Cathy's Butternut Squash and Tofu Thai Curry- Yummers!

2 lb of butternut squash
1 large bunch of broccoli
1 red bell pepper thinly sliced
1 package of extra firm tofu
1 yellow onion
2 cloves of garlic, minced
1 inch of fresh ginger
1 dried or fresh chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime (if you can find them!)
I can light coconut milk
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar
soy sauce or water as needed


garnish:
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons salted peanuts, chopped

Directions:

Pre-heat oven to 450F. Slice the tofu and squash into small rectangles and bake until tofu is golden brown, or until you can't stand it anymore.

While baking the tofu and squash, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper with enough water to blend. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute this spicy mixture for 10 minutes.

Add the spices and continue to saute for 5-8 mins (add water as necessary to prevent burning).

Add butternut squash and tofu. Saute under med-low heat for 10 mins adding water/soy sauce as necessary. Then add the broccoli and peppers and saute for 5 mins or until al dente. Turn down heat to low.

Combine the coconut milk, kaffir lime leaves, sugar and salt. Add to the pan. Cook for a few minutes and remove from heat.

Serve over jasmine rice or any other grain of your choice.

A way to use up the leftover bread from my b-day party...

Caramel Apple Bread Pudding

Ingredients:

* 1 cup unsweetened applesauce
* 1 cup fat-free milk
* 1/2 cup packed brown sugar
* 1/2 cup egg substitute or 2 eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 5 cups cubed day-old bread
* 1/2 cup chopped peeled apple (about 1 apple)



Directions:
In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple.
Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm over whipped topping, OR vanilla ice-cream, OR TJs new tart frozen yoghurt. Refrigerate leftovers. Yield: 8 servings. This recipe can be doubled nicely.


Recipe and photo taken from http://www.tasteofhome.com/Recipes/Caramel-Apple-Bread-Pudding

Strawberry and Grilled Tofu Salad

From executive chef Scott Garrett - at LA hotel Avalon's Blue on Blue restaurant (Serves 4)

Ingredients:
(local and organic whenever possible)

* 12 oz tofu, marinated in lemon juice and oil
* Salt and cracked black pepper
* 1 pt fresh strawberries
* 1 sprig basil
* 1/2 pt plain yogurt
* 2 heads Bibb lettuce
* 4 oz chickpeas
* 1/2 cup ricotta cheese
* 1 small red onion, thinly sliced
* 2 oz walnuts


Directions:

Start by seasoning your tofu with salt and pepper, then grill. When done, set aside. Over low heat, combine strawberries (minus the stems and leaves) and basil in a small sauce pot with a little water. Reduce mixture by 1/3, and then remove from heat. When cool, add the yogurt and black pepper to taste, and puree. Cut off the core of the bib lettuce, separate the leaves, and place them into a mixing bowl. Add the chickpeas, ricotta, red onion, walnuts, and strawberries (depending on size, cut however you like). Add a small amount of the reduction and toss well. Slice the tofu, and add to the top of the salad.