Reposted with permission by Andrea Lussing
This was a creative little baked mixture I made using leftover brown rice and Parmesan cheese as a 'crust' on top and some healthy veggies inside with some crumbled organic tofu for some protein.
For the topping, I used a food processor to blend previously cooked brown rice, olive oil to bind it together and salt and pepper. I put that aside and started working on the filling.
In a frying pan I sauteed in olive oil chopped onions, and 5 min. later, some chopped garlic. (Garlic takes a short time to cook so it's best to always add it a few minutes after your onions are in. You never want garlic to burn so don't cook it on high heat. As well, if you chop garlic a few minutes before you need it and let it rest for a bit, more of the beneficial enzymes and compounds are readily available for your body to use...so the experts say.)
To the onions and garlic, I added chopped kale (I used purple kale, and I almost always use only the greens and leave the stems behind). After letting the kale soften for a few minutes, I added cubed potobello mushrooms, chopped rosemary and thyme and a veggie stock cube. After this cooked for a couple minutes, I added about half a cup of water and let the mixture steam and soften for about 10 minutes on low heat. When it was finished, I added roughly half a cup of hand crumbled, firm tofu and mixed it together.
I put the mixture into a square baking pan and topped it with the 'crust' I had already prepared, patting it down with my hands. I baked it in the oven for about 15-20 min at around 350oF. About 5 minutes before it was done, I sprinkled on Parmesan cheese and returned it to the oven until it was golden brown. This meal comes out with a bit of sweetness from the herbs and a really warm, fall/winter feeling. It was a really nice creation!
As an alternative, you could put this in a pie crust and add a whisked egg and some milk to make a quiche type pie, topped with some feta or goat's cheese. Lots of options! Have fun!
This was a creative little baked mixture I made using leftover brown rice and Parmesan cheese as a 'crust' on top and some healthy veggies inside with some crumbled organic tofu for some protein.
For the topping, I used a food processor to blend previously cooked brown rice, olive oil to bind it together and salt and pepper. I put that aside and started working on the filling.
In a frying pan I sauteed in olive oil chopped onions, and 5 min. later, some chopped garlic. (Garlic takes a short time to cook so it's best to always add it a few minutes after your onions are in. You never want garlic to burn so don't cook it on high heat. As well, if you chop garlic a few minutes before you need it and let it rest for a bit, more of the beneficial enzymes and compounds are readily available for your body to use...so the experts say.)
To the onions and garlic, I added chopped kale (I used purple kale, and I almost always use only the greens and leave the stems behind). After letting the kale soften for a few minutes, I added cubed potobello mushrooms, chopped rosemary and thyme and a veggie stock cube. After this cooked for a couple minutes, I added about half a cup of water and let the mixture steam and soften for about 10 minutes on low heat. When it was finished, I added roughly half a cup of hand crumbled, firm tofu and mixed it together.
I put the mixture into a square baking pan and topped it with the 'crust' I had already prepared, patting it down with my hands. I baked it in the oven for about 15-20 min at around 350oF. About 5 minutes before it was done, I sprinkled on Parmesan cheese and returned it to the oven until it was golden brown. This meal comes out with a bit of sweetness from the herbs and a really warm, fall/winter feeling. It was a really nice creation!
As an alternative, you could put this in a pie crust and add a whisked egg and some milk to make a quiche type pie, topped with some feta or goat's cheese. Lots of options! Have fun!
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