MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Curried Tofu and Chickweed
 Categories: Main dishes, Nuts, Vegetarian, Game
      Yield: 6 servings

      1 c  Grated or finely sliced wild
           -- or commercial carrots
      1 tb Vegetable oil
      2 c  Finely chopped chickweed
      1 lb Mashed tofu
      3    To 5 garlic cloves; crushed
      2    To 4 tb. curry powder
           -- or to taste
      1 tb Freshly grated wild or
           -- commercial ginger
           Tamari soy sauce; to taste
      1 ds Cayenne pepper (optional)
    1/2 c  Roasted commercial walnuts
           -or-
    1/4 c  Roasted commercial walnuts +
    1/4 c  Black walnuts

  Saute carrots for 10 to 25 minutes in oil.  When they are soft, add
  remaining ingredients except walnuts.  Turn off the heat and add the
  roasted walnuts.

  From "Identifying and Harvesting Edible and Medicinal Plants in Wild
  (and Not So Wild) Places" by 'Wildman' Steve Brill with Evelyn Dean.
  William Morrow & Company, Inc.  In food columnist Mary Alice Holt's
  09/15/94 "New Magazine, Book Designed to Get You Cooking" article in
  The (Elizabethtown, KY) News-Enterprise."  Pg. D1.  Posted by Cathy
  Harned.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Brown Rice Casserole
 Categories: Vegetarian, Main dishes, Casseroles
      Yield: 6 servings

      4 c  Cooked brown rice
           Half block of tofu
      1 lg Onion
      2 md Carrots
      2    Celery stalks
      1    Green pepper
      2 md Zucchini
           -=OR=- other summer squash
      6 oz Mushrooms, wiped clean
      1 tb Olive oil
      1 tb Butter
      3    Garlic cloves;
           - finely chopped
      1 ts Nutritional yeast (optional)
      1 ts Ground cumin seeds
      1 ts Salt
      1 c  Mushroom broth; -=OR=-
           - Vegetable stock, or water
      6 oz Grated cheese
           -(Jack, muenster, Cheddar
           - or Gouda)
           Pepper
           Fresh herbs, for garnish
           -(Parsley or Cilantro,
           -Thyme, Marjoram)

  This was one of the most popular dishes at Greens Restaurant in San
  Francisco.

  COOK RICE. SET THE TOFU on a slanted board or pan to drain, and
  prepare the vegetables. Chop the onion, carrots, celery, pepper, and
  zucchini into pieces about 1/2-inch square. Quarter mushrooms if they
  are small, and cut them into sixths or eighths if they are large. Cut
  the tofu into 1/2-inch cubes. Heat the olive oil and the butter and
  fry the onion over medium heat until it is lightly browned, about 5
  minutes. Add the garlic, nutritional yeast, if using, cumin and salt.
  Stir until blended and cook for 1 minute. Add the carrots, celery,
  green pepper and 1/2 cup of the liquid, cover pan, and braise the
  vegetables until they begin to soften, about 5 minutes. Add the
  zucchini and mushrooms and cook 7 to 10 minutes. The vegetables
  should be nearly, but not completely, cooked. If the pan gets dry
  while they cook, add a little more liquid. Preheat oven to 350F.
  Combine the vegetables with rice and cheese. Season with salt and
  plenty of freshly ground black pepper. Gently mix in the tofu, and
  put mixture into lightly oiled casserole. Add a little more liquid to
  moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15
  minutes. Garnish with fresh herbs.

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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