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Topping |
Filling |
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2 cups leftover mashed potatoes or 3 medium potatoes |
1 pound broccoli |
1 bay leaf |
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1/4 cup milk |
1 green pepper, diced |
1/2 teaspoon basil |
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1 Tablespoon margarine or Better-Butter |
3/4 cup fresh tomatoes, chopped or 1/4 cup tomato paste and 1/2 cup water |
1 teaspoon salt |
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1/4 cup milk |
1 pound of 4 medium carrots, diced |
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pinch paprika |
1 bunch spinach or swiss chard |
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Unless you have leftover mashed potatoes cook the potato chunks in fast boiling water until soft. Mash well with margarine, milk and salt. Save the potato water for bread making. Cut broccoli into flowers and stems. Peel and slice the stems in 1/4-inch rounds. Wash spinach thoroughly and cut into bite-size pieces. Preheat oven to 350 degrees. Saute onion in oil. Add broccoli, green pepper, and carrots and then the basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover and turn heat to low and simmer for 15 minutes or until vegetables are just tender. Stir in spinach. Add salt. Put vegetables into a 9" X13" baking dish. Spread potatoes over top and bake for 10 to 15 minutes, until the potatoes are piping hot. Shake paprika over top before serving. Serves 4 to 6
Source: Laurel's Kitchen
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Diane L. Leipper
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1 1/4 cups raw brown rice with 2 Tablespoons soy grits (optional) |
1 apple, cored and sliced |
1 Tablespoon curry powder |
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1 onion sliced |
1 Tablespoon butter |
1/2 cup cashews and raisins |
Cook brown rice with soy grits according to standard procedures. When the rice is about done prepare the rest of the ingredients. Melt butter in large frying pan. Saute cashews, apple, and raisins in butter. Add curry powder. When rice is done mix in with sauted ingredients heat through and serve. Can serve with yogurt.
From Diet for a Small Planet
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