Prep 30 mins
Cook 20 mins
- 10 potatoes
- 2 large onions, sliced
- 2 cups cabbage, chopped
- 2 cups cauliflower, chopped
- 1 can white kidney beans
- 8 cloves garlic, crushed
- 1⁄4 cup dill, chopped
- 2 tablespoons light cream cheese
- 4 tablespoons plain yogurt
- 1⁄4 cup plain soymilk (or just use more yogurt)
- 4 slices fakin' bakin (a soy-based bacon substitute)
- 2 tablespoons sesame seeds
- to taste canola oil
- to taste paprika, salt & pepper
- 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 325F for about 20 minutes.
- Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
- Variations: Use basil or cilantro instead of dill.
I had to make it for the class (For a report on russain recipies). Worked great, and tasted excellent.