Vegetable casserole IV

Ingredients for 2 servings:

• 160 g buckwheat , = 1 cup
• 2 cups water
• 300 g soup vegetables, frozen
• 250 g water, approx.
• 15 black olives (brine)
• 100 g peanuts, blanched
• 500 g low-fat curd cheese
• 150 g brown rice, ground
• 40 g ginger, finely chopped
• 1 tsp herbal salt
• 1 pinch(s) of sugar
• Margarine, for greasing the molds
• 120 g cheese, Limburger 7%
• 2 tsp cranberries, ad jar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, vegetarian

2 x 1.5 l casserole dishes with lids. Roast 2-3 portions of peanuts in a dry pan and grind (almond mill). Rinse buckwheat and add to 2 cups of boiling water, reduce heat, and simmer gently with the lid closed for about 12-20 minutes, depending on the type. When the water is below the surface of the buckwheat, turn off the heat and let it swell; it will then be nice and dry and grainy. Cover frozen soup vegetables with just enough water, cover, and simmer over low heat for about 20-30 minutes, or until the water has evaporated. Place in a large bowl with the cooked buckwheat, ground peanuts, 15 olives (some chopped), quark, finely chopped ginger, sugar, salt, and ground brown rice – mix everything together. Pour into two greased baking dishes, smooth the surface, arrange the Limburger slices on the dough, place 1 teaspoon of cranberries in the center of each dish, close the lid, and bake in a cold oven at approximately 175°C (convection oven) for approximately 50-55 minutes. It should bubble well. My own recipe.