Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Ask Aunt Nettie

We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.

To send any questions to Ask Aunt Nettie, .

This month Aunt Nettie answers Christine's request for an easy potato casserole.

Howdy Christine,

Betcha thought I fergot 'bout ya. Truth is I wanted to razzle dazzle ya with a potato casserole that was gonna git ya singin' Yankee Doodle. I'm sure yer gonna love this one. It's easy to fix, but it does take some time ta cook up in the oven. Be sure 'n' tell me how ya like it!

Yer ever lovin' Aunt Nettie

Scalloped potatoes are an old-time creation that was probably popular in Grandma's kitchen. I've adapted this simple classic for the vegan table and enhanced it with cashews, miso, and nutritional yeast to create a dish that truly earns its name.

Paradise Scalloped Potatoes is one of the recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.


Yield: 4 to 5 servings

2/3 cup (160 ml) cashews

Potato 1/4 cup (60 ml) freshly squeezed lemon juice
3 tablespoons white miso (mild)

1 1/2 cups (360 ml) unsweetened soy milk
2 tablespoons nutritional yeast flakes
1 teaspoon salt
Dash cayenne
Freshly ground pepper

1 pound (450g) red or white rose potatoes, scrubbed and thinly sliced
3 green onions, chopped
1 ripe tomato, diced

2 tablespoons coarsely ground walnuts

    1. Preheat the oven to 375 degrees (Gas Mark 5) and have ready an 8 x 8-inch (20.3 x 20.3 cm) glass baking dish. Grind the cashews into a fine meal uising an electric mini-chopper/grinder or coffee grinder. Transfer to a medium size bowl and set aside.

    2. To prepare the sauce for the potatoes, combine the lemon juice and miso in a small bowl. Blend with a spoon or small wire whip until smooth, and add to the ground cashews.

    3. Stir in the soymilk, nutritional yeast, salt, cayenne, and pepper and mix until thoroughly combined.

    4. Spoon a small amount of the sauce into the baking dish using just enough to cover the bottom. Layer half the potatoes, green onions, and tomatoes in the baking dish and cover with half of the sauce. Make another layer with the remaining potatoes, green onions, and tomatoes, and finish with the remaining sauce. Cover the baking dish with aluminum foil, shiny side down, and bake for 1 hour and 10 minutes.

    5. Remove the dish from oven, remove the foil, and sprinkle the top of the casserole with paprika and the ground walnuts before serving.

If You Haven't Met Aunt Nettie. . .

Our Aunt Nettie has a head like a hard disk. It's filled with megabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.

Click here for past Ask Aunt Nettie Columns

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com