Scalloped Faux Potato

This creamy warm dish is perfect to fill you up in a low carb, healthy way.

Ingredients:

• 4 cups kohlrabi, thinly sliced 
• 1 package of Ideal Protein Leek soup
• 200 ml cold water
• 3 Tbsp egg whites 
• Salt + pepper to taste

Directions:

1. Add Ideal Protein Leek soup, water and egg white, salt + pepper  to shaker. Shake to mix. 
2. Put thinly sliced kohlrabi ‎in an oven safe dish. Pour sauce over the vegetables and mix through the kolarabi. 
3. Cover with tin foil and bake for 30 minutes at 350 ‎. Check with fork to make sure its done.

Lemon Mint Jicama Salad

This light, crisp salad is perfect for warm evenings on the patio.

Ingredients:

• 1 cup jicama, spiral sliced
• 1 cup kohlrabi, spiral sliced
• 1 tsp olive oil
• 2 Tbsp lemon juice 
• stevia to taste
• 1 tsp salt 
• 1 tsp of finely chopped mint leaves 

Directions:

Stir together and refrigerate for 1 hour or overnight. 

NotPotato! Night Recipes - Part Two: Scalloped NotPotatoes

NotPotato!

Definitely the hit of the evening, this low carb version of scalloped potatoes is a great addition to any meal. It also serves well at pot lucks.


Ingredients

• 1 kohlarabi - sliced thinly
• 1 white turnip -sliced thinly
• 1 small onion - sliced thinly
• 1 cup silken tofu 
• 2 tsp olive oil 
• 2 tsp garlic powder 
• 1 tsp cayenne 
• 4 tsp yellow mustard 
• salt and pepper to taste 

Directions

1. Pre heat oven to 350 degrees 
2. Blend the tofu, oil and spices to create a sauce.
3. In a glass dish, create the following layers, using a brush to coat vegetables with sauce:
1. kohlarabi 
2. sauce 
3. onion 
4. turnip 
5. sauce 
6. repeat
4. Cover with foil cook for 60 minutes.
5. Remove foil and cook an additional 10 minutes to brown the top.

* use a Mandoline to slice the vegetables thinly, otherwise they will not cook properly

Sauce Note:
You can also use an Ideal Protein soup (chicken, leek or mushroom) to make up the cream sauce

Not Potato! Night Recipes - Part One

And here they are! Playing the role of potato in these tasty recipes...

• Cauliflower
• Rutabaga (sometimes called swede or turnip)
• Turnip (or white turnip)
• Kohlrabi
• Celeriac or Celery Root
• Radish

Roasted Kohlrabi or Turnip Slices

1. Peel and thinly slice your vegetables with a mandoline.
2. Lay out the slices in a single layer on a foil covered baking sheet.
3. Brush or spray the slices with grapeseed oil and season with salt and/or your preferred spices. We used garlic powder, onion powder, salt and pepper for the turnip and Fire in the Kitchen's Veggie Blaze blend on the Kohlrabi.
4. Bake in oven at 350 for 20 minutes or more, depending on how crisp you like them.

Roasted Radish Wedges

1. Wash and quarter your radishes.
2. Lay out the wedges in a single layer on a foil covered baking sheet.
3. Toss the wedges with grapeseed oil and season with salt and/or your preferred spices. We used garlic powder, onion powder, salt and pepper.
4. Bake in oven at 350 for 20 minutes or more.

Rutabega Fries

1. Peel and cut the rutabega into sticks. They will shrink considerably, so keep that in mind for sizing.
2. Lay out the sticks on a foil covered baking sheet, leaving a little room between.
3. Brush or spray the slices with grapeseed oil and season with salt and/or your preferred spices. We used Fire in the Kitchen's One Rub blend.
4. Bake in oven at 350 for 20 minutes or more, depending on how crisp you like them.

Mashed Celeriac or Rutabega

1. Peel and chop your vegetable into cubes.
2. Place cubes into a pot and fill with water so that the vegetables are just barely covered.
3. Boil until the cubes are fork tender, then strain.
4. Add 2 tsp of olive oil to give it a creamy taste and texture (other oils will not necessarily produce the desired result).
5. Season to your liking with salt, pepper and/or other spices.

Mashed Cauliflower

1. Rice your cauliflower by finely chopping it in a chopper, blender or food processor.
2. Bring a pot of water to boil.
3. Place the cauliflower in a strainer over the boiling water. Cover. Steam for 20 minutes.
4. Place cooked cauliflower in a bowl and blend with a hand blender or mash. 
5. Add 2 tsp olive oil and your favorite seasonings. Mix well.

Our Not Potato! Night Favourite Recipe Scalloped NotPotatoes is getting its own post, so keep an eye out!