|mixed media on plate: |
sun dried tomatoes,
tofu, feta, spinach, rice & curry sauce
a new recipe...
With my hard-working husband crafting away in his wood shop and me home late from work, the night called for a quick and easy dinner. I opened the fridge to find a hodge podge of choices, so I made a hodge podge of a meal. The big portabella mushrooms and spinach needed to be used before they went bad. Microwave rice medley was easy. I added tofu for some protein because that's all we had, but any meat could be used. There was a random pack of sun dried tomatoes that would add a nice zing, and we put feta cheese in just about everything around here so that was a no-brainer. I chose curry as my adhesive for this collage masterpiece.
|I love food that doubles as a bowl!|
I call it the "Sssh, Don't Tell My Husband There's Tofu in This" Stuffed Mushroom.
To prepare, drizzle mushroom with olive oil and bake at 350 for
10 min. Saute spinach & tofu. Dice tomatoes. Combine all ingredients with a curry sauce (or others sauces or spices) to taste. Pile it all into the 'shroom & bake an additional 5-10 minutes.
Maintain secrecy of tofu ingredient and serve.