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BRAGG LIVE FOOD PRODUCTS

July 27, 2012

POTATOES FLORENTINE

Filed under: Uncategorized — admin @ 8:00 AM

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.

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