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

      Title: Ma Po
 Categories: Chinese, Vegetarian, Main dishes
      Yield: 6 servings

    1/2 c  Vegetable broth
    1/3 c  Hoisin sauce
      1 tb Rice wine/dry sherry
    1/3 c  Ketchup
    1/2 ts Hot sauce
      1 tb Sesame oil
      1 tb Vegetable oil
      3 ea Garlic cloves, minced
      1 lb Firm tofu, cut to 1/2" cubes
      2 c  Mung bean sprouts
      1 tb Cornstarch mixed with 2
           -- tablespoons water
      2 ea Green onions, slivered

   In a small bowl, combine broth, hoisin sauce, rice wine or sherry,
  ketchup & hot sauce.  Set aside.
   Place a wok over high heat, when hot, add vegetable oil.  Add garlic
  & stir for 5 seconds.  Add tofu & stir fry for 2 minutes.  Stir in
  reserved sauce & cook 1 minute.  Add bean sprouts & cook another
  minute. Add dissolved cornstarch & stir till sauce thickens.
   Serve over noodles tossed in sesame oil or over steamed rice..
  Garnish with onions.
   Madhur Jaffrey, "World of the East Vegetarian Cookbook"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Moo Shu Vegetables with Chinese Pancakes
 Categories: Vegetarian, Vegan, Vegetables
      Yield: 2 servings

      2 ts Roasted sesame seed oil
      2    Green onions; thinly sliced
      2 c  Bok choy, thinly sliced
    1/2    Red bell pepper
           -- thinly sliced
      1    Carrot; thinly sliced
    1/2 c  Mushrooms, thinly sliced
    1/2 c  Mung bean sprouts
      4 oz Reduced-fat tofu; crumbled
      2 ts Fresh ginger, peeled, grated
      1    Garlic clove; minced
      1 tb Tamari or soy sauce
           Hoisin sauce
      6    Frozen Chinese pancakes
           -OR- whole wheat crepes
           -- (thawed)

   Preheat the oven to 325 F.  Wrap pancakes in foil and place in oven to
  warm, about 8 minutes.
   Heat sesame oil in a wok or large skillet until very hot.  Add green
  onions, bok choy, red bell pepper, carrots and mushrooms.  Stir-fry
  vegetables 3 to 4 minutes until crisp tender.  Add sprouts, tofu,
  ginger and garlic and continue cooking 2 to 3 minutes until sprouts
  are soft. Stir in tamari and extra hoisin sauce.  To eat, drizzle a
  spoonful of hoisin sauce across center of pancake.  Top with generous
  helping of vegetables and roll up burrito style.
   Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
  Cholesterol: 0 mg               Grams of Fiber 7
   Source: Delicious!  July/August 1993 Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mushroom & Sweet Pepper Quiche
 Categories: Main dishes, Vegetarian
      Yield: 7 servings

      2 ts Olive oil
      1 md Onion, chopped
      1 md Green pepper, chopped
  2 1/2 c  Sliced mushrooms
      2 ea Garlic cloves, minced
      2 lb Medium-firm tofu
      2 tb Nutritional yeast
      1 ts Salt

   Heat oil in a medium sized skillet & saute vegetables & garlic till
  limp. In a large bowl, crumble or mash tofu.  Add sauteed vegetables,
  yeast & salt.
   Pre-heat oven to 350F.  Spread tofu mixture evenly into a 9 1/2" or
  10" quiche pan.  Bake for 30 to 40 minutes, till the edges start to
  brown. Garnish with tomatoes.
   "Vegetarian Times" March, 1992
MMMMM