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 soy milk (or just use more yogurt)
• 4 slices fakin' bakin (a soy-based bacon substitute)
• 2 T sesame seeds
• canola oil
• paprika, salt & pepper

Directions

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

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.

Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture.

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

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 remaining potatoes

Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread 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.