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

      Title: Enchilada Casserole (Vegan)
 Categories: None
      Yield: 1 servings

MMMMM---------------------------SAUCE--------------------------------
      1    Onion
        x  Several cloves of garlic
      1    16 oz. can crushed tomatoes
      1 cn Chilis (I got the smallest
        cn Green ones)
        x  Oregano and basil to taste

MMMMM--------------------------FILLING-------------------------------
      2 c  Black beans
      1 c  Whole wheat couscous,
           Reconstituted
    1/2 pk White Wave lowfat firm tofu,
           Crushed (+ sauce)
        x  Corn tortillas

  Water saute the onion and garlic until brown, deglaze and continue
  until they reach the condition you favor. Add tomatoes and chilis.
  Add spices and salt and pepper to taste and simmer while you mess
  with the rest of the ingredients  (Note: I would have added corn
  here, had I had it).

  Reconstitute couscous with hot water.  Stir together couscous, beans
  and crushed tofu.  Add sauce to create a desirable consistency. (Be
  sure to save enough sauce for the casserole).

  Squirt a 9x13 pan with cooking spray and then put a bit of sauce in
  the bottom and spread it around.  Heat a skillet to medium and use it
  to soften the corn tortillas (put them on the skillet and flip them
  when they get a bit hot; they should wind up soft). Roll about 2 to 3
  tablespoons of the filling in each tortilla (while heating the one to
  follow) and squeeze them tightly side by side in the pan. Cover the
  rolls with remaining sauce when you're done.

  Bake in a 350 degree oven for 30 minutes and then let stand for ten
  minutes.

  Note: since I always cook for me and one fat-loving ovo-lacto
  vegetarian (we just got engaged!), I made extra of everything (so
  don't take my proportions as absolute) and filled two 8x8 pans,
  rather than one 9x13. I then added extra stuff to his pan of
  enchiladas, leaving my pan pristine. This is the way I always make
  lasagna too; one pan with fatty stuff added to the vlf recipe for him
  and the vlf version for me. Anyway, I loved my enchiladas, and he
  gave his an 8 out of 10.

  Posted by Heather Brown <heather@EECS.Berkeley.EDU> to Fatfree Digest
  [Volume 13 Issue 9] Dec. 9, 1994.

  FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
  with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Filet De Tofu with Apricot Dijon Sauce
 Categories: Main dishes, Fruits, Vegetarian
      Yield: 4 servings

      1 sm Onion, chopped
      2 ea Garlic cloves, crushed
           Vegetable oil
      1 tb Tamari
      1 ts Dijon mustard
      2 c  Orange juice
      1 c  Apricot puree or jam
      2 lb Extra firm tofu
           -- thinly sliced

MMMMM--------------------------GARNISH-------------------------------
           Scallions, chopped
      2 pn Dill

  Pan-fry onion and garlic in oil.  Gradually add tamari, mustard,
  orange juice, and apricot puree.  Stir until you have a smooth sauce.

  In separate pan, fry tofu in oil, and add to sauce.  Cook mixture
  over low heat until sauce reduces by half.

  Place tofu in serving dish, and garnish with chopped shallots and
  dill. Serve with stir-fried vegetables, rice, or a salad.

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