ButterNut skwishy Squash

Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smoo

Tofu Cordon Bleu

A block of tofu
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Morning star Bacon
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.

Lay the tofu between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the tofu to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the tofu and sprinkle a quarter of the cheese over the morning star bacon. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Coconut Curry Tofu

Ingredients:

1/2 teaspoon fresh ginger (about 2 slices)
5 cloves garlic
1 onion
2 stalks fresh lemongrass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block tofu, drained and sliced into approx 1 inch squares
1 1/2 tbsp curry powder
14 oz coconut milk
1 cup water
Preparation:

In a blender or food processor, process the ginger, garlic, onion and lemongrass until smooth, adding a bit of olive oil if needed.
Heat the olive oil in a large skillet over medium-high heat and add the blended garlic mixture. Sautee this mixture for 1-3 minutes, then add the tofu and red pepper flakes, stirring gently to mix the tofu with the garlic mixture for another 3-5 minutes, adding more olive oil if needed.

Reduce heat to medium low and add coconut, water, and curry, stirring well to combine. Cover the skillet and allow to simmer for 20 minutes, stirring occasionally.

Sherpards Pie

Mashed potato layer:
5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk
1/4 cup olive oil
3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
2 teaspoons salt



Bottom layer:
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute

1/2 cup shredded Cheddar-style soy cheese
Directions

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Milk coconut balls

1 sweetened coconut
1 tin milkmaid or condensed milk or coconut milk
½ cup coconut powder (Copra)
1 sp elaichi powder
Method



Ingredients
Grind sweetened coconut.
Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.
Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture.
Dust it in coconut (copra) powder.

I Have always loved egg nog. It taste amazing. Not only that, it's also healthier for you. Happy Holidays!

SILK NOG

• Serving Size: 1/2 Cup (120 ml)
• Calories: 90
• Total Fat: 2 g
• Saturated Fat: 0 g
• Total Carbohydrate: 15 g
• Sugars: 12 g
• Sodium: 75 mg
• Protein: 3 g
• Cholesterol: 0 mg

Source: http://bit.ly/hr2ILF

LAND O'LAKES EGG NOG

• Serving Size: 1/2 Cup (120 ml)
• Calories: 180
• Total Fat: 8 g
• Saturated Fat: 5 g
• Total Carbohydrate: 20 g
• Sugars: 19 g
• Sodium: 95 mg
• Protein: 5 g
• Cholesterol: 65 mg

Source: http://bit.ly/tIttng

Yep, the vegan version has almost half the calories, plus fewer carbs and less fat, cholesterol, sugar, and sodium. Basically, you get less of the stuff you don't want and more of what you do want: decadent flavor. This holiday season, you can spare egg-laying hens and your waistline by indulging in delicious vegan nog beverages. No sacrifice required. ;)

P.S. Silk-brand nog isn't the only vegan version available! Check out these options from Earth Balance and Rice Dream.

Batter-Fried Zucchini

• 1 1/2 cups Pillsbury BEST® All Purpose Flour, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• 1 cup milk
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Crisco® Butter Shortening, for frying
• OR Crisco® Butter Flavor All-Vegetable Shortening Sticks, for frying
• Grated Parmesan cheese
• 
  
• 1COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

1. 2.
   PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
2. 3.
   MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
3. 4.
   FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Cottage Potatoes

Ingredients:

• 2 pounds frozen hash brown potatoes, thawed
• 2 cups sour cream
• 1 can (10 3/4 oz) cream of mushroom soup
• dash pepper
• 2 cups Velveeta cheese, shredded or cubed
• 1 medium onion, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
Serves 10.

How Many Animals Do we eat?

How many animals do we eat? Americans love to eat animals. This year, they will cook around twenty-seven billion pounds of beef, sliced taken from thirty-five million cows. Additionally, they will consume roughly twenty-three billion pounds of pork, or the bodies of more than a hundred and fifteen million pigs, and thirty-eight billion pounds of poultry, some nine billion birds. Most of these animals areraised under conditions that are,barbaric. Broiler chickens, also known, depending on size, as fryers or roasters, typically spend their lives in windowless sheds, packed in with upward of thirty thousand other birds and generations of accumulated waste. The ammonia fumes thrown off by their rotting excrement lead to breast blisters, leg sores, and respiratory disease. Bred to produce the maximum amount of meat in the minimum amount of time, fryers often become so top-heavy that they can’t support their own weight. At slaughtering time, they are shackled by their feet, hung from a conveyor belt, and dipped into an electrified bath known as “the stunner.”
Calculaterhttp://wonder.sitehacks.com/animalssaved.php

Tofu Steaks

2 pieces of Tofu

1 piece of carrot

1 btr Eggs

1 / 2 bottle of cooking oil

5 stalk Beans

2 pieces Potatoes

ounce Flour Bread

1 tsp Arak

red onion and garlic to taste

Nutmeg, pepper, sugar, salt, mayonnaise sauce, seasoning to taste

Cooking:

* Destroy know, mix with onions and garlic that have been refined.

* Add nutmeg, a little salt, stir until smooth.

* Shape dough round – round and slightly flattened (like steak).

* Beat eggs and sugar, and put the dough, remove and sprinkle with bread crumbs.

* Fry until golden brown, remove from heat.

Tofu Pepper Onions

Ingredients:
1 square of tofu [small] - mashed with ½ tablespoon of corn flour.
2 eggs
3 stalks spring onions - chopped
Salt, pepper and ajinomoto to taste

Method:
1. Beat the eggs lightly with pepper, salt and pinch of ajinomoto.
2. Add the mashed tofu and spring onions to the beaten eggs. Incorporate the ingredients well.
3. Heat a non-stick frying pan, add in some oil, pour in the egg mixture, spread and level it over the frying pan, when the omelette has set, turn over and brown the other side.

Sauteed Firm Tofu

24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Battered Tempeh

Recipe ingredients

200 g tempeh, cut in 2 cm slices

1 egg, beaten

2 tsp ground coriander seed

1 clove garlic, crushed

2 green onions, chopped

1 tsp ginger powder

1 cup flour

1 1/2 cups water

salt and pepper to taste

2 cups oil for frying

Recipe directions

To make batter, combine first 9 ingredients in a mixing bowl. Mix until the mixture becomes a thin cake-batter like consistency.

Dip tempeh into the batter and fry them one at a time in the oil until golden brown. Serve fried tempeh immediately.

Stuffed Egg Plant

One big eggplant,
2 teaspoons of bread crumbs,
chopped parsley and dill (one teaspoon each),
one small onion,
one egg,
olive oil, salt & pepper.

Cut the eggplant in half and carefully spoon out the flesh leaving a circa 1 cm thick layer.
Blanch the empty halves.
Fry the insides until soft and then add chopped onion and keep it on heat until it sweats.
Take off heat and allow it to cool down. In a bowl combine it with bread crumbs, egg, parsley, dill, salt and pepper.Stuff the eggplants with the mixture and bake in a preheated up to 180 degrees oven for circa 30 minutes.