Below is a great vegan recipe from my site. I hope you enjoy!
Cynthia Fink, Webmaster
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CyberDiet
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Brown Rice and Tofu Pesto Bake
Ingredients
4 cups cooked brown rice
1 pound Mori-Nu low fat tofu - divided 1/2 for pesto, 1/2 sliced
2 tomatoes, sliced lengthwise
2 teaspoons fresh garlic
1/2 cup fresh basil
2 tablespoons pinenuts (or walnuts)
2 cups fresh spinach leaves, washed and dried
1 tablespoon honey
1 splash of tabasco sauce
1 teaspoon salt (or to taste)
1/2 cup bread crumbs
2 tablespoons chopped parsley
Method
Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic,
basil, pinenuts, honey. tabasco and salt. Puree and add 1-2 tablespoons
water to thin.
Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with
vegetable spray. Arrange following ingredients in layers: 1/3 of the rice,
1/3 sliced tomatoes,
1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more
times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes
in a preheated
375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are
lightly toasted.
Yield: Serves 6
Per serving: Calories 250; Fat 4 gms; Saturated fat 0.6 gm; Cholesterol 0
mg; Sodium 520 mg; Carbohydrate 44 gms; Fiber 3.8 gms; Sugar 4.8 gms:
Protein 10.9
gms. This recipe is 14% fat.
CyberDiet
Web Editor
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