Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls 巴西堅果和葡萄乾白菜卷甜酸醬

VEGETARIANISM : THE NOBLE WAY OF LIVING   Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls    Part 1   E-mail this to a Friend     Copy source code  Print       00:00   00:00                 Part 1 Part 2 Part 3   Ingredients (For all ingredients, please use organic versions if available) Brazil Nut & Raisin Cabbage Rolls with Sweet & Sour Sauce (8 to 10 servings) 2 cups water ¾ cup short grain brown rice ¾ teaspoon salt Cabbage1 large green cabbage, about 2½ to 3 pounds 4 cups water Sauce15-ounce can tomato paste 1½ cups water ¼ cup plus 3 tablespoons organic sugar ¼ cup plus 2 tablespoons fresh lemon juice 1½ teaspoons salt Filling2 medium onions, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 tablespoon water 14-ounce chub Lightlife Gimme Lean (beef or sausage flavor) or 8 ounces diced seitan 2/3 cup Brazil nuts, coarsely chopped ½ cup black raisins, plumped in hot water to cover ½ cup golden raisins, plumped in hot water to cover ½ teaspoon salt Freshly ground pepper (6 servings) Chocolate Wafers1 cup walnuts 1 cup pitted dates ¼ cup plus 1 tablespoon water 3 tablespoons golden raisins 3 tablespoons plus 1 teaspoon unsweetened cocoa powder Compote2 fresh Anjou or Bosc pears, cored, quartered, and sliced 1 cup fresh cranberries ½ cup plus 1 tablespoons light brown sugar ⅓ cup black raisins ¼ cup plus 2 tablespoons fresh lemon juice ½ teaspoon ground cinnamon ½ teaspoon vanilla extract ¼ cup water 1 tablespoon cornstarch 1 tablespoon water 3 tablespoons toasted, coarsely ground walnuts or hazelnuts Potato Latkes (Yield: 16 – 20 three-inch latkes) 1 – 1½ cups organic canola oil 1 large sweet onion ¼ cup matza meal 1½ teaspoons salt 1 teaspoon onion powder ½ teaspoon ground black pepper ½ teaspoon garlic powder 2½ – 3 pounds Russet potatoes, unpeeled Serve with: tofu sour cream or applesauce and cinnamon sugar Tofu Sour Cream (Yield: 1½ cups) 1 12.3-ounce box extra firm silken tofu ¼ cup fresh lemon juice ½ teaspoon rice vinegar ¼ teaspoon salt  Directions Cabbage Rolls Brazil Nut & Raisin Cabbage Rolls with Sweet & Sour Sauce First, cook the rice with 2 cups of water and ¾ of a teaspoon of salt. Cook it for about 25-35 minutes. As soon as it comes to boil, turn the heat down to the lowest point and let it steam for 35-45 minutes, until it's nice and tender and all of the liquid is absorbed. To prepare the cabbage, cut the core out of the cabbage and then cook it so that the leaves are soft and pliable. Cook it whole. Put 4 cups of water in a pot, put the cover on and turn the stove on high. When it boiled, turn the heat to the lowest