2 New Recipes

[Guest guest]

Here are a couple recipes I just formatted - not tested yet, but they look

good.

The miso soup recipe calls for instant miso soup mix - I would try using real

miso and a little seasoning instead. Those package mixes have MSG and lots of

sodium in them.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Meatless Moussaka - Prevention

 

Recipe By : aol.com

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetarian

Want To Try Casseroles

 

Amount Measure Ingredient -- Preparation Method

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1 large red onion -- thinly sliced rings

1 medium eggplant -- 1/2 " think rounds

2 medium zucchini -- thinly sliced

8 ounces firm tofu -- crumbled

1/4 cup fresh basil -- minced

2 tablespoons fresh parsley -- minced

3 cups low-sodium tomato sauce

1/2 teaspoon Tabasco sauce

2 tablespoons parmesan cheese -- grated

 

Layer the onions, eggplants, and ucchini in the boottom of an 11-by-7-inch

baking dish. Sprinkle the tofu over the vegetables. Then top with the basil

and parsley. Stir together the tomato sauce and Tabasco. Pour over the tofu

and vegetables. Bake at 350°F for 30 to 40 minutes or until bubbly and the

vegetables are tender. Sprinkle with the cheese befor serving.

 

Makes 4 servings.

 

typos by Karin Baumgardner 1/23/2000

 

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NOTES : Originally from Greece, this layered baked dish is now popular

throughout the Mediterranean and Europe. By replacing lamb with tofu, this

updated recipe cuts a lot of fat from the original without losing any of its

unique flavor.

 

* Exported from MasterCook II *

 

Japanese Noodle Soup - Good Housekeeping

 

Recipe By : www.aol.com

Serving Size : 4 Preparation Time :0:00

Categories : Asian Soups & Stews

Soyfoods Tofu

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

6 ounces firm tofu -- cut into 1 " pcs.

3 medium scallions -- thinly sliced

1 tablespoon fresh ginger root -- grated

1 package instant miso shiro soup mix -- 1.1 oz. size

(white soybean-paste soup)

8 ounces dried udon noodles OR linguine

1 large carrot -- julienned

1 medium red pepper -- in thin strips

3 strips lemon peel -- 3 by 1 "

1/4 teaspoon red pepper flakes -- crushed

1 bunch watercress -- tough stem removed

 

1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil,

cook tofu, scallions, and ginger 5 minutes or until golden brown.

 

2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add

soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and

tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10

minutes until noodles are cooked (if using linguine, cooking time will be

slightly longer) and vegetables are tender. Stir in watercress until it

wilts. Serve immediately because noodles will absorb liquid quickly.

 

Note: Shiro miso soup mix can be found in the dried soup section if Asian

markets or in some supermarkets. If miso soup mix is unavailable, you can

substitute 2 extra large vegetable bouillon cubes.

 

typos by Karin Baumgardner 1/23/2000

 

 

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NOTES : Udon noodles and tofu are just 2 of the ingredients that give this

recipe its characteristic Japanese flavor. If you're looking for another

reason to goive this recipe a try, keep in mind that it's very low in fat and

can be made in about half an hour.