I’m always lamenting at this time of year before the snow flies that it’s the last bike ride, last hike, last time on the deck, or last time grilling for the season.  It was a sunny 48 degrees yesterday, so I grilled a few sausages (apple chicken sausages), made a round of vegan-esque scalloped potatoes, and accompanied the dinner with some steamed veggies.  Here’s the scalloped potatoes concoction.  As always, my disclaimer applies as to the measurements – I really just threw this one together without measuring, so I will do my best.

-3 large yukon gold potatoes (love these babies so much more than regular bakers)

-1/2 cup almond milk

-1/4 cup unflavored soy creamer

-2 tbsp of Earth Balance non-dairy butter (I’m not a margarine fan.This is an all natural substitute)

-2 tsp of flour

-2-3 tbsp. of chopped leaks

-Fresh chopped parsley

Throw the taters in the microwave for 2 min on each side. Cut about 1/3 inch thick circles and then cut each circle in half.  Place them in a 8X8 pyrex baking pan.  Meanwhile, mix up the flour and the soy creamer until flour is dissolved.  Set aside.  In a sauce pan, heat the almond milk and butter to a simmer.  Stir in flour mixture until it thickens. Pour over potatoes, add leaks and parsley.  Mix everything until potatoes are covered with sauce.  Bake at 350 degrees for 35 minutes or until it bubbles.