Tofu Cabbage Rolls

It is one of those days where I want a quick, nutritious and of course delicious meal. This tofu cabbage roll is not only easy to make, nutritious and yummy, it brings back nostalgia feelings of mummy's home cooked meals. :)

There are many ways to cook cabbage. Since it has a beautiful bowl-like shape when carefully peeled, it would make a good 'skin' to wrap tofu. This veggie can be kept for a long time and hence, I had no choice but to cook it today as it's been sitting in the fridge for eons. ;p

Ingredients:
1/2 box of firm tofu (7.5 oz)
4 Chinese dry mushrooms - soaked and minced (reserve water for making gravy)
1/2 carrot, diced
green onions, chopped finely
5 cabbage leaves
1 egg
corn starch mixture
Seasonings for tofu mixture include salt, pepper, mushroom seasoning, onion and garlic powder

Method:Mash tofu. Add minced Chinese dry mushrooms, diced carrots, minced green onions, seasonings and egg. Mix well.
Rinse cabbage, trim the stem and blanch in boiling water for a few seconds until tender. Fill each cabbage leaf with enough filling and roll up. Steam for 10-15 minutes.

For the gravy, boil the mushroom stock. Add seasonings like vegetarian mushroom oyster sauce, Maggi seasoning and pepper. Add cornstarch mixture and allow the heat to thicken the mixture. Pour gravy over rolls and garnish as desired.

the Jacksons!

I met Dr.Thomas and La Verne Jackson about 9 years ago when they came to Singapore to give some health lectures. They were the first people who kindered my passion for health and spirituality. Hence, it was wonderful to get reacquainted and hear their seminars again after so many years. Somehow I just feel that God is calling me towards a higher standard...He is stirring something in my heart.

Many natural remedies were shared and here is one good one...

If you are you CONSTIPATED, drink -- Smooth move:--

1 cup pitted prunes, 2T flax seed (golden and freshly ground), 2-3 cups unsweetened prunes.

Blend the above ingredients together. Take 1 cup everyday.

I love the vegan and tasty recipes that were shared during the cooking session! Some of the demos include: Sunburger, Mac & Cheese and Carob Chewies...

Sunburger:

Ingredients: 6c brown rice (cooked), 3C ground sunflower seeds, 1/4 tsp garlic powder, 3T flour, 1 1/2 C secret sauce*, 3T Loma Linda chicken style seasoning, 4T Bragg's

Directions: Mix all ingredients together, form into burgers. Place on baking sheets. Bake at 350 for 45 minutes. Spread thin layer of secret sauce on top. Turn oven down to 325 and cook for 15 mins more.

*Secret sauce: 1c cashew (washed), 128 oz can of whole tomato juice, 1/4 c lemon juice, 2 1/4 tsp salt, 1 1/2 T onion powder

~ Blend thoroughly on high for 3-4 minutes, then chill.

Baked MAC and Cheese Casserole

Cook 1 lb of whole wheat, spinach of Jerusalem artichoke macaroni according to instructions. Drain in colander and mix with the following cheese sauce:

Whiz in blender: 1 c cashew, 1 c water, 1/3 c fresh lemon juice, 2T sesame seeds, 4T nutritional yeast, 1T honey, 1 1/2 tsp salt, 1/2 c oil, added slowly, 1 tsp onion powder, pinch of garlic powder.

Then add and blend until very smooth 4 oz jar pimentos

If you want the cheesy texture found in real Mac and Cheese, the above "vegan gourmet" brand is a good substitute for the real one. Cut some slices and place it on top of the casserole to give a "stringy" texture.

CAROB CHEWIES~

Carob is a good substitute for chocolate and you can't differentiate between the two in this recipe. *yum*

Ingredients: 2 cup Brazil nuts, chopped or blended finely, 1/2 cup tahini, 1/2 cup honey, 1/3 cup carob powder, 1/2 tsp salt, 1T vanilla, few drops peppermint flavor.

Directions: Stir everything together. Roll into balls and place onto cookie sheet. Place in the freezer for about an hour for it to set.

ENJOY~~

BTW, if you want to hear his talks, go to: audioverse.org and click, " Thomas Jackson"