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

      Title: Tofu Manicotti
 Categories: Vegetarian, Main dishes
      Yield: 4 servings

      1 lb Manicotti
      2 lb Tofu (firm or soft)
           -- patted dry and mashed
      2    Garlic cloves; minced
    1/2 c  Soy milk
      2 tb Olive oil
      2 tb Lemon juice
      1 tb Sugar
           Salt and pepper; to taste
      2 tb Minced fresh parsley
      1 c  Chopped fresh spinach (opt.)
      4 c  Spaghetti sauce
           -- homemade or commercial

  Prepare the manicotti according to package directions.  Gently drain
  and rinse the noodles.

  Preheat the oven to 350 F degrees.

  In a large mixing bowl, stir together the mashed tofu, garlic, soy
  milk, olive oil, lemon juice, sugar, salt, pepper, parsley and
  spinach, if using.

  Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce.  Gently
  spoon the tofu mixture into each manicotti until they are all full.
  Place the filled manicotti noodles in one layer on top of the
  spaghetti sauce. Pour the remaining sauce over the stuffed noodles.
  Cover the pan tightly with aluminum foil and bake for 30 minute, or
  until the sauce bubbles.

  Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for
  you by Karen Mintzias

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

      Title: Elaine's Dolmas
 Categories: Vegetarian, Main dishes
      Yield: 48 servings

     48    Grape leaves (about 1 jar)
    1/2 c  Long grain brown rice;cooked
      2 c  Onion; finely chopped
      2 tb Parsley; finely chopped
      2 tb Mint leaves; finely chopped
      2 ts Dill weed
    1/4 c  Pine nuts
    1/4 c  Currants
    1/4 ts Black pepper
      1 c  Tofu TVP (optional)

   Place grape leves briefly in a pan of warm water to separate them,
  then drain on paper towels. Combine all other ingredients. Place
  grape leaf vein side up, with the stem toward you. Put a mound of
  rice mixture in the middle of the leaf (about 1 rounded tsp to 1
  rounded tbsp, depending on the size of the leaf). Fold over sides and
  roll up leaf. Layer the rolled leaves in a large saucepan (3 quart)
  placing them side by side and close together. Press with a heavy heat
  proof plate that fits inside the pan. Add enough boiling water to
  cover leaves. Cover and simmer for 1 1/2 hours.

   Hints: Dolmas may be served warm or chilled. If warm, try serving
  them with lemon sauce. If cold, serve them with garbanzo puree or
  eggplant. Tabouli is also a good dish to serve at the same meal.
  Dolmas are easy to take to a potluck dinner and they also make a very
  special "company meal." Recipe for making tofu TVP follows. The use
  of the tofu in this recipe is entirely optional; they are delicious
  both ways.

   Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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