Potatoes and Tomatoes.... Potato And Tomato Gratin.

Not really a lot to say about this recipe other than it is delicious. It takes a while to cook but it is worth every minute. This blog has made me make and adventure to make food I would of never thought to make before and I'm enjoying every bit of it. The world is Vegan if you want it to be. I'll be carving a pumpkin tonight when I get off work and I'll post some pictures with my next recipe.

Potato and Tomato Gratin

5 Tablespoon olive oil 
9 cups thinly sliced white onion
2 red bell pepper, chopped
2 Tablespoon thyme
2 Tablespoon Earth Balance 
6-8 small white potatoes
heavy cream substitute*
3 1/2 pounds of tomatoes
1 1/2 Tablespoon fresh rosemary, chopped 
salt and pepper
1/4 cup breadcrumbs

 Heat 5 tablespoons of the oil in a big skillet over high heat and add the onions, rep pepper and one tablespoon of the thyme, a little salt and pepper. Cook for 5 or 6 minutes, stirring often. Turn the heat down to medium, add the earth balance and cooked for another 15 minutes, still stirring frequently.  Turn down the heat to low and cook for another 10 or 15 minutes (still stirring) until the onions are super sweet and a nice golden brown.  Remove from heat and set aside. Preheat your oven to 350 F. Slice tomatoes and potatoes into rounds.  Place the potatoes into a mixing bowl and coat them with the heavy cream substitute, remaining thyme and some salt and pepper, stirring to distribute. Spread the tomato rounds on a tray and sprinkle with salt and pepper. Use a rectangular 14″ glass cooking dish. Spread half of the caramelized onions on the bottom of the pan. Covering the bottom of the pan, alternate tomatoes with potatoes. Spread the remaining  onions atop the first layer of tomatoes and potatoes, and sprinkle the rosemary over the onions. Add the next and final layer of alternating potatoes and onions. Next, pour the heavy cream substitute, and any remaining juices from your onions and tomatoes over the dish. Cover with foil and bake for 2 hours until the potatoes are tender. Remove and uncover the dish and turn the oven up to 450 F.  Bake for another 30 minutes. Remove from oven, sprinkle top with breadcrumbs, hit them with some cooking oil spray, and pop back into the oven for 10 more minutes.

*To make the heavy cream substitute:
1/3 cup unsweetened soy milk of your choice
a can of unsweetened coconut milk
1.5 tbsp of nutritional yeast
2 large cloves of garlic, crushed
1/2 tsp salt
1/2 tsp white pepper 
1 tsp onion powder a couple of cranks from a pepper mil

 Pour the soymilk  into a clear measuring cup and fill up to the 3/4 mark with coconut milk. Add the other ingredients and whisk to distribute.