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

      Title: "Cheese" Fricadelle
 Categories: Main dishes, Vegetarian
      Yield: 8 servings

      1 tb Olive oil
    2/3 c  Millet
  1 1/3 c  Water
      1 c  Carrot, finely chopped
      1 c  Zucchini, finely chopped
    1/2 c  Red bell pepper, diced
    1/2 c  Yellow bell pepper, diced
      2 oz Spinach, wilted & chopped
      1 lb Extra-firm tofu*
  1 1/4 ts Salt
    1/2 ts Pepper
      2 c  Breadcrumbs
           Olive oil

MMMMM----------------------CILANTRO CHUTNEY---------------------------
  1 1/3 c  Cilantro leaves
    1/4 c  Almonds chopped
      2 ea Jalapeno, seeded & chopped
      1 sl 1/8" piece ginger
      3 tb Maple syrup
    1/2 c  Orange juice
           Salt

  *  Prepare the tofu the same way as for Tofu Cutlets with Pineapple
  Ginger Glaze.
   Combine oliveo il & millet in a pot over moderate heat.  toast the
  grains, stirring constantly, until darkened a few shades.  Add water,
  bring to a boil, reduce heat, cover & cook until the millet is
  tender, about 20 minutes, add more water if necessary.  Set aside for
  10 minutes, then fluff with a fork.
   Individually steam vegetables until tender-crisp.  In a bowl, mix
  seasoned tofu with salt, pepper, millet & vegetables.  Mix gently.
   Moisten hands, divide mixture into 16 flattened balls & form into
  crack free patties, about 1/2" thick.  Pat patties in breadcrumbs so
  they are coated on all sides.  Set aside on waxed paper lined trays.
   Pan fry fricadelles over moderately high heat in a lightly oiled
  skillet for 5 to 7 minutes on each side.  Keep warm in a 250F oven.
  Drizzle with chutney & & serve with rice pilaf & vegetables.
   CHUTNEY: Combine all ingredients in a food processor & puree until
  silky. Force through a strainer; discard roughage.

  Yamuna Devi, "Yamuna's Table"
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu in Black Bean Sauce
 Categories: Main dishes, Vegetarian
      Yield: 4 servings

      3 tb Peanut or light sesame oil
      5 ea Garlic cloves
           -- finely chopped
      1 tb Ginger, finely grated
      3 tb Chinese black beans
      3 tb Onions, coarsely chopped
      2 tb Soy sauce
      2 tb Barley or rice malt
      2 c  Water
      3 tb Kuzu, dissolved in...
    1/3 c  Water
      1 lb Firm tofu, sliced
      2 ts Dark sesame oil

  In a wok, heat oil until nearly smoking.

  Add garlic and ginger, and stir-fry rapidly over high heat for 1
  minute.

  Add black beans, and stir for 30 seconds.  Add onions, and stir for
  2-3 minutes.

  Add soy sauce, sweetener, and water.  Bring to a boil.

  Add kuzu.  Stir with a wooden spoon until it thickens and becomes
  clear and shiny.

  Stir in tofu and dark sesame oil, and simmer 2-3 minutes.  Serve on
  rice with blanched Chinese greens.

  John Paino & Lisa Messinger, "The Tofu Book"  Posted by Karen Mintzias
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