Dragonfly's Cheezy Kale and Brown Rice Souffle
2 cups cooked brown rice
large bunch of kale, chopped
1 cup coarsely shredded carrots
1 medium onion, chopped
2 cups sliced mushrooms
1 cup Dragonfly's Uncheese Mix, dry
12 oz silken tofu, well blended till smooth
1 tablespoon olive oil
1 clove or more fresh garlic (optional)
dash of curry powder
Lightly steam the chopped kale. You can use frozen if you don't have fresh.
While this is steaming, use a large pot to saute the carrots and onions till the onions are starting to turn clear and add the mushrooms. Saute for about 2 minutes more, remove from heat.
Make the Dragonfly's Uncheese by mixing the water and the mix over heat until thick. Remove from the heat and add the silken tofu. Stir to combine.
Add the garlic to this, if you are using additional garlic and the dash of curry powder.
In the large pot, add the kale to the other veggies and toss. Add the cooked brown rice and toss till fairly well to mixed.
Pour the sauce of the Uncheese mix and silken tofu over the veggies and rice, mix fairly well.
Turn into a greased baking dish. Bake at 350 for 25 to 30 minutes.