Sunday, October 27, 2013

Picnic Scalloped Potato Caserole

Thinly slice potatoes. Make basmati rice with peas. Shred two chicken breasts and coat in a Korean BBQ then mix with the rice. Blend with vegan mayo. Layer on top of the potatoes.

Coat with a layer of Quark heavily seasoned with salt, powdered garlic, cumin, black pepper, oregano, paprika, sumac, cayenne pepper, and ground coriander. Bake at 425* for 35 minutes. Serve hot or cold.

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