Tofu with Thai Curry Sauce

Ingredients:

• Sauce
• 1 cup “lite” coconut milk
• 2 tablespoons chopped fresh cilantro (or 1 tsp dried)
• 1 teaspoon red curry paste
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt, or to taste
• Tofu and Vegetables
• 1 package (14 ounces) extra-firm tofu
• 2 teaspoons extra-virgin olive oil
• 2 bell peppers, chopped into 0.5"x1" pieces
• 2 cups uncooked brown rice, then prepared

Preparations:

1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces, about an inch square.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then, attempt to flip all the tofu crumbles and cook another 5 minutes. Stir and cook for a final 5 minutes. 
4. Reduce the heat to medium. Add bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 4 for 5 minutes more.
5. Serve over brown rice. 

Cookies 'N Cream Spread

Ingredients:

• 20 whole Oreo cookies
• 2 cups creamy peanut butter
• 1 cup white chocolate chips
• 2 tablespoons peanut butter

Preparations:

1. Place oreos in a large plastic bag, and then crush them with a rolling pin.
2. Pour your freshly crumbled Oreos in a bowl, and top with the two cups of peanut butter.
3. While the peanut butter oozes into every open inch of the crumbs, prepare your white chocolate by microwaving it with two tablespoons of peanut butter, 15 seconds at a time.
4. Once the white chocolate concoction is melted into gooey goodness, drizzle it into the bowl of Oreos and peanut butter.
5. Gently stir the mixture, and pour into the empty peanut butter jar.

Appetizer Pictures

Spaghetti Pie

Ingredients:

• 4 ounces dried spaghetti
• 1 tablespoon butter or margarine
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 8 ounces veggie ground beef
• 1/2 chopped onion
• I finely chopped Bell pepper
• 2 clove garlic, minced
• 1.5 cups marinara sauce
• 1 teaspoon Italian seasoning
• Nonstick cooking spray
• 1 cup Ricotta cheese (optional)
• 1/2 cup shredded cheese

Preparations:

1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet saute onion, sweet pepper, and garlic until onion is tender and bell beginning to crisp. Add in veggie meat and heat thoroughly. Stir in marinara sauce and seasoning and bring to a simmer.
4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. If using ricotta cheese, create a thin layer on top of spaghetti. Spread meat mixture as third layer. Sprinkle with shredded cheese.
5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and cheese starting to brown.
6. To serve, cut into wedges.

Lasagna Soup

Ingredients:

• 1 pound fake meat crumbles
• 1 onion, chopped
• 1 chopped bell pepper
• 3 cloves chopped garlic
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box vegetable broth
• 2 (14.5-ounce) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (About 8 noodles)
• 1/2 cup Parmesan cheese
• 2 cups shredded cheese
• Some chopped basil (optional)

Preparations

1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.