Saturday, April 3, 2010

Jiffy Potatoes - Allergen Free!

Jiffy Potatoes is a recipe that my Grandma Peterson used to make at all our holiday dinners... it is the creamiest potato casserole you have ever tasted and you can make them up in a jiffy! Since we have food allergies now, I wasn't sure we could EVER eat Jiffy Potatoes again... but thanks to my Vitamix blender, we are now able to eat Jiffy Potatoes (Allergen Free) for our Easter Dinner tomorrow.

Here is the original recipe (in case you don't have food allergies)

Jiffy Potatoes - Original Recipe
2 lbs frozen hashbrowns (country-style diced) - thawed
1 cup milk
1 cup sour cream
1 can cream of potato soup
1 can cream of celery soup
minced onion
parsley
shredded cheddar cheese

Combine all ingredients in a 9x13 pan. Cover and bake at 350 degrees for 1 hour. Top with shredded cheddar cheese and melt. Serve and enjoy!

Here is my NEW and IMPROVED ALLERGEN FREE recipe:

Jiffy Potatoes - Allergen Free
2 lbs frozen hashbrowns (country-style diced) - thawed
2 1/2 cups milk substitute, divided (I use unsweetened original hemp milk)
2 cups raw cashews, soaked in water for at least 30 minutes
2 tsp apple cider vinegar
2 Tbsp butter substitute (I use Earth Balance - soy free)
4-6 stalks celery, sliced
1/2 onion, finely diced
6 mushrooms sliced
1/2 cup fresh parsley, chopped
2 tsp onion salt
Daiya Cheddar Cheese (www.daiyafoods.com)

1) Preheat oven to 350 degrees.
2) Saute celery, onion, and mushrooms in butter until soft (approx 10 minutes) stirring occassionally.
3) While the celery, onions, and mushrooms are cooking, drain and rinse the raw cashews and place them in the Vitamix blender. Add 1 cup milk and blend until smooth (approx 2 minutes).
4) Leave the cashew mixture in the blender and add the celery, onion, and mushrooms to the blender and blend slightly to break up the veggies and incorporate them into the cashew mixture.
5) Combine cashew mixture, 1 1/2 cups milk, apple cider vinegar, fresh parsley and onion salt.
6) Spread potatoes out in a 9x13 pan and pour mixture over them - stir slightly to coat.
7) Cover and bake at 350 degrees for 1 hour
8) Top with Daiya Cheddar Cheese and melt. Serve and enjoy!

Note: You could try this recipe with another type of blender or a food processor, but I found that it doesn't quite make as smooth of a cashew mixture. If you are not using a high powered blender like a Vitamix blender, I would soak the cashews longer or overnight to make them softer to work with in your food processor or other blender.

2 comments:

Hua said...

Hey Becky,

That looks like an awesome recipe. I'd love to try it!

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