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Features

The Sweet Spot 12 By Jill Nussinow, MS, RD

Semi‐sweet chocolate cupcakes

for those without a massive sweet

tooth.

East Meets West: Pastry, Ice

Cream, Wine, and Tea 14 By Chef Philip Gelb

Pear and wine tart with oolong tea

and vanilla ice cream!

An Ancient Love of

Chocolate 16 By Chef Mayra

Learn about the first cultures to

consume chocolate and use it for

trade.

Chocolate: Fare of the Gods

to Fair Trade 19By Marty Davey, MS, RD

History, mythology, economics,

and chocolate. What’s not to

love?

Dessert without Restrictions

22 By Chef Madelyn Pryor

A gluten free guide to baked treats

and sweets.

A Romantic Interlude for

Two 24 By Chef Angela Elliott

Prepare your own romantic meals

with Angela’s amazing recipes and

advice.

Columns What’s Cooking? 3

Find out what’s up with the Vegan

Culinary Experience this month.

Candied Citrus 27 By Liz Lonetti

Citrus is in season and Liz has some

great pointers to turn your excess

citrus into candied goodies.

Vegan Cuisine and the Law:

Animal Treatment Labels 29 By Mindy Kursban, Esq.

Ideas for effecting healthy and

compassionate change via labeling.

Marketplace 7

Get connected and find out about

vegan friendly businesses and

organizations.

Recipe Index 48

A listing of all the recipes found in

this issue, compiled with links.

see the following page for

interviews and reviews…

Vegan Decadence March 2010|1

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Interviews Reviews

Interview with Author and

Cooking Show Host Christina

Pirello 32

Christina is the talent behind

Christina Cooks, an Emmy award

winning cooking show, and the

author of five different cookbooks.

Featured Artist

Actress and Singer Persia

White 38

Not only is Persia a talented artist,

she’s also an outstanding and

prolific activist.

Restaurant Review:

Native Foods 41 By Jason Wyrick

Native Foods provides good, solid

vegan fare with an upscale flare

throughout Southern California.

Product Review: Bob’s Red

Mill Gluten Free Baking Mix

43 By Madelyn Pryor

Bob’s Red Mill is well known for

their high quality grains and flours

and their gluten free baking mix is

no exception.

Book Review: Sweet Utopia

45 By Madelyn Pryor

Amazing desserts, amazing recipes,

and amazing photography.

Book Review: My Sweet

Vegan 46 By Madelyn Pryor

A wide variety of recipes that

always work and are always

delicious.

Book Review: Sweet

Freedom 47 By Madelyn Pryor

A guide to mostly gluten‐free

vegan desserts and baking.


The Vegan Culinary Experience

Vegan Decadence February 2010

Publisher Jason Wyrick

Editors Eleanor Sampson,

Carolyn Mullin,

Madelyn Pryor

Nutrition Analyst Eleanor Sampson

Web Design William Snell & Jason Wyrick

Graphics Alex Searcy & Jason Wyrick

Reviewer Madelyn Pryor

Contributing Authors Jason Wyrick

Madelyn Pryor

Jill Nussinow

Mayra “Dr. Flavor”

Liz Lonetti

Sharon Valencik

Philip Gelb

Eleanor Sampson

Marty Davey

Photography Credits

Cover Page Milan Valencik

Recipe Images Jason Wyrick

Madelyn Pryor

Milan Valencik of

Milan Photography

Candied Citrus Liz Lonetti

Tropical Pudding Madelyn Pryor

Pear Tart Philip Gelb

Pigs and Chickens Farm Sanctuary

Aztec Statue, Cacao GNU Free Documentation

Flowers License

Cacao Pods Public Domain

Persian White Courtesy of Persia White

Christina Pirello Courtesy of Christina Pirello

Bob’s Red Mill Bob’s Red Mill Website

Macy’s Interior Macy’s Website

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I have a love/hate relationship with dessert, fueled by my sweet tooth and the desire to not stop eating when I encounter something incredibly tasty! Thus, desserts are a dangerous mix of pleasure for me. Of course, that doesn’t mean I don’t eat them, but I do limit how I often indulge. That

means that when I do have dessert, it better be something extraordinary. This issue is dedicated to just those things. Sweets, treats, and goodies that make your eyes roll up. In this issue, you’ll find cakes, cookies, tarts, pies, cobblers, rolls, brownies, and plenty of other decadent morsels to tempt your palate. You’ll also find a range of recipes from incredibly simple to slightly complex. Have fun with these and hopefully some of them will inspire you to make your own sinful creations. Eat healthy, eat compassionately, and eat well!

