YUMMY CABBAGE ROLLS

Servings: 6
Ingredients:

1 md Cabbage
2 1/2 c  Tofu; crumbled
8 c  ;water; boiling
2 tb Olive oil
1    Celery stalk; chopped
1 ts Basil
1/2 ts Cinnamon
1 ts Thyme
1/4 ts Cloves
1/4 ts Celery seed
4 tb Tamari
1/2 c  Tomato paste
2 c  Brown rice; cooked
1/2 c  Nuts; chopped
16 oz Tomatoes, canned; with their
-juice
10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the cabbage, stem end
down, in a large kettle. Place about 1 inchof water in the bottom of the
ketle. Cover and bring the water to a boil. Reduce the heat to a simmer and
steam the cabbage for about 10 minutes.

Remove the cabbage and let it cool for easier handling. Save the remaining
water for use in soups or stews, if desired.

While the cabbage cools, drop the crumbled tofu into the 6-8 cups boiling
water. Bring the water back to a boil andlet the tofu cook for 1 minute.
Drain the tofu through a colander lined with a clean dishtowel. Run cold
water over the tofu to cool it off for easier handling. Twist the towel
containing the tofu and pres sit to squeeze out the excess water. The
pressed tofu should have a firm, ground-beef-like texture. Set the tofu
aside while you prepare the remaining ingredients.

Heat the olive oil in a large skillet. Add the onion, celery, herbs and
spices. Saute until the onions begin to get tender. Add the pressed tofu to
the sasuteed vegetables and stir over medium heat for a couple of minutes.
Add the tamari, tomato paste, rice, and nuts.
Mix well and remove from heat.

Carefully peel the leaves away from the steamed cabbage. Inside each of
teh larger leaves, palce one small leaf. Cut away the thick, tough part of
the leaves.

Drop one heaping tablespoon of the tofu-rice filling into the center of
each small leaf. Fold both the top and the bottom of the large leaf over
the filling, then fold the two sides over the seam. Palce the cabbage rolls
seam side down on your table or countertop.

Mix together the tomatoes and sauerkraut and place half of the mixture in
the bottom of a large, shallow baking dish or in two 7- x 11-inch baking
dishes. Set the cabbage rolls seam side down on top of the
tomato-sauerkraut mixture over the cabbage rolls.

Cover the baking dish(es) with aluminum foil and bake at 350 deg for 45-60
minuts, oruntil the cabbage is tender. Uncover the cabbage rolls during the
last 10 minutes of baking.

From the files of DEEANNE

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WILD RICE AND ARTICHOKE SALAD

Servings: 4
Ingredients:

3/4 c  Wild rice
3/4 c  Brown rice
3 c  ;water
1 tb Oil
1/2 ts Salt
6 oz Jar marinated artichoke
-hearts; drained, halved
1    Red pepper (sweet); cored
-and cut into 1/2-inch
-pieces
1 md Carrot; very thinly sliced

———————————-DRESSING———————————-
2/3 c Olive oil
3 tb Red wine vinegar
1 ts Dijon-style mustard
1 Garlic clove; minced
1/2 ts Poultry seasoning
1 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1/2 ts Salt
Pepper to taste
1 sm Head leaf lettuce; washed,
-dried, and torn into bite-
-size pieces

Rinse the wild rice in a strainer under cold running water. Put in a
medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan along
with the drained wild rice, 3 cups of water, oil and salt. Cover and bring
to a boil. Reduce the heat to a simmer andcook until all of theliquid is
absorbed, about 45 minutes. Do not stir rice at any time. When done, put in
a large bowl and chill until very cold, about 2 hours.

When the rice is cold add the artichoke, pepper, scallions adn carrot, and
toss well.

To make the marinade combine all of the dressing ingredients in a jar with
a tight-fitting lid and shake vigorously. Pour over the salad andtoss well.
Chil for 2 hours or up to 24 hours. To serve, arrange equal portions of
letuce on 4 large plates and mound on the rice salad.

Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE

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VERICHEESEY CASSEROLE

Servings: 8
Ingredients:

1 ts Vegetable oil
1 c  Chopped onion
3    Garlic cloves, minced
1 c  Chopped mushrooms
1 ts EACH dried basil, thyme,
-marjoram, and cumin
2 c  Cooked beans
2 c  Cooked brown rice
3    Eggs, slightly beaten
2 c  Low fat cottage/ricotta
-cheese (or combination)
1/4 c  Crumbled Feta cheese
-(optional)
2 tb Soy sauce
Salt
Black pepper
Cayenne to taste
2 md Tomatoes, sliced
1/2 c  Grated parmesan cheese
1/2 c  Fine dry bread crumbs

Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and
mushrooms until onion is nearly soft. Add all remaining ingredients except
final three. Mix well and spread mixture in a large greased or sprayed
shallow baking dish. Arranged tomato slices over the top. Mix together
parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes
8 servings.

Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods.
Shared by: Sharon Stevens

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VEGETARIAN STUFFED PEPPERS

Servings: 6
Ingredients:

1/2 lb Dry red kidney beans
1 c  Brown rice
6    Green peppers
3 tb Olive oil
4    Garlic (minced)
1    Onion (diced)
2    Stalks celery (diced)
2    Carrots (diced)
2    Tomatoes - peeled, seeded,
1/2 ts Dried basil
1/4 ts Dried red pepper flakes
1/2 ts Dried oregano

Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for
45 minutes (or until all liquid is absorbed). Put 2 tablespoons olive oil
in frying pan and add the minced garlic. Saute for 3 minutes, stirring so
the garlic doesn’t burn. Add onion, celery, and carrots and saute for an
additional 5-7 minutes. Remove from heat and mix with the rice. Add the
seasonings (all the dried seasonings, plus salt and pepper) and mix well.
Mix in the beans with 2 tablespoons of the reserved liquid. Cut the tops
off the green peppers and remove the seeds. Stand peppers in shallow baking
dish that has been brushed with 1 tablespoon olive oil. Fill peppers with
bean and rice mixture. Ladle seasoned diced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover dish
and roast in 350′ oven for 35-45 minutes or until peppers are tender.

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VEGETARIAN EGG ROLLS

Servings: 12
Ingredients:

1 pk Egg roll wrappers
Or
1    *recipe of cheese blintz pan
Sesame oil
1 c  Celery, finely chopped
1    Onion, small, finely chopped
2    Garlic cloves, minced
1 c  Cabbage, finely shredded
1 c  Mushroom, finely chopped
1    Green pepper, finely chopped
1/2 c  Water chestnuts, finely chop
1 c  Sprouts, bean or seed, fresh
1/4 c  Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2 1/2 c  Brown rice, cooked

These egg rolls make an excellent first course, or when eaten right with
the cooked rice, a whole meal. Just be sure, if you eat them without rice,
that you include rice in the meal to complement the soybeans.

In a wok or frying pan saute the vegetables in sesame oil in the order
given. After the onion has started sauteing, add the remaining vegetables
quickly so that the total time with the heat on is about 5 minutes. As soon
as you add the bean sprouts to the pan, turn off the heat.

Stir the pureed soybeans and soy sauce together. Then stir this mixture
into the vegetables.

The whole mixture may be chilled several hours, or used warm. To prepare
the rolls: place about 1/4 cup filling in the center of each pancake or egg
roll wrapper; fold the corners over envelope-style and seal with a
flour-water paste.

Heat a large frying pan with oil in the bottom. Fry the rolls until they
are crisp and brown, turning only once. You may deep fry the rolls if you
are into deep frying, but they are better cooked only in a little oil.
Drain on paper bags or towels.

Keep the rolls hot in a 250~ oven up to an hour. Or reheat them at 450~
for about 10 minutes.

Serve 2 egg rolls with about 1 cup of cooked rice and any of the following:
mustard, horseradish, soy sauce, sweet and sour sauce, or hot sauce.

