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Buddhas Jewels

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Ingredients

Adjust Servings:
36 ounces firm tofu, mashed
2 tablespoons peanut butter
3 tablespoons braggs liquid aminos
8 scallions, chopped
1 green pepper, diced
1 1/2 cups mushrooms, chopped
1/4 cup water chestnut, diced
1 1/2 cups juice, see note
1/4 cup cider vinegar
1/4 cup braggs liquid aminos
1 garlic clove, minced
2 tablespoons cornstarch
2 tablespoons cold water

Nutritional information

274
Calories
133 g
Calories From Fat
14.9 g
Total Fat
3.1 g
Saturated Fat
0 mg
Cholesterol
76.8 mg
Sodium
16.2 g
Carbs
4.6 g
Dietary Fiber
4.5 g
Sugars
24.7 g
Protein
256g
Serving Size

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Buddhas Jewels

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    These are sooooooo good! I didn't have high hope as I was mixing it all together, it didn't seem there was going to all that much flavor, but there was plenty and the flavor was perfect! I almost left the water chestnuts out and I'm glad I didn't, they really added the extra little something. the sauce is plenty sweet, but goes well with the jewels. I wouldn't change a thing. I only made 1/3 of the recipe and wish I would have made the whole batch. I wonder if these freeze well? Thanks so much for sharing this total keeper recipe.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Buddha’s Jewels, This was our 2004 Thanksgiving dinner A Moosewood recipe The results were excellent Per my cousin Amysauntjo: Husband said It’s a keeper He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited She loved it He said she didn’t even thank him because she was busy eating it Per Us The wife and I both loved it And she did the same thing to us when we shared it with her I assumed she wouldn’t eat it the wife said all she said was OHH GOOD I like this and dove right in , These are sooooooo good! I didn’t have high hope as I was mixing it all together, it didn’t seem there was going to all that much flavor, but there was plenty and the flavor was perfect! I almost left the water chestnuts out and I’m glad I didn’t, they really added the extra little something the sauce is plenty sweet, but goes well with the jewels I wouldn’t change a thing I only made 1/3 of the recipe and wish I would have made the whole batch I wonder if these freeze well? Thanks so much for sharing this total keeper recipe , This was very yummy! I found the sauce really sweet when I tasted it by itself (used pineapple juice) But when it’s put together with the meatballs, the two really went together well I served it over barley Very hearty and good The only issue I had was that my meatballs didn’t stick together very well Not sure why! Thanks so much for sharing! :O)


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    Steps

    1
    Done

    In Large Bowl Mix All Dumpling Ingredients. Shape Into 2 Dozen 2-in Balls and Place on Oiled or Pam'd Baking Sheet.

    2
    Done

    Bake at 375f For 45 Minutes or Until Golden and Firm.

    3
    Done

    Combine All the Sauce Except Corn Starch and Cold Water in a Saucepan. Bring to Boil. Dissolve the Cornstarch in the Cold Water and Then Stir in and Simmer. Continue to Stir Until Thickened and Clear. Pour Over Dumplings and Serve Immediately. Serve With Rice and Steamed Veggies.

    4
    Done

    Note: the Sauce Recipe Begins With the 1 1/2 Cup Juice. Orange, Apple or Pineapple Juice May Be Used Either Alone or in Combination For the 1 1/2. used Straight Pineapple Juice. the Tofu Should Be Cotton Also Called Water-Packed. Silken Firm Is Too Soft For the Dumplings to Keep Their Shape. However It Tastes Just as Good and Can Be Used as a Topping to Rice and Veggies.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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