N.y.cima roll

Yield: 4 servings

Measure Ingredient
1½ pounds Firm tofu
1 tablespoon Oil
3 tablespoons Arrowroot
1 teaspoon Salt
¼ teaspoon White pepper
1 tablespoon Agar flakes
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
1 tablespoon Minced garlic
½ teaspoon Black pepper
2½ cup Cima mix (see below)
½ cup Finely chopped onions
2 tablespoons Olive oil
1 cup Whole wheat bread crumbs
¼ pounds Ground seitan
¼ pounds Fine soy grits
¼ pounds Hand crushed frim tofu
⅓ cup Nutritional yeast
2 teaspoons Dried marjoram
2 teaspoons Dried thyme
2 teaspoons Salt
1½ cup Water
1 cup Chopped spinach, packed
¼ cup Chopped roasted red pepper
½ cup Pistachios
1 cup Green peas
1 tablespoon Agar flakes
½ cup Gluten flour
2 tablespoons 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@... (Bill Maddex)

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