The grandkids did not complain, so this passed the test! Whole food, plant-based dinner: Yukon gold potatoes dug from the garden (skins left on), olive oil, dill weed, nutritional yeast, almond milk, my canned pickle relish.
Served with chopped cucumbers and tomatoes from the garden with a topping of almond "parmesan." This is made in the food processor: 1 C whole almonds, 2 T nutritional yeast flakes, 1 t. onion powder, 1 t. Redmond salt, 1/2 t. garlic powder. Pulse until the almonds are finely ground. A quick and healthy replacement for Parmesan cheese.
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