Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.