Creamy Lemongrass Ginger Soup

Picture is garnished with Black Forbidden Rice.

Prepared Forbidden Rice, (optional)

1 quart vegetable broth, (chicken broth, opt)
1/2 cup celery, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/2 each red bell and yellow bell peppers, chopped
2 TBS lemongrass, grated
1 TBS ginger root, grated
1/3 cup vegetarian oyster sauce (regular oyster sauce, optional)
16 ozs Tofu, (firm) pureed
cilantro, handful, reserve some for garnish
baby spinach, (bag) fresh/rinsed.
salt and pepper, to taste

Directions:
In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce.  Simmer until all ingredients are soft (approx. 30 mins).  Add pureed tofu, cilantro and spinach.  Season with salt and pepper.  Simmer for an additional 30 mins.  Garnish with cilantro.  Serve hot.

Note:  Soup may be pureed with a hand blender before adding the spinach.  Giving soup a more creamy texture.

Ice Box Pudding Pie

INGREDIENTS:

1	Large Box Vanilla Pudding, not instant
1	Large Box Chocolate Pudding, not instant
	Whole Milk, according to recipe on box
1 box	Graham Crackers
2	Ripe Bananas

DIRECTIONS:

1. Using a 9 x 13 inch glass dish, layer graham crackers on bottom and sides until covered.

2. Cook vanilla pudding according to recipe on box. Pour in dish on top of first layer of graham crackers.

3. Layer graham crackers on top of vanilla pudding.

4. Cook chocolate pudding, according to recipe on box. Pour on top graham crackers in dish.

5. Crush extra graham crackers and sprinkle on top.

6. Chill for several hours, to set.