and let that steam for about 15 minutes. To make the tomato sauce, put the tomato paste into the pot. Add about 1½ cups of water, 3 tablespoons of organic sugar, ¼ of cup of lemon juice plus 2 tablespoons, and 1½ teaspoon of salt. Put the tomato pot on the stove with medium heat. Stir it up. To prepare the filling, put the bell pepper, the onion, and the garlic in a frying pan. Before, put a small amount of water into the pan, and use the water for sautéing. Add in the nuts, the raisins, and the sausages into the pan. Add a little bit of water if needed so that the sauté doesn't run dry. Add in half a teaspoon of salt and some freshly ground black pepper. Mix it well Mix the filling with the cooked rice and blended well. Meanwhile, when the cabbage is done, take it out from the water with a giant tong, and drain the water a little bit. The leaves has become soft now and easy to take it off. Put each leaf on the other plate. Take one cabbage leaf, spoon a little bit of sauce at the bottom of the leaf and spread it out. Just enough to coat the bottom. Take a little of the filling and put it on the leaf. The size of the cabbage leaf determines how much filling to put in. Pack it down a little bit, fold it over. Always end up with the bottom of the leaf towards you. Fold it over on both sides and then roll it over. And place it in the dish. Top the cabbage rolls with more sauce. Give it a nice coating. Make sure it's well covered so it the cabbage won't dry out. Bake the filled cabbage a little bit in an oven with 350 degrees. Ready to be served. Pear Cranberry Compote with Chocolate Wafers Put in the walnut in the food processor, the pitted dates, and the water. Add in some golden raisins and the cocoa. Turn on the food processor and let the ingredients become a smooth puree. Spread the mixture onto parchment paper. Make a shape of rectangle. Make a thin spread but not too thin, about an inch thick. Put it into the oven for about 15-18 minutes. To prepare the compote, take the sliced pear, add the cranberries, the brown sugar and the black raisin (optional) Add the lemon juice, the cinnamon, the vanilla extract and the water. Mix all the ingredients until all blended. Put the cover on the pot, and let it cook and simmer for about 10 minutes. Prepare 1 tablespoon of cornstarch and 1 tablespoon of water in a cup. Mix it. After about 15 minutes, take the chocolate out and let it cool. When it's cool enough, take a knife and cut it into squares or rectangles. When the compote is done, thickened it with the cornstarch-water mixture. Stir it and let it thickens. The compote is done. Potato Latkes Cut the potato in the center, put