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

      Title: Hot and Sour Soup
 Categories: Vegetarian, Soups
      Yield: 4 servings

    1/2 c  Dried mushrooms
      1 c  Warm water
      3 c  Vegetable stock (see *)
      1 T  Dry sherry
    1/2 c  Sliced bamboo shoots **
      4 oz Tofu, diced
    1/2 c  Frozen peas, thawed
      2 T  White wine vinegar
      1 T  Soy sauce
      2 T  Cornstarch
    1/4 c  Water
    1/2 t  White pepper  1/2to 3/4 t.
      1 t  Seasame oil
      1 ea Egg, lightly beaten
      2 ea Green onions ***
      1 x  Salt (to taste)

  * See vegetable stock recipe or use Vegetarian- style instant
  bouillon. For each cup of vegetable stock specified in recipe,
  dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable
  stock base in 1 cup boiling water. ** Cut in matchstick pieces, or
  1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch
  diagonal slices.
   Cover mushrooms with water and let stand for 30 minutes.  Remove
  mushrooms; cut off and discard stems.  Thinly slice mushrooms and set
  aside. Measure soaking water (discard any sandy portion at the
  bottom) and add enough stock to make a total of 4 cupcs liquid.
  Place in a 2-quart pan and add sherry, bamboo shoots, and sliced
  mushrooms.  Bring to a boil, then reduce heat; cover and simmer for
  15 minutes.  Add tofu, peas, white vinegar, and soy; heat for 3
  minutes.
   In a small bowl, stir together cornstarch and the 1/4 cup water.  Add
  to soup and cook, stirring, until slightly thickened.  Turn off heat.
  Add pepper and seasameoil.  Stirring continuously, slowly pour egg
  into soup. Sprinkle with onion; add salt to taste.  Makes four 1-1/2
  cup servings.
   Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams
  cholesterol, 95 calories.

  From: Sunset Menus & Recipes for Vegetarian Cooking
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vegan Broccoli Casserole
 Categories: Vegetarian
      Yield: 4 servings

      1 md Potato; peeled and diced
    1/2 md Carrot; peeled, sliced
    1/2 md Onion; peeled, diced
      1 c  Water
      1 ts Salt
     16 oz Broccoli; frozen, chopped
      4 oz Firm tofu
    1/2 c  Nutritional yeast flakes
      1 tb Lemon juice
      1 pn Garlic granules
      1 c  Instant brown rice; uncooked
     10 oz Can sliced mushrooms; drain
    3/4 c  Water

   Preheat oven 350.
   In saucepan, bring potato, carrot, onion, 1c water and salt to boil
  over medium high heat.  Lower to a simmer and cook until potato and
  carrot are tender <about 10 mins>. Meanwhile, thaw frozen broccoli in
  colander under hot running water, then set aside and drain well.
   When potato mixture has finished simmering, pour into a blender and
  add tofu, yeast, lemon juice and garlic.  Blend until very smooth and
  creamy. Pour into a shallow, greased 1 1/2-2qt casserole. Add
  broccoli, rice, mushrooms and 3/4c water.  Stir well and smooth top
  of casserole.
   Bake 40 mins, until golden and bubbling. Per serving--279 cals, 16G
  protein, 3G fat, 46G carbohydrates, 0 cholesterol, 753MG sodium, 7G
  fiber.
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