COTTAGE CRUNCH CASSEROLE

[Guest guest]

This layered casserole (by Linda McCartney) is special enough to be

the main dish for a Hanukkah or for other holiday or special occasion

dinner. Serve with cheese and parsley sauce and lots of roasted

vegetables. Cranberry will be welcome, too.

 

 

1lb (500g) vegetarian mince

2 free-reange eggs, beaten well

3/4 pint (450ml) water

8 oz (250g) leeks, chopped and cooked in boiling water for 10 minutes

6 oz (175gr) mushrooms

 

 

Ingredients:

1 packet of Organic Marinated Tofu Pieces 150g

4 tbsp sunflower oil

7 tsp red Thai curry paste

1 large head of broccoli, broken into florets

180g/6oz fine beans, sliced in half

250g/9oz button mushrooms, sliced in half

200g/7oz baby sweetcorn, sliced in half lengthways

1 red pepper, deseeded & sliced into thin strips

1 yellow pepper, deseeded & sliced into thin strips

3 tbsp dark soy sauce

250ml/9fl oz vegetable stock

2 dsp brown sugar

4 kaffir lime leaves, crumbled

A good handful of coriander, the leaves torn

Squeeze of lime juice to taste

Salt & pepper to taste.

 

Method:

 

1.Heat oil in a large wok or large pan, over a medium heat. Add the

curry paste & fry for a couple of seconds, before adding the

vegetables & stirring constantly. Fry vegetables until they start to

soften (approximately 5 minutes.)

2.Add the brown sugar, soy sauce, lime leaves & vegetable stock to

the wok & turn the heat up, cook until the vegetables are soft, but

still have some texture (approximately 7 minutes.)

3.Add the Organic Marinated Tofu Pieces & heat through.

4.Stir in the torn coriander, add a squeeze of lime juice & season to

taste.

5.Serve on a bed of rice or noodles & sprinkle with chopped coriander

to garnish.

 

 

Serves 6. Preparation and cooking 45 minutes.