Recipe - Veggie Dip

2 cup Tofu; mashed
5 cup ;water; boiling
3 tablespoon Olive oil
1 md Onion; chopped
1 cup Carrots; thinly cut or sliced up
1 cup Broccoli florets; cut into
bitesize pieces, stems
peeled and cut or sliced up
1 cup Zucchini; cut or sliced up
1 cup Mushrooms; cut or sliced up
4 Garlic cloves; minced
1 teaspoon Basil
1 teaspoon Thyme
One half teaspoon Oregano
One fourth teaspoon Celery seed
One fourth teaspoon Cloves, ground
One half cup Sunflower seeds; coarsely
ground
2 tablespoon Tamari (not shoyu)
1 pound Tomatoes; canned
One half cup Tomato paste
1 tablespoon Maple or rice syrup

Drop the tofu into the boiling water. Bring the water back to a boil and
cook for 1 minute.

Drain the tofu into a colander that has been lined with a clean dishtowel.
Run cold water over the tofu to cool it off for easier handling. Twist the
dishotwel and press the tofu to squeezeout the excess water. When the tofu
has been adequately pressed, it shoul dhave a firm, groundbeeflike
texture.

Heat the oil in a large, heavy kettle. Add th eonions, carrots, and
broccoli. Stirfry for about 5 minutes.

Add the zucchini, mushrooms, garlic,herbs, and spices.
Stir for a couple of minutes, then cover the kettle and cook over medium
heat until teh vegetables are tender, but still crisp. Stir occasionally.

Add the pressed tofu, sunflower seeds and tamari. Stir for a minute over
medium heat.

Add the remaining ingredients and simmer for 23 minutes.

Serve this sauce over whole grain pasta, acompanied by a big green salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini