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N.y.cima Roll
---------- Recipe via Meal-Master (tm) v8.03
Title: N.Y.CIMA ROLL
Categories: Vegetarian
Yield: 4 servings
1 1/2 lb Firm tofu
1 tb Oil
3 tb Arrowroot
1 ts Salt
1/4 ts White pepper
1 tb Agar flakes
1 ts Dried marjoram
1 ts Dried thyme
1 tb Minced garlic
1/2 ts Black pepper
2 1/2 c Cima mix (see below)
-------------------------CIMA MIX-------------------------
1/2 c Finely chopped onions
2 tb Olive oil
1 c Whole wheat bread crumbs
1/4 lb Ground seitan
1/4 lb Fine soy grits
1/4 lb Hand crushed frim tofu
1/3 c Nutritional yeast
2 ts Dried marjoram
2 ts Dried thyme
2 ts Salt
1 1/2 c Water
1 c Chopped spinach, packed
1/4 c Chopped roasted red pepper
1/2 c Pistachios
1 c Green peas
1 tb Agar flakes
1/2 c Gluten flour
2 tb Liquid lecithin
Rinse tofu and pat dry. Cube and puree in food
processor with all ingredients except cima mix.
Shape the cima mix into a 12" by 3" roll. Sread the
tofu puree on a 12" by 28" piece of plastic wrap and
roll around the cima log. Smooth out the seam. Steam
30 minutes, let cool 10 minutes, slice and serve.
Note: you MUST have a steamer wide enough to support
the entire roll from underneath! If you don't, it
will slip and come unrolled. It'll still get cooked,
but rather than a pretty, colorful roll to slice
you'll have a serious mess. This shouldn't be a
problem, but for a broke person cooking for nine
@someone else's apartment, these harware problems have
a nasty way of only becoming apparently an hour before
mealtime. (sigh)
CIMA MIX: (makes 4 1/2C Bro Ron suggests using the
extra for 'meatballs' or something. Far be it from me
to argue w/my hero, but remember to use a big enough
skillet.)
Saute onions in oil until translucent. Remove from
heat. Add bread crumbs, tofu, seitan, soy grits, nut
yeast, water and seasoning. Mix until evenly
dispersed. Add vegs and nuts.
In a separate bowl, mix agar and gluten flour. Heat
lecithin and stir into veg mixture, then stir in
flour/agar mixture.
(from Friendly Foods, serves 4)
From: mad4@ellis.uchicago.edu (Bill Maddex)
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