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

      Title: Herb Tofu Galette with Cashew Crust & Chutney
 Categories: Main dishes, French, Vegetarian
      Yield: 4 servings

MMMMM------------------------HERBED TOFU-----------------------------
      1 lb Extra-firm tofu
      2 tb Chervil
      2 tb Tarragon
      2 tb Parsley
      2 tb Chives
    1/2 ts Herb salt
    1/2 ts White pepper, cracked
      1 c  Soya milk

MMMMM--------------------------GALETTE-------------------------------
    3/4 c  Cashews, ground medium-fine
    2/3 c  Breadcrumbs
    1/8 ts Cayenne
           Salt
           Olive oil spray

MMMMM-------------------PAPYA-CILANTRO CHUTNEY------------------------
      1 lg Papaya, seeded, peeled &
           -- coarsely chopped
      2 tb Ginger, julienned
      2 tb Cilantro, chopped
      3 tb Lime juice
      2 tb Maple syrup
    1/2 ts Salt
           Cayenne

  Cut tofu into 12 equal slices & extract excess moisture.  Combine the
  herbs with soy milk & mix.

  Preheat oven to 375F.  Place nuts, breadcrums & cayenne on waxed
  paper & mix.  One by one, dip tofu pieces in herbed milk & then press
  into nut mixture until coated completely.  Set aside on a separate
  sheet of waxed paper.  When all pieces have been coated, spray with
  olive oil on both sides.  Bake on baking sheet, turning once, until
  crisp & richly browned, about 35 to 40 minutes.

  Place three galettes on warmed dinner plates, serve with okra or a
  seasonal vegetable & chutney.

  CHUTNEY: Combine first five ingredients in a bowl & mix.  Cover &
  chill for at least 1 hour.  Before serving, add salt & season with
  cayenne.

  Yamuna Devi, "Yamuna's Table"

MMMMM

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

      Title: Casablanca Couscous
 Categories: Main dishes, Vegan
      Yield: 1 batch

  1 1/2 lb Tofu, cubed
      1 ea Onion, chopped
      1 c  Sliced carrots
      1 c  Sliced celery
      1 c  Sliced mushrooms
    1/2 c  Chopped walnut
      3 tb Oil
      1 cn Chickpeas
      1 cn Tomato sauce
    1/2 c  Raisins
      2 ts Curry powder
    1/4 ts Cayenne
      1 ts Paprika
      1 ts Salt

MMMMM--------------------------COUSCOUS-------------------------------
  1 1/2 c  Water
      2 tb Oil
      1 c  Couscous

  Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
  mushrooms, nuts in 3 T. oil.  Add remaining ingredients, bring to
  boil, cover andsimmer for 40 minutes.  Couscous:  Boil 1.5 c. water
  with 2 T. oil.  Pour over couscous, stir, cover, let stand for 5 min.
  or until water is absorbed.  Serve vegetables over steaming couscous.

  From: darsie@eecs.ucdavis.edu (Richard Darsie)

MMMMM