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

      Title: Thanksgiving Day Tofu
 Categories: Main dishes, Vegan, Holiday
      Yield: 4 servings

  1 1/2 lb Tofu
      2 tb Arrowroot
      3 tb Vogue Vegy Base
    3/4 ts Sea salt
    1/4 ts White pepper
  1 1/2 ts Agar flakes; -=OR=-
      1 ts -Agar powder
      2 tb Barley malt syrup
      2 tb Water

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    1/2 c  Finely diced onions
    1/2 c  Finely diced celery
    1/2 c  Finely diced carrots
      2    Garlic cloves; minced
      2 tb Unrefined corn oil
    1/2 ts Ground sage
    1/4 ts Dried basil
      3 tb Vogue Vegy Base
      1 ts Sea salt
    1/8 ts Black pepper
      1 c  Water
      2 c  Cubed dry whole wheat bread

   This is a superb substitute for the traditional Thanksgiving turkey.
  It's also good for other times of the year!  It's really the dressing
  that carries this dish.  The corn oil gives it that wonderful buttery
  taste that poultry dressing usually has.
   DIRECTIONS ========== Wash the tofu, pat it dry, and cut it into small
  pieces.  Put the tofu, arrowroot, soup base, salt, pepper, and agar
  flakes in a food processor and blend to a smooth paste. Oil and flour
  the loaf pan (or line it with baking liner paper after oiling).
  Spread a layer of tofu paste inside the pan, lining the bottom and
  all four sides. (Spread only a thin layer on the ends.) Use all but
  about 1 cup of the paste.
   Firmly but gently press the dressing into the pan, on top of the tofu
  paste "liner".  Try to avoid displacing the tofu.  Cover the dressing
  with the remaining tofu, carefully sealing the edges.  Cover the pan
  with foil, making certain the foil doesn't come in contact with the
  tofu. (The tofu will eat into the foil.)
   Bake in a preheated oven at 350 F for 30 to 40 minutes.  Then remove
  the foil cover, glaze the top of the loaf with the dissolved barley
  malt syrup, turn the oven up to 450 F, and continue baking for 10
  minutes. Remove from oven and allow the loaf to cool for about 10
  minutes. Unmold, slice, and serve hot with a sauce of your choice.
   SAGE DRESSING:  Saute onions, celery, carrots, and garlic in oil for 5
  minutes.  Add the sage, basil, soup base, salt and pepper, and
  continue cooking 5 minutes longer.
   Add the water and bring to a simmer.  Stir in the bread crumbs and
  cook for a few minutes.  Then remove from heat.
   Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
  0-89815-377-8 Typed by Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Dip
 Categories: Appetizers, Vegetarian, Vegan
      Yield: 2 servings

      8 oz Tofu
    1/2 lg Ripe avocado
      2    Garlic cloves; chopped
      2 ts Minced fresh ginger
    1/2 c  Parsley leaves
           -(stems removed)
      2 tb Lemon juice
      1 tb Tahini or peanut butter
           -OR- sunflower seed butter
      1 tb Applesauce; -=OR=-
      1 pn -Sugar or a little Honey

   Blend all ingredients in a food processor until very smooth.
   This delicious and healthful combination will compliment your garden
  beauties while it woos the most timid tofu skeptic.  You cna serve it
  with fresh vegetables or crackers or use it as a sandwich filling.
   Makes about 2 cups.
   Source: Cooking from the Garden - by Rosalind Creasy ISBN:
  0-87156--731-8 Typed for you by Karen Mintzias
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