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.