nutritious-cooking.com

6 cups cooked diced potatoes

1 cup finely chopped celery

1 cup chopped ripe olives

1 cup sliced green onions

2-3 ounces chopped pimentos

Scrub potatoes, then cut them and boil them in their skins. After the potatoes are cooked, peel and dice them. (This can be done a day ahead and then heated in the microwave when putting the recipe together.) Chop the celery, olives, onions, and pimiento.

1/2 container (6 ounces) Better Than Sour Cream

1 1/2 tsp. cumin (or to taste)

1/4 tsp. garlic powder (or to taste)

1 tsp. salt (or to taste)

Mix together well. Set aside.

1 cup cashew or soy milk

1 T. corn starch

2 tsp. McKays Chicken Seasoning

1 tsp. salt

Mix corn starch, chicken seasoning, and salt together in a small amount of the milk, in a small sauce pan. Add remaining milk and cook over medium heat while stirring constantly. When misture comes to a boil, take off stove and mix it into the sour cream mixture. Mix chopped vegetables with teh potatoes, then add the sour cream mixture and mix together thoroughly. Serve warm.

1 pound small new potatoes (6-8)

2 cups frozen peas

1 1/2 cup white sauce (see below for recipe)

1/2 cup Toffutti, Better Than Sour Cream

1/2 cup onion, chopped fine

1 tsp. dried dill weed

Cook potatoes in lightly salted boiled water, until tender. Drain and quarter. Cook peas for 1-2 minutes in a separate dish. Drain well. Saute onion in 1 T. olive oil

White Sauce

1 1/2 T. corn starch

1 1/2 cup soy milk

1 tsp. salt, or to taste

Bring to a boil. Stire the sour cream in the white sauce. Stir in potatoes, peas, onion. Sprinkle with dill.