| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Bulghur wheat; cooked |
| 1/2 |
c |
Bread crumbs, whole wheat |
| 12 |
oz |
Tofu, soft |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
| 1/4 |
c |
Onions, green; chopped |
| 1/4 |
ts |
Coriander, ground |
| 1/4 |
ts |
Thyme leaves; dried |
| 1 3/4 |
c |
Apple juice, divided |
| 1 |
c |
Vegetable stock |
| 1 |
c |
Carrots; sliced |
| 1 |
c |
Bell pepper, green; cut in 1/4-inch strips |
| 4 |
ts |
Cornstarch |
| 1/2 |
ts |
Ground pepper |
| 2 1/2 |
c |
Rice; hot, cooked |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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