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Category: Fruits, grains/veggies/Stuffing
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: 12 Vegi Stuffing
Ingredients:
8 Servings
1 Can Condensed vegitable broth
1 Tsp Cajun seasoning (more, if
-you are adventurous)
3 Carrots, sliced thinly, (1
-cup)
1/2 Onion, chopped (1/2 cup)
2 Garlic cloves, smashed
Center leafy portion of
-celery, plus
2 Outer stalks celery, thinly
-sliced (1 cup total)
1/2 Green bell pepper, chopped
-(1/2 cup)
1/2 Red bell pepper, chopped
-(1/2 cup)
1 Large Stalk brocolli, florettes of
-(1 cup)
1/3 Head cauliflower, florettes
-of (1 cup)
1 Cup Snow peas, unstemmed,
-chopped
1/2 Cup Parsley, finely chopped
20 Leaves fresh sage, finely
-chopped, about
1 Tomato, diced
2 Cup Mushrooms, thinly sliced
1 Apple, diced
1 Loaf multigrain bread, such
-as Orowheat Healthnut
-cubed
Method of Preparation:
Start soup and spice simmering in covered dutch oven on stove. Cut up vegetables and add in the order listed, so that tougher vegis are simmered longer than softer vegetables. As soon as apples are added, remove from heat, stir in bread cubes. Stir until evenly distributed. Stuffing will appear quite dry. Put into oven in covered dutch oven or smaller covered caseroles. Cook for 1 - 2 hours at 350F until bread turns brown around the edges. This cooking time is flexible, depending upon other oven needs. Posted to fatfree digest V96 #290 Date: Sun, 20 Oct 1996 16:35:10 -0800 From: (L. K.) |
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