Favorite Fruit Salad

I grew up with the "cut up some apples and bananas, throw in a can of fruit cocktail and a can of mandrin oranges, then through in an entire container of Cool Whip. Add marshmallows." It's overly sweet, but was such a holiday staple that I had no idea what to do when I married John and suddenly Cool Whip was off the menu. So we started playing around (and seriously those who can whip coconut cream to substitute whip cream, do not seem to realize that it STILL TASTES LIKE COCONUT) and this is what we came out with.
Good for kids and adults, needs to sit at least overnight-better 24 hrs, so plan accordingly.

Favorite Fruit Salad

• 3 apples, I prefer Fuji Apples, I've done it with others, but Fuji gives the best taste.
• 3 oranges, California navel are good, Florida oranges, well really those are juicing oranges.
• 3-4 bananas
• mini-marshmallows
• chopped walnuts
• lemon juice

Alot of this is to taste, so adjust to your own families likes.

1. Dice apples, put in bottom of large bowl. Dice bananas, add to bowl. Dice oranges, add on top. If oranges are really ripe and juicy, there will be enough citric acid in it to keep the bananas from turning brown. Otherwise add 1-2 Tablespoons of Lemon Juice. Toss. 
2. Add marshmallows and chopped walnuts. We like lots of nuts, so I use about 1 1/2-2 cups chopped walnuts. (I fill my mini-chopper with the walnuts, chop, and use all of that.) John doesn't want it too sweet, so we use about 1/2 a bag of marshmallows.
3. Put in fridge for 12-24 hours. The citric acid in the oranges (and lemon juice if used) start to eat at the marshmallows sweetening everything, 
4. Enjoy! There is rarely leftovers of this, and what is left is claimed for breakfast by the first person to get to the fridge.

Vegan Funeral Potatoes

I found this recipe on Vegancognito.

Every year our ward (church) does a Christmas dinner that is ham, corn, funeral potatoes, salad, and rolls. With John's milk allergy it means he usually only gets ham and corn. (Croutons in the salad make it a no go.) So this year I decided to try making funeral potatoes milk free to bring so that we would have something to eat. Although at times while cooking this it smelled awful, it turned out really well. This isn't something I would make normally, but then I wouldn't make funeral potatoes regularly. There's a reason it's called funeral potatoes and not everyday potatoes.


Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {she suggested Better Than Bullion No-Chicken Broth Paste, but I used vegetable broth}
8 oz. vegan sour cream {used Tofutti Better-Than-Sour-Cream, which is a 12 oz container and I just used all of it}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {she said squares, I just used regular hash browns, and I didn't thaw them, but the cheese sauce was still hot so I figure it evened out}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {She suggested Earth Balance Buttery Sticks, but I just used the margarine I had, I don't care for the taste of Earth Balance.}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass she said, I used foil it came out fine} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. (Wasn't very soupy, maybe because of extra sour cream?)Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.