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

      Title: Oranges Filled with Raisins, Chickpeas, and Rice
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 2 servings

MMMMM--------------------ORANGE-TAHINI SAUCE-------------------------
    1/4 c  Tahini
    3/4 c  Plain yogurt or soft tofu
    1/4 c  Orange juice
      2 ts Ground cumin
      2 ts Paprika
      2 tb Minced fresh cilantro (opt.)

MMMMM--------------------------FILLING-------------------------------
      1 tb Unsalted butter
           -OR- avocado oil
      1 md Red onion; chopped
      1 c  Brown and wild rice blend
           -- (uncooked)
           -OR 1/3 brown & 2/3 wildrice
      2 c  Vegetable broth or water
      1 c  Chickpeas; cooked, drained
    1/4 c  Raisins

MMMMM--------------------------ORANGES-------------------------------
      2    Jumbo navel oranges
           -- halved crosswise

MMMMM--------------------------GARNISH-------------------------------
      1 tb Sesame seeds
      1 tb Chopped scallion whites
      4    Cilantro leaves (optional)

   FOR THE ORANGE-TAHINI SAUCE:  In a blender or food processor, combine
  all ingredients.  Refrigerate until ready to use.
   FOR THE FILLING:  Melt the butter or heat the oil in a medium
  saucepan. Saute the onion until soft, about 10 minutes.  Add the rice
  and stir to coat with the butter.  Add the broth, bring to a boil,
  cover, and simmer over low heat until rice is tender and liquid is
  absorbed, about 45 minutes.  Let cool to room temperature.
   In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,
  chickpeas, and raisins.
   Prepare the oranges for stuffing by slicing off the rounded ends so
  that each half stands squarely on a plate.  Using a paring knife,
  carve out the fruit, cut it into bite-size sections, and toss it into
  the rice mixture. Once the fruit has been removed, cut away as much
  of the white portion of the peel as possible, leaving the shell
  intact.
   Set the orange shells on a serving dish and fill them with the rice
  mixture.  Garnish each with a sprinkling of sesame seeds and scallions
  topped with a whole cilantro leaf.
   Source: Vegetarian Entertaining - by Diana Shaw Harmony Books - New
  York (0-517-57475-6) Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegetable Tofu Scramble
 Categories: Breakfast, Vegan
      Yield: 4 servings

      2 tb Olive oil
      1 lb Soft tofu
           -- cut into 1/2-inch cubes
      1 md Onion, chopped
      1 md Zucchini
           --cut into 1/2" thick rounds
      1 ea Ear of corn
           --kernels cut off of the cob
           -=OR=-
    3/4 c  -- frozen corn (thawed)
      4 oz Asparagus, trimmed,
           -- cut into 1-inch pieces
      2 ea Garlic cloves, minced
      2 md Tomatoes
           -- cut into 1/2-inch cubes
    1/2 c  Finely chopped fresh basil
      2 tb Tamari
      1 ts Ground cumin
    1/2 ts Turmeric
    1/8 ts Cayenne pepper

   In a wok or large skillet, heat the oil over medium-high heat.  Add
  the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry
  until crisp-tender, about 3 minutes.  Add the tomatoes, basil,
  tamari, cumin, turmeric, and cayenne pepper, and stir-fry until the
  tomatoes are heated through, about 1 minute.  Serve immediately.
   John Robbins, "May All Be Fed"  Posted by Karen Mintzias
MMMMM