegan Scalloped Potatoes
2 large russet potatoes, peeled and thinly sliced with a mandolin
1/2 onion cut into rings
1/2 can Trader Joe's coconut cream
1 Tbsp thickener (corn starch or tapioca starch for AIP)
1 Tbsp nutritional yeast flakes
Pinch salt
Pinch pepper
Pinch nutmeg
1-1/2 c broth (or water and bullion cube)
In pressure cooker, saute onion rings until cooked through and starting to become clear. In jar, shake thickener, flakes and spices in broth until mixed well. Layer potatoes on top of onion. Pour some broth over each layer before topping with next potato layer. Pressure steam for 12 to 14 minutes. Serve hot.
Grilled Top Sirloin Steak
2 steaks (about 1 lb) thinly sliced Top Sirloin
2 tsps Olive oil
Salt to taste
Bells Turkey Seasoning
Rub olive oil, salt, pepper and maybe a pinch of some Bell's Turkey Seasoning over steaks, coat well. On pre-heated grill, grill rubbed steak until done, just a few moments each side. Serve hot.
Peas with a Hint of Mint
1 bag frozen peas
1 sprig mint
1/2 c or so of water
Add a sprig of mint to the pot of peas as they cook in the pot according to package instructions.
Potatoes are not on the AIP diet. However, since I am not tested as having antibodies to potatoes or other nightshades, I include potatoes in my diet. The reason I am posting this recipe to the AIP blog is because of a very powerful secret AIP recipe conversion technique. This secret technique to make comfort foods vegan / AIP is so incredibly useful, that if you want to convert your favorite creamy comfort dishes to vegan or to AIP, read on...
The photo shows a classic meal with steak, peas and scalloped potatoes. The thing you can't see is that the potatoes are vegan! And vegan side dishes work great for AIP. I have been busily converting many of my favorite comfort food side dishes to vegan, so they can accompany my main entree meat serving with my AIP meals.
The secret is using coconut milk or cream as a substitute for cow's milk or cream. I use coconut cream and milk in many creamy comfort-food dishes that I converted from dairy to vegan.
Another even more hidden secret is the use of (non-AIP) nutritional yeast flakes. This helps give a similar tang that cheese can give, and really adds to the dish. The nutritional yeast flakes I use much more seldomly, so this was a kind of experiment that worked.
The steak is a thinly sliced Top Sirloin from the local Mexican market, which cooks fast. I typically coat it with a rub of olive oil, salt, pepper and maybe a pinch of some Bell's Turkey Seasoning.
Creamy Vegan Scalloped Potatoes
2 large russet potatoes, peeled and thinly sliced with a mandolin
1/2 onion cut into rings
1/2 can Trader Joe's coconut cream
1 Tbsp thickener (corn starch or tapioca starch for AIP)
1 Tbsp nutritional yeast flakes
Pinch salt
Pinch pepper
Pinch nutmeg
1-1/2 c broth (or water and bullion cube)
In pressure cooker, saute onion rings until cooked through and starting to become clear. In jar, shake thickener, flakes and spices in broth until mixed well. Layer potatoes on top of onion. Pour some broth over each layer before topping with next potato layer. Pressure steam for 12 to 14 minutes. Serve hot.
Grilled Top Sirloin Steak
2 steaks (about 1 lb) thinly sliced Top Sirloin
2 tsps Olive oil
Salt to taste
Bells Turkey Seasoning
Rub olive oil, salt, pepper and maybe a pinch of some Bell's Turkey Seasoning over steaks, coat well. On pre-heated grill, grill rubbed steak until done, just a few moments each side. Serve hot.
Peas with a Hint of Mint
1 bag frozen peas
1 sprig mint
1/2 c or so of water
Add a sprig of mint to the pot of peas as they cook in the pot according to package instructions.
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