N.y.cima Roll

Serves:

Ingredients:

1 1/2 1/2 c
1
3 Arrowroot
1 Salt
1/4 /2 White pepper
1 2 Agar flakes
1 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
--------- CIMA MIX ---------

Method:

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)