Pecan  Encrusted Savory Portabella with Raspberry-Red Wine Glaze (Serves  4) This recipe was emailed to us by Greta T. from Santa Barbara, CA (Thanks, Greta!) INGREDIENTS: - 2/3 Cup  red wine, divided - 2/3 Cup seedless red raspberry preserves - 2 Tbsp dry ground mustard - 2 Tsp vanilla extract, divided - Dash cayenne pepper -  1 Cup raisins - Finely chopped pecans One package Savory Portabella "More  than Tofu" STEP-BY-STEP: Here's Greta's instructions: "Cut Savory Portabella tofu into 1/2" thick slices.  Set aside. In a small saucepan combine 1/3 C wine, raspberry preserves, mustard,  1 Tsp vanilla and cayenne pepper. Bring to a simmer over medium heat, cook 5 minutes till slightly reduced.  Brush Tofu with half of the raspberry mixture  then coat tofu with finely chopped Pecans. Set aside approx 3-5 minutes.  In a saute pan, add oil, and over medium heat cook tofu a few minutes on each side  till pecans are slightly browned and tofu is heated thru.   In the small saucepan, combine reserved raspberry mixture, remaining 1/3 C wine, remaining 1 Tsp vanilla and raisins. Bring to a simmer over medium heat, cook 2-3 minutes or  until raisins are plump.  Place tofu on individual plates, spoon glaze over  tofu. I serve this dish with yams or sweet potato and asparagus." All we can say is . . . we had to go out and borrow some clothes nice enough to wear to adorn ourselves properly enough to eat this  amzing dish. Thank you so much, Greta!

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