VRG > Vegetarian Journal > 2007 Issue 3 > Ethnic Vegan Cuisine > Ethnic Vegan Cuisine - continued

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KOSHARI (LENTILS AND RICE WITH TOMATO SAUCE)

(Serves 5)

Koshari is a savory stew, fast to toss together and requiring little more than a stir while it is simmering. It is made of lentils, rice, and tomato sauce and can be made as spicy or mild as you like. Save extra cooked rice and pasta to use in koshari.

• 1 cup gray or brown lentils, rinsed
• 9 cups water, divided
• 1 cup long-grain white rice, rinsed
• 1 cup uncooked macaroni, such as elbows or orzo
• 2 Tablespoons olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 2 ½ cups tomato sauce
• 1 teaspoon hot sauce

Place lentils in a saucepan, cover with 3 cups of water, and bring to a fast boil. Reduce heat and simmer for 30 minutes or until tender. While lentils are cooking, steam rice in 2 cups of water and cook pasta in the remaining 4 cups of water. When pasta is al dente (just tender), drain and set aside.

In a large sauce pot, combine cooked lentils, rice, and macaroni. Heat a frying pan and add oil. Add onions and garlic and cook until just soft. /P>

Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat.

Place lentil mixture on a serving platter and top with sauce. Garnish with hot sauce and serve immediately.

Total calories per serving: 391	Fat: 6 grams
Carbohydrates: 69 grams	Protein: 17 grams
Sodium: 772 milligrams	Fiber: 14 grams

Kosher-Ashkenazi

Because of Central and Eastern Europe's harsh climate, Jews in this region ate many grains, root vegetables, and stews. Dried and seasonal fruit was available, and it was used in almost everything, including soups and sauces. Bagels, knishes, and blintzes were popular foods, as were beet- and horseradish-spiked dishes.

ROMANIAN STUFFED CABBAGE

(Makes approximately 20 stuffed cabbage rolls, depending on the number of leaves in each head of cabbage)

This is a traditional stuffed cabbage recipe of Eastern European origin. It does take some time to prepare, so make a big batch and freeze some for later. You can also make miniature cabbage rollies with spinach leaves; lightly steamed, cooled Swiss chard leaves or kale can be used as well.

• 2 large heads of cabbage, frozen, then defrosted*
• 1 cup sliced onions

Filling Mixture

• 2 pounds vegan ‘ground round’ or chopped Tofurky (about 4  ½ cups)
• 4 Tablespoons silken tofu
• ¼ cup sugar or vegan sweetener, such as palm or date sugar
• 3 Tablespoons lemon juice
• ½ cup cooked white rice (Start with ¼ cup uncooked rice.)

Sauce

• 4 cups prepared tomato sauce
• 1 cup water
• ¼ cup raisins
• ½ cup sugar or vegan sweetener, such as palm or date sugar
• 3 Tablespoons lemon juice

Topping

• ½ cup torn cabbage leaves
• 4 vegan ginger snap cookies or 1 Tablespoon crystallized ginger

Preheat oven to 350 degrees.

Peel leaves from the cabbage heads, being careful not to tear them. Cut up smaller leaves and any torn leaves. Set aside ½ cup torn cabbage leaves for the topping. Place the remaining torn leaves in the bottom of a deep baking pan (approximately 5 quarts in size) with onions.

In a bowl, mix the ingredients of the filling together until well combined. Put a small amount of the filling mixture on the end of each whole cabbage leaf. Roll leaves, tucking in the ends, and place finished rolls over torn cabbage and onions in the pan.

Combine all sauce ingredients in a small saucepan and cook over medium heat, stirring, for 3 minutes. Pour sauce over rolls. Top sauce with reserved cabbage leaves, spreading in a thin layer; top leaves with a single layer of ginger snaps. Bake in oven, covered, for 2 hours. Check often and baste with sauce. If cabbage leaves are not tender, continue to bake until they are.

Remove from oven, remove torn cabbage leaves and ginger from top, and serve hot.

*Note:  Instead of blanching the cabbage so that you can separate the leaves, you can freeze the whole head of cabbage. When the cabbage is removed from the freezer, the leaves separate easily and are wilted enough to roll without cracking.

Total calories per roll: 183	Fat: <1 gram >
Carbohydrates: 36 grams	Protein: 9 grams
Sodium: 486 milligrams	Fiber: 6 grams