Courtesy of Mimi Clark, Veggie Gourmet, Fairfax Station, VA
2 cups cooked brown rice (boil 1 cup of rice in 1 3/4 cup prepared)
2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock dissolved in 2 cups of water
1/4 cup diced red onion
Five diced cloves ONYX Black Garlic
1 cup diced mushrooms
1 1/2 cups diced broccoli
1/2 tsp. salt
1/4 cup water
1 cup soy or regular yogurt (more if too dry)
1 tsp. curry powder
1 tsp. cumin
1/2 Tbsp. tamari
1/2 tsp. sea salt
Preheat oven to 350 degrees. In a large skillet, sauté onion in 2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock for 2 minutes. Add ONYX Black Garlic, mushrooms, and broccoli; sprinkle with salt. Add water—cover and cook for 5 minutes. Cool; fold in cooked rice and transfer to lightly sprayed 2-qt—casserole dish. In a small bowl, combine yogurt with spices. Fold herbed yogurt into a casserole with vegetables and bake it for 20-30 minutes until it turns golden.
Allow it to sit for 10 minutes before cutting.
Makes six servings.
18 oz. kohlrabi
18 oz. potatoes
10 oz / 1.3 cup milk – vegan or dairy
7 oz. / 1 cup heavy cream – vegan or dairy
2 Tbsp. VITAM R Nutritional Yeast Extract
Nutmeg & salt to taste
1.4 oz margarine, natural, vegan – or butter
Preheat oven to 340 degrees. Cut Kohlrabi and Potatoes into fine slices, arrange alternately in an 8" x 8" baking dish. Mix milk, cream, Vitamin R, spices, and pour over kohlrabi and potatoes. Scoop margarine with a teaspoon or cut butter pats and arrange over the mix.
Bake for about 50 minutes.
Garnish with Parsley