POTATOES FLORENTINE
6 potatoes, slice
1 head cauliflower
3 Tbsps Bragg Olive Oil
3 Tbsps whole-grain flour
2 cups vegetable broth
1 Tbsp sesame seeds 1 carrot, grate
2 cups soy cheese, grate
1 tsp Bragg Liquid Aminos
2 clove garlic, mince
½ tsp Bragg Sprinkle
1 lb spinach, chop
1 carrot, grate
Break cauliflower into florets and steam with potatoes for 15 minutes. Make a roux with olive oil and flour, add broth, then cheese and seasonings. In oiled casserole, layer 2 the potatoes and cauliflower, 2 spinach, 2 carrots and 2 sauce. Repeat layers. Sprinkle top with sesame seeds. Bake at 350°F for 20 minutes. Serves 4–6.
