Recipe - Carrot Cabbage Casserole

4 cup Green cabbage, cut or sliced up thinly
6 Carrots; cut or sliced up thinly
2 Onions; cut or sliced up
2 cup Tofu Sour Cream (see below)
2 cup Bread crumbs
One fourth cup Sesame seeds
2 tablespoon Oil
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Nutritional yeast

TOFU SOUR CREAM
2 cup Tofu (firm can be used)
One fourth cup Oil
3 tablespoon Lemon juice (or vinegar)
One half teaspoon Salt
1 teaspoon Sugar (optional)

Steam the carrot slices until crisptender. Heat the oil in a large pan
and add the onions, cooking for a few minutes. Then add cabbage and cook
for 10 minutes more. Remove from heat and stir in the salt, pepper, and
carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the
vegies. Add the nutritional yeast to the remaining tofu. Put this on top
of the vegetables. Mix crumbs and seeds and sprinkle on top of the
casserole. Bake at 350 for 3540 minutes until top is lightly browned.

FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
smooth.

From the New Farm Vegetarian Cookbook.

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini