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Courgette and Cauliflower Casserole
Serves: 6

1 large cauliflower
1/2 kg (1 lb) courgettes
60 g (2 oz/4 Tbsp) margarine
1/4 kg (1/2 lb) mushrooms
1/2 tsp turmeric
1 tsp whole cumin seeds
1 1/2 tsp wholewheat flour
1/4 L (8 fl oz/1 cup) dry red wine
1/4 L (8 fl oz/1 cup) soya milk
salt and pepper to taste
30 g (1 oz/ 1/2 c) whole wheat flakes or 30 g (1 oz/4 Tbsp) wheat germ

Cut the cauliflower into florets and plunge them into fiercely
boiling water for 5 minutes. Remove from heat, rinse in cold water,
and drain.

Wash, top and tail the courgettes, and cut into finger-thick slices.
Fry them in a pan with the margarine until they're golden brown on
both sides. Remove from pan and arrange in a

large casserole dish. Wash and drain the mushrooms and remove the
stalks. Set the stalks aside and fry the caps in the same pan
until golden brown on both sides. Remove from pan and arrange on
top of

courgettes in the casserole. Arrange the cauliflower florets on
top of the courgettes and mushrooms with their stalks pointing
downwards. Finely chop the mushroom stalks and fry them for a few
minutes in the same pan before adding the turmeric, cumin seeds
and flour. Continue heating for a few minutes, stirring continuously.

Add the red wine and soya milk and continue heating and stirring
until the mixture thickens. (Add more soya milk if necessary to
produce a thinnish sauce consistency.)

Remove sauce from heat, season with salt and pepper and pour over
the cauliflower.

Sprinkle wholewheat flakes on top and bake in the middle of a
moderate oven (175C/350F/gas mark 4) for 20 minutes. Serve


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