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Vegetable Bake

February 17, 2014 by admin0
summer-casserole.jpg

5 medium potatoes, peeled and quartered

2 cups chopped tomatoes

1 ¼ cup ground almonds

3 Tbsp ground flax seeds (soaked in a small bowl with 6 Tbsp water)

1 cup finely chopped Brussels sprouts

1 cup packed chopped dandelion or collard greens

1 cup finely chopped onions

2 cups, finely chopped broccoli

15 oz cooked chick peas

¼ cup chopped dill

3 stalks celery, finely chopped

3 carrots, finely chopped

2 zucchini, thinly sliced

2 tbsp Bragg’s soy sauce or tamari

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp dried thyme

1 ¼ tsp salt.

Preheat oven to 350F. Use 13 by 8 baking dish.

Boil potatoes until soft. Drain and mash. In a large bowl, combine remaining ingredients except for zucchini with mashed potatoes, mix well. Firmly pack mixture into prepared dish and layer the top with zucchini. Bake, covered in, preheated oven for 1 ½ hours. Uncover and bake for another 10 minutes. Serve hot.


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