1 md Cabbage

2 1/2 c Tofu; crumbled

8 c ;water; boiling

2 tb Olive oil

1 Celery stalk; chopped

1 ts Basil

1/2 ts Cinnamon

1 ts Thyme

1/4 ts Cloves

1/4 ts Celery seed

4 tb Tamari

1/2 c Tomato paste

2 c Brown rice; cooked

1/2 c Nuts; chopped

16 oz Tomatoes, canned; with their

-juice 10 oz Sauerkraut

Cut the core out of the cabbage and discard it.Place the
cabbage, stem end down, in a large kettle.
Place about 1 inchof
water in the bottom of the ketle.
Cover and bring the water to a
boil.
Reduce the heat to a simmer and steam the cabbage for about
10 minutes.
Remove the cabbage and let it cool for easier handling.
Save the remaining water for use in soups or stews, if desired.
While the cabbage cools, drop the crumbled tofu into the 6-8 cups
boiling water.
Bring the water back to a boil andlet the tofu cook
for 1 minute.
Drain the tofu through a colander lined with a clean
dishtowel.
Run cold water over the tofu to cool it off for easier
handling.
Twist the towel containing the tofu and pres sit to
squeeze out the excess water.
The pressed tofu should have a firm,
ground-beef-like texture.
Set the tofu aside while you prepare the
remaining ingredients.
Heat the olive oil in a large skillet.
Add
the onion, celery, herbs and spices.
Saute until the onions begin
to get tender.
Add the pressed tofu to the sasuteed vegetables and
stir over medium heat for a couple of minutes.
Add the tamari,
tomato paste, rice, and nuts.
Mix well and remove from heat.
Carefully peel the leaves away from the steamed cabbage.
Inside
each of teh larger leaves, palce one small leaf.
Cut away the
thick, tough part of the leaves.
Drop one heaping tablespoon of the
tofu-rice filling into the center of each small leaf.
Fold both the
top and the bottom of the large leaf over the filling, then fold
the two sides over the seam.
Palce the cabbage rolls seam side down
on your table or countertop.
Mix together the tomatoes and
sauerkraut and place half of the mixture in the bottom of a large,
shallow baking dish or in two 7- x 11-inch baking dishes.
Set the
cabbage rolls seam side down on top of the tomato-sauerkraut
mixture over the cabbage rolls.
Cover the baking dish(es) with
aluminum foil and bake at 350 deg for 45-60 minuts, oruntil the
cabbage is tender.
Uncover the cabbage rolls during the last 10
minutes of baking.
From the files of DEEANNE

2 1/2 c Water

1 ts Soy sauce

1/2 c Wild rice, washed & soaked

1/2 c Quinoa

Combine the water & soy sauce in a pot & bring to a boil
over medium high heat.
Add wild rice & cover, reduce heat &
simmer for 30 minutes.
Add the quinoa, cover & simmer for a
further 20 minutes or until the water is all absorbed.
Remove from
heat & allow to steam, covered for 5 minutes.
Fluff with a
fork.

2 c Cooked wild rice

1/4 c Chopped fresh parsley

1 3/4 Cooked or canned (drained

And rinsed) black-eyed peas 6 T Fresh lemon juice

2 T Red wine vinegar

1 c Chopped yellow (or green)

2 T Dijon mustard

Bell pepper 1 lg Clove garlic, minced

1 c Chopped jicama

1 t Salt (optional)

1 c Chopped zucchini

1 t Dried rosemary, crumbled

12 Cherry tomatoes, quartered

1/2 t Pepper

In a large bowl, combine the wild rice, black-eyed peas, bell pepper, jicama, zucchini, tomatoes, and parsley.
In a small bowl, stir together the lemon juice, vinegar, mustard, garlic, salt, rosemary, and pepper.
Pour over the salad and toss.
From: “Hayes Theiling Dorton, MPL Corporation” .
Fatfree Digest [Volume 9 Issue 16] July 7, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1 1/2 c Wild rice, rinsed

3 c Water

3 Cucumbers, sliced thick and

sl Cut into quarters 1 Red bell pepper, diced

1 bn Green onions (or 1 Vidalia

Or red onion), chopped (the cucumbers can be increased with good
results, and other veg.added) Bring the water to a boil, add the
wild rice.
Return to boil, turn down to simmer for 40 minutes or
until some of the grains burst.
Remove from heat and allow to cool.
Drain any excess water.
Toss cooled rice and other ingredients in a
bowl.
You may use any dressing you like, but I like to use one of
those that follow.
From:”Anne.Cox” <20676AC@msu.edu>.
Fatfree
Digest [Volume 9 Issue 32] July 23, 1994.
Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using

MMCONV

1/4 c Wild rice, uncooked

1 c Water

1 Green onion

1 sm Garlic clove, minced

1 ts Vegetable oil

1/4 c Pine nuts or any chopped nut

1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1 hour.
Add
more water if needed.
Meanwhile, saute the onion, garlic, nuts and
thyme in the oil.
Add the wild rice.
Simmer for 10 minutes to blend
the flavors.
Cool enough to stuff into quail or one Cornish hen (or
serve with chicken).
1/2 recipe - 182 calories, 1 bread exchange, 2
fat 15 grams carbohydrate, 4

grams protein, 11 grams fat 138 mg sodium, 114 mg potassium, 0
cholesterol Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 MY
NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin.
They do not have a very
strong flavor.

2 md Acorn Squash

1/2 c Wild Rice, cooked

1 ts Orange Rind, grated

1/2 c Walnuts, chopped

1 tb To 2 tb Frozen Orange Juice

Concentrate Cut the squash in half and remove the seeds.
Combine
the remaining ingredients and fill the squash with the mixture.
Place in a baking pan.
Cover with aluminum foil or a lid and bake
in a 400-degree oven for about 35 minutes, or until the squash is
fork-tender.
Extra orange juice

concentrate can be drizzled over the squash just before
serving.