2 c Cooked soybeans
2 c Cooked brown rice
4 Eggs; lightly beaten
2 c Cottage or ricotta cheese;
-(1 lb); or a combination
1 c Mozzarella; shredded
1/2 lb Mushrooms; chopped
1 c Onion; chopped
2 cl Garlic; up to 3; crushed
1 ts Basil
1 ts Thyme
1 ts Marjoram
2 tb Tamari
Salt; to taste
Black pepper; to taste
Cayenne; to taste
4 tb Butter
1/2 Parmesan; grated
1/2 c Fine bread crumbs
2 md Tomatoes; thinly sliced
Note: This recipe calls for 2 cups cooked soybeans and 2 cups cooked
brown rice. Begin soaking 1 cup dry soybeans 3-1/2 to 4 hours before
assembling this casserole. Cover them with water and soak 2 hours.
Place soaked beans in a saucepan with 1/2 ts salt and lots of water.
Cook 1 1/2 hours, or until tender. Drain well. Use 1 cup dry brown
rice. Simmer the rice in 1 2/3 c boiling water, covered, for 20-25
minutes.
Saute onions, garlic, mushrooms, and herbs in butter, until onions
are soft.
Combine all but the last three ingredients.
Spread mixture into a large, buttered oblong pan.
Top with sliced tomatoes and combined parmesan and crumbs.
