Cauliflower and Tomato Casserole

Ingredients:

• 1 head cauliflower
• boiling water, 1 inch deep in pan
• 2 teaspoons salt
• 5 gluten steaks
• ¼ teaspoons cooking oil
• 2 large tomatoes, sliced
• 2 cups soft breadcrumbs
• ½ teaspoon vetsin

Procedure:

• Wash cauliflower and break into flowerets. Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender.
• Fry gluten; mix with bread crumbs, dill seed and 3 tablespoons of oil. Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6 cup casserole, sprinkling tomatoes with salt and vetsin.
• Repeat layer by layer until all ingredients are used, having breadcrumbs on top layer. Bake in preheated oven 400°F. for 30 minutes or until crumbs are brown.

String Beans in Vegetable Loaf

Ingredients:

• 1 cup finely cut string beans
• ½ cup diced carrots
• ½ cup finely cut celery
• ½ cup cooked rice
• 1 egg well beaten
• 3 tablespoons butter
• Salt to taste
• 2 tablespoons chopped nuts
• ½ cup white sauce
• ½ cup buttered crumbs
• ½ teaspoon vetsin

Procedure:

• Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery. Boil down rapidly so that the little water is left. Drain.
• Add rice, egg, butter, salt, vetsin, nuts and white sauce. Shape into loaf. Place into buttered crumbs. Bake in hot oven until lightly brown.
• Serve with tomato sauce.