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VEGETABLE CURRY #2

Servings: 5
Ingredients:

4 c  Hot cooked Brown Rice
2 x  Carrots, sliced
1 x  Sweet red pepper,coarse chop
1 c  Peas
1 c  Cauliflower florets
1 c  Broccoli florets
1 x  Onion, cut into wedges
2 x  Tomatoes, cut into wedges

———————————–SAUCE———————————–
2 tb Safflower oil
2 tb Minced Gingerroot
1 x Sm hot chili pepper *
2 tb Lime juice
2 tb Curry powder (to taste)
3 x Cloves garlic, minced
1/2 c Vegetable stock

* very finely chopped, or 1/4 t dry crushed red pepper

GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted
peanuts, optional. Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to heat.
Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
in lime juice. Toss steamed vegetables gently with sauce. Top with garnish.
Serves 4-6

VARIATIONS: - add 1 coarsely chopped apple - add tofu cubes or serve on
slices of lightly sauteed tofu. - subst. or add other veggies, such as
sauteed mushrooms or
steamed potatoes - leftovers are delicious in omelets - serve on
buckwheat noodles or other pasta

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VEGETABLE ALMOND RICE

Servings: 6
Ingredients:

2 ts Margarine
1 sm Onion; chopped
1 1/4 c  Vegetable broth
1 tb Lemon juice
1/2 ts Garlic powder
1 1/2 c  Instant brown rice
1 c  Mixed vegetables
2 tb Slivered almonds; toasted
1/2 ts Dried dill

Melt margarine in a medium saucepan over medium heat.
Add onion and saute until tender.

Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and
vegetables, and return to a boil. Reduce heat to low, cover and simmer for
5 minutes. Fluff with a fork. Stir in almonds and dill.
Cover, let stand for 5 minutes, and serve.

Per serving: 216 cal; 6 g prot; 96 mg sod; 39 g carb; 4 g fat; 0 mg chol;
32 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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THANKSGIVING LOAF

Servings: 10
Ingredients:

3 c  Cooked lentils
3 c  Steamed brown rice
1/2 c  Dry oatmeal or cornmeal
1/2 c  Almond or cashews, ground
-fine  3/4 cup (approx.)
-tomato juice
1/4 c  Sunflower seeds, ground
-fine
-(optional)
1 c  Chopped celery
1 c  Chopped tomatoes
1    Heaping tablespoon of sage
-(this is the key spice)
-Garlic power (optional,
-can be added while
-eating)
3 c  Cooked millet
1 c  Whole wheat bread,
-crumbled (3 slices)
1 c  Chopped onions
1 tb Light
-vegetable oil
1/2 ts Celery seed,
-ground
-Salt to taste

Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to soften and stop.
(the celery, if not over-cooked, gives a nice ‘crunch’ to the loaf)

Combine all the ingredients and mix well, add bread crumbs and tomato juice
to make stiff. Add water if the mixture seems too dry. Place in lightly
oiled loaf pans. Bake at 350 degrees F. for 1 hour.

Serve with favourite veggy “gravy” (optional.) After baking, cover with
towel to keep moist, or if you like it dry, don’t cover.

Serve with Parsley ‘Gravy’ Entered Separately

From: Jay Stevens Date: 10-11-93

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SWEET POTATO RISOTTO

Servings: 6
Ingredients:

1 c  Onion; chopped
2 tb Corn oil
2 c  Sweet potatoes
1 c  Short grain brown rice;
-uncooked
2 1/2 c  Vegetable broth
1/2 ts Black pepper

Saute onion in one tablespoon oil.

Peel sweet potatoes and cut into 1/2′ cubes. Add remaining one tablespoon
of oil and potatoes to onions, and saute for 5 miknutes.

Add rice and saute for 2 minutes.

Add vegetable broth and pepper. Bring to a boil, cover and reduce heat.
Simmer until liquid is absorbed, about 40 to 45 minutes.

Serve warm, or chill and serve cold.

Per serving: 238 cal; 4 g prot; 150 mg sod; 44 g carb; 5 g fat; 0 mg chol;
44 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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SWEET CHICKEN RISOTTO

Servings: 4
Ingredients:

-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
3/4 c  Onion; chopped
3/4 lb Chicken breast; slice thin
1 tb Vegetable oil
2 c  Uncooked instant brown rice
28 oz Chicken broth
1 tb Prepared horseradish
4 ts Sugar
1 md Sweet green pepper; sliced
1 md Sweet red pepper; sliced
14 oz Black beans; rinse, drain or
2 c  Cooked beans
1/4 c  Grated Parmesan

Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish
and sugar. Simmer, covered, for 15 minutes or until rice is tender (there
should be extra liquid). Add peppers and black beans. Simmer for 5 minutes.
Sprinkle with cheese before serving. Source: Newspaper

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