Cheese and Vegetable Crisp

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup chopped carrot
• 1 cup chopped rutabaga
• 1 cup chopped parsnip
• 1 cup kidney bean
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 tablespoon flour
• 1 14 cups vegetable broth
• 14 cup whole wheat flour
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons sesame seeds
• 1 ounce blanched almond, chopped
• 4 ounces shredded cheddar cheese
• salt and pepper

1. Heat the oil in a large skillet and saute the vegetables until lightly browned.
2. Add the beans, paprika, cumin and flour and mix well.
3. Add the broth and cook, covered but stirring occasionally, for 10 minutes.
4. Spoon into a 2-quart baking dish.
5. Season with salt and pepper.
6. For the topping, combine the flours, margarine, sesame seeds, almonds and cheese in in food processor and process briefly until mixture resembles crumbs.
7. Spread the topping over the vegetables and bake at 375 degrees for 30 minutes until golden on top.

olive oil, onion, carrot, rutabaga, parsnip, kidney bean, paprika, ground cumin, flour, vegetable broth, whole wheat flour, butter, sesame seeds, blanched almond, cheddar cheese, salt

Taken from www.food.com/recipe/cheese-and-vegetable-crisp-227292 (may not work)