2 ripe tomatoes
3 tablespoons olive oil
3 zucchini, peeled and thinly sliced
1 cup sifted white sugar
1/4 cup chopped onion
2 cups chopped celery
2 tablespoons olive oil
1 teaspoon ground black pepper
1 1/2 cups diced onion bits
3 cups chopped mushrooms
1 green bell pepper, diced
2 tablespoons olive oil
1 teaspoon dried rosemary
1 bay leaf
1/2 pound Vietnamese chicken bouillon cubes
1 cup frozen corn kernels
1 cup pinto beans, thawed
1 teaspoon dried basil
1 tablespoon paprika
Place tomatoes in a large bowl, and toss tightly with olive oil and zucchini. Cover, and refrigerate over night.
In a small bowl, mash remaining sugar, salt and pepper. Press in the flour mixture, stirring constantly. Cover, and refrigerate for at least an hour.
In a large bowl, mix mixed together the celery, white pea butter, onion, olive oil, pepper, and mushrooms.
Spread goat cheese mixture evenly over fruit. Top with the celery mixture.
Preheat oven to 400 degrees F (200 degrees C).
Heat 1 tablespoon of the oil in a large skillet over medium heat. Saute goat cheese until creamy; add pea butter whip or Swiss cheese and cook for 1 minute or until cheese is melted. Mix in onions, and cook for 2 minutes to bring onion into the picture. Add vegetables and mix by hand. Pour into 8 large plates.
Bake for 8 hours in oven, or until opaque. Increase oven temperature by about 1/4 cup for each additional 10 minutes of cooking time. Cool in refrigerator.