TZUTC: -0800   
   MSGID: 35557.fidonet_cooking@1:105/500 2ddfd7d0   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pistachio Dusted Saffron Potatoes   
    Categories: Casseroles, Vegetarian   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Onion; thinly sliced   
         1 md Yellow bell pepper;   
              - seeded & chopped   
              Salt   
              Black pepper; freshly ground   
       1/2 c  Vegetable broth   
         1 pn Saffron threads or turmeric   
     1 1/2 lb Yukon Gold potatoes;   
              - peeled & thinly sliced   
     1 1/2 c  Cooked cannellini or other   
              -white beans -OR-   
        15 oz Can beans; rinsed & drained   
       1/2 c  Plain unsweetened nondairy   
              - milk   
       1/2 c  Unsalted pistachios;   
              - dry-roasted, chopped   
       
     Preheat the oven to 400?F. Lightly oil a 2-1/2 qt baking dish and set   
     aside.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the onion and bell pepper and season to taste with salt & pepper.   
     Cook until softened, about 5 minutes.   
        
     Heat the broth in a small saucepan over low heat and add the saffron.   
     Remove from the heat.   
        
     Layer the potatoes and the onion mixture in the prepared baking dish.   
     Season each layer to taste with salt & pepper.   
        
     In a food processor or blender, puree the beans. Add the nondairy   
     milk and the reserved broth mixture and process until smooth. Pour   
     the sauce over the potato mixture, cover, and bake until the potatoes   
     are tender, about 1 hour.   
        
     Uncover, sprinkle with the pistachios, and bake for 10 minutes to   
     lightly toast the pistachios. Let rest for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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