October 2, 2009

Meatless Fall Casserole

1 head cauliflower flowerets, cut bite-size
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth

In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).

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