Casseroles and Quiches Recipes
 
 
Spinach & Mushroom Quiche
Ingredients:
 
  1. •4 eggs
  2. •1 tsp salt
  3. •1 1/2 cups cooked rice
  4. •6 tbsp Milk
  5. •3oz grated cheese
  6. •2 1/2 cups cooked spinach (Squeeze and pat dry to remove excess water)
  7. •3/4 cup sliced mushrooms
 
Directions:
 
Beat 2 eggs, add rice, 1/2 cheese, salt and mix,
press this mixture into 9" pie plate to form a crust.
Beat the remaining eggs, stir in spinach, cheese, milk, & mushrooms. Pour over the pie plate, bake in oven at 375 deg F for 30 minutes.
 
 
 
 
 
Spaghetti Squash
 
 
Ingredients:
 
  1. •    1 large onion, minced
  2. •    5-6 cloves garlic, minced
  3. •    1 cup mushrooms, chopped
  4. •    1 tablespoon olive oil
  5. •    1 plantain, sliced
  6. •    1 28 oz. can diced tomatoes
  7. •    1 16 oz. can crushed tomatoes
  8. •    1 cup cooked cracked wheat, bulgur, couscous (have fun and experiment)
  9. •    basil, oregano, cayenne, parsley,
  10. •    whatever seasonings that strike you at the moment - thats what i used last time
  11. •    1 large spaghetti squash
 
 
Directions:
 
Split the squash in half and cook upside-down in water for about 20-30 min. until tender.  Pour 2 cups hot water over grains of choice and let sit cover for 15 min. (approx.) Meanwhile, saute the onion, garlic, mushrooms and plantains in the oil, if needed add some water.  Add cans of tomatoes and spices and let simmer for 15-20 min.  Add drained grains and simmer another 5 min.
 
Pour the sauce over spaghetti squash on individual plates.
 
Enjoy.
 
Serves: 4
 
Preparation time: 20-30 min.
 
 
 
 
 
 
Baked Polenta with Ripened Tomato and Eggplant
 
 
Ingredients:
 
  1. •    1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
  2. •    1 tablespoon Olive Oil
  3. •    1 Bay Leaf
  4. •    2 basil leaves
  5. •    2 bunches parsley
  6. •    1/2 yellow onion finely chopped
  7. •    1 clove garlic minced.
  8. •    Salt, pepper and sugar to taste
  9. •    1 1/2 cups coarse corn meal
  10. •    1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
  11. •    (Optional) vegetarian cheese substitute.
  12. •    Fresh herbs: oregano, marjoram, basil, chopped for garnish
 
 
Directions:
 
Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic.  Cook for 30 minutes till tender.  Pass through food mill.  Return to saucepan and add vegan sugar to balance acidity. Season with salt and pepper.  Bring 4 1/2 cups of water to a boil and add 1 1/2 teaspoons of salt.  Whisk in the cornmeal in a stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool.  Take out of pan and slice into 1/2 inch x 3 inch long pcs.  Preheat oven to 400.  Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom.  Arrange polenta, sliced eggplant  and crumbled cheese in overlapping layers.  Spoon remaining tomato sauce over layers to create bands of red sauce, yellow polenta and cheese.  Crumble desired cheese over top and bake for 25 to 30 minutes.  Slice.  Serve over wilted greens such as spinach.
 
Serves: 6-8
 
Preparation time: 45 min.