My favorite of the two was the Peanut and Tofu Cutlet recipe:
1/2 cup brown rice
1 tbsp vegetable oil
2 onion, finely chopped
1 garlic clove, crushed
1 3/4 cups peanuts
9 oz firm tofu, drained and crumbled, small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
2 tbsp soy sauce
2 tbsp olico oil, for shallow frying
1. Cook the rice according to the instructions. Heat the vegetable oil in a large, heavy frying pan and cook onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
2. Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broil) for a few minutes, until browned.
3. Place the toasted peanuts, onion, garlic, rice, tofu, coriander or parsley, if using, and soy sauce in a blender or food procesor. Process until the mixture forms a thick paste. If it is too thick, add a little water.
4. Divide the paste into eight equal mounds and form each mound into a cutlet shape or square.
5. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary, and cook them for about 5-10 minutes on each side, until they turn golden and are heated through.
The other recipe was a Lentil Soup with lemon and garlic. Jeff loved it!
Tomorrow I'm making a venison stew in the crock pot. I've been a vegetarian for 18 years but occasionally (about once a year) I try something that Jeff brings home from the hunt. Tomorrow might be the night.