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

      Title: Tofu Sour Cream
 Categories: Vegan
      Yield: 1 servings

 10 1/2 oz Firm tofu
      1 tb Vegetable oil
      1 tb Nutritional yeast (optional)
      2 tb Lemon juice
      3 ts Vinegar
      1 ds Salt

  Combine all ingredients n a blender and blend until smooth.

  DEEANNE                      at 13:13 EDT

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

      Title: Vegan Macaroni & "Cheese"
 Categories: Vegetarian, Pastas
      Yield: 4 servings

      3 c  Cooked elbow macaroni
    1/4 c  Dry sherry
      2 ea Green onions, thinly sliced
      2 ea Plum tomatoes, coarsely
           -- sliced
      2 tb Chives, minced
      1 ts Cornstarch
      1 c  Cold vegetable broth
      1 c  Shredded tofu cheddar
      1 tb Dijon
           Freshly black pepper
           Salt to taste
    1/2 c  Toasted bread crumbs

  Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F.  Place
  cook pasta in a large bowl.  In a skillet, bring sherry to a simmer.
  Add green onions & saute for 1 minute, stirring.  Add tomatoes &
  chives. Saute 2 minutes till tomatoes are slightly softened.  Toss
  with pasta & set aside.

  In a small bowl, dissolve cornstarch in cold broth & pour into
  skillet. Heat to simmering.  Add soy cheese & whisk over low heat
  till mixture is thickened.  Remove from heat.  Stir in mustard,
  pepper & salt. Spoon into casserole dish.  Top with bread crumbs.
  Bake 20 minutes.

  Serve with a green salad.

  "The Cookbook For People Who Love Animals"

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

      Title: Vegetable Momos
 Categories: Tibetan, Appetizers, Vegetarian
      Yield: 18 servings

      2 tb Ghee
    1/2 tb Minced ginger
    1/2 tb Minced garlic
    1/2 c  Diced onion
      1 ts Garam masala
    1/2 ts Chili
    1/4 ts Pepper
    1/4 ts Salt
      1 tb Soy sauce
      2 c  Mixed vegetables, parboiled
           -- finely chopped
      1 c  Tofu, squeezed & crumbled
           Momo wrappers see recipe
           Momo sauce - see recipe

  Melt ghee in a wok or skillet.  Add ginger, garlic & onion & stir fry
  for 1 minute.  Add garam masala, chili powder, pepper, salt & soy
  sauce. Stir-fry for 30 seconds.  Add vegetables & mix well.  Remove
  from heat & place in a bowl.  Add tofu & toss well.  Allow to cool &
  drain off excess liquid. Put 1 tb of filling into each momo wrapper &
  seal closed with a little water. Steam over a steaming rack for 15 to
  20 minutes. Serve hot with momo sauce.

  Adapted from Betty Jung, "The Kopan Cookbook"

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