Scalloped Artichoke and Potato Casserole

Five Point Wellness
Carolyne Short
PO BOX 72214
Davis, CA 95617

This dish is delicious hot or cold, has all the wonderful benefits of soy, and almost no fat or cholesterol!

Ingredients

• 1 small russets potato sliced 1/2 inch thick (I don't peel . . .)
• 1 can of artichoke heart quarters (un-marinated)
• 1 1/2 c. quartered and sliced leek
• 1 pkg. Low fat "Mori Nu" silken tofu (aseptic pack, non refrigerated)
• 1/2 c. unsweetened soymilk
• 2 tsp. bullion paste (or 2 cubes blended first with tofu and milk only to dissolve)
• 2 T. Dijon mustard (no substitutions!)
• 2 tsp. rice or white wine vinegar
• 1/3 c. Parmesan cheese (or Kraft "Free" non-fat Topping)

Instructions
From the time the water begins to boil, cook for 10 minutes or until tender-crisp as for potato salad. When done, drain and rinse with cold water to stop cooking.
While potatoes cook, empty the brine from a can of artichoke heart quarters (un-marinated) into a saute pan.
Heat brine to a simmer and add:
1 1/2 c. quartered and sliced leek (rinse out sand before slicing) the artichoke hearts
Simmer until all liquid is cooked off, but do not brown ingredients.
Put leeks, hearts, and pots in a mixing bowl and gently incorporate the following sauce:
(Mix well in a blender or processor)
tofu, soymilk, bullion paste, dijon mustard, rice or white wine vinegar, parmesan cheese.

Spoon into an 8"x8" baking pan and cook for 45 minutes. If you would like a crunchy topping, bake for 30 minutes and then pour 2 c. homemade breadcrumbs (made without oil and not too fine) on the top of casserole. Spray lightly with cooking oil and continue to bake for the remaining 15 minutes.