Saturday, April 27, 2013

Faux Parmesan Cheese~pg 160; Dijon Scalloped Potatoes~pg 95

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:


My favorite seasoning when I make garlic bread! 

The scalloped potatoes recipe makes a BIG pan. Love the flavors; creamy and a little spicy from the mustard. A great recipe to add to my "make again" list. 


I served the Dijon Scalloped Potatoes with Sesame Roasted Asparagus from La Dolce Vegan, Gardein Chick'n Scallopini and garlic bread with Faux Parmesan Cheese.








3 comments:

  1. Your picture convinced me to try out the potatoes. What a beautiful yellow color!

    I've never heard of garlic bread with faux parm. How do you proceed... do you just make regular garlic bread and then sprinkle it with the parm?

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    1. For the garlic bread: I use my favorite sourdough bread, spread it with Earth Balance margarine, sprinkle garlic powder on top and then sprinkle some Faux Parmesan on top of that. I put the bread on a pan and place under the broiler to brown the top. :)

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    2. Great, thanks, I'll try that. It must be so easy too with the garlic powder! I love garlic bread.

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