RECIPE

1 cup of long grain brown rice

1 Tablespoon olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

½ lb. soft tofu, crumbled

1 cup vegetable stock

½ cup oats

3 Tablespoon soy sauce

1 cup finely chopped fresh parsley

2 teaspoons dried basil

¼ teaspoon pepper

pinch of cayenne

3-4 slices wheat bread crumbs

1 cup black olives, chopped

2 cups of herbed bread crumbs

In large skillet heat oil over medium heat.

Add celery, onion and garlic and cook until soft (about six minutes).

Transfer to large bowl.

Put tofu, vegetable stock, oats and soy sauce in blender and blend until smooth.

Add parsley, basil, black pepper and cayenne and blend.

Combine cooked rice, onion mixture, olives and as much whole wheat crumbs as needed to make a firm mixture.

Mix well.

Shape into 2 inch balls.

Roll in herbed bread crumbs, gently patting crumbs into the balls.

Bake on lightly oiled baking sheet at 400 degrees for 20-30 minutes.