Ingredients
4 cup green cabbage, sliced thinly
6 carrots, sliced thinly
2 onions, sliced
2 cup tofu sour cream (see below)
2 cup bread crumbs
1/4 cup sesame seeds
2 tbsp oil
1 tsp salt
1/4 tsp pepper
2 tbsp nutritional yeast
TOFU SOUR CREAM
2 cup tofu (firm can be used)
1/4 cup oil
3 tbsp lemon juice (or vinegar)
1/2 tsp salt
1 tsp sugar (optional)
Directions
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
Servings: 4 servings
Carrot Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Tofu; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into antiquity, certainly as far back into recorded history as early Egypt, and maybe further still. However, mostly, these early records were just simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, something we still use today. Aspicius tells us how the chefs of Roman times were skilled in the use of many spices and herbs, including a few you will know like thyme, fennel and parsley. Moving on, there were a couple of cookery books which appeared in the 14th Century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals prepared for the rich. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including basil and rosemary. These new herbs and spices led to a torrent in recipe publications, most of which still exist in private cookery archives. By the advent of the 1900s, cookery books were highly popular mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Carrot Cabbage Casserole recipe.
