PEEL and SLICE boiled potatoes. PUT in layers in long low casserole. SPREAD finely chopped onion on top, and salt to taste. DRIZZLE layer of CASHEW ...

1 medium eggplant, peeled and cubed 2 medium zucchini, sliced 2 medium tomatoes, diced 1 large onion, sliced 2 cloves garlic, pressed 3/4 tsp. ...

PREPARE the following ingredients, enough to layer, and fill desired casserole dish: Potatoes (raw, sliced) Onion (raw, sliced) RICE MILK for ...

1 c. quick-cooking brown rice 1/2 c. chopped onion 1/4 c. tomato sauce (without spices) 1/2 tsp. salt 2 tsp. CHICKEN STYLE SEASONING (68) 2 c. ...

3 medium sized summer squash 1 large onion 1 recipe CASHEW PIMENTO CHEESE (20) 1 c. seasoned bread crumbs SLICE squash and onions, and arrange in 9? ...

4 medium-sized sweet potatoes 1 tbsp. ground coriander 2 tsp. vanilla 1/4 c. SOY (58) or NUT MILK (57) 2 tbsp. honey 1 tbsp. light molasses BAKE, ...

4 Russet baking potatoes 1 recipe CASHEW PIMENTO CHEESE (20) or SESAME SPRINKLE (21) BAKE potatoes for 1 hour at 350°. Let COOL slightly, and slice ...

Preheat oven to 350 degrees. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. Melt butter in ovenproof pan. ...

Cut tips from asparagus stalks; reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover ...

In a mixing bowl, mash avocado. Add onion, mayonnaise, thyme, basil, rosemary, sage, marjoram and sour cream. Mix well. Store in refrigerator. Serve ...