Fabulous Fall Recipes

Sweet-and-Sour Baked Tofu Sandwich

Preheat oven to 400°F. Lightly oil 8-inch square baking dish. Whisk together soy sauce, oil, brown sugar in a medium bowl. Add tofu slices to bowl. Marinate 10 minutes, turning twice; Transfer marinated tofu to baking dish. Sprinkle with green onions, peanut and ginger. Bake golden brown or 30 minutes. Take left over marinate and toss shredded cabbage in it; Take halve of ciabatta roll. Place baked tofu in there and top with cabbage.

Butternut squash Soup

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Garnish and enjoy!

Roasted Brussel Sprouts

Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Buttery Apple Cinnamon

Take apples and slice them into pieces of 1 inch. Take a bit of butter and add to a preheated pan. Add the sliced apples and fry them golden brown on both side. Sprinkle cinnamon on the cooked apples. Do not let them become too soft. Have them on top of your favorite ice cream or top it with home made whipped cream.