Corn Tossed with Feta and Peppers
serves4
1/2 cup crumpled feta
3 corn cobs
2 tablespoons chopped parsley
1/2 cup chopped sweet peppers
1tablespoon canola or olive oil
1.Bring 3 quarts water to a boil then add 1 tablespoon
salt,put in the corn and cook for ten minutes then remove
and let cool for five minutes
2.Cut the corn off the cob then toss with the rest of the ingredients,season
with salt and pepper.
Wheat berries and Mushrooms Print Recipe
Serves4
1 ½ cups of wheat berries
4 cups vegetable stock
½ an onion diced small
8 crimini mushrooms quartered
8 oyster mushroom chopped
¼ cup soy butter
¼ cup chopped parsley
1. Put wheat berries, onions in the vegetable stock and simmer until
the liquid has reduced by half then add mushrooms, continue simmering
until liquid has almost evaporated.
2. Add the butter, parsley then season with salt and pepper.
Brown Rice Stuffing Print Recipe
Serves 4
5 slices whole wheat bread toasted and cut in ½ inch cubes
2 cups quick cook brown rice cooked
½ an onion ¼ inch dice
3 stalks celery ¼ inch dice
3 tablespoon soy butter
1 tablespoon chopped sage
1 tablespoon chopped thyme
3 cups vegetable stock
1. Follow directions for the quick cook rice and set a side
then heat a sauce pan then melt the butter, add the onions
and celery, stir two minutes, add the rest of the ingredients,
season with salt and pepper.
2. Bake in the oven for thirty minutes