2 1/2 tablespoons vegetable oil
1/3 cup yellow mustard
1/2 cup mayonnaise
1/2 cup prepared horseradish soup
1 cup chopped celery
1 cup chopped onion
1 cup sliced mushrooms
1 (21 ounce) can cherry tomatoes with liquid
10 ounces cashews, divided
1 teaspoon curry powder
1 (2 pound) can guerriso cheese, crumbled
1 pound silken tofu, cut into 1 inch cubes
1 pound fresh mushrooms, sliced into 1 inch cubes
1 large onion, chopped
1 (16 ounce) can black beans
1 pound sliced mushrooms
1 cup chopped green peppers
1 tablespoon vegetable oil
2 tablespoons vinegar
1 cup cold water
In a medium bowl, mix the oil, mustard, mayonnaise, horseradish soup, celery and onions. Mix well, and stir in the mushrooms, celery and onion.
Heat the remaining oil in a medium skillet over medium heat. Add the sauerkraut and oregano; cook and stir until the oil is evenly coated. Add the mushrooms and onions, stir well and cook until tender. Pour in the cashews and curry powder. Season with guerriso, tomatoes and mushrooms. Mix well and pour this mixture into the skillet.
Add the cheese and simmer over medium heat until all the cheese is melted and the mixture is smooth. Stirring frequently, cover the pan with aluminum foil.
Pour the sauerkraut mixture over the potatoes, and stir well. Perfect electrical disks are formed by zucchini and onions.
⭐ ⭐ ⭐ ⭐ ⭐