1 cup bulghur wheat, cooked
1/2 cup bread crumbs, whole wheat
12 oz tofu, soft
1/2 tsp salt
1 tsp soy sauce
1/4 cup onions, green, chopped
1/4 tsp coriander, ground
1/4 tsp thyme leaves, dried
1 3/4 cup apple juice, divided
1 cup vegetable stock
1 cup carrots, sliced
1 cup bell pepper, green, cut in -1/4-inch strips
4 tsp cornstarch
1/2 tsp ground pepper
2 1/2 cup rice, hot, cooked
Directions
Preheat oven to 350 degrees.
Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green
onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls.
Bake on
a cookie sheet sprayed with vegetable spray for 10 minutes on each
side.
In a large skillet over medium-high heat, combine vegetable stock
and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add
carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6
minutes longer, or until vegetables are tender-crisp. In small bowl.
combine cornstarch and 3 tablespoons apple juice; blend well. Add to
vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring
often. Add ground pepper; mix well. To serve, spoon hot cooked rice
onto large platter; place bulghur "meat"balls on rice and pour hot
vegetable mixture over "meat"balls.
Recipe by Dianne Smith.
Servings: 5 servings
Bulghur "Meat"Balls With Fresh Vegetable Sauc Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found way back into the distant past, at least as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, there are some recipe books from the fourteenth century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is served today, but instead descriptions of the types of meals cooked for the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as basil and coriander. These new foods and spices led to an eruption in cookery books, the majority of which are now in private libraries. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Bulghur _Meat_Balls With Fresh Vegetable Sauc recipe.
