I know and love many recipes in More-with-Less, especially the basic cooked lentil variation, lentil curry, p 105. Second to that, the basic cooked lentil variation, lentil stew. With farmer sausage from Saskatchewan (yes. that is the best. end of story.) A more recent favourite within the last five years is Vegetables au Gratin, around p 120. I was introduced to this dish by our family friends when they come to my parents’ house to eat ham on Boxing Day. At the same time as their daughter received disambiguation lessons regarding hats and tea cozies I learned about this delightful dish.
I love this dish because it is basic, simple and delicious, the cornerstone to success when cooking. It is basically frying up four cups of vegetables, plus a third of an onion (remembering that this is a cookbook designed for people who think black pepper is a spice led me to add more). I used broccoli and cabbage – although cauliflower would also be delicious. Then, putting these vegetables into a white sauce. I modified this recipe by using almond milk, corn meal and olive oil of imprecise quantities rather than the cream, flour and margarine the recipe called for. Then, you coat it in cornflakes. Instead of cornflakes I used some kind of nut-based cracker. There are perils to living above a natural food store in a town with a grocery store that smells funny. I put it in the oven for 20 minutes at 350. Since I didn’t make the whole recipe, and only I have a 9 x 13 pan and a spring form pan, I used the spring form to bake it.
A final note: I didn’t make a whole recipe if we went by MWL’s calculations, I should have been able to eat it for 4-6 meals. This is not how long it lasted.