Intro to Nutritional Yeast.....

POTATOES GRUYERE

1 1/4 c water
1 c silken tofu, drained, crumbled
1/2 c raw cashew pieces
1/4 c nutritional yeast flakes
2 tbsp fresh lemon juice
1 tbsp onion granules
1/2 tsp garlic granules
1/8 tsp ground nutmeg

1 small onion, finely chopped
1/2 c scallions

6 medium white potatoes, thinly sliced
salt and ground pepper to taste

To make the Gruyere Sauce, place the first 8 ingredients in a blender, and process for several minutes or until completely smooth. Stir in onion and scallions

Preheat oven to 350 degrees

Oil a large deep casserole dish, and arrange in it a layer of potatoes - sprinkle with salt and pepper. Drizzle on some of the blended sauce, then more potatoes, more salt and pepper, more sauce, and so on - finishing with a layer of sauce. Cover and bake for one hour, then uncover and bake about 45 minutes more, or until the potatoes are very tender and the top is golden brown. Let rest 10 minutes before serving.




FLORENTINE RICOTTA PIE

Prep a flaky pie crust in advance (make or buy)

2 (10oz) pkgs of frozen spinach, thawed
1 c scallions
1/2 lb firm regular tofu, drained and well mashed
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves

1 1/2 c water
1/3 cup quick cooking oats
1/4 c nutritional yeast
4 tbsp tahini
4 tbsp fresh lemon juice
2 tbsp arrowroot or cornstarch
1 1/4 tsp salt
1 tsp onion powder
1/2 tsp mustard powder

Have pie crust ready, lightly browned
Preheat oven to 350 degrees
Place the spinach in a mesh strainer, and press to remove as much moisture as possible. Transfer to a bowl and stir in scallions, tofu, basil, and marjoram. Mix well and set aside.

Place the remaining ingredients in a blender, and process several minutes until very smooth. Pour over spinach mixture, and mix thoroughly. Spoon the filling in to the pie crust and bake for 40-50 minutes or until the center of the pie is firm and golden in color. Cool for 15 minutes.