Subj : Vericheesey Casserole
To   : All
From : Ben Collver
Date : Thu Jul 27 2023 10:51:33

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vericheesey Casserole
 Categories: Casseroles
      Yield: 8 Servings

      2 c  Cooked soybeans
      2 c  Cooked brown rice
      4    Eggs; lightly beaten
      2 c  Cottage or ricotta cheese;
           -(1 lb); or a combination
      1 c  Mozzarella; shredded
    1/2 lb Mushrooms; chopped
      1 c  Onion; chopped
      2 cl Garlic; up to 3; crushed
      1 ts Basil
      1 ts Thyme
      1 ts Marjoram
      2 tb Tamari
           Salt; to taste
           Black pepper; to taste
           Cayenne; to taste
      4 tb Butter
    1/2    Parmesan; grated
    1/2 c  Fine bread crumbs
      2 md Tomatoes; thinly sliced

  Note: This recipe calls for 2 cups cooked soybeans and 2 cups cooked
  brown rice. Begin soaking 1 cup dry soybeans 3-1/2 to 4 hours before
  assembling this casserole. Cover them with water and soak 2 hours.
  Place soaked beans in a saucepan with 1/2 ts salt and lots of water.
  Cook 1 1/2 hours, or until tender. Drain well. Use 1 cup dry brown
  rice. Simmer the rice in 1 2/3 c boiling water, covered, for 20-25
  minutes.

  Saute onions, garlic, mushrooms, and herbs in butter, until onions
  are soft.

  Combine all but the last three ingredients.

  Spread mixture into a large, buttered oblong pan.

  Top with sliced tomatoes and combined parmesan and crumbs.

  Bake in a 350 F oven, uncovered, 40 minutes.

  Recipe by Moosewood Cookbook

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