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Jason Wyrick ‐ Chef Jason Wyrick is the Executive Chef of Devil Spice, Arizona's vegan catering company, and the publisher of The Vegan Culinary Experience. Chef Wyrick has been regularly featured on major television networks and in the press. He has done demos with several doctors, including Dr. Neal Barnard of the PCRM, Dr. John McDougall, and Dr. Gabriel Cousens. Chef Wyrick was also a guest instructor in the Le Cordon Bleu program. He has catered for PETA, Farm Sanctuary, Frank Lloyd Wright, and Google. Visit Chef Jason Wyrick at www.devilspice.com and www.veganculinaryexperience.com.

Madelyn Pryor ‐ Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at [email protected] or [email protected].

Jill Nussinow, MS, RD, The Veggie Queen ‐ Jill is a Registered Dietitian and has a Masters Degree in Dietetics and Nutrition from Florida International University. After graduating, she migrated to California and began a private nutrition practice providing individual consultations and workshops, specializing in nutrition for pregnancy, new mothers, and children. You can find out more about The Veggie Queen at www.theveggiequeen.com.

Sharon Valencik ‐ Sharon Valencik is the author of Sweet Utopia: Simply Stunning Vegan Desserts. She is raising two vibrant young vegan sons and rescued animals, currently a rabbit and a dog. She comes from a lineage of artistic chef matriarchs and has been baking since age five. She is working on her next book, World Utopia: Delicious and Healthy International Vegan Cuisine. Please visit www.sweetutopia.com for more information, to ask questions, or to provide feedback.

Eleanor Sampson – Eleanor is the editor for The Vegan Culinary Experience, author, and an expert vegan baker with a specialty in delicious vegan sweets (particularly cinnamon rolls!) You can reach Eleanor at [email protected].


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Mayra “Dr. Flavor” - Chef Mayra has been in the “healthy eating and cooking” industry for over 11 years and has certifications in sports nutrition, macrobiotic cooking, vegan and vegetarian, holistic, and feng shui cuisine. She started her career as a cook by learning and experimenting with French, Caribbean, Southern, Cajun, and West African cuisine. Chef Mayra is a chef instructor and conducts a variety of classes and demonstrations geared towards vegan athletes, personal trainers, and anyone who would like to live a healthier life. “Dr. Flavor” can make healthy cooking easier by becoming your personal chef! Visit Chef Mayra at www.mychefmayra.com or call her at 702‐372‐4709.

Liz Lonetti ‐ As a professional urban designer, Liz Lonetti is passionate about building community, both physically and socially. She graduated from the U of MN with a BA in Architecture in 1998. She also serves as the Executive Director for the Phoenix Permaculture Guild, a non‐profit organization whose mission is to inspire sustainable living through education, community building and creative cooperation (www.phoenixpermaculture.org). A long time advocate for building greener and more inter‐connected communities, Liz volunteers her time and talent for other local green causes. In her spare time, Liz enjoys cooking with the veggies from her gardens, sharing great food with friends and neighbors, learning from and teaching others. To contact Liz, please visit her blog site

www.phoenixpermaculture.org/profile/LizDan.

Chef Philip Gelb ‐ Philip Gelb was born and raised in Brooklyn NY. He ended up in Florida where he received a BA in cultural anthropology and did graduate studies in ethnomusicology. For the last decade he has lived in the San Francisco Bay Area where he works as a professional musician and music teacher as well as a vegan chef. As a musician he has performed all over the United States and in Japan, Europe and Canada. 5 years ago he started In the Mood for Food, a vegetarian personal chef and catering company. He has been vegetarian since 17 and after becoming vegan 4 years ago, he changed his business to strictly vegan cuisine. Although totally self taught as a chef, he is a very popular vegan cooking teacher, hosting monthly classes. His other interests include hiking, travelling, and

he is an avid film buff. Of course, he loves cooking, especially for friends as well as professionally. Visit Phil at www.philipgelb.blogspot.com.

