Hi Ben,

I saw this and thought you might like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garden Tofu Pie
Categories: None
Yield: 1 Servings

1 Whole wheat pie crust
1 1/2 lb Extra firm tofu
2 1/2 tb Chopped green onions
1/2 c Minced broccoli
1/2 lg Diced red pepper
2 tb Vegetable broth
1 ts Mild yellow mustard
2 1/2 tb Water
2 tb Corn meal
1/4 c Minced parsley
1 Cloves minced garlic (up to
-2)
1 1/2 ts Turmeric
1 1/2 ts Tamari (soy sauce)
1/4 ts Black pepper

Hi I promised someone tofu recipes but accidently deleted the digest
with your request. so, I thought I'd post these recipes I created for
a natural food deli I worked for. (For those in Milwaukee, it was
Outpost.)

Prebake crust in a preheated 350 oven for 10 minutes. Cool. Drain
tofu and wrap in a towel. Press with a weight for 15-20 minutes. Then
unwrap and crumble into a bowl. Saute vegetables and garlic in
vegetable broth until soft. Mix well into the crumbled tofu. Add the
rest of the ingredients and mix thoroughly. Pack into the prebaked
pie crust and bake at 350 for 30-35 minutes until lightly browned.
Serves 4-6.

Posted to fatfree digest V97 #206 by JBennicoff@aol.com on Sep 6, 1997

MMMMM

-- Sean

... To err isa human but to realy foul things up requires a computer.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Garden Tofu Pie
By: Sean Dennis to Ben Colliver on Wed Feb 18 2026 07:19 pm

I saw this and thought you might like it.
Title: Garden Tofu Pie

Thanks! I'll add it to my collection.

your request. so, I thought I'd post these recipes I created for a natural food deli I worked for. (For those in Milwaukee, it was Outpost.)

I thought it looked like natural food store deli fare...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poblanos Stuffed With Cumin And Orange Scented Rice
Categories: Stuffed veg, Vegetarian
Yield: 4 Servings

2 Oranges; well scrubbed
2 tb Olive oil
1 sm Onion; minced
1 sm Carrot; grated
1 tb Ground cumin
2 c Cooked brown rice
Salt
Black pepper; freshly ground
8 Poblano chiles;
- lightly roasted
1/4 c Almonds; chopped

This symphony of flavors is sure to make this dish the center of
attention at the dinner table.

Preheat the oven to 350?F. Grate 2 tb zest from the oranges and set
aside in a small bowl. Remove the remaining peel and pith from the
oranges and discard. Coarsely chop the oranges, removing any seeds,
if necessary, and add to the zest along with any juice. Set aside.

Heat 1 tb olive oil in a large skillet over medium heat. Add the
onion & carrot, cover, and cook until softened, about 5 minutes. Add
the cumin, rice, orange mixture, and salt & pepper to taste. Mix well.

Lightly oil a baking dish. Cut a lengthwise slit in each roasted
chile and remove the seeds. Spoon the stuffing mixture into the
chiles and sprinkle with the almonds. Arrange the stuffed chiles in a
single layer in the prepared dish. Drizzle with the remaining 1 tb
olive oil and bake until hot, about 30 minutes. Serve hot.

Recipe by Vegan Planet by Robin Robertson

MMMMM
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Ben Collver wrote to Sean Dennis <=-

I thought it looked like natural food store deli fare...

It looks like something I'd like. I like tofu in its many forms, especially miso soup.

I had to reformat this recipe. It looked like someone just vomited text at first...


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parsnip and Lemon Soup
Categories: Soups, Lunches, Appetizers
Yield: 50 Fl oz

1 Onion
1 Clove garlic
1 1/2 lb Parsnips
2 pt Stock (broth)
1 Lemon
Salt and black pepper

MMMMM--------------------------TO SERVE-------------------------------
1/4 ts Garam masala
Chopped fresh parsley

CONVERSIONS: 1/2 lb = 8 oz = 225 g = 1 large parsnip
: 1 pt = 20 fl oz = 550 ml = 2 1/2 cups

NOTES: This soup is quite lemony. Can reduce lemon flavour by leaving
out the lemon rind or just using less of it.

ONION - Peel and chop finely GARLIC - Peel and slice. Sprinkle with
plenty of salt and use flat edge of large knife to grind into the
salt and make a paste.

PARSNIPS - Chop finely, either in processor or by hand.

LEMON - Firstly, finely grate off the rind. Then either microwave on
HIGH for 20-30 seconds until hot, or drop into a pan of boiling water
and leave off the heat) for 1 minute. Now cut in half and squeeze the
juice into a cup. Discard the pips.

Posted to fatfree digest V96 #267

Date: Fri, 27 Sep 1996 16:03:57 +0000

From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk>

MMMMM

-- Sean

... Where there's a will, there's an inheritance tax.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Garden Tofu Pie
By: Sean Dennis to Ben Collver on Thu Feb 19 2026 04:38 pm

Title: Parsnip and Lemon Soup

1 1/2 lb Parsnips
ts Garam masala

Thanks, this soup looks my style. I like parsnips and garam masala.
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)