Brown Rice Tart with fresh tomato filling

Preparation time: 25

Rice Crust
1 cup (6 ½ oz) brown rice, cooked
½ cup grated cheddar cheese
1 egg, lightly beaten

Fresh Tomato Filling
6 Roma tomatoes, halved
6 cloves unpeeled garlic
1 tablespoon olive oil
Freshly ground black pepper
8 sprigs fresh thyme
½ cup goat’s cheese, crumbled
¼ cup milk

To make the rice crust:
Place the rice, cheese and egg into a medium bowl and mix until well combined.
Spread the mixture over the base and sides of a lightly greased flan tin
and bake for 15 minutes, at 400 degrees F.

To make fresh tomato filling: place the tomatoes, cut side up with a clove of garlic on a
non-stick baking tray. Brush lightly with oil and sprinkle with pepper. Bake for 30 minutes.
Remove from oven and allow to cool slightly. Remove the skins from the garlic.

Arrange the tomato halves, garlic, thyme and goat cheese over the rice crust.
Place the beaten eggs and milk in a bowl and whisk to combine. Pour over the tomatoes.
Bake for 1 hour or until set.

Note: if you don’t like the flavour of goat’s cheese, you can substitute Feta cheese.

Medley of Rosemary- roasted vegetables

Ingredients:

1 green pepper, cut into strips
1 red pepper, cut into strips
1 bundle asparagus, touch stems removed
1 Zucchini, cut into wedges
10 mushrooms
1 yam
2 T. Olive oil
2 sprigs fresh rosemary, chopped

Method:
Heat oven to 350 degrees F.
Wash and cut yam lengthwise, and then slice each half diagonally.
Place on a baking sheet, spray with oil. Cover with foil and bake for 20 minutes until tender.
In the meantime, wash and prepare remaining vegetables. Dry with paper towel and transfer to the baking tray with the pre-baked yam slices. Now mix everything together until well blended with olive oil and spices.
Bake for about 20-30 minutes until vegetables are tender, but not mushy.

Baked Spaghetti Squash with chickpea stuffing

This is a perfect dish for vegetarians (or even vegans) for a festive meal like Thanksgiving or Christmas.
It is easy to make and bake alongside the Turkey!

Ingredients:
1 Spaghetti squash, cut in half
1 can chick peas
1 can tomato sauce
1 tbsp. olive oil
¼ cup onion chopped
2 cloves garlic, minced
½ cup red pepper chopped
½ cup green pepper chopped
¼ tsp. chili flakes
½ tsp. oregano
Salt & pepper to taste

Method:
Scoop out seeds from squash and place on a baking dish, sprayed with some oil.
In a skillet, heat oil and sauté onion and garlic.
Add peppers and remaining spices and lastly add the tomato sauce.
Transfer the chickpea mixture into the two squash halves.
Cover with foil and bake in a 350 degree oven for 1 hour or until the squash is fully cooked and soft.

To serve: place on a large platter surrounded by a medley of roasted vegetables.