Here are another couple of recipes from Janet Hatch (email@example.com). Unfortunately, she is still having problems at her site and so cannot yet post. Let's hope her site resolves those problems real soon so that Janet can more directly join us. 3 oz tofu 1 large onion, chopped 3 oz carrots, sliced 3 oz potato, diced 15 oz tomatoes 1/2 pint vegetable stock 1 red pepper, chopped 2 bay leaves 2 teaspoons paprika 3 tablespoons low-fat plain yogurt salt & pepper to taste Soak the tofu chunks in 2 cups of boiling waqter for 10 minutes and drain. Place all ingredients except yogurt in a saucepan. Bring to a boil, cover and simmer for about 1 hour. Stir in the yogurt, season to taste. This goes nicely over brown rice. Vegetable Chili 15 oz tomatoes bay leaf 1 apple, chopped 2 teaspoons pickle, chopped 1 teaspoon tomato puree 1 medium onion, chopped 4 oz kidney beans 4 oz peas 4 oz carrots, grated or sliced 4 oz potatoes, peeled & chopped (or grated) 1 teaspoon chili powder (I always use lots more) 4 oz vegetable stock Place all ingredients in a saucepan and cover. Simmer for 1 hour, stirring occasionally. Remove lid and continue to cook until mixture is of a thick consistency. Remove bay leaf. This also goes well over rice.