Scraps and Snippets ~ No-Cheese, Cheesy Scallped Veggies, A Review AND A GIVEAWAY

Some days my mailbox feels like Christmas. 

I was given the opportunity to try out one of OXO's Healthy Eating Tools. Not only did they gift me with one sweet Hand Held Mandoline Slicer to try out...they sent me another to send to one of my readers. These gifts arrived in my mail last week...Merry Christmas to me and to one of you.

Hmmm. Would you like Christmas to come early to you? Best keep reading, or jump to the bottom of the post for instructions.

The Hand Held Mandoline Slicer is a pretty sweet tool. 

For starters. It's simple. And it's adjustable. Simply slide the little lever and tell it the thickness you want. I got some sweet thin slices out of this bad boy. It conquered the potatoes and onions in record time. The mushrooms didn't slice as easy, but they are kind of finicky, so I wasn't too surprised. The slicer is a good size for hand and bowls. I also found the finger protector (and guest protector, ha, ha) easy to use. Basically, it was really easy to use for someone who has been known to occasionally poke a hole in her dermis (sounds better than stab myself with a knife). Clean up was also a breeze. 

This is what I made with it. See the pretty veggie slices.

No-Cheese, Cheesy Scalloped Veggies

1 Cup soaked cashews (soak at least 30 minutes)
1 Cup cauliflower florets
2 Cups veggie broth
1 TBSP flour
3 TBSP nutritional yeast
1 TBSP tahini
2 Cloves garlic minced
1 and 1/2 TBSP lemon juice
1 tsp salt
5-6 medium potatoes thinly sliced
1 onion thinly sliced
7-8 mushrooms thinly sliced.
2 TBSP Earth Balance Spread

(Keep potatoes in salt water until you use them.)

Heat oven to 350. Grease 9 x 13 pan.

In a large pan, turn flame up high, add 1 TBSP Veg margarine (Earth Balance) to pan. Toss in potato slices and the onion. Don't turn until the potatoes and onions begin to caramelize. Then turn. Repeat until they begin to grow tender and both sides of the potatoes and onions are golden. Add the mushrooms when potatoes are beginning to cook. Adjust heat as needed. You don't want them to burn, you want them crusty though. Place onion/potato/mushroom mixture into the 9 x 13.

Drain cashew water. Add 1 TBSP Earth Balance to the large pan you used for the potatoes. Heat. Add cauliflower and garlic.  Add the flour, stir until all the veggies are coated. Then add Veggie broth, lemon juice, cashews, nutritional yeast, tahini and salt. Simmer/stir until mixture thickens.  

Cool. Run the mixture through a food processor. Then pour over potato mixture. Use it all.

Bake for 35 minutes at 350.

Okay. Here are the rules for the giveaway. 


Open to US residents.
Open from April 30, 2012 thru May 15, 2012 at 11:59 p.m. (Will be announced on the 17th)

Winner will be chosen at random.
Each activity counts as one entry. So each activity needs a separate comment. 


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