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more recipes

I found more recipes that I made up for a deli I worked at and thought you all
would appreciate them.

Spinach Tofu Pie

1 whole wheat or mixed grain pie crust
one 10oz package frozen spinach, thawed and juice squeezed out
1 lb reduced fat tofu, pressed and mashed
3/4 tb lemon juice
1 clove garlic, minced
1/2 tsp lemon pepper
1 cup sauteed mushrooms and onions, mixed

Mix filling ingredients together in a large bowl. Pile into prebaked crust and
bake at 400F for about 20 minutes. 

Tofu Broccoli Quiche

1  whole wheat pie crust -prebaked for 5-10 minutes

1/2 cup soy milk
1/2 pound reduced fat firm tofu
1 leek, sliced
cooking spray
1 stalk broccoli, chopped
1-1/2 tsp Dijon mustard
1 clove garlic, minced
1-2 tsp dill
1 tsp white or black pepper

Lightly spray a skillet with the cooking spray and saute leeks and garlic
until soft. 
Spread mustard over the bottom of the pie crust and add leeks and garlic. 
Puree tofu, soy milk, broccoli and spices in the blender and pour into the
Bake at 375F for 30-35 minutes. Will firm up when cool.

Jan's Veggie Soup

4 stalks celery, chopped
8 oz. mushrooms, sliced
2 zucchini, sliced
2-3 large onions, chopped
2 cloves garlic, minced
2 bay leaves
1 tb marjoram
1 large carrot, grated
1/2 cup lentils
 3 leaves cabbage, chopped
1 potato, chopped (peel if potato is not organic)
1 tomato, chopped (can use small can stewed tomatoes)
1/2 lb soy or mung sprouts
1/8-1/4 tsp pepper
1-2 veggie broth cubes or 2 tsp powder
water to cover

Put everything in a large pot and cook until veggies and lentils  are tender.
Put your favorite miso on the table and add to taste in each individual bowl. 

Enjoy, Jan Bennicoff