1 tablespoon plus 1 1/2 tsp vegetable oil
1 medium onion; finely chopped
4 cup cabbage; finely chopped
1 teaspoon caraway seed
1 teaspoon dried dill weed
8 oz medium-firm tofu
1/2 teaspoon salt, plus more to taste
2 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon paprika
1 teaspoon poppy seeds
1/2 can soy milk
1 1/2 teaspoon lemon juice or cider vinegar
1/2 cup whole wheat bread flour
1/2 cup whole wheat pastry flour
1/2 cup rye flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoon vegetable oil
Preheat oven to 450 degrees. Lightly grease baking sheet and dust with flou
Filling: Heat 1 1/2 tsp oil in a skillet over medium heat. Add onion and sa until translucent and almost tender, about 3 minutes. Stir in cabbage; continue to saute until tender, about 3 minutes. Grind together caraway and dill; add to skillet and cook
In a food processor, blend tofu, 1/2 tsp salt, lemon juice, 1 tbs oil, and tahini until smooth. Fold into sauteed vegetables.
Dough: Combine milk and lemon juice or vinegar; set aside to curdle.
Sift flours together to measure 1 1/2 cups. Sift measured flour, salt, baki soda and baking powder into a bowl. Make a well in center.
Whisk oil into curdled milk and pour into well in dry mixture. Stir gently, just until a soft dough forms. Turn out onto floured surface and knead briefly. Roll into a 12-inch circle about 1/4 inch thick.
Transfer to baking sheet and turn up edge to form a lip about 1/2" high. Spread filling evenly. Sprinkle with paprika and poppy seeds. Bake 10 minut Reduce heat to 300 degrees and bake 10 minutes more. Serves 4.
Per serving: 347 cal; 14 g prot; 13 g fat; 43 g carb; 0 chol; 649 mg sod; 9 fiber; vegan
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