Week 11- Better late than never!

Swiss Chard Rolls (from Jodie)
1 cup cooked brown rice
2 Tbsp. Tamari
1 cup soaked bulgur
2 garlic cloves, diced
1 onion, diced
1/2 cup crumbled Tempeh
3 celery stalks, diced
Tofu Mixture:
1 (8oz) Tofu cake
1/4 cup vegetable oil
1/4 cup nutritional yeast
1/4 cup tamari
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup tomato sauce
1 Tbsp. sorghum
2 tsp lemon juice
12 swiss chard leaves
Stuffing – Soak bulgur one hour. Combine with rice and tamari in a large bowl. Sauté garlic, onion, tempeh and celery in a bit of oil until vegetables are soft. Add them to the rice mixture stirring until well-blended.
Tofu Mixture – Blend all ingredients in blender or processor until smooth
Sauce – Simmer all ingredients in saucepan until sauce is hot. Add 1/4 of sauce to tofu mixture. Spread 1/2 of remaining sauce on the bottom of casserole dish.
Put equal amounts of stuffing and tofu mixture onto each swiss chard leaf, roll and place in casserole dish. Cover rolls with remaining sauce. Bake at 350 for 20 minutes.

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