Ingredients:

1 (15- or 16-ounce) package Chinese-style firm tofu
sunflower or other light oil
1 cup mixed raw nuts
1 cup soft cooked brown rice, preferably short-grain
1 medium onion, finely chopped
1/2 teaspoon ground or rubbed sage
1/2 teaspoon thyme
1 teaspoon salt
pinch of black pepper
1 teaspoon worcestershire sauce or tamari soy sauce
water (if necessary)
1 tablespoon vegan margarine, melted

Procedure:

Freeze the unopened package of tofu for at least 24 hours. Remove from the freezer and defrost in the refrigerator for at least 24 hours. When defrosted, wrap the tofu in (paper) towels and squeeze or press out as much water as possible. Crumble with your hands and set aside. Preheat oven to 375 deg F. Lightly oil a loaf pan. With a food processor, blender, or by hand, chop the nuts to a very fine consistency. Combine tofu, nuts, and all other ingredients except margarine in a large mixing bowl. Mix well, adding a small amount of water if necessary to moisten enough to hold together. Transfer the mixture into the prepared loaf pan, pressing in and smoothing the top with a wooden spoon or rubber spatula. Bake for 15 minutes, then baste with the margarine. Return to the oven and bake for an additional 20 minutes. Serve hot. Makes 4 to 6 servings.

Ingredients:

1 lb. chicken livers
onion, small, chopped
parsley, chopped,to taste
egg
salt & Pepper, to taste
8 pieces large mushrooms
butter

Procedure:

Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 deg. for 30 min to 1 hr depending on size of shrooms. Serve hot.

Ingredients:

1 tablespoon extra virgin olive oil
3 large onions, sliced thinly
2 tablespoons sesame seeds
2 large cloves garlic, minced or pressed
4 bell peppers, any colour, sliced
1 cup seitan, sliced
1 teaspoon dried basil
2 to 3 Tablespoons tamari soy sauce, or to taste
cooked rice or other grains

Procedure:

Heat the oil in a large, heavy skillet over medium-high heat. Add the onions and sauté until just beginning to turn transparent. Add the sesame seeds and garlic and sauté for about a minute, then add the peppers and seitan and sauté for a few minutes until the vegetables are tender and just beginning to brown. Mix in the basil, then season with tamari to taste. Serve hot over rice.

Ingredients:

1/2 cup medium-size bulgur wheat
1-1/4 teaspoon salt, divided
3/4 cup boiling water
1 tablespoon extra virgin olive oil
3 large onions (or 1 large onion and 1 Spanish onion), thinly sliced
1-1/2 cups plain (unflavoured) soy milk
3/4 cups firm Japanese style tofu (from a brick pack)
3 tablespoons whole wheat pastry flour (or unbleached flour)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 tablespoons whole-wheat couscous
2 medium zucchini, sliced thinly (about 2-1/2 cups)
paprika for garnish, optional

Procedure:

Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve. Makes 6 to 8 servings.