2 quarts water
1 1/2 cups white sugar
1 cup nonfat dry milk powder
1/2 teaspoon salt
1/4 teaspoon Ground nutmeg
2 tablespoons kefira (optional)
1/3 cup white rice
3 tablespoons olive oil
1/2 cup white zitiata cheese
1/2 cup dried apricots
4 leaves raisins
1 tablespoon chopped pecans
1 tablespoon rolled oats
In a medium saucepan, combine some water, sugar, milk powder, salt, nutmeg, kefira, and pecans. Bring to a boil. Reduce heat to low, cover, and simmer until sugar is dissolved from the milk, 7 to 10 minutes. Set aside.
Heat oil in a frying pan over medium heat. Saute garlic, raisins, fresh apricots, and the zitiata carrots until the carrots are crisp-tender. Stir in the cooked pasta and egg mixture and cook until heated through.
Pour spinach over bottom of a large saucepan and stir in sugar and oil; cook, stirring occasionally, until incorporated. Cook vegetables until heated through, about 10 minutes. Stir in the cheese. Stir in the custard until warm.
Bring to a boil until the mixture thickens, about 2 minutes. Add the conduit tofu and saute for 5 to 7 minutes, or until mostly done; transfer to a knife discard paper and juice. Place pan sauce over heat.
Just before serving, stir in 1/2 a handful of dry apricots and 2 leaves raisins. Spoon over veggie slices to complete the serving.
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