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MAIN COURSES
Lentil and Rice Casserole
From Patricia Kirk
A delicious, one-step meal. Serve with a green salad or coleslaw.
1/2 cup brown lentils (soaked over night) 1/2 cup brown rice 28 oz. can diced tomatoes (796 ml) 1 Tbsp ketchup 1/2 cup water 3 Tbsp onion, finely chopped 2 tsp dried basil (1/4 cup fresh) 1 tsp dried tarragon 1/2 tsp garam masala (or any of your favourite seasonings) 1/4 tsp pepper 1/2 tsp dried mustard 1-1/2 Tbsp Bragg (or soy sauce)
Place all of the above ingredients together in a covered casserole. Bake in a pre-heated 325°F oven for 1 hour and 20 minutes.
Optional Topping:
After cooking is done, remove from oven and top with sliced soy cheese and granular soy
parmesan cheese. Sprinkle with basil and place under broiler for 5-7 minutes, just until the cheeses are lightly
browned.
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Double Corn Dumplings
From http://www.chetday.com
3/4 cup all purpose flour 1/4 cup yellow cornmeal 2 tsp baking powder 1/8 tsp salt 1/2 cup fresh corn kernels 1/2 cup milk 2 Tbsp vegetable oil
In medium bowl, combine flour, cornmeal, baking powder, and salt. Stir in corn, milk, and oil. Spoon on cooked hot stew or chilli in slow cooker. Cover and cook on HIGH 30 to 35 minutes.
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Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 37
| SR No. | 007641 |
| Book Title | Receipies |
| Original Sutra Author | N/A |
| Author | |
| Publisher | ZZZ Unknown |
| Publication Year | |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 464 KB |