MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vegetable and Tofu Triangles Categories: Lacto Yield: 1 servings 1/2 c Carrot, grated 1/2 c Zucchini, grated 1/2 c Frozen spinach, thawed 1/2 c Firm tofu -or- fat free Ricotta cheese 1/2 c Fat free cheddar or Mozzeralla cheese, grated (optional) x Herbs and spices to taste 4 Sheets of frozen puff pastry Or- 8 sheets frozen phyllo Pastry 1 Egg white, beaten (optional) 1 t Sesame seeds (optional) Grate vegetables in food processor. (Try different veggies. If you don't have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc. Line a baking tray with grease proof baking paper or spray lightly with oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square. Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of pastry or veggies. (Extra veggie mixture can be frozen). Poke a couple of holes in the top of each with a knife. If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds. Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes. Serve with mashed potatoes! From: Terri Gimbert . Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot and Sour Soup (Opt. Ovo) Categories: Ovo opt Yield: 1 servings 3/4 c Sweet and sour sauce (I use The "Joy of Cooking") 2 c Water 1 T Vinegar 1 T Brown sugar 1 Egg (optional) 1 t Hot sauce (I use a Combination of tobasco and Worchestersire Sauce and season to taste Which for me normally Requires more than 1 Teaspoon) 2 T Barbecue sauce as the Original recipe called for Sliced barbecue pork 1 Cake tofu cut in 1/2" cubes x Watercrest and bamboo shoots Sliced (rarely have them on And) 1 Tomato sliced and diced 1/4 c Mushrooms sliced 1/4 c Red and green pepper sliced 2 Spring onions chopped 1 1/2 t Corn starch (approx) In a sauce pan add sweet and sour sauce, water and egg and beat. Apply heat and add all other ingredients. As soup nears a boil add sufficient corn starch mixture to thicken. Continue to apply heat until soup thicken. Do not over cook as it is best when the vegetables are still crispy. If the perspiration is not dripping from your brow can it really be called hot and sour soup? Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. MMMMM