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| Ingredients
1 Large Organic Sweet Potato, Sliced Thin
1 lb Organic Purple Potatoes, Sliced Thin
1⁄2 Organic Carrot, Sliced Thin
1⁄2 Organic Celery Root, Sliced Thin
2 Organic Yellow Squash, Sliced Thin
11⁄2, 28oz cans Muri Glen Organic Diced Tomatoes
1⁄2 Small Organic Yellow Onion, Diced
11⁄2 oz Organic Tempeh
11⁄2 cups Organic Brown Rice, Cooked
2 cups Organic Black Beans, Cooked
1⁄2 cup Organic Brown Rice Flour
3⁄4 tbsp Organic Sage, Dry
1⁄2 tbsp Organic Chopped Fennel
1⁄4 tbsp Organic Red Chili Flakes
1⁄4 tbsp Organic Garlic Powder
1 tsp Organic Cumin
1 tsp Black Pepper
To Taste Sea Salt
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Directions:
1. Sauté the onion until it is translucent and
fragrant.
2. Combine black beans, rice, and onion in a food processor
and pulse until well combined.
3. Place mixture in a large mixing bowl and add flour
and spices, mix well.
4. Combine Muri Glen tomatoes to the black bean mixture.
5. Spray a 9”x11” pan with vegetable spray,
start laying the celery root in a single layer until
the pan bottom is covered.
6. Place a layer of the tomato black bean mixture over
the celery root.
7. Continue to layer alternating between the potato,
carrot, squash, and sweet potato, each in a single layer,
while placing the tomato black bean mixture in between
each layer.
8. Cover with foil and bake in a 325 degree oven for
1 hour or until tender all the way through.
9. Serve warm and enjoy! Reheated leftovers taste great
too!
Serves 6 |
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