| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetables, Casseroles | 3 | Servings |
INGREDIENTS
| 2 | c | Butternut squash; skin & seeds removed |
| 1 1/2 | oz | Butter; 1/3 stick |
| 1 | md | Red bell pepper; seeded and chopped |
| 1 | Zucchini; sliced into rounds | |
| About 6 inches long | ||
| 2 | c | Sweet corn kernels |
| 2 | c | Chopped tomatoes; skinned |
| 1/2 | tb | Coriander seed |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1/2 | ts | Thyme |
| 1/2 | ts | Dried basil |
| Salt and pepper; to taste | ||
| 1 1/2 | c | Grated cheddar cheese |
INSTRUCTIONS
Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes. Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 19:30:40 -0600 From: Shirley Jordan <shirleyj@pacificrim.net> NOTES : This comes from a just published cookbook. The recipes come from the Vegetarian Food for All restaurant in England, which was opened by a yoga community. The recipes reflect the philosophy of wholeness and unity, with no eggs or mushrooms.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”