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

      Title: Brilliant Beet Dip
 Categories: Vegetarian, Appetizers
      Yield: 6 servings

      1 lb Beets; soft cooked, peeled
           - and cut into chunks
      4 oz Soft tofu; drained
      1 tb Apple cider vinegar
           -(Or more, to taste)
      2 tb Minced shallots
    1/2 ts Dry mustard
    1/2 ts Dried thyme
    1/2 ts Dried tarragon

  Puree ingredients (using 1 tablespoon vinegar) in a food processor or
  blender until smooth. Adjust seasonings, adding more vinegar and salt
  to taste. Serve immediately or refrigerate in tightly sealed
  container for up to 3 days. Makes about 2 cups.

  Source: Lorna Sass, Cooking From An Ecological Kitchen (William
  Morrow)

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

      Title: Bulgur, Lentil & Tofu Casserole
 Categories: Vegetarian, Main dishes
      Yield: 4 servings

    3/4 c  Lentils
      3 c  Stock
      1 ts Rosemary
      1 ts Tarragon
      1    Bay leaf
      2 tb Sesame oil
      1    Carrot, thinly sliced
      4    Garlic cloves, pressed
      1 lg Onion, chopped
      8 oz Tofu, pressed
    3/4 c  Corn
    3/4 c  Bulgur

  In a large pot, cook the lentils in the stock along with the spices
  for about 25 minutes.  Remove the bay leaf.

  While the lentils are cooking, heat the oil in a skillet. Add the
  carrot, garlic, onion & tofu.  Saute for 5 minutes. Add the corn &
  bulgur. Stir to mix well. Remove from the heat & add the lentils &
  cooking liquid. Pour into a greased casserole.  Bake qt 350F for 20
  minutes.

  Gary Null, "The New Vegetarian Cookbook"

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

      Title: Hearty Spinach and Tofu Risotto
 Categories: Vegetarian, Vegan, Main dishes
      Yield: 4 servings

      8 oz Tofu ; drained
      1 md Onion ; chopped (1/2 cup)
      1    Garlic clove ; minced
      2 tb Vegetable oil
 14 1/2 oz Tomatoes, italian, canned
           --chopped
      1 ts Oregano; dried ; crushed
      2 c  Rice, brown ; cooked
     10 oz Spinach, frozen, chopped
           --thawed and drained
      1 tb Sesame seeds ; toasted

   Place tofu in blender container. Cover; blend until smooth. In a
  large saucepan cook onion and garlic in hot oil until onion is
  tender. Add undrai tomatoes and oregano.Bring to boiling; reduce
  heat. Simmer, uncovered, abou minutes. Stir in tofu, rice, spinach,
  1/2 tsp salt, and 1/4 tsp pepper. Div mixture into 4 individual
  greased cassroles or place all of the mixture in greased 1 1/2-quart
  casserole. Bake, uncovered, in a 350 deg oven for 30 minutes or unti
  heated through. Top with sesame seed. Makes 4 servings.

   From the files of DEEANNE

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