MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buckwheat Vegetable Crumble
 Categories: Casseroles, Vegetarian
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
      8 c  Chopped in-season mixed
           -vegetables
      2 tb Mixed dried herbs; (try
           -basil, marjoram, oregano,
           -sage, thyme)
    1/2 tb Mild madras curry powder
  2 1/2 tb Oil; for sautéeing
      1 c  Cooked beans; any variety
  2 1/2 c  Water or stock
      2 tb Tomato paste
      1 tb Soy sauce
           Salt and freshly milled
           -black pepper to taste

MMMMM--------------------------TOPPING-------------------------------
      1 c  Whole wheat flour
      1 c  Buckwheat flour
    1/2 c  Oil
      1 pn Salt
    1/4 c  Sunflower seeds
 
  In a medium-sized heavy saucepan, sauté vegetables, herbs, and curry
  powder in oil for 3 to 4 minutes. Add the beans, water, tomato paste,
  and soy sauce. Bring to a boil, cover, and simmer until vegetables
  are almost tender. Season to taste with salt and pepper. Transfer the
  contents of the saucepan to a large caserole dish. Now make the
  crumble topping. In a mixing bowl, rub the oil into the flours and
  salt until the mixture resembles bread crumbs. Stir in sunflower
  seeds. Scatter this mixture over the vegetables and bake uncovered at
  350°F for 30 minutes or until topping is browned. Serve with Miso
  Gravy.
  
  Recipe by Vegetarian Food for All by Annabel Perkins
 
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