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

      Title: Sloppy Joe I
 Categories: Vegetarian, Main dishes
      Yield: 3 servings

      1 sm Onion, chopped
      4    Garlic cloves, minced
      1 tb Vegetable oil
      3 lg Mushrooms, chopped
      1 lg Carrot, grated
    1/2 tb Parsley
    1/2 lb Tofu, crumbled
      2 ts Tamari
      3 tb Tomato sauce

  Saute onion & garlic in oil till transluscent.  Add pepper, mushrooms,
  carrot & parsley.  Stir fry briefly & add tofu, tamari & tomato
  sauce. Cook till well heated through.  Stuff into pita bread & serve.

  Wassermann, "Simply Vegan"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wild Rice
 Categories: Side dishes, Vegetarian
      Yield: 2 servings

    1/2 c  Celery
    1/2 c  Onion
    1/2 c  Parsley, grated
    1/2 c  Butter
      1    Box (10 oz) tofu
      2 c  Water
    1/2 c  Wild rice
    1/2 c  Short grain brown rice
      3 tb Lemon juice
    1/2 ts Rosemary

  In skillet, stir-fry celery, onion, and parsley in butter for 10
  minutes. Blend tofu and water together; add to skillet; also add wild
  rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce
  heat to low and let rice absorb moisture, about 30-40 minutes. Serve.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Leek & Kasha Pie
 Categories: Main dishes, Vegetarian
      Yield: 4 servings

      4 oz Kasha
           Water
      1 md Onion, chopped
      1 bn Leeks, washed & sliced
    1/2 ts Thyme
    1/2 ts Marjoram
      1 ea Bay leaf
      2 tb Vegetable oil
      1 ea Garlic clove
      4 oz Tofu
    1/4 pt White sauce, see below
      2 tb Soy sauce
      1 oz Bread crumbs

MMMMM------------------------WHITE SAUCE-----------------------------
      1 oz Margarine
      1 oz Wholewheat flour
      1 pt Soy milk
           Salt, to taste

  Cover kasha with water & cook for 20 to 30 minutes. Add more water if
  necessary.  Drain excess water.

  Preheat oven to 400F.

  Saute the onion, leeks, thyme, marjoram & bay leaf in the oil in a
  covered pot for 10 minutes.  Line the base of an oiled casserole dish
  with the saute & cover with the cooked kasha.

  Put the garlic, tofu, white sauce & soy sauce in the blender & blend
  for 2 minutes.  Pour over the kasha in the casserole. Top with the
  bread crumbs & bake for 40 minutes.

  WHITE SAUCE: Melt the margarine in a pot over low heat. Take the pot
  off the heat & stir in the flour. Cook for 5 minutes, stirring
  occasionally to make a roux. Set aside. Warm up the soy milk. Return
  the roux to a medium heat & add a little soy milk.  Stir with a
  wooden spoon until smooth. Add the rest of the soy milk a little at a
  time, stirring till smooth after each addition.  Add salt to taste.
  Makes 1 pint.

  David Scott & Claire Golding, "The Vegan Diet"
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