Spinach Rice Casserole (Moosewood Cookbook)
4 cups of cooked brown rice (2 cups raw, cooked in 3 cups water) - Start this before the rest of the dish
2 lbs raw, chopped spinach
1 cup chopped onion
2 cloves minced garlic
3 Tbs. butter
4 beaten eggs
1 cup milk
1 1/2 cups grated cheddar
1/2 cup chopped parsley
2 Tbs. tamari
1/2 tsp. salt
a few dashes of nutmeg and cayenne
1/2 cup sunflower seeds
Use a large stock pot to saute in since all ingredients will eventually be mixed together.
Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle the top with sunflower seeds and paprika.
Cover and back for 35 minutes in a 350 oven.
Fruit Chocolate Sundae (The Complete Vegetarian Cookbook)
1 cup milk
1 tsp vanilla extract
1 tbsp sunflower oil
2 tbsps honey
1/4 tsp instant coffee
1 tbsp coco powder
Blend all of the chocolate dessert ingredients together in a saucepan and cook until thick, stirring continuously. Once think leave to cool.
1 tbsp cornmeal
1/2 cup milk
1 tbsp honey
Mix the cornmeal with a little of the milk to make a smooth paste and add the honey and vanilla. Heat the remaining milk until nearly boiling and pour over the cornmeal mixture, stirring until smooth. Return to the pan and re-heat gently until think, stirring constantly. Leave to cool.
1 large banana, chopped
2 cups of cut strawberries
Add half of the chocolate dessert to the chopped banana and mix tegether carefully.
Fill sundae gasses with layers of chocolate dessert, banana mixture, strawberries, vanilla custard and finally the plain chocolate dessert.
Garnish and chill before serving.
We concluded that spinach rice casserole if very yummy but would be extra great with diced tomatoes and a little Parmesan cheese on top too. Next time! The chocolate fruit dessert was amazing and makes 4 sundaes, but it is so yummy you will want to make a double batch! Now off to plan and shop for next weeks challenge.