JOSIE'S CREAMY CASHEW MILK SCALLOPED POTATOES

Ingredients
6 medium potatoes sliced thinly
1/4 cup chopped onion
3 Tablespoons white flour
1 teaspoon salt
2 ½ cups cashew milk

Instructions
In 2 quart casserole dish arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, ¼ teaspoon salt. Sprinkle top with remaining onion and salt. Heat cashew milk just to scalding; pour over potatoes. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes longer or until potatoes are tender.

Ingredients for Cashew Milk
2 ½ cups water
1 cup raw cashews, washed *

Instructions
Blend cashews in about 1 cup of water until very smooth. Add remaining water and blend until very smooth.

* Raw cashews must be washed in hot water.

Ingredients
3 Tbs. Nutritional Yeast
½-1 Tbs. Garlic Salt
1 tsp Onion Powder
¼-½ tsp. Italian Seasoning
1-2 Tbs. Bill’s Best Chicknish Seasoning or McKay’s Chicken Seasoning
Potatoes, washed and wedged

Instructions
Mix seasonings and put in gallon size zip-lock bag. Add a few potato wedges at a time and shake to coat. Place coated wedges on a greased cookie sheet and bake at 350 for 30 minutes.

Note: Seasonings stick better if wedges are damp.

Ingredients
1 pound green beans (fresh preferred)
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon fresh mint, minced (more or less to taste)
Salt to taste

Instructions
Drop green beans in boiling water and boil 3 minutes. Drain. Add olive oil to frying pan. Sauté minced garlic. Add green beans and stir until coated with oil for about 2 minutes and remove from heat. Add minced fresh mint and salt. Serve hot or cold.

Variation: May omit mint and use fresh or dried basil.