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
Historians have traced the existance of recipes way back into history, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some clay tablets in Sumerian which show 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 `blissful`. During Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times were skilled in the use of many different aromatic flavors, including a few you will know like bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two books dating from the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but instead accounts of the types of meals eaten by the rich people of the period. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices created a torrent in recipe books, many of which are now in private cookery archives. Over the following few hundred years, the upper-class families of the West strove to lay on the most exotic banquets, and as a result cooks and their recipe collections increased in prestige. Even so, it was during the nineteenth century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery publications are starting to become popular mostly due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Carrot Cabbage Casserole recipe.
