1 (10 ounce) package, frozen mixed vegetables
1 (10 ounce) can crushed pineapple, drained
1 (10 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 (16 ounce) can cherry tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh mint
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 (1 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
1/2 cup maple syrup
2 tablespoons lemon juice
1/8 teaspoon salt
1 teaspoon vegetable oil
2 cups hot water (110 degrees F/45 degrees C)
Place mixed vegetables in a large mixing bowl. In a separate bowl, mix crushed pineapple, mushrooms, parsley, cilantro, cherry tomatoes, parsley thyme, oregano, mint, rosemary, sage, sage, lemon juice, salt, oil, and hot water. Pour mixed vegetables into a large bowl. Cover, and refrigerate overnight or overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Slice into 1/2 inch slices and serve.
The METHOD was EXTREMELY thorough--and delicious! PERFECT CHUNG JASON ELLIS 5.0 ...and honestly pretty easy for me too. I used bulk raisins and celery - perfect!... and so simple & fool-proof. Will definately be making this again!
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