Marty Davey ‐ Marty Davey is a Registered Dietitian and has a Masters degree in Food and Nutrition from Marywood University. She became a vegetarian in 1980 when she discovered that the chemicals in American meat made them unsellable to Europeans. She and her husband have raised their son as a vegan. She teaches nutrition and has a private practice specializing in assisting clients transitioning to a plant‐based regime step by step. Her website is www.martydavey.com.


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Become a Subscriber Subscribing to the VCE is FREE! Subscribers have access to our Learning Community, back issues, recipe database, and extra educational materials. Visit http://veganculinaryexperience.com/VCESubscribe.htm to subscribe. *PRIVACY POLICY ‐ Contact information is never, ever given or sold to another individual or company

Not Just a Magazine Meal Service The Vegan Culinary Experience also provides weekly meals that coincide with the recipes from the magazine. Shipping is available across the United States. Raw, gluten‐free, and low‐fat diabetic friendly options are available. Visit http://veganculinaryexperience.com/VCEMealService.htm for more information.

Culinary Instruction Chef Jason Wyrick and many of the contributors to the magazine are available for private culinary instruction, seminars, interviews, and other educational based activities. For information and pricing, contact us at http://veganculinaryexperience.com/VCEContact.htm.

An Educational and Inspirational Journey of Taste, Health, and Compassion

The Vegan Culinary Experience is an educational vegan culinary magazine designed by professional vegan chefs to help make vegan cuisine more accessible. Published by Chef Jason Wyrick, the magazine utilizes the electronic format of the web to go beyond the traditional content of a print magazine to offer classes, podcasts, an interactive learning community, and links to articles, recipes, and sites embedded throughout the magazine to make retrieving information more convenient for the reader. The VCE is also designed to bring vegan chefs, instructors, medical professionals, authors, and businesses together with the growing number of people interested in vegan cuisine. Eat healthy, eat compassionately, and eat well.


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Welcome to the Marketplace, our new spot for finding vegetarian friendly companies, chefs, authors, bloggers, cookbooks, products, and more! One of the goals of The Vegan Culinary Experience is to connect our readers with organizations that provide relevant products and services for vegans, so we hope you enjoy this new feature! Click on the Ads – Each ad is linked to the appropriate organization’s website. All you need to do is click on the ad to take you there. Become a Marketplace Member – Become connected by joining the Vegan Culinary Experience Marketplace. Membership is available to those who financially support the magazine, to those who promote the magazine, and to those who contribute to the magazine. Contact Chef Jason Wyrick at [email protected] for details!

Current Members Rational Animal (www.rational‐animal.org) Farm Sanctuary (www.farmsanctuary.com) GoDairyFree.org and My Sweet Vegan (www.godairyfree.org) Jill Nussinow, MS, RD, The Veggie Queen (www.theveggiequeen.com) Chef Mayra “Dr. Flavor” (www.mychefmayra.com) Sweet Utopia (www.sweetutopia.com) In The Mood for Food (www.philipgelb.blogspot.com) The Phoenix Permactulture Guild (www.phoneixpermaculture.org) Milan Photography (www.milanphotography.com)


http://www.godairyfree.org



http://www.milanphotography.com

http://www.chefmayra.com

http://www.theveggiequeen.com



http://www.sweetutopia.com

http://www.philipgelb.blogspot.com



http://www.phoenixpermaculture.org

http://www.rational-animal.org



http://www.farmsanctuary.org

While I love something sweet at the end of the

meal, it seems that as my eating has evolved to a

more whole foods diet my desire for once‐loved

desserts has, too. My favorite dessert is often

based on any kind of in‐season fresh fruit, right

now it’s citrus, apples, pears and kiwis, alone,

mixed in a fruit salad or baked with a simple grain

topping. (Citrus doesn’t bake well, though.) My

idea of decadence won’t be quite as decadent as

some others.

Earlier in my life, I often made these cupcakes

(which are now extremely popular), for my son’s

class parties and school bake sales. Anything with

chocolate appeals to a chocolate lover’s sensibility.

(I ought to know as I now just eat a square of fair‐

trade organic or raw chocolate instead of baking.

Check out Gnosis Chocolate

http://www.gnosischocolate.com/.)

The Sweet Spot By Jill Nussinow, MS, RD, The Veggie Queen™

Chocolate Cupcakes or Cake Makes 1 dozen cupcakes or 1 bundt cake

You can make this a bit richer and more moist by adding a tablespoon or two of a neutral oil such as sunflower,

safflower or canola but it tastes great with no added‐oil, too.

