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

      Title: Creamy Green Garlic Dressing
 Categories: Dressings, Sauces, Salads, Vegan
      Yield: 1 servings

      8 lg Roasted garlic cloves
           - peeled
    1/2 c  Minced parsley, packed tight
      2 tb Finely chopped shallots
    1/2 c  Olive oil
      2 oz Silken tofu; mashed
      2    -to
      3 tb White wine vinegar
    1/2 ts Sea salt; or to taste
      2 tb -Water, or more as needed

   NOTE:  To roast garlic, peel off as much papery skin from each large
  head of garlic as will come off easily while still keeping the head
  intact. Brush each head liberally with 1 teaspoon olive oil.  Place
  in a small, shallow baking dish in the toaster oven and roast at 375
  F until the outside is lightly browned and the innermost cloves are
  soft, about 20 minutes.  Refrigerate in a sealed container for up to
  2 weeks.
   DRESSING:  In a blender or food processor, combine all of the
  ingredients and process until smooth, adding water as required to
  create a slightly thick consistency.
   Use immediately or refrigerate in a tightly sealed container for up
  to 1 week.  Bring to room temperature before using and reblend, if
  necessary.
   Makes 1 cup
   Lorna Sass, "Recipes from an Ecological Kitchen"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Deep-Fried Tofu
 Categories: Main dishes, Vegetarian
      Yield: 6 servings

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      1 lb Tofu, cut in 1/2 inch cubes
    1/2 c  Wheat germ
      3 tb Cornstarch
           Vegetable oil for deep fry
           Soy sauce ->OR<-
           Sweet and sour sauce

  1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat
  the oil to 350F on a deep-fat frying thermometer. 2) Fry the cubes, a
  few at a time, in a basket in the hot oil. Drain on paper towels and
  keep warm while making the remainder. 3) Serve with soy sauce or
  sweet and sour sauce dip. From The New York Times New Natural Foods
  Cookbook
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu "Ranch" Dip
 Categories: Dips, Appetizers
      Yield: 1 servings

      2 pk Mori-nu silken Tofu
    1/4 c  Apple cider vinegar
        x  A little water if necessary
           To make it creamier
      1 pk Hidden Valley Salad
           Dressing

  I have served this at parties, and no one seemed to be aware that it
  wasn't REAL Ranch dip ; )

  Tastes just like I remember.  Vegans beware, I think that I remember
  that there was some kind of milk by-product like whey or something in
  it, but if you avoid dairy for allergies, it doesn't seem to bother
  mine YMMV.

  From: LEA TALLEY <LIVANMERKEST@msuvx2.memphis.edu> Fatfree Digest
  [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV

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