{"id":2705,"date":"2019-07-12T13:00:55","date_gmt":"2019-07-12T16:00:55","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2705"},"modified":"2019-06-30T14:31:34","modified_gmt":"2019-06-30T17:31:34","slug":"vegan-scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/07\/12\/vegan-scalloped-potatoes\/","title":{"rendered":"Vegan Scalloped Potatoes"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">1\u00bd pounds potatoes, cut into \u00bc-inch slices<\/div>\n<div class=\"rd_col1\">1\u00bd pounds sweet potatoes, peeled and cut into \u00bc-inch slices<\/div>\n<div class=\"rd_col1\">4 tablespoons extra-virgin olive oil, divided<\/div>\n<div class=\"rd_col1\">1 teaspoon salt, divided<\/div>\n<div class=\"rd_col1\">\u00bd teaspoon white or black pepper, divided<\/div>\n<div class=\"rd_col1\">\u00bd teaspoon garlic powder<\/div>\n<div class=\"rd_col1\">1 small onion, finely chopped (about 1 cup)<\/div>\n<div class=\"rd_col1\">3 tablespoons all-purpose flour<\/div>\n<div class=\"rd_col1\">2\u00bd cups unsweetened plain almond milk<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">\u00bd teaspoon paprika<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc cup sliced almonds<\/div>\n<div class=\"promotion-div-content-actionUrl\">2 teaspoons fresh thyme<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Position racks in upper and lower third of oven; preheat to 425\u00b0F.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Toss potatoes and sweet potatoes with 2 tablespoons oil, \u00bd teaspoon salt, \u00bc teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining \u00bd teaspoon salt and \u00bc teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4572436.jpg\" alt=\"Vegan Scalloped Potatoes\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u00bd pounds potatoes, cut into \u00bc-inch slices 1\u00bd pounds sweet potatoes, peeled and cut into \u00bc-inch slices 4 tablespoons extra-virgin olive oil, divided 1 teaspoon salt, divided \u00bd teaspoon white or black pepper, divided \u00bd teaspoon garlic powder 1 small onion, finely chopped (about 1 cup) 3 tablespoons all-purpose flour 2\u00bd cups unsweetened plain [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2705","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2705"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2705\/revisions"}],"predecessor-version":[{"id":2706,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2705\/revisions\/2706"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}