Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz Kidney beans, cooked
1 ea Onion, chopped
1 ea Green bell pepper, diced
2 ea Garlic cloves, minced
2 tb Safflower oil
1 lb Firm tofu, drained cubed
4 ts Thyme, chopped
1 ea Bay leaf
1/4 ts Black pepper
1 tb Tamari
1 c Vegetable broth
3 tb Parsley, chopped
1/2 c Wheat germ, toasted

Preheat oven to 300F. Set aside cooked beans.

Saute onion, bell pepper garlic in oil in a large skillet until
soft, about 4 minutes. Add tofu saute briefly for 2 minutes. Add
thyme, bay leaf, black pepper tamari. Saute for 3 minutes. Stir in
beans stock.

Pour into a 1 quart casserole dish. Sprinkle with parsley 1/4 c of
wheatgerm. Bake for 45 minutes. Remove from oven, stir gently
sprinkle with remaining wheatgerm. Return to oven bake until the
topping is crisp, about 30 minutes. Serve piping hot.

"Vegetarian Gourmet" Issue #11

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