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Found this one in a cookbook and modified it
a bit. I like to have it with wild rice. This is the vegetarian
version of Pork Chops with Pears |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Firm, ripe Bosc
, Bartlett or
Anjou Pear |
- Peel, core and cut pear into chunks
- Cut apricots into chunks
- In a bowl, put together pears, apricots, raisins,
pear nectar, and lemon juice. Set aside
- Combine salt, pepper, curry powder and flour in
small bowl and put on plate for coating portabellas, tofu and or veggie
balls.
- Heat oil in large skillet
- Coat portabellas, tofu, and or veggie balls in flour/curry mixture and place
in oil
- Brown portabellas, tofu, and or veggie balls on both sides and put into 9 x 9
baking dish
- Once portabellas, tofu and or veggie balls are removed from oil, put in onion,
and garlic and brown until onions are somewhat transparent.
- Put in the remaining flour mixture from plate and
heat stirring constantly.
- Add the water, stirring constantly - It will
thicken quickly.
- Add the pear mixture and heat through.
- Pour the heated pear mixture over the portabellas,
tofu and or veggie balls then cover with aluminum foil.
- Bake at 375 degrees for 20 minutes. Uncover
and continue cooking for 15 minutes or until everything is cooked through.
|
| 1/4 Cup |
Dried Apricots
(2 oz) |
| 3 Tbsp |
Dark Seedless
Raisins |
| 1 Can |
Pear Nectar (5
1/2 oz) |
| 1 Tbsp |
Lemon Juice |
| 2 tsp |
Cooking Oil |
| 4 + |
Portabella
caps, tofu slices and or veggie balls |
| 1/4 tsp |
Salt |
| 1/4 tsp |
Pepper |
| 1 |
Large Onion -
finely chopped |
| 1 |
Clove garlic,
finely chopped (may use minced garlic) |
| 1 Tbsp |
Curry Powder |
| 1/3 Cup |
Flour |
| 3/4 Cup |
Water |
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