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eggplant/tofu sour cream/fondue

A number of things to reply to:

Re: eggplant
I also got a bunch of eggplant from the farmer's market.  What I've been
doing is roasting it along with whatever other veggies I have around, and
then tossing it with a vinaigrette (I've been making it with
basil/garlic/balsamic vinegar/a little water). I've finally started using
some clay cookware that I got as a gift a few years ago - great for anyone in
search of new ways of cooking FF.  You just soak the top and the bottom in
water for ten minutes, throw in the veggies, and place in a cold oven,
gradually increasing the temperature.  They roast in their own juices! (and
you can just leave it alone til it's done - no worries about burning, only
overcooking).  I'm sure there's lots of other good stuff I can make in it,
now that I've discovered how easy it is!  if anyone's curious, I think the
brand is Romertopf.  Of course they talk about how wonderful it is to roast
m**t in clay, but evidently you can also make bread, casseroles, etc.

"Sour cream":
1/4 lb soft tofu
1/4 lb firm tofu  (I think you could just use 1/2 lb firm mori-nu tofu, since
it has a silken texture)
1 tablesoon lemon juice
1 teaspoon tamari or soy sauce
blend all together until smooth. makes one cup

for the person who wanted a fondue recipe:
Andrea Batres Chacon sent in this recipe for "Cheeze" which she got from the
Farm Vegetarian Cookbook.  I've used this for nachos, Macaroni and "cheese",
with sliced potatoes... possibilities are endless, including fondue!
1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt (I omit this)
1/2 tsp garlic powder
2 cups water
1 tsp wet mustard (I use a spicy dijon)
1/4 cup oil or margarine (I use a spoonful of reduced fat margarine; Andrea
said she's made it without any and it's still good)

mix dry ingredients in saucepan.  Whisk in water.  Cook over medium heat,
whisking it until it thickends and bubbles.  Cook 30 seconds, then remove
from heat and add mustard and margarine, if using.

Hope this is helpful!  -Rosemary