| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Zucchini |
| 1 |
c |
Cooked soybeans or brown |
|
|
Rice |
| 1/2 |
lb |
Chopped mushrooms |
| 1 |
lg |
Chopped onion |
| 1 |
cl |
Garlic, crushed |
| 2 |
tb |
Sunflower seeds |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Cottage cheese |
| 1/4 |
c |
Wheat germ |
| 3 |
tb |
Tamari |
| 1 |
c |
Grated cheddar cheese |
|
ds |
Worcestshire sauce |
|
ds |
Tabasco |
|
|
Rosemary |
|
|
Basil |
|
|
Thyme |
INSTRUCTIONS
Slice zucchini (or summer squash) in half lengthwise. Scoop out insides,
leaving 1/4" rim so so canoe stays intact. Saute in butter: chopped
zucchini innards, mushrooms, onion, garlic, sunflower seeds and season with
rosemary, basil, and thyme.
Beat 3 eggs. Mix with 1 1/2 cups cottage cheese, the wheat germ, tamari,
tabasco, grated cheese, soybeans or brown rice. Add the sauteed vegetables.
Stuff the canoes generously. Sprinkle with paprika.
Bake 40 min. at 450.
Serve topped with extra grated cheese or sour cream.
From "The Moosewood Cookbook", 1977.
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