* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Mushroom and Sweet Pepper Quiche
 Categories: Main dish, Breakfast, Vegetarian
      Yield: 6 Servings
 
      2 ts Olive oil, (or
    1/4 c  White Grape Juice)
      1 md Onion, chopped
      1 md Green pepper, chopped
  2 1/2 c  Sliced mushrooms
      2 ea Garlic cloves, minced
      2 lb Medium-firm tofu
      2 tb Nutritional yeast, optional
      1 ts Salt, optional
           Sliced tomatoes for garnish
 
  Heat oil or white grape juice in a medium-sized skillet. Saute vegetables
  and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed
  vegetables, and yeast and salt if desired. Preheat oven to 350F (325F if
  using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche
  pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown.
  Garnish with tomatoes. Serves 6-8. Variation: If you prefer quiche with a
  crust, use your favorite single pie crust recipe.
 
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---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Seven Happiness Soup
 Categories: Soups, Low-cal
      Yield: 4 Servings
 
      4 c  Chicken Stock
      1    Slice ginger
      1    Garlic clove, halved
    1/2 c  Shredded chinese cabbage
    1/3 c  Coarsely chopped tofu
    1/3 c  Thinly sliced mushrooms
    1/3 c  Snow peas
    1/3 c  Slivered bamboo shoots
    1/3 c  Thin sliced water chestnuts
    1/3 c  Sliced carrots
 
  Combine stock, ginger and garlic.  Simmer 15 minutes. Remove garlic and
  ginger. Add remaining ingredients to flavored stock, simmer gently for 20
  minutes.
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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