MMMMM--------------------------FILLING-------------------------------
8 c Chopped in-season mixed
-vegetables
2 tb Mixed dried herbs; (try
-basil, marjoram, oregano,
-sage, thyme)
1/2 tb Mild madras curry powder
2 1/2 tb Oil; for sauteeing
1 c Cooked beans; any variety
2 1/2 c Water or stock
2 tb Tomato paste
1 tb Soy sauce
Salt and freshly milled
-black pepper to taste
MMMMM--------------------------TOPPING-------------------------------
1 c Whole wheat flour
1 c Buckwheat flour
1/2 c Oil
1 pn Salt
1/4 c Sunflower seeds
In a medium-sized heavy saucepan, saute vegetables, herbs, and curry
powder in oil for 3 to 4 minutes. Add the beans, water, tomato paste,
and soy sauce. Bring to a boil, cover, and simmer until vegetables
are almost tender. Season to taste with salt and pepper. Transfer the
contents of the saucepan to a large caserole dish. Now make the
crumble topping. In a mixing bowl, rub the oil into the flours and
salt until the mixture resembles bread crumbs. Stir in sunflower
seeds. Scatter this mixture over the vegetables and bake uncovered at
350 F for 30 minutes or until topping is browned. Serve with Miso
Gravy.
Recipe by Vegetarian Food for All by Annabel Perkins
