2 cup Butternut squash, skin & seeds removed
1 1/2 oz Butter, 1/3 stick
1 medium Red bell pepper, seeded and chopped
1 Zucchini, sliced into rounds
About 6 inches long
2 cup Sweet corn kernels
2 cup Chopped tomatoes, skinned
1/2 tbsp Coriander seed
1/4 tsp Ground ginger
1/4 tsp Ground allspice
1/2 tsp Thyme
1/2 tsp Dried basil
Salt and pepper, to taste
1 1/2 cup Grated cheddar cheese
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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.
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