1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
  until the vegetables begin to soften, then add bread cubes, sage,
  marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
  Cook, stirring frequently, for 5 minutes over medium-low heat.
  2. Add hot vegetable stock to pot and mix well. Cover and cook over
  low heat for 30 minutes or longer, stirring frequently, until bread
  cubes have broken down. (The secret to a good stuffing is in the slow
  cooking and the frequent stirring.)
 

  1. Bring cranberries, honet and 1/2 cup of water to a boil in a
  saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10
  minutes longer, stirring occasionally.
  2. Quarter unpeeled orange and chop it finely in food processor. Add
  to simmering cranberry mixture with remaining 1/2 cup of water and
  spices. Stir well and simmer an additioal 20 minutes, stirring
  occasionally. Chill before serving.

  Mash tofu well. (For optimal results, blend a firm
  Chinese style tofu with a smaller portin of Japanese
  style, such as Mori-Nu Firm.)
  Mix tofu with all ingredients except tamari, sesame oil and dressing.
  Line an 11" colanderwith a single layer of moistened cheesecloth. Transfer
  tofu to colander. Press tofu to flatten, and fold
  edges of cheesecloth over it. Place a cake tin or
  other flat object over the surface of the tofu and
  weigh it down with a heavy object (about 5 lbs) to
  press the liquid from the tofu.
 
  After the tofu has drained for 1 hour, hollow out to
  within 1 inch of the colander. Fill the cavity with
  your favorite stuffing. Pack in stuffing and cover
  with the remaining tofu. Pat down so surface is flat
  and firm. Oil a roast or turkey pan, place pan over
  colander, and flip over so that flat surface of filled
  tofu faces down. Remove cheesecloth.
 
  Mix sesame oil and tamari to use as a basting
  liquid. Baste tofu with liquid. Bake covered at 400
  deg. F for 1 hour. Remove cover, baste, and return to
  oven to bake uncovered until top becomes golden brown,
  about one hour more. Baste again at least once during
  remaining cooking time.

  Heat the oil in a fairly large saucepan, add the
  onions and cook them, with the lid on the pan, for
  about 10 minutes, until they are tender but not
  browned.  Add the garlic, the tomatoes together with
  their liquid, the basil and the wine.  Let the mixture
  simmer gently without a lid on the pan, stirring from
  time to time, until the liquid has disappeared and it
  is quite thick - this will take about 20 minutes. Add
  the mushrooms and cook for a further 5 minutes or so,
  or until the mushrooms are tender and any liquid which
  they make has boiled away. Remove from the heat and
  season to taste.
 
  When the filling mixture has cooled, you can assemble
  the strudel, which can then be cooked straight away,
  or kept in the fridge for a few hours until you're
  ready, or in the freezer for at least a month. I find
  it easiest to assemble the studel directly on to a
  large baking sheet, which means you don't have to lift
  it later.
 
  Set the oven to 200 C/400 F/
 
  If you have the type of filo pastry which is long and
  narrow -- about 30 x 20 cm (12 x 8 inches) -- lay two
  sheets side by side, overlapping them slightly where
  they join.  If you have the type which is quite large
  ~- about 30 cm (12 inches) or so square -- lay out one
  sheet. Either way, brush the surface with a little
  melted butter and then sprinkle with a third of the
  nuts.  Put another layer of filo pastry on top, brush
  with butter, and scatter with nuts. Repeat with
  another layer, then a final layer of filo pastry,
  which you just brush with butter. Now tip the tomato
  filling mixture on top and spread it to about 2.5 cm
  (1 inch) of the edges. Fold the edges over, to enclose
  the edge of the filling then, starting from one of the
  widest edges, roll the whole thing up like a Swiss
  Roll, trying not to let it break (although it's not
  the end of the world if it does). Brush with melted
  butter and garnish with some shreds or shapes of filo
  pastry.
 
  Put the strudel into the oven and bake for 30 minutes,
  or until golden brown.  Transfer carefully to a
  serving dish with the aid of two fish slices.

  Mix all ingredients together.  Mix should hold a
  shape. Add more four as needed.
 
  Bake in a greased 9X9 pan at 350 degrees for 45
  minutes.
 
  Serve with gravy:

 
 
  Dissolve the yeast in the warm water.  Combine the
  sugar, cardamom, salt, egg, milk and oil in a large
  bowl.  Mix well.  Add the yeast mixture, flours,
  raisins and nuts. Mix well. Add enough extra flour to
  make soft dough. Turn the dough out onto a floured
  surface and knead until smooth and elastic, about 5
  minutes. Shape into a round loaf.
 
  Put the dough into a lightly-oiled 8-inch-round cake
  pan.  Cover with a damp towel and let rise in a warm
  place until doubled in bulk, about 1 hour. Bake in a
  350-degree oven 35 to 40 minutes, or until brown.
 
  Serves 15