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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, June 24, 2014

Scraps and Snippets ~ Vegan Potato Breakfast Casserole

Vegan Potato Breakfast Casserole

The night before prep cashews for the cream sauce 
1 1/2 Cups cashews
2 Cups water
3/4 Cup non-sweetened, unflavored non-dairy milk (you could probably get away with more water instead) 

NOTE: You will not discard the water. 


In the morning place the nut mixture into a food processor and whir until creamy and add the following:
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce (I used Siracha)
1 1/2 teaspoon garlic powder
1 TBSP lemon juice
4 TBSP nutritional yeast
Mix well.

Preheat oven to 350 and grease a 9 x 13 pan.


2 Bags (16 ounces each or 1 large) shredded or diced frozen potatoes
1 Onion fine dice 
1 Pepper fine dice 
6-8 mushrooms fine dice 
Faux sausage bits (I used Upton's)

Place one bag potatoes in the pan and press down. 

Saute the onions, peppers and mushrooms until tender.
Place the veggies over the potatoes. Top with the sausage and the rest of the potatoes. 

Pour the cheesy sauce over the potato layer. 

Bake for 45 minutes.