N.Y.Cima Roll Recipe

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)