MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stir-Fried Vegetables with Tofu Categories: Main dishes, Vegetarian Yield: 4 servings 2 tb Sesame oil 2 md Green bell peppers, diced 1 lg Celery stalk, diagonally -- sliced 2 ea Garlic cloves, minced 1 1/2 c Mung bean sprouts 2 bn Scallions, chopped 1/4 c Toasted sunflower seeds 1/4 c Dry sherry 2 tb Tamari 1/2 ts Grated ginger 3 ea Cakes of tofu, diced Chinese noodles Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, "Vegetariana" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stuffed Zucchini Categories: Vegetarian, Vegan, Main dishes Yield: 6 servings 6 md Zucchini 1 lb Firm tofu 1/4 c Soy sauce 2 tb Peanut butter 4 tb Oil 1 c Chopped onions 1 c Chopped celery 1 1/2 c Sliced mushrooms 2 Cloves garlic, minced 1/2 c Whole grain bread crumbs 1/2 ts Oregano 1/2 ts Basil 1 sm Bay leaf 1 ts Salt 2 ts Sugar 1/4 ts Black pepper Steam the zucchini for 5 minutes; cut in half and scoop out seeds. Cube the tofu and marinate for 2 hours in the soy sauce and peanut butter. Fry in 2 T oil until browned. Add 2 T oil to another pan and saute the onions, celery, mushrooms, the chopped zucchini pulp, and 1 clove garlic. Add the bread crumbs and marinated tofu and stuff mixture into zucchini shells. Simmer the remaining ingredients and 4 cups water for 10 minutes and pour over zucchini shells. Bake at 350 degrees for 25 minutes. From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights DEEANNE [EatMoVeggies] at 19:13 EDT MMMMM