1 cob fresh corn, cooked
1/2 onion chopped
Peel and slice carrots and cube the first 2 cups of potatoes. Put in a pan with water and boil until just soft. These are for the filling.
In a different pan boil the other potatoes until soft, these are the ones for mashing.
Meanwhile in a skillet, sauté celery, garlic, and onion until they start to soften, and then add sliced mushrooms. Sauté until the mushrooms wilt. Add the spices and sauté a minute or so to release the fragrances. Drain the boiled carrots and potatoes, reserving 1 cup of the water. Add the water to the onion mixture. Make a roux out of the flour and a little cool water and use it to thicken the water/vegetable mixture. Cook the frozen mixed vegetables in the microwave for 5 minutes. Drain and add them to the saucy vegetables.
Preheat the oven to 350 degree F.
Drain the other potatoes and mash, adding enough water or nut milk to make them moist. (if you aren't worried about fat, add a tbs or more of margarine to the mashed potatoes) Add salt and pepper to taste. Put the vegetable mixture in a casserole and top with the mashed potatoes. Bake for 20 minutes until heated through and the flavors are blended.
Preheat the oven to 350 degrees
Put the carrots in a steamer, and steam until they are done, but not mushy.
While they are cooking, sauté the celery and onions. Add the basic white sauce and the basil. Simmer a few minutes to blend the flavors.
Drain the carrots and put in a casserole dish. Pour the white sauce mixture over the carrots, and top with crumbled stuffing mix.
Bake at 350 degrees for 20 minutes.
Heat the oil in a large pan. Add onions and cook until softened. Add carrots and cook for a few minutes more, watching that they don't scorch. Add the rest of the ingredients and simmer until the carrots are cooked through. Remove the bay leaf. Remove about 1/2 of the soup and blend in a blender until smooth. Return to the rest of the soup. Serve.
Note: The original recipe called for 1/2 tsp of coriander. I didn't have it on hand. Next time I do, I will try it with that added and let you know what I thought.
Heat a large skillet or wok and spray with cooking spray. Add the first set of ingredients and stir fry until shallots and peppers soften. Add the next ingredients and mix well, Add enough vegetable broth to just cover the vegetables. Simmer until the potatoes are cooked through, adding water as needed to prevent scorching.
I picked up a new cookbook at the thrift store, 500 Fat-Free Recipes by Sarah Schlesinger. I have tried three recipes in it but this is the only one I liked well enough to add it to my blog. I made a few slight adjustments to fit my taste. This one takes a full hour to cook, so plan accordingly.