1 1/3 cups unbleached white flour 1 teaspoon baking powder

1 teaspoon baking soda ½ teaspoon salt

3 tablespoons flax seeds ½ cup water

1 cup sugar or Sucanat ½ package firm or extra firm silken lite tofu

3 tablespoons coffee or 1‐3 teaspoons coffee substitute such as Inka or Pero and mixed with 3 T. water

1 tablespoon white vinegar 6 tablespoons cocoa powder

1 teaspoon vanilla extract

1/3 cup chocolate chips or your favorite chocolate bar chopped to equal the same

Preheat oven to 325 degrees F. Lightly oil muffin tins or bundt pan. In a medium size bowl, combine flour,

baking powder, baking soda and salt. Stir well. Grind flax seeds in a blender until very fine. Add water and blend

once more. Add the tofu and blend until the tofu is creamy. Add the remaining ingredients except chocolate

chips and blend. Quickly combine blended mixture with the flour mixture. Stir in the chocolate chips.

Fill muffin tins halfway with batter or pour mixture into bundt or angel food cake pan. This does not work in a

regular cake pan. Bake for 20 to 25 minutes for cupcakes or 45 minutes for cake, until a toothpick comes out

clean. Cool on a rack. Serve frosted or not, or dusted with organic powdered sugar with a strawberry garnish.

©2010 The Veggie Queen™, http://www.theveggiequeen.com


These cupcakes are not especially sweet so a light

drizzle of melted chocolate or a dusting of organic

powdered sugar makes them seem sweeter. The

small amount of chocolate chips makes them seem

richer, and no one needs to know about the flax

and tofu. Here’s to your heart health on special

occasions.

With gratitude, Jill, The Veggie Queen™

The Author

Jill Nussinow, MS, RD, The Veggie

Queen ‐ Jill is a Registered Dietitian

and has a Masters Degree in Dietetics

and Nutrition from Florida

International University. After

graduating, she migrated to California

and began a private nutrition practice

providing individual consultations and

workshops, specializing in nutrition for pregnancy, new

mothers, and children. You can find out more about The

Veggie Queen at www.theveggiequeen.com.


Mmmmmm, desserts! Who does not enjoy something sweet to top off a great meal? Desserts have always been a challenge for me. For one, being a pastry chef is a different world than being a chef. And second, I came to the conclusion a long time ago that sugar is totally evil and thus has no place in my kitchen, whatsoever! Nonetheless, making desserts without sugar is very easy, especially if you use very ripe, seasonal fruit. Here are a couple of basic ideas I have been playing with recently that I hope you enjoy. Pear Pecan Tart the filling 1 bottle red wine (I have great results using Wild Hog 2005 dolcetto) 1 whole star anise 6 pears, halved and cored ¼ cup agave Place the above in a sauce pan and bring to simmer, cover and let simmer for 30 minutes. Remove from heat and refrigerate for at least 6 hours. After removing the pears, peel them and slice them. the crust 3 cups pecans 6 dates ¼ cup cacao nibs ½ tsp. salt Innards of 1 vanilla bean, split and deseeded Place the above ingredients in a food processor and grind until coarse. Pat into a tart pan. Place pears in concentric circles in the crust and bake at 350 for 12 minutes.

Vanilla Oolong Ice Cream 1 cup unsweetened soymilk ½ cup raw cashews 2 tbsp. kuzu Dash of salt 2 tbsp. high mountain Taiwanese oolong leaves 2 cups of soymilk 1 tbsp. vanilla extract ½ cup of agave syrup In a high speed blender, place the 1 cup of soymilk, cashews, kuzu, and salt and blend on high for 3 ‐ 4 minutes, until the ingredients becomes totally pureed and the mixture heats up and thickens.

Meanwhile, bring to simmer in a sauce pan 2 more cups of soymilk. After it comes to simmer, remove from heat and add 2 tbsp. high mountain Taiwanese oolong leaves. I am using the Dong Ding variety. Cover and let steep for 4 minutes and then drain the leaves out of the soymilk. Place this oolong soymilk in the blender, adding it to the first mix that is now thickened. Add 1 tbsp. vanilla extract and ½ cup agave syrup. Blend until thoroughly incorporated.

Place this mixture in an ice cream maker and freeze it.

