Ingredient:
- 4 cups green cabbage, sliced
- 4 - 6 carrots, sliced thin
- 2 onions, sliced
- 2 cups bread crumbs
- 1/4 cup sesame seeds
- 2 Tbsp. oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. nutritional yeast
Direction:
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 a deep-sided casserole dish.
Tofu Sour Cream:
2 cups firm/x-tra firm tofu
1/4 cup oil
3 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. sugar
Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place 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.
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Ingredient:
- 1 1/2 cups water
- 1/2 cup amaranth
- salt
Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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