Recipe #2

The second recipe I tried: (pg. 187) Enchanted Broccoli Forrest

Tofu, Spinach & Walnut Loaf

a little oil for the pan

1 Tbs peanut or canola oil (I used canola)

2 cups minced onion

1/2 lb mushrooms, minced

6 large cloves garlic, minced (I discovered my love for the garlic press!)

1 cup ground walnuts

2 lbs fresh spinach, minced-or 2 10-oz packages frozen chopped spinach, defrosted, and thoroughly drained ( I used fresh spinach...but not the whole 2 lbs that seemed like too much, plus I was sick of mincing :) )

(Ashby told me after I could have used the food processor, but I sort of like the idea of using minimal machinery)

optional: 1/3 cup dry sherry (I did not use this as I did not have it)

1/4 cup Worcestershire sauce (this does have anchovies in it, in case you do not eat fish...sorry Ashley who I shared this dish with..I did not know that it had anchovies :( )

1 tsp salt

1 Tbs soy sauce

1/2 lb firm tofu, mashed

1 1/2 cup cooked brown rice

fresh black pepper to taste

1/4 tsp. nutmeg

Dilled Horseradish sauce (p. 108)

paprika for the top

Recipe #1

The first dish I cooked from Enchanted Broccoli Forrest (pg. 226):

Brazilian stuffed peppers

Ingredients:

4 large able-to-stand bell peppers

1 Tbs olive oil

1 cup onion

1/2 tsp salt

3/4 cup minced green olives

minced black olives

1/2 cup uncooked cream of wheat cereal (crazy!)

1/4 cup water

3 hard-boiled eggs, minced (yolks optional) (I included yolks)

1/2 cup raisins or currants (I used black raisins because I couldn't find currants at Albertsons. Ashby said that golden raisins would be better)

freshly ground black pepper

3 cups stewed tomatoes, fresh or canned (I used canned...If you use fresh WOW you rock!)