The Author For the last decade, Phil has lived in the San Francisco Bay Area where he works as a professional musician and music teacher as well as a vegan chef. As a musician he

East Meets West: Pastry, Ice Cream, Wine, and Tea

with Chef Philip Gelb


has performed all over the United States and in Japan, Europe and Canada. Five years ago he started In the Mood for Food, a vegetarian personal chef and catering company. He has been vegetarian since 17 and after becoming vegan 4 years ago, he changed his business to strictly vegan cuisine. Although

totally self taught as a chef, he is a very popular vegan cooking teacher, hosting monthly classes. His other interests include hiking, travelling, and he is an avid film buff. Of course, he loves cooking, especially for friends as well as professionally. You can reach Chef Philip Gelb at http://philipgelb.blogspot.com.


Chocolate is made from plant sources with a host of health benefits. These benefits come from flavanoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries) with flavanoids that also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Now that is good news!

Monkeys, Olmecs, and Cacao

Monkeys were the first to find the cacao plant edible and delectable, not man. In the hottest parts of ancient Mesoamerica, these brightly colored, rugby ball‐shaped pods hung off trees, begging to be picked. Monkeys learned of the sweet, refreshing pulp concealed within the thick pod. Ancient man followed their example, picking the fruit off trees as they walked past.

The sweet pulp of the cacao pod tasted like apricots or melons. But the beans—or seeds—in the core of the pulp were bitter and seemingly inedible. The monkeys would eat the pulp and spit out the beans. Ancient people followed the monkeys’ example, and only ate the delicious pulp. This was probably what Mother Nature had in mind: the seeds were disseminated throughout Mesoamerica, making cacao trees plentiful in South and Central America and guaranteeing cacao’s evolution.

An ancient tribe called the Olmecs (1200 to 300 B.C.) from the tropical lowlands of South Central Mexico were the first to domesticate the plant and use the beans. They had a name for these bitter seeds that held the secrets to health and power: kakawa, or cacao. According to recent archaeologists’ findings, the beans were an integral

part of this ancient civilization’s diet and culture from as early as 600 B.C. The Real Chocolate Lovers The Mayans are considered the most culturally advanced among the Mesoamerican civilizations. During the Mayan Classic Age (300‐900 A.D.), they had cities with majestic pyramid‐temples and palaces, a calendar calculated to end in the 21st century, and a complex written language that filled thousands of books. They also were the first true chocolate aficionados, treasuring cacao as a restorative, mood‐enhancing cure‐all. It became an integral part of their society, used in ceremonies, given as gifts and incorporated into their mythologies. Burial tombs have been found that contain offerings, including ancient potteries that bear witness to cacao’s importance. The vases are covered with paintings showing Mayan gods fighting over beans and kings waiting to be served cacao creations. Chocolate played a large part in Mayan religion. The Mayan’s sacred book, the Popul Vuh, contains their story of creation, and instead of Dante’s apple tree, there’s a cacao tree. In this myth, immortal ball‐playing twins are beheaded by the gods of death. One has his head hung on a cacao tree. The magical head manages to mate with a woman who becomes the mother of twin gods. These two defeat the gods of death and then end up in the sky as the sun and the moon. These first chocolate lovers did not make chocolate bars as we know them today. Instead, the beans were ground into a coarse paste and mixed with spices, water and chilies to create a variety of hot and cold frothy, bitter drinks. Or the beans were mixed with corn and flavorings to make an

An Ancient Love of Chocolate by Chef Mayra


assortment of porridge‐like meals that varied in thickness from very thin and watery to thick and solid. These dishes were high in nutrients and very healthy. They also were inedible by our standards and a far cry from the chocolate we eat today. An Empire of Chocolate The Olmecs weren’t the only Mesoamerican society to value chocolate. The Aztecs led an empire of almost 15 million people between the 14th and 16th centuries. Theirs was an aristocratic society, and chocolate was reserved for the rich and the nobles. In fact, the Aztecs prized the cacao bean so highly that it was their form of currency. The bean also was used as money in Central American markets long after the Aztecs were gone, as late as 1858. The beans were the natives' "coins." A list of Aztec trading prices looked something like this: 1 small rabbit = 30 cacao beans 1 turkey egg = 3 cacao beans 1 large tomato = 1 cacao bean The royal storehouses had “vaults” full of this currency. One estimate listed the yearly expenditure of dried beans at 11,680,000. Some of these beans went to pay the king’s attendants. Others went into the king’s chocolate drinks—and he drank a lot of chocolate. Montezuma was rumored to enjoy 50 cups a day. The Aztecs consumed chocolate in liquid form, as did the Mayans. It was served cold and frothy. The foam was believed to hold chocolate’s fundamental essence, and the ritual of creating the foam is seen in Aztec artwork. They’d pour the chocolate mixture vertically from one vessel to another, back and forth to make it froth. Today, many Mexican communities still value the foam so much they let their cacao beans calcify and turn white before grinding to ensure a heady mug of chocolate. At this point, chocolate was still a bitter‐tasting brew and contained a mish‐mash of corn, flavorings and spices, but this would change after the Spanish arrived in the New World.

