Recipe - Vegetarian Fajitas With Portabello Mushroom

2 cup Brown long grain rice
5 cup Vegetable broth
1 lg Onion; coarsely chopped
1 pack (12oz) Italian style tofu
sausage (I use Lean &
Lucious) cut into 1 inch
pieces
1/3 pound Fresh green beans; or so,
washed and cut into 1 inch
pieces
1 cn (16oz) artichoke hearts;
packed in water; not oil!!
1 cn (16oz) garbanzo beans
(chick peas) or equivilent
home cooked
1 Red or green bell pepper;
cut into 1 inch pieces
One half pound Small button mushrooms;
cleaned; left whole (cut
large ones in half)
One half cup Sun dried tomatoes; snipped
into 1 inch piecces or
1 (up to)
2 Fresh tomatoes; cut into
wedges
1 pn Saffron threads (optional)
1 teaspoon Dried marjoram or oregano

Date: Mon, 15 Apr 1996 12:12:30 0400

From: jrg14@cornell.edu (Jan Gordon)

Saute the onion and tofu sausage in a non stick skillet until onion is soft
and sausage in browning. Put all ingredients into a large casserole or
dutch oven, cover and bake for about 1 One half hour at 350. Check after one
hour to be sure there is enough liquid. If you prefer, you can cook this on
the top of the stove as well. As always, feel free to personalize this to
suit your taste.

FATFREE DIGEST V96 #105

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.