6 cups water
2 ¾ cups jasmine rice
10 large finely chopped spinach leaves
3 ½ tablespoons Massell stockpowder (chicken-style)
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup savoury yeast flakes
2 tablespoons lemon juice
Place all ingredients into large saucepan with lid on and simmer for 30 minutes until all moisture is absorbed. Mixture needs to be very thick and sticky (you will need to turn heat down as moisture starts to be absorbed and stir regularly). Spoon mixture into a large greased lasagne dish and sprinkle with vegan parmesan cheese. Let sit for 30-45 then it is ready for cutting and serving. If wanting to make finger patties, refrigerate overnight, then cut into fingers, crumb then lightly fry. This slice can be served hot or cold.
Jesus – Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace.
Isaiah 9:6
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