Authentic Central Mexican Black Mole : A Sexy MIX for the VEGAN lover in you! ( buy organic and/or local)

2 oz. chihuacle negro chiles (order from CMC Foods), or mulattos (easier to find, but you don't get that anise‐like flavor that distinguishes the black molé from the others)

5 ½ oz. mullato chiles 2 oz. pasilla chiles 1 pasilla de Oaxaca chile, or chipotle meco

(tan, dried, not canned in adobo) 2 tortillas, torn up 2 slices of toasted bread ½ small onion, peeled and cut into thick

slices 4 unpeeled garlic cloves oil ½ cup sesame seeds ¼ cup each: sunflower seeds, peanuts,

almonds 3 quarts veggie stock ( fresh would be

better) 8 plum tomatoes, chopped 4 oz. tomatillos, husked, rinsed, and

chopped 2 whole cloves 1 stick canella (true cinnamon) 1 tsp. oregano (preferably Mexican) ½ tsp. dried thyme 1 ripe banana 3 oz. Mexican chocolate 70% or more cacao salt sugar

Directions

1. First, stem the chiles, then tear them open and separate the seeds and reserve them. Heat a pan over high heat, and add the seeds and tortilla (turn on your exhaust fan and open a window). When they're quite black, dump them in a strainer and rinse under running water for a minute, until the water runs clear. Transfer to your blender and clean, rinse, and dry the pan. Add the toasted bread to the blender.

2. Put the pan on high heat, and add the onion slices and garlic cloves. Roast until soft, and


remove to a bowl. Squish the garlic out of the peels and discard the peels.

3. Roast the nuts in a 350 degree oven until fragrant and remove. Heat the pan over high heat and add a half‐inch of oil or lard. Be. Very. Careful. Fry the chiles a couple at a time. They will get fragrant, and when they begin to lighten, remove them ‐‐ it only takes a few seconds on each side. Be careful not to burn the chiles — and you still have the exhaust fan on and the window open, right? Remove them as they are done to a paper towel and drain. Put them in a large bowl, cover with boiling water, and let them soak for thirty minutes. Drain.

4. Reserve about ¼ cup of the toasted sesame seeds for garnish, and put the remaining seeds and nuts into the blender. Add about 2 cups of the stock, and puree until smooth. Remove to a bowl. (There is no need to rinse the blender until you're completely done with it.)

5. Puree the tomatoes, tomatillos, onion, garlic, and about ½ cup of the stock until smooth. Remove to a bowl.

6. Grind the cloves and cinnamon. Add the spices to the blender with the onion and garlic, oregano, thyme, banana, and about ½ cup of the stock. Puree until smooth and remove to a bowl.

7. Puree the chiles in two batches, each with 2 c. of the stock, and remove to a bowl. Now, you can wash the blender.

8. In a large, heavy, preferably non‐stick pot, heat 3 tbsp. of oil over high heat until very hot. Add the tomato‐tomatillo puree, and cook, stirring constantly, until very dark and thick. Add the seed/nut mixture, and repeat, stirring until again, very thick. Add the banana mixture and repeat, again until very thick. Add the chile mixture, turn the heat down to low, and let it cook until very thick and dark, stirring every few minutes. Add the stock and chocolate mix well, pour into a slow cooker and simmer slowly on the low setting for five to six hours (you can do this on top of the stove, but be careful because the nuts fall to the bottom and

tend to burn, and if that happens, you have to throw it all out).

