I only have one sibling. Sometimes I watch ‘Brothers and Sisters’ with a lovely glass of red wine and romantically wish I had more, but mostly I listen to Mum’s stories of her annoying brother and the countless Chinese burns he gave her and I am grateful.
Her name is Amanda (Panda to us) and she is an amazing cook. Instinctively she just knows what works and what doesn’t.
As sad as it is that I wasn’t born with that gene, it’s pretty awesome that I get to learn from her and eat her yummy creations. And as yet, she’s never given me Chinese burns! Win!
Last night Panda made a potato bake for the family and came up with this idea for a vegan version for me:
- Potato slices
- Spring onions
- French Onion soup mix (check that it’s vegan!)
- Savoury Yeast
- Almond Milk
Pre-cook the potatoes until half-cooked.
In a bake-safe bowl, layer the potato, onions, and sprinkles of soup mix and savoury yeast, with a splash of almond milk on top.
Bake at 180 degrees for 20 mins or until potatoes are tender.
Serve with a big, green salad and lots of family giggles. 🙂