Mushroom Tofu Stroganoff
from Horn of the Moon Cookbook

I asked for this recipe from my coworker Greg, who brought it to one of our potlucks. It's delicious! He says he uses fresh dill and substitutes peas and zucchini for the tofu. (I think also carrots)

4 Tbsp butter
3 onions, finely chopped (1.5 cups)
4 cloves garlic, minced
1 tsp dried dill weed
2 tsp basil
3 squares tofu, drained, pressed, and cut into 1-inch cubes (1.5 lbs)
2 Tbsp tamari
4 tightly packed cups sliced mushrooms (about 1/4 inch slices)
1/2 tsp salt
1/4 tsp cayenne pepper
3 qts water
1 lb curly noodles
1 cup sour cream + dollop for garnish
1/2 cup finely chopped fresh parsley
2 tsp poppy seeds

Melt 2 Tbsp butter in wok or large, deep cast-iron frying pan and saute the onions, garlic, dill weed, and basil. After 5 minutes, add tofu and continue to cook over medium heat, stirring gently occasionally, until tofu browns nicely. Add tamari and stir. Then add mushrooms, salt,a nd cayenne. Lower heat, stir, and cook another 5 mins. Remove from heat.

Bring water to a boil in a 4-quart pot. Cook noodles until tender; drain adn return to pot. Toss noodles with 1 Tbsp butter to prevent sticking.

Add 1 cup sour cream and parsley to mushroom mixture and mix well.

Melt remaining 2 Tbsp butter in saucepan and add poppyseeds. Cook5-10 minutes. Pour onto noodles and toss. Serve noodles with stroganoff on top and dollop of sour cream as garnish.

Baicoli

400 g 00 flour (3 1/5 cup)
50 g butter (3.5 Tbsp)
50 g sugar (1/4 cup)
15 g yeast (3 tsp)
1 egg white
1 1/2 cup milk
Salt

Put the yeast in a little bit of the warmed-up milk. Mix about half a cup (50 g) flour into a paste with the milk mixture. Make a ball, cut a cross into the top, cover, and let rise for about half an hour in a warm place. Beat the egg whites to stiff peaks. Mix the rest of this flour, sugar, butter at room temperature, salt, and the egg whites. Knead, adding a bit of tepid milk (enough to make a bread-like dough), divide in 8 parts and make small cylinders about 4 cm long.

Grease a baking sheet. Place the loaves far apart on the sheet and let them rise about 1 1/2 hrs. Preheat oven to 180 degrees C (350 degrees F) and bake for 10 to 15 minutes, until golden but not crunchy. Let cool and wait a couple of days. Then slice them and toast the thin slices.