Oven Hashbrowns and Veggies

When my husband concluded after his heart attack that based on the research we should not be using oil in our cooking. I went into big shock. I am sure that most would say that I did not use much oil in my cooking. I have since learned to cook lots of common items without oil and they turn out just fine.

Here is a recipe for Oven Hashbrowns that we love to make on Sunday mornings along with some scrambled tofu. I has some fat, in the nuts in the gravy, but doesn't use processed oil. Exact measurements aren't necessary in this recipe, but I'll give you some guidelines, to get you started. It can be made without vegetables, but my tastebuds have changed and their new vote says that it tastes much more interesting and alive with them. I try to get more vegetables in our diet as many ways as possible.

Oven Hashbrowns and Veggies

1. Grate up a big pile of scrubbed clean potatoes, skins and all. You need somewhere between 6 and 10 cups for a large cookie sheet full of hashbrowns. I often use red potatoes, or Yukon Golds for this. You can use a hand grater, or food processor. I use an electric Salad Shooter. Place the grated potatoes in a big mixing bowl.

2. Chop up 2 - 4 heads of broccoli into tiny bite sized pieces, including the stems. Peel the stems only if necessary. You need 4 - 6 cups of broccoli bits. Add to the grated potatoes.

3. Make a gravy. This is close to what I make, though I'm not always good at measuring. Adjust the seasonings to your liking. In your blender or vita-mix whiz up until very smooth: 1 1/2 cups of cashews, 1 1/2 cups water, 1 tsp salt, 1 Tablespoon onion powder, 1 teaspoon garlic powder, 4 Tablespoons nutritional yeast. (Add more water if necessary in a regular blender.)

4. Mix the gravy into the potatoes and broccoli and mix until everything is coated well. Other optional veggies, if you have them. Diced red or green pepper, chives, minced parsley or cilantro or basil, diced onion, minced garlic, spinach. Be creative and see what you come up with. It is really yummy.

5. Spread everything onto a baking sheet or two. Bake at 400 degrees for 30 - 45 minutes, or until the vegetables are soft. Serves 4 , more or less, depending on how many veggies you prepare.