Arthur Gordon, proprietor of Raleigh’s Irregardless Café, recommends that cooks at home use his recipes only as a guide. “Do not hesitate to alter or add anything which, in your own judgment, might make yours a truly unique meal.”
1-1/2 cups onion, chopped
3 medium potatoes, cooked and mashed
2 ounces mushrooms, sliced
1 cup broccoli, 1 inch florets
4 ounces Cheddar cheese, grated
3/4 cup sour cream
1/2 cup carrots, half moons
1 tablespoon tamari
2 cloves garlic, crushed
1 tablespoon chopped chives
1/4 teaspoon pepper
2 tablespoons oil
Sauté the onions and garlic in oil until soft. Add the mushrooms and sauté for three to five minutes. Set aside. Blanch the broccoli, and then the carrots, for three to four minutes. Drain. Mix all vegetables (except potatoes) with sour cream, cheese and spices.
Salt to taste. Put salted mashed potatoes in bottom of greased casserole dish and layer vegetable mixture on top.
Reprinted from The Irregardless Cooks, by Arthur Gordon, with permission from the author.