9. Add salt and sugar to taste (dried chiles contain a large amount of tannin, and you may need to add some sugar to offset the bitter tannin taste, though most of it should have cooked away, and you do NOT want sweet mole). The Mexicans strain everything at every opportunity. It would be considered mandatory there to strain the mole when done. Don't feel obligated. Really. It's amazingly good whether you strain it or not.

10. Mole is a sauce. You can tuck a few slices of tofu ( bakes or fried) or tempeh in some of the mole (freeze the rest) and simmer them until done, then sprinkle them with sesame seeds. You can have some veggies or your favorite vegan protein, and moisten with mole as a taco or tamale filling. You can do anything you like.

Till Next Time

Keep it LEAN, Green and SEXY with Animal Free Cuisine Vegan Chef Mayra Your Dr. Flavor

The Author

Chef Mayra has been in the

“healthy eating and cooking”

industry for over 11 years and has

certifications in sports nutrition,

macrobiotic cooking, vegan and

vegetarian, holistic, and feng shui

cuisine. She started her career as a cook by learning

and experimenting with French, Caribbean,

Southern, Cajun, and West African cuisine.

Chef Mayra is a chef instructor and conducts a

variety of classes and demonstrations geared

towards vegan athletes, personal trainers, and

anyone who would like to live a healthier life. “Dr.

Flavor” can make healthy cooking easier by

becoming your personal chef! Visit chef Mayra at

www.mychefmayra.com or call her at 702‐372‐4709

and make sure to watch her live‐streaming shows at

www.chefmayra.com/show.html and

www.livestream.com/chefmayra.


cacao flowers

Aztec with cacao pod

“Mmmm, chocolate” murmurs one of my favorite characters, Homer Simpson, sometimes with a little drool. Ooh, he is so right. There are articles galore on the antioxidant properties of this melt‐in‐your‐mouth treat. Millions of recipes have been developed using chocolate from appetizers to desserts, adding it to everything from chili beans to avocado puddings. Who can avoid the chocolate ads for the latest spin on this ancient food? I recently read that the largest producer of cocoa is the Ivory Coast in Africa. How did this native Central American bitter bean change locale and become one of the top exports of another continent and the daily indulgence of people around the globe? It’s all in the name, theobroma cacao.

Theobroma cacao is the scientific name of chocolate. In chemistry, you read names backwards. So, “broma” [or brosi, to be really picky], refers to food and “theo” is god or gods. Theobroma means food of the god[s]. Very aptly put since legend has it that a deity gave humans the cocoa bean.

The first people believed to have kakaw [the first known moniker of the cacao plant] were the

Olmecs of the Mexican Gulf Coast around 1000 B.C.i The Mayans, the next culture to ingest it, had a legend that the Plumed Serpent bestowed the plant on mankind after they were formed from

maize by the goddess, Xmucane.ii While Mayans were sacrificing dogs of cocoa colors to their god, Ek Chuah, the Mexicans made offerings of lanced

earlobes to their head honcho,

Quetzacoatl who supposedly discovered, “cachuatl”, aka bitter water. During this time cocoa was mixed with all sorts of other flavors such as vanilla, chilies, honey and peanuts showing us that Reese’s is just making something old new again. In a total reversal of current trends, only men could intake the cocoa. It was considered toxic to women and children. Imagine no afternoon chocolate break, ladies. I don’t think so.

Around the year 900, cocoa was use as a currency and was eaten when it was worn out. That defines recycle. 1502 brought Christopher Columbus to Guanaja and the old world discovery of these new type of “almonds.” However it was Herman Cortés, who got “xocalatl” introduced on the continent in Spainiii by Mayan nobles brought by Dominican friars looking to impress Prince Philip.

During the next century cocoa bean imports really took off. It was seen as a medicinal plant as well as culinary, and became the beverage of the European elite. The traditional Mexican beverage of Tejate, which is a mixture of maize and cacao, was made palatable to European palates with the addition of sugar. The Spanish kept the secret of making cocoa for over 100 years which means Shakespeare comes and goes before common

Chocolate: Fare of the Gods to Fair Trade

By Marty Davey, RD, MS


cacao pod cut in half

knowledge of cocoa is disseminated among the masses. It is also during this time that the cocoa plant is introduced to the Philippines and other Asian hot spots, as well as Africa. The need for heat to cure the plants curtails the best growing climate to anywhere between 10‐20 degrees from the equator. To deal with blights, different hybrids are developed, Criollo from Central America, Forastero which is centered in the Amazon basin and Trinitario which originates from Trinidad and is currently the main tree in Africa.

