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

      Title: Bean Curd with Ginger
 Categories: Main dishes, Vegetarian
      Yield: 4 servings

      3 ea Pads tofu
      8 ea Tree ears
      2 tb Peanut oil
      1 tb Finely chopped ginger
  1 1/2 tb Finely chopped garlic
    3/4 c  Chopped scallions
      1 ts Hot chilies, chopped
    1/2 c  Cooked fresh peas
      1 ts Sugar
      1 tb Red wine vinegar
      1 ts Sesame oil

  Cut tofu into 1/2 inch cubes.  Soak tree ears in warm water till soft.
  Drain & chop coarsely.  Heat oil in a wok & when very hot add ginger,
  garlic & scallions.  Add tofu, stirring quickly.  Add tree ears,
  chilies & peas.  Stir.  Add sugar & vinegar & toss. Spoon mixture
  into a serving dish & sprinkle with sesame oil.  Serve over rice.

  "Vegetarian Times Cookbook"

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

      Title: Eggplant Lasagne
 Categories: Main dishes, Pastas, Vegetarian, Vegan
      Yield: 6 servings

      1 md Eggplant
    1/2    Lemon; juiced
           Salt
    1/4 c  Unbleached flour
    1/4 c  Cornmeal
    1/2 ts Oregano
    1/2 ts Garlic powder
    1/8 ts Black pepper
      2 tb Oil

MMMMM-------------------RICOTTA-STYLE FILLING------------------------
  1 1/2 lb Firm tofu
    1/4 c  Lemon juice
      2 ts Dried basil; -=OR=-
      2 tb -Fresh chopped basil
      2 ts Honey
      1 ts Salt
      1    Garlic clove
  1 1/2 c  Tomato sauce

  Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
  racks or paper towels, then sprinkle with lemon juice and salt. Let
  stand 5-10 min then wipe off with paper towels. While eggplant is
  standing, mix flour, cornmeal, oregano, garlic powder and black
  pepper together in a bowl. Preheat oven to 350. Dredge eggplant
  slices in flour-cornmeal mix. Lay on cookie sheet spread with the
  oil. Oven-fry slices for 8-10 min on each side or until golden brown.

  Ricotta-Style Filling: While the eggplant slices are baking, prepare
  the tofu filling. Process the tofu, lemon juice, basil, honey, salt
  and garlic in food processor to a fine grainy texture like ricotta
  cheese.

  Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
  oven fried eggplant slices to cover the bottom of the pan. Then
  spread the tofu filling over, reserving 1/2 cup for the top. Next,
  cover the tofu filling with the rest of the eggplant slices, and pour
  the remaining tomato sauce over the top. Arrange reserved tofu mix in
  small dollops over the top. Bake about 45 min or until dollops are
  slightly browned.

  Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
  Carbs 36 g.

  FROM:    MADELINE HIMY   (NFBH49A)

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