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Lentil, vegetable, and cheese casserole, 2010/08/10:16:59

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Lentil, vegetable, and cheese casserole, approximately Zone-balanced

10 oz cooked chickpeas
6 oz cooked black beluga lentils
1 very large tomato, cubed
1 cup mixed vegetables
1/2 cup frozen spinach
1/4 cup smoked gouda cheese
1/4 cup feta cheese
1/2 cup dry nutritional yeast flakes
2 large eggs
2 tsp ground ginger
1 tsp ground red chili
1 tsp VegeSal
1 tsp black pepper
1 tsp parsley

Mash the legumes, leaving them a little lumpy. Lightly beat in eggs. Mix in vegetables, yeast, cheeses, and spices. Bake at 350 for 45 minutes in an 8-inch pan. Generously serves about 4, excellent leftover and reheated.
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