Split Pea Casserole
1/2 pound split peas
oregano, tyme, garlic, onion, dry mustard, ginger, dill to taste
1 tablespoon horseradish
1 teaspoon vegan bacums (bacon-like crumbs)
1 can mushrooms
1 cup frozen shredded potatoes
3/4 cup frozen mixed vegetables
1/2 pound frozen broccoli and cauliflower
1 can salt free cream style corn
4 cups water
morton salt substitute
This is a staple, substantial protein, low-sodium main dish.
Rinse split peas, put in pressure cooker with all seasonings and water. (I use a microwave pressure cooker for 45 minutes.) Combine that cooked mixture with the mushrooms, potatoes, mixed vegetables, broccoli and cauliflower, and cream style corn. Cook in microwave for about 12 min 34 sec (There should be fun in cooking.)
Lightly sprinkle top surface of cooked food with salt substitute and mix thoroughly.
If refrigerated promptly this keeps for about a week. When you serve a portion that has been chilled, add 1/4 cup water before heating (microwave 2 minutes if taken from refrigerator) and mix if you do not want it very thick.
(I pack this to school in the morning, mix with water, and heat for lunch without having to refrigerate it.) The Lord bless you in enjoying this delicious food.