them into smaller little segments, and then put them into the shredded machine. Add a quarter cup of matza meal into the potato. Add in the salt, some onion powder, and the black pepper. Add in the garlic powder and the sweet onion. Mix all up. Turn it so that it be a good mixture. Add a little bit of ginger. Mix again. Preheat the oil to about 350 degrees. Use sufficient amount of oil. Meanwhile, mix a little cinnamon and sugar to be sprinkle on the latkes later. Fry the latkes until both side become a little brown. If you don't want to fry the latkes, you can bake them in the oven with 425°F for about 20 minutes. When the latkes are done, sprinkle it with some cinnamon sugar mixture. Serve with Tofu Sour Cream or Applesauce. Tofu Sour Cream Mix all the ingredients until all are well blended. Keep it in the refrigerator so that it will firm up.   成份 （對於所有成分，請使用有機版本如果有的話），巴西堅果和葡萄乾白菜卷甜酸醬 （8〜10份）， 2杯，水 ¾杯短粒糙米 ¾茶匙鹽 白菜大青菜，約2個半到3磅 水4杯 醬15盎司番茄醬 1½杯水 ¼杯加3湯匙有機糖 ¼杯加2湯匙新鮮的檸檬汁 1½茶匙鹽 填充2個中等大小的洋蔥，切碎 1個紅柿子椒切碎 2瓣大蒜，切碎 1湯匙水 14盎司的的鰱魚 Lightlife給我的精益（牛肉或香腸的香味）或8盎司切塊清潭 2/3杯巴西堅果，切碎 ½杯黑葡萄乾在熱水中，撲通覆蓋 半杯金色葡萄乾，撲通在熱水中覆蓋 半茶匙鹽 現磨胡椒 （6人份）巧克力威化餅 1杯核桃1杯進站日期¼杯加1湯匙，水3湯匙金色葡萄乾3湯匙，加1茶匙加糖的可可粉 果盤2個新鮮的安茹或淺棕色博斯克梨，藥芯焊絲，駐紮，切片 1杯新鮮的小紅莓 ½杯加1大匙糖 ⅓ ¼杯加2湯匙新鮮的檸檬汁 半茶匙肉桂粉 半茶匙香草精 ¼杯，水 1 杯黑葡萄乾湯匙生粉 1湯匙，水 3湯匙烤，粗糙地面核桃或榛子 馬鈴薯Latkes（產率：16 - 20三英寸latkes） 1 - 1½杯有機油菜籽油 1大甜洋蔥 ¼杯matza餐 1½茶匙鹽 1茶匙洋蔥粉 ½茶匙地面黑胡椒粉 半茶匙大蒜粉 2½ - 3磅黃褐色馬鈴薯削皮的 服務：豆腐酸奶或蘋果醬 ，肉桂糖 豆腐酸奶油（½ ​​杯） 1 12.3盎司盒額外的堅定嫩豆腐 ¼杯新鮮檸檬汁 半茶匙米醋 ¼茶匙鹽產量：1  路線 白菜卷巴西堅果和葡萄乾白菜卷甜酸醬 首先，水2杯煮熟的米飯和¾一茶匙的鹽。 煮約25-35分鐘。 因為它涉及到煮沸，把熱量下降到最低點，讓蒸35-45分鐘，直到它的漂亮和溫柔，所有的液體被吸收。 要準備的白菜，削減核心的白菜，然後煮它的葉子是軟的，柔軟的。庫克整體。 在一個鍋裡放入4杯水，把蓋打開灶台上的高。 當煮沸，把熱量到最低，讓約15分鐘，蒸汽。 為了使番茄醬，番茄醬倒入鍋內。 加入約1½杯的水，3湯匙有機糖，¼杯檸檬汁，加2湯匙，1個半茶匙的鹽。 番茄鍋放在爐子上，用中火加熱。攪拌它。 準備餡，把甜椒，洋蔥和大蒜在煎鍋。 在此之前，放了少量的水倒入鍋內，並炒菜使用的水。 添加堅果，葡萄乾，香腸倒入鍋內。 如果需要的話，炒不跑幹，加一點點水。 加入半茶匙的鹽和一些現磨的黑胡椒。拌勻 米飯和混合以及與混合填充。 同時，當白菜，把它從水中一個巨大的鉗，瀝乾水一點點。 的葉子變軟，易於把它關閉。將每片葉子上的其他板塊。 一個白菜葉，勺子在底部的葉子一點點醬油和傳播。剛好足夠塗佈底部。 取少量的填充，並把它的葉子。的白菜葉的大小決定了有多少填充放進去包了一點點，它折疊。 底部的葉向你總是最後。 它折疊兩側，然後滾動它。並把它放在盤子裡。 頂部的白菜推出更多醬。給它一個很好的塗層。確保它的覆蓋，所以它的白菜不會幹出。 在350度烤箱烤填充白菜一點點。 即可上桌。 巧克力威化餅的鴨梨的蔓越莓果盤與 放在在核桃食品處理器，凹坑的日期，和水。 加入一些金色葡萄乾和可可。 打開食品處理器上，並讓成分變成光滑的原漿。 羊皮紙上傳播的混合物。矩形形狀的。 薄蔓延，但不能過於單薄，約一英寸厚。 把它放入烤箱約15-18分鐘。 要準備果盤，切片的梨，加入小紅莓，紅糖，黑葡萄乾（可選） 加入檸檬汁，香草，肉桂提取物和水。 把所有的配料，直到所有的混合。 蓋鍋，讓它煮，燜約10分鐘。 準備1湯匙生粉和1湯匙水在杯子裡。混合在一起。 約15分鐘後，巧克力，讓它冷卻。 當它足夠的冷靜，拿刀子把它切成正方形或長方形。 當蜜餞完成，增厚與玉米澱粉 - 水混合物。攪拌它，讓它變稠。 是的果盤。 馬鈴薯Latkes 切土豆的中心，把他們變成更小的小片段，然後把它們放到切絲機。 添加一季度杯的matza餐到馬鈴薯。 加入鹽，一些洋蔥粉，黑胡椒。 添加大蒜粉和甜洋蔥。 混合所有的一切一切。打開它，以便它是一個很好的混合物。 添加一點點姜。再次攪拌。 油預熱到350度左右。使用足夠量的油。 同時，混合少許肉桂和糖灑在了latkes。 弗萊的latkes，直到兩側成為一個棕色小。 如果你不希望炒的latkes，可以烤約20分鐘，在烤箱425°F。 當latkes完成後，撒上一些肉桂糖的混合物。 食用豆腐酸奶或蘋果醬。 豆腐酸奶油 把所有的配料，直到一切都充分混合。 保存在冰箱裡，這樣它會落實。