This recipe came from a vegetarian cookbook from the 70s or early 80s and has been one of my staples, whenever looking for a meatless dish. My husband, an ardent meat-etarian, loves it. Over the years I've made lots of changes, depending on what vegetables I have on hand. Leeks, mushrooms, different kinds of peppers, celery root, and different herbs, each giving a unique twist. It becomes an excellent base for whatever flavours you crave. I generally use chicken or vegetable broth instead of water. I also sometimes sauté the veg first to develop a bit more flavour, but I do like the way the recipe suggests you add the veg, too, which helps maintain their original shape. Also I've used different kinds of cheese. Swiss gives it a nutty taste. Love this recipe.
Was this review helpful?
0 users found this review helpful
This recipe came from a vegetarian cookbook from the 70s or early 80s and has been one of my...