Several years ago I acquired 7 Secrets Cookbook put together by Jim and Neva Brackett along with their two daughters. I think one of the first recipes I tried was the Curried Rice Pilaf. I don’t make it often enough. I chose to pair tofu with this recipe rather than the Veggie Cutlets. Though I make a half recipe for just the two of us, this dish will serve us two meals.

For my tofu, I adapted a recipe simply called Tofu Squares, changing out the seasonings in the marinade. Original recipe called for cumin, but I substituted curry powder to go with my curried rice dish. Sometimes I have extra marinade left over that I just add to the rice dish. These marinated tofu slices can be served as slices like I did, or they can be diced and added into the pilaf, which is what I do with any of the left over slices from Sabbath’s meal.

We were recently given a huge head of savoy cabbage gleaned fresh from the field before being plowed under. The first thing I made with some of the cabbage was stir-fry. Now I’m going to make a coleslaw to go with our rice and tofu. [P.S. The cabbage was very delicious!]

Since I eat a small serving of spinach every day, I usually say, “What are we going to have with our spinach today?” You can choose any other vegetable you want to go with this meal. There are quite a few veggies in the curry, but certainly not enough to qualify for a full serving of vegetable.

My dessert recipe is adapted from one of Danny Vierra’s early cookbooks. This carob pudding is thick enough it could also be used in a baked pie shell for a “chocolate” pie. It’s also good with extra goodies sprinkled on top, i.e. chopped nuts, shredded coconut, extra carob chips, maybe even some granola. Your only limit is your imagination.

Curried Rice Pilaf
Marinated Tofu
Vegetable of Choice
Coleslaw
Carob Pudding

Pre-Sabbath Prep:
Pilaf: Cook the rice. Assemble the Pilaf.
Tofu: Marinate tofu for a couple hours (or marinate overnight Thursday night). Broil, bake or fry the marinated tofu and put in casserole dish or cube and add to the Pilaf.
Salad: Make and dress the coleslaw.
Pudding: Make and refrigerate Carob pudding.

Sabbath: Put Pilaf & Tofu in oven to warm up. I place my food in my propane oven after breakfast with the pilot light on and then turn the heat up to around 300° about an hour before I plan on serving. If you have a time-bake feature on your oven, this is a good time to use it.

Curried Rice Pilaf  [1/2 recipe]
½ cup diced onion
¼ teaspoon salt
2 c. cooked fluffy brown rice
½ diced red pepper
½ carrot, shredded
½ c. frozen peas
¾ teaspoon curry powder
¼ cup diced Veggie Cutlets (or Marinated Tofu)

Place diced onion in a large nonstick skillet over medium-high heat. Add ¼ cup water and salt. Simmer 5 minutes.
Add the remaining ingredients. Toss together and heat to serving temperature.

Note: When making this ahead of time for Sabbath. I toss the remaining ingredients and immediately put in casserole dish and refrigerate once it’s cooled down.

Marinated Tofu  [1/2 recipe]
½ brick regular tofu
¼ cup water
½ teaspoon or more curry powder
1 tablespoons chicken seasoning

Slice brick of tofu into 12 slices. Place in broth made of water, curry & chicken seasoning. Let set for at least one and one half hours. Drain well. Place on cookie sheet that has been sprayed with vegetable spray. Broil under broiler until edges are crisp, or bake to desired doneness. Serve with or mix into Curried Rice Pilaf.

Note:  Add the marinade, if there’s any left, to the Pilaf.

Coleslaw
1 cup chopped cabbage
1 small carrot finely grated
1/4 teaspoon dill weed
1/4 teaspoon stevia
Salt to taste
2 tablespoons vegenaise

Mix all ingredients together. Refrigerate.

Measurements are approximates.

Carob Pudding [1/4 recipe]
2 cups soy milk
½ tablespoon Roma
½ teaspoon vanilla
2 tablespoon pure maple syrup
½ cup carob chips
¼ cup cornstarch

Dissolve cornstarch in milk, along with the Roma. Begin heating the milk and cook until thick, stirring constantly. Stir in vanilla, syrup and carob chips. Stir until chips are melted. Pour into serving dish, or individual dishes, and cool in refrigerator.