This is a delicious dish which can be used to please vegetarians and non-vegetarians alike.
- Heat a nonstick skillet over medium to high heat.
Add sliced almonds and stir while they toast or turn golden brown. Remove to a separate container.
- Place mushrooms, celery, onions, and green pepper in the skillet with 1⁄2 cup water and 1 teaspoon salt. Simmer for about 8 minutes. (If using broccoli, add after onions and peppers have cooked 5 minutes. Then simmer for 2 to 3 minutes.)
Blend the tofu, cashews, water, mayonnaise, and seasonings until smooth. Stir into the celery and onion mixture.
- Lightly oil a 9" x 13" casserole dish, and fill with cooked rice—about half full.
Cover the rice with the blended mixture, and sprinkle with water chestnuts, parsley flakes, diced cutlets, and sliced almonds (add vegan cheese as well if you wish). Then top with the breadcrumbs or cubes.
- Bake uncovered at 350°F for 30-40 minutes until heated through and bread topping is crisp.
Ready in about: 1 hour
Makes: 6-9 servings