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Category:Vegetarian - Author:N/A- Contributor:
Carrot Cabbage Casserole
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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Pick of the Week
Title:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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