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Topic: Spiniach Rice Casserole  (Read 643 times)
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ShowLola
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Posts: 56
Joined: 17-Nov-2005

Tea is for tough guys!


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« on: November 25, 2006 07:22:10 PM »

I'll second the suggestion for AllRecipes.  I found this great vegan split pea soup there: http://allrecipes.com/Recipe/Vegan-Split-Pea-Soup-I/Detail.aspx.  Try searching vegan - a lot of people put that in their recipe header.

This Spinach-Rice Casserole is really good.  I found it in some old veggie cookbook, and I've been using it for awhile now.  There's a little bit of cheese in this recipe, but you could probably reduce it or omit it. 

1 Small onion chopped (1/2 cup)
1 clove garlic, minced
1 TB oil
1 14 1/2 oz can italian style chpped tomatoes
1 tsp oregano or basil
8 oz tofu, drained
2 cps cooked brown rice
1 10 oz package of frozen chopped spinach
1/2 cp of shredded swiss cheese
1/2 tsp salt
1/4 tsp pepper
1 TB sesame seed

Cook onion and garlic in oil.  Add undrained tomatoes and oregano, simmer about 3 minutes. 

Blend tofu and then add to tomato mixture.  Add cooked rice, spinach, and half of swiss cheese, salt, and pepper.  Grease 2-quart rectangular dish, and add mixture.  Bake uncovered in a 350 degree oven for 30 to 40 minutes or till heated through.  Sprinkle with remaining cheese and sesame seeds. 

Its also low in calories and fat, and is really yummy. 
« Last Edit: November 27, 2006 08:04:42 AM by retroeva » THIS ROCKS   Logged
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