| 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.”