A couple of great vegetarian recipes photos I found:
Quinoa Havarti Stuffed Squash
Picture by vigilant20 (דָרוּך)
Primarily based on Homesteading Mom’s recipe. The patty pan squash, broccoli, basil, beans, cucumber, and onion have been all created in my backyard.
six patty pan squash or other summertime squash
one/2 cup dry quinoa
1 cup water
1/2 cup black beans (canned or cooked)
one/two onion, chopped
one/two cup havarti, shredded (or mozzarella)
1 teaspoon basil
Scoop out squash and conserve the meat. Coat outside in oil and bake 20 minutes.
Meanwhile, include water and quinoa to a pot and carry to a boil. Lessen heat and simmer until finally transparent and water is absorbed.
In a skillet, saute onions.
Combine quinoa, black beans, onion, shredded cheese, basil, and salt and pepper to taste. Use to things squash.
Reduce oven temperature to 350 and cook twenty more minutes.
amish white bread
Image by vigilant20 (דָרוּך)
Amish White Bread
2 cups warm water
two/3 cup white sugar
one one/2 Tablespoons active dry yeast
1 one/2 teaspoons salt
1/4 cup vegetable oil
six cups bread flour
Dissolve the sugar in warm water. Stir in yeast and let sit right up until foamy. Include salt and oil, then mix in flour 1 cup at a time. Knead dough on a lightly floured surface about 10 munites till smooth. Spot in an oiled bowl and turn dough inside to coat it. Cover and allow rise one hour till doubled. Punch dough down, divide, and shape into two loaves. Spot in oiled pans and allow rise thirty minutes. Bake at 350 degrees for thirty minutes.
Helps make 2 – 9×5 inch loaves