The New York-based photographer shares her recipe for scalloped potatoes and roasted autumn vegetables, a minimalist pairing that brings her comfort whenever she’s in need.
Ukrainian-born, New York-based photographer Anastasiia Duvallié honed her distinct visual style working in a theater company while studying performance art. Behind the camera, she captures scenes rich with emotion, vibrant colors, and artful shapes. Amidst her many creative endeavors, the photographer finds solace in recipes shared by her chosen family hundreds of some-4,000 miles away from home. For Family Style, Duvallié shares a meal close to her heart: scalloped potatoes and roasted autumn vegetables. “This is a meal that two of my best friends prepare for me. It has been my comfort food ever since I moved to the U.S.,” she says.
Scalloped potatoes ingredients
- 10 thinly sliced Yukon gold potatoes
- ½ sliced onion
- 1 cup plain cashews
- 1 teaspoon mushroom bouillon broth
- ½ cup hot water
- 2 cloves garlic
- 1 tablespoon paprika
- Salt and pepper to taste
- ¼ cup nutritional yeast
- ½ cup vegan milk
- 1 tablespoon vegan butter
Instructions
- Preheat the oven to 400 degrees.
- Slice potatoes and onions.
- Soak cashews in ½ cup of hot water for 20 minutes.
- Add bouillon, garlic, and seasoning to the cashew mix and blend until creamy. Add vegan milk as needed.
- Put ½ sliced potatoes in a greased pan. Pour in half of the mixture, then add the second half of the potatoes, and pour the rest of the sauce on top.
- Cook for 35 minutes, then place pads of vegan butter on top.
- Cook for an additional 20 minutes then serve.
Roasted autumnal vegetables ingredients
- Sweet potatoes
- Beets
- Potatoes
- Broccoli
- Onion
- Garlic
- Olive oil
- Salt
- Pepper
- Turmeric
- Paprika
Instructions
- Chop up your favorite vegetables into quarters.
- Combine in a large mixing bowl.
- Add a generous amount of olive oil and seasoning and mix well.
- Lay out the vegetables on a baking pan. Bake at 415 degrees for 30-35 minutes.