Greek Rice and Tofeta

[Guest guest]

* Exported from MasterCook *

 

Greek Rice and Tofeta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups brown Basmati rice -- uncooked

Tofeta Cheese:

1 1/2 pounds firm tofu -- crumbled

3 tablespoons tahini

1 teaspoon lemon-pepper seasoning

1 teaspoon Herbamare or sea salt

3 tablespoons lemon juice

1/2 tablespoon nutritional yeast

Saute:

1 tablespoon oil

1/2 red pepper -- diced

1/2 yellow pepper -- diced

2 cups mushrooms -- sliced

4 small tomatoes -- chopped

1 large bunch spinach -- chopped

1 tablespoon lemon juice

1 tablespoon Bragg's or tamari

1 tablespoon Wizard's Worcestershre

1/2 tablespoon garlic granules

1 teaspoon black pepper

1 tablespoon oregano

1 1/2 cups black olives -- sliced

1/4 cup pine nuts

 

Cook the rice in water seasoned with a dash of oregano, lemon-pepper, and

garlic. Set aside.

 

Combine the Tofeta Cheese ingredients, stir well and chill to marinate.

 

Saute the pepperss and mushrooms. Add tomatoes, then spinach and seasonings.

Finally, add olives and pine nuts. Remove from flame. Cover.

 

Serve the saute over the rice and top with the tofeta cheese.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 388 Calories; 27g Fat (58.3% calories

from fat); 20g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

489mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit;

4 1/2 Fat.

 

 

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