1/2 cup butter
1/4 cut potato flour
1/2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp curry powder (at least)
1 teaspoon Worcestershire sauce
1 1/2 cups milk substitute
1 small can coconut milk
2 cups chunks of cooked seasoned salmon
1/2 cup chopped & sauteed chanterelle mushrooms
1 cup chopped sun-dried tomatoes
Heat oven to 325F and butter a casserole dish with a cover. (if you are making brown rice, start it first)
Melt the butter in a big flat saucepan. Stir in the potato flour, salt & spices. Gradually add the soy milk, Worcestershire and then the coconut milk. Heat, but don't boil. Should get nice and thick.
Stir in the salmon, mushrooms and chopped tomatoes. Heat it up and then put into a buttered casserole dish, cover and put it in the oven for 15 - 20 minutes.
At this point I put some basmati rice in the cooker, and when that was done, steamed a couple handfuls of chopped kale.
This recipe fed us plus two very hungry young men who had just spent an afternoon helping out on the farm. And that skinny Saskatchewan boy sure could eat!
ramblings of Nicole Narbonne