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savory-baked-vegetables recipe

Date: Thu, 26 Jun 1997 14:25:04 -0700
From: dewdrop (redwood@erols.com)
Content-Transfer-Encoding: 7bit

A couple nights ago, I made this and even my dad, who announced, "I'm
not in the mood for that meatless thing tonight," loved it.  It's
quite hearty (I served it over whole wheat couscous).  Also, I used
frozen cauliflower and broccoli pieces (cheaper than all florets).  I
think you could probably vary the vegetable proportions according to
what you like...

 From 'The McDougall Program for Maximum Weight Loss'

Savory Baked Vegetables

Servings: 4
Prep time: 30 min
Cooking time: 1.5 hrs

4 medium potatoes, scrubbed and sliced
2 carrots, scrubbed and sliced
1 zucchini, thickly sliced
1/2 lb of mushrooms, sliced
1 cup cauliflower florets
1 cup broccoli florets
1 onion, thinly sliced and separated into rings
1.5 cups water
2 Tbls. soy sauce
2 cloves garlic, pressed
1/2 Tbl. paprika
1/4 tsp. each curry powder, ground cumin, and dried oregano
1/8 tsp. each dried dill, dried marjoram, fresh ground pepper
pinch each of ground nutmeg, allspice, cloves, ginger, and coriander
1.5 Tbls cornstarch mixed with 1/4 cup cold water

Preheat oven to 350F.
Layer the vegetables in a covered casserole dish in order given.  Place 
water, soy sauce, garlic, and all spices in a small jar.  Shake to mix 
well and pour over vegetables.  Cover and bake 1.5 hrs.  Remove from 
oven and drain juices into a saucepan.  Slowly add cornstarch and water 
mixture to the juices in the saucepan.  Bring to a boil, stirring 
constantly, until thickened.  Pour the sauce over the vegetables.  Serve 
at once, either by themselves or with whole grains.

kwvegan vegan