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

      Title: Spinach Mushroom Lasagna I
 Categories: Pasta, Vegetarian, Main dishes
      Yield: 9 servings

      1 lb Firm tofu
      1 ts Salt
      4 tb Lemon juice
      2 tb Vegetable oil
  2 1/2 tb Tahini
      1 tb Light miso
  1 1/2 tb Olive oil
      1 lg Onion, chopped
      2 lg Garlic cloves, pressed
           Black pepper to taste
      1 ts Nutmeg
      2 ts Tarragon
      2 ts Dill
      8 oz Mushrooms
      8 oz Spinach
    1/2 c  Fresh parsley
      4 tb Breadcrumbs, toasted
    1/2 c  Walnuts
      4 c  Tomato sauce
      9    Lasagna noodles, al dente

   Blend tofu in processor.  Add salt, lemon juice, vegetable oil,
  tahini & miso.  Blend till thoroughly smooth.  Set aside.
   Heat olive oil.  Add onion & saute till translucent.  Add garlic,
  pepper, nutmeg, tarragon, dill & mushrooms.  Saute for several
  minutes. Stir in chopped spinach & parsley.  Saute very briefly.
  Remove from heat. Add the saute to tofu mixture.  Blend briefly.  Be
  sure to maintain the texture.
   Pre-heat oven to 350F.  Lightly oil the bottom & sides of a baking
  dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly
  coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of
  the tomato sauce.  Lay 3 noodles on top of the sauce & evenly spread
  half the tofu mixture on the noodles.  Repeat a second layer.  Then
  top with remaining walnuts, noodles & sauce. Sprinkle the rest of the
  breadcrumbs on top,
   Cover & bake for 30 minutes.  Uncover & bake another 10 minutes. Cool
  for 20 to 30 minutes before slicing.
   Madhur Jaffrey, "The World of the East Cookbook"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Indonesian Vegetable Salad
 Categories: Vegetarian, Salads, Indonesian
      Yield: 6 servings

      1 c  Cubed, firm tofu (1/2-in.
           -cubes
      2    Stalks celery, cut into
           -julienne strips
      2    Carrots, shredded
      2    Italian plum tomatoes, cut
           -into thin wedges
    1/2    Cucumber, thinly sliced
      1 c  Fresh bean sprouts
      1 c  Broccoli florets
    1/2 c  Szechuwan Peanut Dressing
           Garnish: raisins, toasted
           -sesame seeds, fresh
           -watercress sprigs, or
           -unsalted peanuts, optional

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Peanut butter, smooth or
           -crunchy
    1/2 c  Hot vegetable stock or hot
           -water
      1 ts Soy sauce
      2 tb Rice vinegar
      2 tb Safflower oil
      2    Cloves garlic, minced
    1/2 ts Dry crushed red pepper (1
           -teaspoon if you prefer
           -spicy flavoring

   In a large bowl, gently toss together salad ingredients.
    In a small bowl, combine dressing ingredients. Pour over salad and
  toss again. Top with garnish.
    Advance Preparation: Both salad ingredients and dressing may be
  prepared in advance and refrigerated. For best quality, toss together
  just before serving.
    Hints:
    To cook bean thread, immerse it in boiling water for about 10 minutes
  to soften. Drain, rinse with cool water, and cut into 3-inch strands.
    For those concerned about complete protein, tofu, peanuts and sesame
  seeds complement one another to form a high-quality "complete"
  protein.
   From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell
   DEEANNE                      at 04:41 EDT
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