3 lb. (4-5 c.) mixed vegetables
1 c. chopped onion
2 med. cloves minced garlic
1 c. chopped almonds
2 c. water
5 tbsp. butter
3 tbsp. flour
1 tsp. prepared horseradish
Dash of Tabasco
1/2 tsp. dry mustard
1 tbsp. soy sauce
Salt and pepper to taste

1/2 c. toasted almonds
1/2 c. fine bread crumbs

Saute onions and garlic in 2 tablespoons butter. Saute lightly. When onions are translucent, add vegetables. Add the longer cooking vegetables (cabbage, broccoli, cauliflower, carrots, celery) first, soft (zucchini, peppers, mushrooms) later. Saute until cooked to your liking.

Toast 1 cup almonds. Place in blender with water. Puree until smooth. This is "almond milk." Melt 3 tablespoons butter and whisk 3 tablespoons flour. Add almond milk and seasoning, stirring constantly, over low heat. Simmer for 10 minutes or until thickened. Stir occasionally during simmering.

Combine sauteed vegetables with almond sauce. Add salt and pepper to taste. Pour into a large buttered casserole. Sprinkle with combined bread crumbs and chopped, toasted almonds. Bake at 400 degrees for 15 minutes.