Carol Smith and Celeste Burwell are partners in a catering firm and also spend 35 hours a week preparing food for the patients at Preventive Medicine Research Institute Hospital in San Francisco.

There, under the joint auspices of Presbyterian Hospital and the University of California Medical Research Board, Dr. Dean Ornish has been treating victims of coronary heart disease in a two-phased approach: modifying diet and stress-management.

Smith and Burwell are intimately involved with both phases of the program. They plan and prepare everything the patients eat, using no fat, salt, sugar or animal products, and are also facilitators for the program's support groups.

Here are two of their favorite recipes: TAMALE PIE (8 servings)

8 corn tortillas, torn up

10- to 12-ounce package tempeh, mashed

2 onions, chopped

12 mushrooms, sliced thin

5 tomatoes, chopped

10-ounce jar salsa

2 bell peppers, chopped

2 chile peppers, seeded and minced

1/2 bunch cilantro, stemmed and minced

1 teaspoon each oregano and cumin

3 cups polenta

2 eggplants

Combine tortillas, tempeh, onions, mushrooms, tomatoes, salsa, peppers, cilantro, oregano and cumin in a large, heavy pot and simmer for 20 minutes.

Meanwhile, bring 6 cups of water to a boil and stir in polenta, slowly, stirring constantly. Cook, stirring, for 20 minutes or so.

Slice eggplant lengthwise in 1/4-inch slices. Layer the eggplant, the tomato mixture, and the polenta in a large casserole dish (or two 2 1/2-quart capacity dishes) and bake for 45 minutes at 350 degrees.

LASAGNA (Makes 4 to 6 2-cup servings)

1 cup chopped onions

3 cloves garlic, minced

2 cups thinly sliced mushrooms

1/4 cup white wine

1/4 cup apple juice concentrate

5 cups tomato sauce

2 tablespoons fresh basil

1 tablespoon fresh oregano

1/2 cup salsa

3/4 pound whole-wheat lasagna noodles

3 cups tofu, mashed

2 cups fresh spinach leaves, coarsely chopped

Simmer onions, garlic and mushrooms in wine and apple juice concentrate until soft. Add tomato sauce, basil, oregano and salsa.

Meanwhile, cook noodles in boiling salted water until barely tender and drain.

Layer in an oiled 9-by-13-bak ing dish: 1/3 of the noodles, 1/3 of the tomato sauce, then half the tofu, half the spinach leaves, noodles again and tomato sauce, then the remaining tofu and spinach, and finally a layer of noodles and tomato sauce. Add 1 cup water, cover with foil, and bake at 350 degrees for 1 hour.