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Title: Pistachio Dusted Saffron Potatoes
Categories: Casseroles, Vegetarian
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; thinly sliced
1 md Yellow bell pepper;
- seeded & chopped
Salt
Black pepper; freshly ground
1/2 c Vegetable broth
1 pn Saffron threads or turmeric
1 1/2 lb Yukon Gold potatoes;
- peeled & thinly sliced
1 1/2 c Cooked cannellini or other
-white beans -OR-
15 oz Can beans; rinsed & drained
1/2 c Plain unsweetened nondairy
- milk
1/2 c Unsalted pistachios;
- dry-roasted, chopped

Preheat the oven to 400?F. Lightly oil a 2-1/2 qt baking dish and set
aside.

Heat the olive oil or water in a large skillet over medium heat. Add
the onion and bell pepper and season to taste with salt & pepper.
Cook until softened, about 5 minutes.

Heat the broth in a small saucepan over low heat and add the saffron.
Remove from the heat.

Layer the potatoes and the onion mixture in the prepared baking dish.
Season each layer to taste with salt & pepper.

In a food processor or blender, puree the beans. Add the nondairy
milk and the reserved broth mixture and process until smooth. Pour
the sauce over the potato mixture, cover, and bake until the potatoes
are tender, about 1 hour.

Uncover, sprinkle with the pistachios, and bake for 10 minutes to
lightly toast the pistachios. Let rest for 5 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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