POTATO VEGGIE CASSEROLE
This recipe is adapted from “Vegetarianism—Answers to the Most Commonly Asked Questions.” (a.k.a. “Potato Pie”)

4 med. potatoes, cubed
½ C. water
2 tsp. vegetable oil
1 tsp. salt
1/8 tsp. black pepper

1 Tbsp. vegetable oil
1 small onion, diced
1 head broccoli, cut into florets
1 green pepper, diced
4 med. carrots, diced
1 C. frozen peas
1 C. chopped fresh tomatoes
½ tsp. basil
1 tsp. salt
½ C. water
1 bunch collard greens or kale, chopped

½ tsp. paprika

1. Boil potatoes until soft. Mash with water, oil, salt and pepper.
2. Sauté onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Add ½ cup water, cover and simmer until veggies are tender, about 7-8 minutes. Add collards or kale. Cook for 5 more minutes.
3. Put veggies into a medium baking dish. Top with potatoes and sprinkle with paprika. Bake at 350 degrees for 15-20 minutes.
4. During last 2-3 minutes, turn oven on broil to brown the top.
5. Optional: top with Parmesan cheese, or rice Parmesan.