Recipe - Bulghur MeatBalls With Fresh Vegetable Sauc

1 cup Bulghur wheat; cooked
One half cup Bread crumbs, whole wheat
12 ounce Tofu, soft
One half teaspoon Salt
1 teaspoon Soy sauce
One fourth cup Onions, green; chopped
One fourth teaspoon Coriander, ground
One fourth teaspoon Thyme leaves; dried
1 Three fourths cup Apple juice, divided
1 cup Vegetable stock
1 cup Carrots; cut or sliced up
1 cup Bell pepper, green; cut in
1/4inch strips
4 teaspoon Cornstarch
One half teaspoon Ground pepper
2 One half cup Rice; hot, cooked

Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green
onions, coriander, and thyme. Shape mixture into 1 1/2inch balls. Bake on
a cookie sheet sprayed with vegetable spray for 10 minutes on each side.

In a large skillet over mediumhigh heat, combine vegetable stock and 1
1/3 cup 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 tendercrisp. 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