| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Celery stalks, chopped |
| 1 |
|
Red bell pepper, diced |
| 3 |
c |
Red kidney beans, cooked |
|
|
Enough liquid from cooking |
|
|
the beans to make a puree |
| 6 |
oz |
Tomato paste |
| 1 |
t |
Cumin |
| 1 |
t |
Chili powder |
| 1 |
t |
Basil |
| 1/2 |
t |
Oregano |
|
pn |
Cayenne, if desired |
| 3 |
T |
Shoyu or tamari |
| 1 |
c |
Arame, soaked optional |
| 4 |
c |
Brown rice, cooked |
| 1/2 |
c |
Parsley, chopped |
| 3 |
|
Tomatoes, ripe sliced |
| 5 |
|
Garlic cloves, pressed |
INSTRUCTIONS
Heat the oil in a large skillet and saute th eonion, celery and red
pepper till almost tender. Blend together the beans, a small amount of
the liquid from cooking them (about 1/4 cup), the tomato paste, the
spices, and the shoyu or tamari in a blender or food processor tomake
a puree. Transfer the puree to a large bowl. Add the sauteed
vegetables and the soaked arame (if desired) to the bean puree and mix
well. In a separate bowl, mix the rice and parsley together. Oil a
large, deep baking dish. Place half of the rice in the bottom of the
dish. Spread half of the bean mixture over the rice, top it with half
of the sliced tomatoes, and then distribute half of the pressed garlic
over the tomatoes. Repeat the layers. Bake at 350 degrees for 45
minutes. Delicious with steamed artichokes and a big green salad.
From the files of DEEANNE From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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