1 tsp. dark sesame oil
1/4 cup green onions
1/4 cup mushrooms
1/4 cup red bell pepper
1/4 lb. firm light tofu
1 tsp. soy sauce

Chop green onions, slice mushrooms, and chop bell pepper; measure out the indicated amount and set aside in one bowl. Heat oil (be sure and measure) in medium non-stick skillet over medium heat. Add vegetables and stir-fry about 5 minutes. Add tofu and soy sauce and stir-fry an additional 3 to 5 minutes. This stores well in the refrigerator for about 3 days, so feel free to make an extra batch for later.

Per serving: Calories 113, Fat 6.1g, 48% Calories from Fat, Cholesterol 0mg, Protein 9.6g, Carbohydrates 6.9g, Fiber 1.6g, Sodium 456mg, Calcium 23.2mg



Tofu Turkey
( A great addition to your Thanksgiving meal!)

5 blocks organic tofu (firm)

11/2 tablespoon vegetarian chicken stock powder (optional)

11/2 teaspoon each; sage, thyme, summer savoury, black pepper

1/4 cup toasted sesame seed oil

1/2 cup tamari (soy sauce)

3-4 cups of your favourite stuffing

Serves 10.

1. Mix together sesame oil and tamari, set aside.

2. In a large bowl break up the tofu well by hand or with a potato masher. Add herbs and pepper and vegtarian chicken stock powder (optional), mix well.

3. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander in the sink or over a large bowl and place a heavy weight on top. Press for aprox. 2-3 hours (longer if soft tofu is used). Make your stuffing.

4. After pressing and with the tofu still in the colander, scoop out the centre, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the dressing and press down firmly.

5. Flip the formed turkey on to an oiled cookie sheet and brush the top with the oil and tamari mixture, cover with tin foil and place in a 350° oven for about 1 hour brushing with oil mixture every 15 min.

6. After 1 hour remove foil and bake uncovered for about 45 minuites, watching carefully so as not to burn. At this stage you are forming the skin or crust. Brush 4-5 times more during this hour.

7. When the bird turns a dark golden brown, remove from oven. Serve hot with mushroom gravy and all the trimmings.

Apples & Noodles
Recipe By : Real Food for Real People
Serving Size : 4
Preparation Time :0:00
Categories : Fruits Pasta

2 cups Noodles, egg, cooked
2 large Apples, peeled -- sliced thinly
1 dash Cinnamon
4 tablespoons Brown Sugar, packed
4 tablespoons Butter or Margarine

Preheat oven to 350 degrees F. Place half of the noodles and apples in a baking dish which has been prepared with non-stick cooking spray. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving.

Note: You may leave uncovered toward the end of baking to give the top a nice crunchy texture.