This recipe comes courtesy of one our favorite food allergy moms, at No Whey, Mama…
“One of my current favorites is the Wisconsin Country Cookbook and Journal, by Edward Harris Heth. It used to belong to my mom, but she found it too frustrating. It does have vague instructions like “moderate oven,” “seal in a casing of rye bread dough” (no rye bread dough recipe is included), and “serve with a rich cream sauce.” But I like how it reads like a seasonal journal; I find it comforting. I’m trying to translate some of the recipes into more current terms. Here’s his recipe for potato pudding, greatly adapted.”
- 2 cups hash brown shreds, thawed
- 1 cup carrot shreds
- 1 cup onion, chopped or grated*
- 2 tablespoons soy milk
- salt and pepper
- 2-3 tablespoons soy margarine
Mix the potatoes, carrots, and onion in a small, greased casserole dish. Toss with the soy milk and salt and pepper. Dot with the soy margarine. Bake, covered, at 325 degrees for 30 minutes. Uncover and bake for 15 minutes.
(My kids like this with ketchup. )
*Chopped onions are more visible, but you can taste them less. Grated onions blend into the potato shreds, but you can taste them more. Pick whatever way your family likes their onions.