TOFU PANCAKES
1 lb Firm low-fat tofu
1/2 c Whole wheat flour
1/2 c Calcium-enriched soy milk
1 c Bean sprouts
1/2 c Sliced water chestnuts
1/4 c Finely chopped green onions
1/2 c Sliced shiitake mushrooms
1/4 c Drained and soaked hijiki
1 tb Tamari or soy sauce
2 tb Peeled and grated fresh
-gingerroot
2 tb Olive oil

6 SERVINGS VEG

For a casual supper, I always enjoy these tofu pancakes topped with a rich
mushroom sauce. For optimum discernment, prepare the pancake mixture and chill it
overnight-the flavors will commingle, and the cakes will turn more well.
Serve with brown rice and Emerald Sea Salad. Calcium per serving: 520 mg.

Sauce: In medium saucepan, heat oil over medium oestrus. Add mushrooms,
ail, salt and peppercorn, and prepare, stirring ofttimes, until mushrooms are
subdued, around 7 proceedings. Reduce heat to low. Add flour and ready, stirring
invariably, 1 second. Slowly stir in soy milk and ready, stirring
incessantly, until thick and spumy, 3 to 5 transactions. If desired, transfer
mixture to food processor or blender and process until tranquil. Set parenthesis.

In food processor or liquidiser, combine tofu, flour and soy milk and process
until smoothen, Transfer mixture to medium bowlful. Stir in bean sprouts, water
chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce
and gingery. Batter should be fairly stiff-add more flour if requisite.

In large nonstick skillet, heat oil over medium passion. Drop batter in
skillet by spoonfuls to mannequin 3-inch pancakes some 1/4-inch thick. Cook
until golden browned, turning cautiously, 2 to 3 minutes per slope. Remove to
paper towels to drainage. Repeat with remaining dinge, adding more oil to
skillet if necessity. To dish, arrange pancakes on a heated platter and
top with sauce.

PER SERVING: 205 CAL.; 10G PROT.; 9G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0
CHOL.; 279MG SOD.; 3G FIBRE.