yukon gold potatoes
Put the almond milk in a pie dish and soak the bread in it until it is nearly soggy, but not falling apart. In a cast iron pan over medium heat, cook the French toast until brown on both sides. Keep warm.
Blend the soy yogurt and blueberries together in a blender. Add an sweetener you desire. I thought it was perfect.
In a cast iron pan, saute the onions and garlic until brown. Add the diced potatoes and cook until tender. I added a bit of water and put a lid on the pan to help steam them a bit. Near the end of cooking time, add the kale and mix until it has wilted. Season with salt, pepper, red pepper flakes, basil, more black pepper, and magic.
Warm the cheezy sauce and either pour it over the potatoes or put it in a condiment cup.
Plate it up and eat.
All of this was great. I liked the cheezy sauce, but there is something about it that makes me want to experiment more and make a better sauce.
The husband thought this was good.