Garden Cuisine - Savory Spinach Bread Pudding

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* Exported from MasterCook *

 

Savory Spinach Bread Pudding

 

Recipe By :Paul Wenner

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried shiitake mushrooms

2 teaspoons olive oil

1 onion -- chopped

4 cloves garlic -- minced

2 stalks celery -- sliced

2 cups fresh button mushrooma -- sliced

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/2 teaspoon dried sage

1/2 teaspoon salt

1/2 teaspoon black pepper

6 cups whole wheat bread cubes

1 10.5 oz package firm silken tofu

1 cup milk: almond, rice, soy, or nonfat dairy

2 tablespoons seasoned rice vinegar

1 tablespoon cornstarch

vegetable oil spray

1 pound fresh spinach

1 teaspoon toasted sesame oil

1 teaspoon tamari soy sauce

1 teaspoon balsamic vinegar

 

Soak the dried mushrooms in 1 cup of boiling water until soft, about 20 minutes.

Drain, reserving soaking liquid. Remove the stems with a sharp knife and cut

the mushrooms into thin strips.

 

Heat the olive oil in a large skillet and saute the onion, garlic, and celery

for 5 minutes. Add the button mushrooms and 1/4 cup of the reserved soaking

liquid along with the thyme, marjoram, sage, salt, and pepper. Cook, stirring

frequently, until the mushrooms are browned. Transfer to a large bowl and add

the whole wheat bread cubes and sliced shiitake mushrooms.

 

Preheat the oven to 350F. Combine the tofu, milk, vinegar, and cornstarch in a

blender and process until smooth. Stir into the bread mixture and let stand for

5 minutes. Spread in an oil-sprayed 9 x 9-inch baking dish, cover with foil,

and bake for 40 minutes. Remove the foil and bake an additional 20 minutes.

 

Clean the spinach thoroughly and remove the stems. Heat the toasted sesame oil

in a large skillet and add the spinach leaves. Cook, stirring frequently, until

the spinach is uniformly wilted, about 5 minutes. Sprinkle with the soy sauce

and and balsamic vinegar and toss to mix. Spread the spinach over the top of

the baked pudding just before serving.

 

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 71 Calories; 2g Fat (27.9% calories from

fat); 5g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 244mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0