White Russian Casserole



INGREDIENTS:

10    Maine potatoes

2 lg onions, sliced

2 c  chopped cabbage

2 c  chopped cauliflower

1 lg can white kidney beans

8 c  garlic, crushed

1/4 c  chopped dill

2 T  light cream cheese

4 T  plain yogurt

1/4 c  plain soymilk (or just use more yogurt)

4 slices fakin' bakin (a soy-based bacon substitute)

2 T  sesame seeds

canola oil

paprika, salt & pepper

DIRECTIONS:

1. Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

2. Fry the sliced onions in a little oil till soft Add
the chopped cabbage, the chopped cauliflower, and 6
cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

3. Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

4. Drain and rinse the white beans, and add to the vegetable
mixture.  mix thoroughly, and add salt & pepper to taste.

5. Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish. Fill with the mixture.
Fry or microwave the fakin' bakin. Cover with the remianing
potatoes

6. Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes. Sprinkle with paprika.
Bake at 325 for about 20 minutes. Sprinkle with the sesame seeds
Bake a few minutes more. Serve immediately.

Variations: Use basil or cilantro instead of dill.



White Russian Casserole