This Recipe is Plant Based, Vegan, Gluten Free, Corn Free, Soy Free
4 Cups Rice
2 Cups Garbanzo Beans
1 Medium to Large Summer Squash
1 Small to Medium Eggplant
1/2 – 1 Medium Onion
1 medium red bell pepper
4 – 6 Cloves Garlic
3-4 Cups Shopped Kale
1 large (15oz) Can Coconut Milk
Season to Taste
Cut squash and eggplant in half. Save the large ends for later.
Chop the rest of the eggplant and summer squash, red pepper, and onions into bite sized pieces and add to a large mixing bowl. Add chopped kale and minced garlic. Skim coconut milk off the top of the can, discarding the water. Add coconut milk to the mixing bowl along with herbs, spices, salt, and pepper to taste. Mix together well.
Grease a 9 x 13 inch cake pan. Add casserole mixture to baking pan and spread out evenly.
Cut the remaining eggplant and summer squash into 1/4 inch thick rounds and place on top of casserole mix.
Bake at 425F for 30 minutes
Enjoy leftovers is burritos, quesadillas, soups, and stir fry! Head over to my Instagram page for more food ideas.