Meat Loaf #5 (Gluten-Free)

This is the perfect dish to bring to a potluck lunch or dinner...everyone loves potato and pasta salad, and this one has a nice twist!
Serves 4
Ingredients:
 
2 lbs. large purple sweet potatoes 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature 1 1/2 cups cooked gluten-free pasta 1/3 cup red onion, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 3 scallions, finely chopped 2 Tbsp. extra-virgin olive oil 3 Tbsp. GO Veggie! Vegan Parmesan Cheese, plus more for serving Directions:
    1.      Place potatoes into a large saucepan filled with cold salted water; bring to a simmer. Cook potatoes for 15 minutes or until tender; drain.
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Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.
Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.
Ingredients:
4 medium potatoes, boiled firm and cubed or roughly mashed 2 cups corned beef 2 tablespoons butter ¾ cup onions, cooked, reserved from corned beef ¾ cup cabbage, cooked, reserved from corned beef ½ cup red or yellow bell pepper, diced salt and pepper 8 eggs, poached Hollandaise sauce, see recipe below Directions:
First, make your Hollandaise sauce using the recipe below.
Next, start with fully cooked corned beef and cabbage.
In a ...