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

      Title: K.d. Lang's Indonesian Salad with Spicy Peanu
 Categories: Salads, Vegetarian, Indonesian
      Yield: 6 servings

MMMMM-----------------------FOR THE SALAD----------------------------
      3 tb Vegetable oil
           Salt to taste
      1 lb Firm tofu; patted dry
           -- and cut into 1/4" cubes
      2 sm Potatoes; boiled
           -- cut into bite-size wedges
    1/2 lb Fresh spinach; cleaned
           -- steamed, and chopped
    1/2 sm Head green cabbage; shredded
           -- and lightly steamed
    1/2 lb Mung bean sprouts
           -- washed thoroughly

MMMMM----------------------FOR THE DRESSING---------------------------
      4    Garlic cloves
    1/4 c  Roasted peanuts
      5 ts Soy sauce or tamari
      3 tb Lime or lemon juice
      4 ts Brown sugar
    1/4 ts Cayenne pepper
      2 tb Water

   Heat the oil and salt in a medium frying pan over medium heat. Add
  the tofu in small batches and saute until lightly browned on both
  sides, about 5 minutes. Remove with a slotted spoon and drain on a
  paper towel.
   Arrange the bean curd, potatoes, spinach, and cabbage on individual
  plates.
   Prepare the dressing by placing all of the dressing ingredients in a
  blender and blending until smooth. If the dressing seems too thick,
  add another teaspoon of water.
   Top the vegetables and bean curd with the bean sprouts and dressing,
  and serve immediately.
   Preparation time: 1 hour

  * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
  for you by: Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Noodle Soup
 Categories: Soups, Vegetarian
      Yield: 6 servings

    1/2 lb Firm tofu
      2 c  Noodles made without egg
      5 c  Vegetable stock or bouillon
      1 md Carrot; chopped
      1    Celery rib, with leaves
           -- chopped
      1 md Onion; chopped
      2    Garlic cloves; minced
    1/2 ts Dried marjoram
    1/2 ts Dried thyme
    1/2 ts Rubbed sage
      1    Bay leaf
      1 ts Fine sea salt
    1/4 ts Freshly ground black pepper
      1 lb Fresh peas; shelled, -OR-
      1 c  -(thawed) frozen peas
    1/2 c  Finely chopped fresh parsley

   Drain and rinse the tofu.  Put the tofu in a plastic bag or container,
  close it tightly, and freeze until the tofu is frozen hard. Remove
  the bag or container from the freezer and put it in a bowl of hot
  water, or let the tofu thaw at room temperature.  Gently squeeze the
  water from the tofu, using your hands, and then squeeze it dry
  between two towels. Cut the tofu into 1/2-inch cubes.
   In a large pot of lightly salted boiling water, cook the noodles just
  until tender, about 8 minutes. Drain, rinse well under cold running
  water, and drain again.
   In a large pot of lightly salted boiling water, cook the noodles just
  until tender, about 8 minutes. Drain, rinse well under cold running
  water, and drain again.
   In a large pot, combine the vegetable stock, carrot, celery, onion,
  garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a
  simmer over medium heat and cook for 5 minutes.
   Stir in the cubed tofu, peas, and parsley, return to a simmer, and
  cook for 2 minutes.  Stir in the cooked noodles and bring just to a
  simmer. Remove the bay leaf and serve immediately.
   Source: May All Be Fed - by John Robbins (including recipes by Jia
  Patton and Friends) Typed for you by Karen Mintzias
MMMMM