Consult the card when you go to restaurants or markets with fish on your mind. Your seafood choices can help make our oceans healthy again.

Environmental Defense Fund shows how to make smart choices when eating seafood. They have info also as a pocket guide or accessible on your cellphone.

For those taking fish oil supplements as a source of heart-healthy omega-3 fatty acids, they also list which major U.S. producers of fish oil supplements purify their products to reduce or remove contaminants like mercury and dioxins.

Tasty Tofu Roast
Ingredients:

6 lbs. firm tofu

Stuffing:
1 cup diced onion
1 cup diced celery
1 Tbs. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper, to taste
3 cups cubed whole wheat bread
2 cups cubed corn bread
1/2 cup vegetable broth
1/2 cup walnuts or pecans (optional)

Basting Liquid:
1/2 cup sesame oil
1/4 cup soy sauce

Directions:

One hour before cooking, mash the tofu and drain it well.
To make the stuffing, sauté the onion and celery in the sesame oil; mix the seasonings into the cubed bread; combine everything, adding enough vegetable broth to moisten; add nuts if desired.
Preheat the oven to 400 F.
Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down; flip the tofu onto an oiled baking sheet.
Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour; remove foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden.
Transfer to a serving platter and serve with gravy.
For this and other Thanksgiving recipes, visit www.GentleThanksgiving.org

Ingredients (use vegan versions):
1 small cooking pumpkin
1/2 cup raw cashew pieces
1 tablespoon grated fresh ginger (or to taste)
salt to taste

Directions:
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if its too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors. For an even easier variation, use frozen, cooked squash.
recipe credit http://vegweb.com/index.php?topic=10540.0;wap2

This recipe looks simple, inexpensive and tasty to try this weekend. I’ll let you know how it goes.

Portobello Ragú

Ingredients:

1 lb. RP’s Fresh Tri-color Fusilli
4 T olive oil
2 cloves garlic crushed
1 lb. portobello mushrooms cleaned and cut into 1/2 in. pieces
1 medium onion chopped fine
1 t fresh rosemary chopped fine
1 28oz can good quality crushed tomatoes
1/4 T black pepper
salt to taste
fresh grated Parmigiano-Reggiano

Preparation

Heat the olive oil over medium high heat and add the garlic. Cook garlic for about 30 seconds, do not brown. Add portobello mushrooms and onion and sauté till slightly softened. Add all of the remaining ingredients and simmer for 15 min. partially covered. Boil fresh pasta until tender. Drain the pasta and top with portobello ragú.

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.

Filling:
8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.

Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.