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MSGID: 35557.fidonet_cooking@1:105/500 2ddfd7d0
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pistachio Dusted Saffron Potatoes
 Categories: Casseroles, Vegetarian
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; thinly sliced
      1 md Yellow bell pepper;
           - seeded & chopped
           Salt
           Black pepper; freshly ground
    1/2 c  Vegetable broth
      1 pn Saffron threads or turmeric
  1 1/2 lb Yukon Gold potatoes;
           - peeled & thinly sliced
  1 1/2 c  Cooked cannellini or other
           -white beans -OR-
     15 oz Can beans; rinsed & drained
    1/2 c  Plain unsweetened nondairy
           - milk
    1/2 c  Unsalted pistachios;
           - dry-roasted, chopped
 
  Preheat the oven to 400?F. Lightly oil a 2-1/2 qt baking dish and set
  aside.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the onion and bell pepper and season to taste with salt & pepper.
  Cook until softened, about 5 minutes.
  
  Heat the broth in a small saucepan over low heat and add the saffron.
  Remove from the heat.
  
  Layer the potatoes and the onion mixture in the prepared baking dish.
  Season each layer to taste with salt & pepper.
  
  In a food processor or blender, puree the beans. Add the nondairy
  milk and the reserved broth mixture and process until smooth. Pour
  the sauce over the potato mixture, cover, and bake until the potatoes
  are tender, about 1 hour.
  
  Uncover, sprinkle with the pistachios, and bake for 10 minutes to
  lightly toast the pistachios. Let rest for 5 minutes before serving.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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