Judy... you wouldn't really know that there was tofu in there.  The tofu just gives it body.   The main difference between my version & a regular potato bake in terms of taste, is that there is no cheese - so it can't really taste exactly the same.  But still very good for vego's and non-vego's alike   :-)

Dede... it makes about 1 & 1/2 cups.  Will update recipe   

This is a recipe I have developed from the vegie quiche recipe.  Now a fav in our house.  

Potato Bake (vegan)

Ingredients:
4-5 large potatoes, scrubbed - can leave skins on
1 clove garlic
1 large Onion
1 Tblsp of olive oil or coconut oil
100g cashews
150 g water
2 tsp sea salt
40g tapioca flour (or arrowroot flour)
1  x 300 gr packet silken tofu 
2 Tblsp vegetarian yeast flakes (optional.  Gives a slight cheesy flavour & boosts B vitamins if you are a vegan)
fresh rosemary & breadcrumbs (optional)


Preparation
Cut potatoes into thick slices (approx 1cm) with skins on.
Steam potatoes in Varoma for approx 12mins/Speed 4
Set aside

Preheat oven to 160 degrees C
Process garlic in TM bowl for 5 secs/Speed 7
Add onion and chop for 5 secs/Speed 4.  Scrape down.
Add oil  and saute for 4 minutes on speed 1
Set aside

Place cashew nuts in TM bowl and mill for 20 secs on speed 9
Add water and blend for 1 minute on speed 9  (Don't shortcut this process)
Add salt, tapioca flour, vegetarian yeast flakes and tofu and pulverise for 30 secs on speed 9
Add sauteed onions/garlic and mix on   for 15 secs on speed 3 - just to blend in.

Using 1/2 the steamed potatoes, place a layer of potatoes in the bottom of a dish (I usually use a square pyrex dish)
Pour blended tofu/onion filling over potatoes.
Place remaining potatoes carefully on the top of the mixture.  Some may slightly sink.  That's OK
Once assembled, sprinkle a little salt, fresh rosemary and some breadcrumbs on the top layer of potatoes
Bake for 45 mins.  Potatoes should brown nicely on top.

Kristy-Anne...
You don't need an ice cream maker.  It just churns the mixture.  When you make it up, just pour it into ice cubes and freeze.  Then blitz it in the Thermo when you are ready to eat some   

Wow.. naughty corner Cookie1...  that's decadent.  Ha ha ha 

Name of Recipe:  Choc Chip Ice cream (DF)
Number of People:   about 4-6
Ingredients:
3 1/2 cups of coconut milk (about 2 x 400ml cans)
3/4 cup raw honey or agave or maple syrup
1/4 tsp celtic sea salr
2 1/2 TBLSP tapioca flour (otherwise called arrowroot)
1 tsp vanilla extract
about 40 grams dark chocolate (I use 70% Dark, DF)




Preparation:
1.  Stir the arrowroot into 1/2 cup of coconut milk and set aside.
2.  In the thermomix, add the rest of the coconut milk, honey, and salt.  Blend on speed 3, 90 degrees for approx 3 mins.
3.  Add the arrowroot slurry and mix for 3 mins on 80 degrees on speed 2.  It should thicken slightly, but will thicken more once chilled.
4.  Add the vanilla extract and blend for 10 secs on speed 3.
5.  Transfer to a bowl, cool slightly and chill in fridge overnight
6.  Process in you icecream maker according to the manufacturers instructions.
7.  Roughly chop the dark chocolate into fine chips, and add in last 5 mins of processing
8.  Place in freezer a few hours to solidify.

If you don't have an ice cream machine - pour mixture (sans choc chips) into ice cubes and place in freezer.  When frozen and you are ready to eat some, mash up in Thermomix with a little DF milk.  Then mix through choc chips.



Photos:

Tips/Hints:
Ice-cream made on coconut milk has better results if chilled thoroughly (overnight if possible)

Fundj... I have a few recipes that I have found around the place and tinkered with.  Basically I use coconut milk, with raw honey or agave or maple syrup, thickened with a little tapioca flour.  I add vanilla bean or extract & dark choc chips etc to change it up.   I'll have to post some DF ice-cream recipes here.  My pina colada one, is a smash up in the thermomix of coconut milk, fresh pineapple & raw honey.     I'll have to check out the site you mentioned.  Thanks