| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Apple juice concentrate |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Yam or sweet potato, raw; cubed |
| 1 |
c |
Mushrooms; sliced |
| 1 |
ts |
Mustard seeds, whole |
| 2 |
ts |
Curry powder |
| 1 |
tb |
Ginger; grated |
| 3 |
c |
Eggplant; peeled and cubed |
| 1 |
ts |
Unbleached flour |
| 1/4 |
c |
;water, if necessary |
| 1/2 |
c |
White wine or vegetable broth |
| 1 |
c |
Peas |
| 1 |
ts |
Lemon juice |
| 2 |
c |
Brown rice, short-grain; cooked (should be slightly sticky) |
| 1 |
ts |
Honey |
| 1/2 |
ts |
Cardamom |
| 1/2 |
ts |
Canola oil |
INSTRUCTIONS
FILLING
CRUST
Preheat oven to 400 degrees. Coat an 8-cup casserole dish with vegetable
spray.
Filling: In a Dutch oven, heat orange juice and apple juice concentrate
until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet
potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook,
stirring, 5 minutes, or until seeds pop. Add flour; cook, stirring, 2
minutes. Add water if mixture is dry. Gradually add wine or vegetable broth
andcook 5 to 8 minutes, or until slightly thickened. Remove from heat and
stir in peas and lemon juice. Pour into prepared casserole dish.
Crust: In a bowl, combine rice, honey and cardamom.
Spoonover pie filling and smoothwith back of wooden spoon.Brush with
canola oil.Bake 35 minutes, or until crust is lightly browned and filling
bubbles. Serves 8.
Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb; 0 chol; 7 mg sod; 3 g
fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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