————————–CUT INTO JULIENNE STRIPS————————– 8 oz Tofu or tempeh; steammed for
-10 minutes and cooled Simmer for 45 minutes until Liquid is absorbed —————————HEAT IN WOK OR SKILLET————————— 1 tb Oil;
————————SIMMER FOR 45 MINUTES UNTIL———————— -liquid is absorbed 1/2 c Brown rice;
1 1/2 c Water
—————————-ADD & BROWN LIGHTLY—————————- 2 tb Sesame seeds;
————————ADD & BROWN THE TOFU/TEMPEH———————— ———————————-STIR IN———————————- 1/4 c Onions; sliced
1/2 c Celery; sliced
4 Spinach leaves; shredded
————————–SAUTE A FEW MINUTES, ADD————————– The cooked rice ————————-FOR EXTRA PROTEIN YOU CAN————————- Can make well in center Of pan and drop in 1 Egg;
————————COOK A LITTLE, THEN MIX EGG———————— With rice and vegetables ————————MIX ALL INGREDIENTS TOGETHER———————— Add 4 ts Tamari
————————–SPRINKLE ON TOP TO SERVE————————– 1/4 c Green onions, chopped
Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR: 36gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O’Brion and her Meal Master.