During the Holidays you will have company and family to enjoy quality time with them. You don't want to be spending all your time int he kitchen! Here's a wonderful roast you can make that will freeze well and will free up your time to enjoy with friends and family!
2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
Salt to taste
2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
1 tsp. sweet basil
1/4 tsp. rosemary
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 tsp. sweet paprika powder
1 tsp. finely grated lemon zest (optional)
2 Tbsp. sliced pimento-stuffed olives
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
% Tbsp. cornstarch
1 1/2 cup of water
In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Scrape into a greased baking dish and bake at
350ºF for 40 minutes or so. It must be golden brown on top. If after 40 minutes your oven has not
produced a golden soft crust, leave it a few minutes more, watching it carefully.
You just have to add your favorite main dish, like mashed potatoes, baked yams, a rice of some sort or anything you like, even pasta.
A nice green salad and a quick dessert and you're set!
Hope you enjoy it!
2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
Salt to taste
2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
1 tsp. sweet basil
1/4 tsp. rosemary
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 tsp. sweet paprika powder
1 tsp. finely grated lemon zest (optional)
2 Tbsp. sliced pimento-stuffed olives
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
% Tbsp. cornstarch
1 1/2 cup of water
In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Scrape into a greased baking dish and bake at
350ºF for 40 minutes or so. It must be golden brown on top. If after 40 minutes your oven has not
produced a golden soft crust, leave it a few minutes more, watching it carefully.You just have to add your favorite main dish, like mashed potatoes, baked yams, a rice of some sort or anything you like, even pasta.
A nice green salad and a quick dessert and you're set!
Hope you enjoy it!
Born in Bethlehem
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