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

      Title: Scrambled Tofu
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 2 servings

      1 tb Olive or canola oil
      1 lg Onion
           - peeled & coarsely chopped
      2 lg Garlic cloves
           - peeled & finely chopped
      6    Scallions; thinly sliced,
           - (keep white & green parts
           -  separate)
    1/4 lb Mushrooms; thinly sliced
      1 sm Red bell pepper
           - seeded and diced
      1 lb Silken or soft tofu; drained
           - mashed or crumbled
    1/2 ts Dried leaf oregano
    1/4 ts Tumeric (optional)
    1/4 c  Finely chopped green olives
           -(pitted)
      1    Sheet nori sea vegetable
           - finely shredded (optional)
           Tamari or soy sauce
           - to taste
           Freshly ground black pepper
           Hot sauce (optional)

   Great for brunch or a light supper dish, this recipe can easily be
  doubled to serve 4 to 6.  Silken tofu results in a very soft-cooked
  texture, while soft tofu will be slightly firmer.
   NOTE: Tumeric will give a faint yellow color to the mixture, but will
  not contribute significantly to the taste.
   DIRECTIONS: In a large skillet or wok, heat the oil and saute the
  onion, garlic, and white of scallions until the onions turn light
  brown, about 4 to 5 minutes.
   Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using),
  and continue to saute over medium-high heat for another 3 minutes,
  stirring frequently.  Stir in the scallion greens, olives, nori (if
  using), soy sauce and pepper to taste.  Pass optional hot sauce.
   Source: Recipes from an Ecological Kitchen - by Lorna J. Sass
  :       ISBN: 0-688-10051-1
  :       Typed for you by Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Seitan Parmigiana
 Categories: Main dishes, Vegetarian, Vegan
      Yield: 4 servings

     12 oz Seitan; cut into "steaks"
      4 tb Oil; for frying
      3 c  Spaghetti sauce
      1 md Onion; chopped
           -and sauteed in water
           - (optional)

MMMMM---------------------------BATTER--------------------------------
      1 c  Whole wheat flour
    1/4 c  Corn meal
  1 1/2 c  Water
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
 10 1/2 oz Soft silken tofu
      1 ts Maple syrup
      2 ts Italian herbs
           -(marjoram, sage, oregano,
           - basil, thyme, rosemary)
    1/4 c  Tahini
      1 ts Miso
      1 pn Nutmeg (optional)

   For BATTER: Mix together flour, corn meal, water and salt to make a
  thin batter.  Let sit for at least 10 minutes. Dip pieces of seitan
  into batter. Pan fry in oil on both sides until brown.
   Combine topping ingredients together in a blender and blend until
  smooth. Preheat oven to 350 degrees.  Pour 1 cup sauce into a 9" x
  13" baking dish, distributing evenly.  Place batter fried seitan on
  top. Spread onions on top of seitan.  Pour on remaining sauce and top
  with tofu topping. Bake for 30 minutes.
   This is a fairly close approximation to what a parmigiana dish should
  be like.  It is based on the mushroom stroganoff from the American
  Vegetarian Cookbook, and comes from Renee Wheeler.
   From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups:
  rec.food.veg
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