(For all ingredients, please use organic versions if available)

Brazil Nut & Raisin Cabbage Rolls with Sweet & Sour Sauce

(8 to 10 servings)
2 cups water
¾ cup short grain brown rice
¾ teaspoon salt

Cabbage
1 large green cabbage, about 2½ to 3 pounds
4 cups water

Sauce
15-ounce can tomato paste
1½ cups water
¼ cup plus 3 tablespoons organic sugar
¼ cup plus 2 tablespoons fresh lemon juice
1½ teaspoons salt

Filling
2 medium onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon water
14-ounce chub
Lightlife Gimme Lean (beef or sausage flavor) or 8 ounces diced seitan
2/3 cup Brazil nuts, coarsely chopped
½ cup black raisins, plumped in hot water to cover
½ cup golden raisins, plumped in hot water to cover
½ teaspoon salt
Freshly ground pepper

(6 servings)
Chocolate Wafers
1 cup walnuts
1 cup pitted dates
¼ cup plus 1 tablespoon water
3 tablespoons golden raisins
3 tablespoons plus 1 teaspoon unsweetened cocoa powder

Compote
2 fresh Anjou or Bosc pears, cored, quartered, and sliced
1 cup fresh cranberries
½ cup plus 1 tablespoons light brown sugar
⅓ cup black raisins
¼ cup plus 2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ cup water
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons toasted, coarsely ground walnuts or hazelnuts

Potato Latkes (Yield: 16 – 20 three-inch latkes)
1 – 1½ cups organic canola oil
1 large sweet onion
¼ cup matza meal
1½ teaspoons salt
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
2½ – 3 pounds Russet potatoes, unpeeled
Serve with: tofu sour cream or applesauce
and cinnamon sugar

Tofu Sour Cream
(Yield: 1½ cups)
1 12.3-ounce box extra firm silken tofu
¼ cup fresh lemon juice
½ teaspoon rice vinegar
¼ teaspoon salt

1. First, cook the rice with 2 cups of water and ¾ of a teaspoon of salt.
2. Cook it for about 25-35 minutes.
3. As soon as it comes to boil, turn the heat down to the lowest point and let it steam for 35-45 minutes, until it’s nice and tender and all of the liquid is absorbed.
4. To prepare the cabbage, cut the core out of the cabbage and then cook it so that the leaves are soft and pliable. Cook it whole.
5. Put 4 cups of water in a pot, put the cover on and turn the stove on high.
6. When it boiled, turn the heat to the lowest and let that steam for about 15 minutes.
7. To make the tomato sauce, put the tomato paste into the pot.
8. Add about 1½ cups of water, 3 tablespoons of organic sugar, ¼ of cup of lemon juice plus 2 tablespoons, and 1½ teaspoon of salt.
9. Put the tomato pot on the stove with medium heat. Stir it up.
10. To prepare the filling, put the bell pepper, the onion, and the garlic in a frying pan.
11. Before, put a small amount of water into the pan, and use the water for sautéing.
12. Add in the nuts, the raisins, and the sausages into the pan.
13. Add a little bit of water if needed so that the sauté doesn’t run dry.
14. Add in half a teaspoon of salt and some freshly ground black pepper. Mix it well
15. Mix the filling with the cooked rice and blended well.
16. Meanwhile, when the cabbage is done, take it out from the water with a giant tong, and drain the water a little bit.
17. The leaves has become soft now and easy to take it off. Put each leaf on the other plate.
18. Take one cabbage leaf, spoon a little bit of sauce at the bottom of the leaf and spread it out. Just enough to coat the bottom.
19. Take a little of the filling and put it on the leaf. The size of the cabbage leaf determines how much filling to put in. Pack it down a little bit, fold it over.
20. Always end up with the bottom of the leaf towards you.
21. Fold it over on both sides and then roll it over. And place it in the dish.
22. Top the cabbage rolls with more sauce. Give it a nice coating. Make sure it’s well covered so it the cabbage won’t dry out.
23. Bake the filled cabbage a little bit in an oven with 350 degrees.
24. Ready to be served.

1. Put in the walnut in the food processor, the pitted dates, and the water.
2. Add in some golden raisins and the cocoa.
3. Turn on the food processor and let the ingredients become a smooth puree.
4. Spread the mixture onto parchment paper. Make a shape of rectangle.
5. Make a thin spread but not too thin, about an inch thick.
6. Put it into the oven for about 15-18 minutes.
7. To prepare the compote, take the sliced pear, add the cranberries, the brown sugar and the black raisin (optional)
8. Add the lemon juice, the cinnamon, the vanilla extract and the water.
9. Mix all the ingredients until all blended.
10. Put the cover on the pot, and let it cook and simmer for about 10 minutes.
11. Prepare 1 tablespoon of cornstarch and 1 tablespoon of water in a cup. Mix it.
12. After about 15 minutes, take the chocolate out and let it cool.
13. When it’s cool enough, take a knife and cut it into squares or rectangles.
14. When the compote is done, thickened it with the cornstarch-water mixture. Stir it and let it thickens.
15. The compote is done.

1. Cut the potato in the center, put them into smaller little segments, and then put them into the shredded machine.
2. Add a quarter cup of matza meal into the potato.
3. Add in the salt, some onion powder, and the black pepper.
4. Add in the garlic powder and the sweet onion.
5. Mix all up. Turn it so that it be a good mixture.
6. Add a little bit of ginger. Mix again.
7. Preheat the oil to about 350 degrees. Use sufficient amount of oil.
8. Meanwhile, mix a little cinnamon and sugar to be sprinkle on the latkes later.
9. Fry the latkes until both side become a little brown.
10. If you don’t want to fry the latkes, you can bake them in the oven with 425°F for about 20 minutes.
11. When the latkes are done, sprinkle it with some cinnamon sugar mixture.
12. Serve with Tofu Sour Cream or Applesauce.

1. Mix all the ingredients until all are well blended.
2. Keep it in the refrigerator so that it will firm up.