I was feeling tired, hangry, and craving something warm and heavy to eat and this happened.....It was fairly easy to whip up and it had everything I was looking for. Also a great way to get a protein boost!
1 Tbsp olive oil
4 cups chopped spinach
1/2 a red onion, diced
1/4 cup of sliced sun-dried tomatoes
1/4 cup of black olives
1 cup of cherry tomatoes, cut in half
2 Tbsp of greek seasoning
2 Tbsp of white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1 can of lentils, rinsed and drained
4 cups of basmati rice, precooked
3 Tbsp of lemon juice
1 cup of *faux feta (crumbled)
2 **flax eggs
salt and pepper to taste
Preheat oven: 375 Degrees.
Next, in a deep saucepan, heat the olive oil and add in the onion and chopped spinach, and cook for about 5 minutes. Stir in the sun-dried tomatoes, black olives, cherry tomatoes and continue to cook for about 5 more minutes. Add in the Greek seasoning, white wine vinegar, onion powder, garlic powder, lentils, and basmati rice. Mix all together, heating gently. Stir in lemon juice, faux feta, and flax eggs. Once mixed, transfer the mixture to a small casserole pan. Bake for about 30 minutes, then let sit for 10. Makes 4-5 servings.
*For the Faux Feta:
1/4 cup olive oil
1/4 cup water
1/2 cup white wine vinegar
2 tsp salt
1/2 tsp oregano
1 package firm tofu (pressed) crumbled or cubed
*Faux Feta Directions: In a large bowl, mix together the oil, water, vinegar, salt, and oregano. Marinate the tofu in the mixture for at least an hour. It will make approx 1 1/2 cups so you will have some leftover.
secret tip: If you freeze the tofu first and then thaw it out, it has a really chewy texture that mimics real feta.
Combine 1 Tbsp of flaxseed with 3 Tbsp of water = 1 flax egg.
(This recipe calls for 2!) Let sit for 15 minutes.