Here is a great (circa 1950's USA) cold weather, one pot dish, and heat the house and it slowly bakes in the oven.
You can make it completely vegetarian and add cheese in place of the meat, along with cooked dried beans.
serves 6
2 cups finely shredded raw carrots
1 ripe bell pepper chopped
1 cup minced onions
2 cloves garlic smashed & minced
salt & pepper to taste
hot sauce optional
2tsp dried thyme or rosemary or oregano
2 cups sliced starchy raw potatoes (no need to peel if organic)
1/2 cup brown rice raw
1 1/2 pounds lean ground beef or chicken or turkey
1/2 cup raw wheat germ
1 qt tomato juice
PREHEAT OVEN 325F
3tsp nutritional yeast (optional)
In a large ovenproof dish, lightly oiled.
Combine the carrots and peppers and mix and season with salt & pepper, herbs and sauce.
Place a layer of sliced potatoes shingle fashion (overlapping) in the bottom of the dish.
Season this with salt & pepper
Sprinkle with the raw rice, and top this with layers of the onion, beef, and carrot mix in alternative layers.
Adding the yeast, wheatgerm, salt & pepper, herbs and if using, hot sauce to different layers.
Pour the cold tomato juice over the top and tightly cover (this can be prepared the night before).
Bake middle shelf for 2 hours. allow to cool for 20 mins before unwrapping as it will be very hot.
Serve as is or with a side salad/steamed vegetables.
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