Carrot Cabbage Casserole

Servings: 4
Ingredients:

4 c  Green cabbage, sliced thinly
6    Carrots; sliced thinly
2    Onions; sliced
2 c  Tofu Sour Cream (see below)
2 c  Bread crumbs
1/4 c  Sesame seeds
2 tb Oil
1 ts Salt
1/4 ts Pepper
2 tb Nutritional yeast

——————————TOFU SOUR CREAM——————————
2 c Tofu (firm can be used)
1/4 c Oil
3 tb Lemon juice (or vinegar)
1/2 ts Salt
1 ts Sugar (optional)

Steam the carrot slices until crisp-tender. Heat the oil in a large pan
and add the onions, cooking for a few minutes. Then add cabbage and cook
for 10 minutes more. Remove from heat and stir in the salt, pepper, and
carrots. Oil an 8′ x 8′ baking pan. Mix half the tofu sour cream into the
vegies. Add the nutritional yeast to the remaining tofu. Put this on top
of the vegetables. Mix crumbs and seeds and sprinkle on top of the
casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
smooth.

From the New Farm Vegetarian Cookbook.

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

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