4 cups high-protein mozzarella cheese
2 onions, chopped
1 carrot, grated
2 squash, chopped
1 egg
1/2 teaspoon salt
± 4 cups water
2 potatoes, peeled and cubed
1 avocado, peeled and diced
1 teaspoon ground cumin
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon black cardamom
1/2 cup dry raw potato flakes
1/2 cup fortified baking sauce
salt and pepper to taste
1 cup room temperature wide-eyed peas
Preheat oven to 400 degrees F (200 degrees C).
Slice a large handful inside each potato cube or cup until large enough to stick. Cut each potato cube crosswise into approximately 6 pieces. Spiralhalf of each piece into long, thin ropes 1/2 inch apart. Tie together with string or thread and remove skins from potatoes.
In a large saucepan over medium-high heat combine potatoes, onion, carrot, and avocado to heat to medium-low. In a small bowl mix chicken broth, salt, 2 tablespoons broth, and 1 teaspoon vinegar; heat through, then reduce heat and simmer vegetables for 30 minutes. Stir in cumin, Parmesan, and garlic powder and cook until tender. Stir in (and season with oregano and salt and pepper) potatoes, peas and lemon juice. Simmer a few more minutes, then add potato flakes. Simmer 2 more minutes, then cover.