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

      Title: Tofu Nut Patties
 Categories: Vegetarian, Vegan, Main dishes
      Yield: 8 servings

    1/2 c  Water
      1 tb Egg replacer
      1 c  Whole wheat bread crumbs
    1/2 c  Roasted almond butter
    1/2 c  Walnuts, finely chopped
    1/2 c  Sunflower seeds, lightly
           -roasted
    1/2 c  Millet or brown rice,
           -precooked
      2 tb Almond oil
      2 tb Parsley
      1 tb Onion powder
      1 ts Garlic powder
      1 ts Thyme
    1/2 ts Marjoram
    1/2 ts Sea salt
    1/8 ts Rosemary, ground
    1/2 lb Tofu, crumbled

   Mix the water and egg replacer together.
    Blend the remaining ingredients, except for the tofu, in a food
  processor. Process until well mixed, then stir in the tofu.
    Form into 8 patties. Place on grill or in frying pan and grill until
  browned on both sides.
    Per patty:  316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0
  chol
    From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta
  Foundation DEEANNE [EatMoVeggies]       at 19:14 EDT
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Portabello Stir Fry (Narad)
 Categories: Vegetarian
      Yield: 1 servings

      2    Portabello Mushrooms
           (cut up)
      1    Carrot, sliced about 1/4"
           Thick
      1 md Zucchini, sliced about 1/4"
           Thick
    1/2    Head broccoli, cut into
           Florets; stem is split and
           Sliced 1/4" thick
      1 cn Sliced water chestnuts
    1/2 lb Extra firm tofu, drained and
           Cut into 1/2" cubes
        x  Anything else that seems
           Like a good idea at the
           Time
      1 T  Mellow brown rice miso
           Paste
      2    Cloves garlic, minced
      1 t  Fresh ginger, minced
    1/8 t  Chinese 5-spice mix
      2 t  Soy sauce
      1 c  Warm water
      1 T  Cornstarch, dissolved in a
           Few tbs hot water
      1    Splash of sake or white wine
           Or dry sherry
      1    To 2 tbs peanut oil

   Dissolve the miso in the water.  Dissolve the cornstarch in a small
  amount of hot water and add to the miso, along with the soy sauce and
  5-spice mix. Set aside.
   Heat the wok, then add the oil; heat for a minute and swirl around to
  coat the wok.  Add the garlic and ginger, stir around until the
  garlic starts to brown.  Add the mushrooms, toss for about 3 minutes
  until they start to soften.  Add the carrots, stir for about 2
  minutes; then the broccoli, another minute; then the water chestnuts,
  another minute; then the tofu. Add a splash of sake, stir for another
  minute or two as the steam melds everything, then pour on the sauce.
  Stir until it thickens (about 3 minutes), then serve with rice or
  noodles.
   The portabellos have a chewey, firm body and a rather strong flavor,
  very nice!  I think next I'll try some kind of dish mixing whole caps
  with eggplant...I'll let you know in a week or so!
   as always, "eat! eat!"
   From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94
  Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
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