Stuffed Rice Cups with Marinated tofu

(Also risotto balls)
1 cup brown rice
1/2 cup jasmine rice

(Also Parmesan cheese)
1/2 cup almond meal
3 tablespoons savoury yeast flakes
1/2 teaspoon Himalayan salt

(75g Marinated tofu (Braggs, honey and garlic) to be placed in bottom of rice cups)

Cook brown rice for 20 minutes in large saucepan filled with water. Add jasmine rice and cook for a further 20 minutes. Drain.
Stir in remaining rice cup ingredients and with wet hands press into greased muffin tins or tray - makes 12.
Bake at 160 degrees for 10 mins. Let cups cool and firm up before gently removing from pan. Add a spoonful of chopped tofu in rice cups.

FILLING
(Sour cream)
1 cup cashews
1 cup water
3 tablespoons lemon juice
1 garlic clove
1 teaspoon salt

Place all ingredients into blender and blend until smooth.

Place 1 chopped onion and 1 garlic clove in oiled pan, add filling sauce and stir over low heat until slightly thickened. Add more water if needed.

Place a little of the marinated tofu into the rice cups and then place a spoonful of filling mixture on top. Ready to serve or cover and reheat in oven. Makes 12 cups.




"I have given rest to the weary and joy to the sorrowing."
Jeremiah 31.25