Portabellas, Tofu and/ or Veggie Balls with Curried Pear Sauce
Great aromas and taste 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
Ingredients
  • 1 Firm, ripe Bosc , Bartlett or Anjou Pear
  • 1/4C Dried Apricots (2 oz)
  • 3Tbsp Dark Seedless Raisins
  • 1Can Pear Nectar (5 1/2 oz)
  • 1Tbsp Lemon Juice
  • 2tsp Cooking Oil
  • 4+ Portabella caps, tofu slices and or veggie balls
  • 1/4tsp Salt
  • 1/4tsp Pepper
  • 1 Large Onion - finely chopped
  • 1 Clove garlic, finely chopped (may use minced garlic)
  • 1Tbsp Curry Powder
  • 1/3C Flour
  • 3/4C Water
Instructions
  1. Peel, core and cut pear into chunks
  2. Cut apricots into chunks
  3. In a bowl, put together pears, apricots, raisins, pear nectar, and lemon juice. Set aside
  4. Combine salt, pepper, curry powder and flour in small bowl and put on plate for coating portabellas, tofu and or veggie balls.
  5. Heat oil in large skillet
  6. Coat portabellas, tofu, and or veggie balls in flour/curry mixture and place in oil
  7. Brown portabellas, tofu, and or veggie balls on both sides and put into 9 x 9 baking dish
  8. Once portabellas, tofu and or veggie balls are removed from oil, put in onion, and garlic and brown until onions are somewhat transparent.
  9. Put in the remaining flour mixture from plate and heat stirring constantly.
  10. Add the water, stirring constantly - It will thicken quickly.
  11. Add the pear mixture and heat through.
  12. Pour the heated pear mixture over the portabellas, tofu and or veggie balls then cover with aluminum foil.
  13. Bake at 375 degrees for 20 minutes. Uncover and continue cooking for 15 minutes or until everything is cooked through.