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

      Title: Cabbage & Tofu over Rice
 Categories: Finnish, Rice, Vegetarian, Main dishes
      Yield: 4 servings

MMMMM----------------------TOFU & MARINADE---------------------------
     24 oz Pressed tofu
      1 tb Vegetable oil
  2 1/2 tb Tamari
      1 tb Worcestershire sauce
    1/2 ts Ground allspice

MMMMM--------------------------CABBAGE-------------------------------
      1 md Onion, chopped
      2 tb Vegetable oil
      4 c  Shredded cabbage

MMMMM---------------------------SAUCE--------------------------------
      2 tb Tomato paste
      1 tb Vinegar
      1 ts Dill
      1 ts Salt
    1/2 ts Sweet Hungarian paprika
           Black pepper
    1/4 c  Water

MMMMM--------------------------TOPPING-------------------------------
      1 tb Currants
           Cooked rice, barley or
           -- mashed potatoes
      1    Dill pickle, minced

   Bake the tofu in its marinade in a 375F for about 35 minutes, turning
  the cubes 2 or 3 times during the baking.
   Saute the onion in the oil till translucent.  Add cabbage, stirring
  occasionally, for about 5 minutes.
   Combine sauce ingredients & pour over cabbage.  Add currants & stir
  to coat cabbage evenly with the sauce. Remove from the heat. Cover
  the skillet & bake in a 375F oven for 30 minutes.
   Serve cabbage over rice, barley or mashed potatoes. Top with minced
  pickle & baked tofu.
   "Sundays at Moosewood Restaurant"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peanut Buttery Stir-Fry
 Categories: Vegetarian, Main dishes, Rice
      Yield: 1 serving

    1/2 c  Brown rice
    1/3 c  Tofu
      4 ts Vegetable oil
      1 sm Onion
      1 sm Carrot
      2 oz Green beans
           A few leaves Chinese cabbage
           -OR- collards
  1 1/2 c  Mung beansprouts
      1 sm Garlic clove
      1    Piece ginger root (1/4-inch)
  1 1/2 tb Peanut butter
      4 tb Water
      2 ts Lemon juice
      1 tb Soy sauce
      2 tb Soymilk

   Cook the rice until tender.
   Dice the tofu.  Heat 1 teaspoon oil in a wok or frying pan (skillet)
  and stir-fry the tofu until lightly browned. Remove from wok.
   Slice the onion thinly.  Slice the carrot into matchsticks. Chop the
  beans finely.  Heat 2 teaspoons oil in the wok and stir-fry these
  ingredients 2-3 minutes.
   Chop the cabbage leaves and add them to the wok along with the
  beansprouts. Continue stir-frying until just tender.
   Crush the garlic.  Grate the ginger finely.  Heat the remaining
  teaspoon oil in a small saucepan and add the garlic and ginger. Cook
  for a minute or two, then stir in the peanut butter and then the
  water. Stir until smooth. (This much can be done before the
  vegetables start cooking; the rest should wait until they are nearly
  ready.) Add the lemon juice, soy sauce and milk, and stir well.
   Return the tofu to the wok, and stir in the peanut butter sauce. Mix
  well and serve on top of the rice.
   * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
  Mintzias
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