Cocoa continues to grow its worldwide market in the 1700’s. The first chocolate house in London opens in 1657, by 1720 more intellectual debate is happening at the chocolate house than at the ale house. The French begin plantations in Africa and Central America. The Swedish biologist, Carolus Linnaeus coins the scientific name, Theobroma cacao. A mill to grind cocoa beans is opened in Massachusetts. Conrad van Hooten, a Dutch scientist discovers how to extract most of the fat or cocoa butter from the bean. This extraction process makes it easier to digest and with use alkaline salts allows for cheap production of cocoa powder. Even today we use Dutch processed cocoa.iv

Due to this innovative process, everyone can get in on the act and they do. In 1847, the first mass‐produced chocolate bar is created by J.S. Fry and Sons. The Cadbury family changes from being a tea and coffee shop, in 1853, to being the purveyor of chocolate to Queen Victoria. Henri Nestlé, a Swiss chemist works with the chocolate manufacturer, Daniel Peter, and in 1879 devises a method of mixing chocolate with milk. It may seem like a natural fit, but plain milk is too thin to create a confectionary. Nestlé invented condensed milk and that did the trick. It is the creation of milk chocolate. Rudolphe Lindt, a chocolate manufacturer designs a method to refine chocolate into smaller particles called, conching. It replaces other grinding methods throughout the business.

Chocolate has its ups and downs through the beginning of the 20th century, but doesn’t have a real change until 1987 when Food‐Tek, a food chemistry firm in New Jersey, synthesizes the first edible heat‐resistant chocolate. This is looked at as a great product to open up markets in tropical and hotter climates. Sounds like Frankenfood to me.

The latest trend in chocolate is to exalt its medicinal properties and bring to light labor issues surrounding the production of cacao beans in developing countries. Reports and videos have come to light showing the inhumane treatment and slavery conditions of workers on large cocoa plantations. This prompted the creation of Fair Trade cocoa. Below are some facts about Fair Trade principals and criteria for inclusion from the Fair Trade Federation.

“Fair Trade means an equitable and fair partnership between global marketers and producers in Asia, Africa, Latin America and other parts of the world. A fair trade partnership works to provide low‐income artisans and farmers with a living wage for their work.” Criteria to be considered a Fair Trade product: 1. Paying a fair wage in the local context 2. Offering employees opportunities for

advancement


3. Engaging in environmentally sustainable practices

4. Being open to public accountability 5. Building long‐term trade relationships 6. Providing healthy and safe working

conditions within the local context 7. Providing financial and technical assistance

to producers whenever possible 8. Ensuring that there is no abuse of child

labor

There are a number of companies selling Fair Trade chocolates in a multitude of flavors, even with ones with chili peppers. So even if you are more discerning than Homer Simpson, finding one that fits your conscience and your palate should be easy and oh, so delicious. The Author

Marty Davey is a Registered Dietitian and has a Masters degree in Food and Nutrition from Marywood University. She became a vegetarian in 1980 when she discovered that the chemicals in American meat made them unsellable to Europeans. She and her husband have raised their son as a vegan. She teaches nutrition and has a private practice specializing in assisting clients transitioning to a plant-based regime step by step. Her website is www.martydavey.com.

i Bright, C. 2001. Chocolate Could Bring the Forest Back, Worldwide Magazine. Nov/Dec. Retrieved from http://www.oardc.ohio-state.edu/cocoa/chronology.htm on January 13, 2010 ii Wikipedia, [nd], Theobroma cacao. Retrieved from http://en.wikipedia.org/wiki/Theobroma_cacao on January 13, 2010 iii Yachana Gourmet. [nd]. A brief history of chocolate. Retrieved from http://www.yachanagourmet.com/about_chocolate.htm on January 13, 2010.

iv Ecom Dutch Cocoa. The history of Cocoa. Retrieved from http://www.dutchcocoa.com/index.php?id=14 on January 13, 2019


What is dessert? For most, dessert is the sweet ending to a meal that makes your tastebuds dance and your eyes squint as pleasure courses through your body. For some, however, dessert is an emotional minefield because, for a variety of reasons, dessert is forbidden. Maybe it is because you are on a diet. Maybe it is because you have something else going on. That is what happened to me, until I overcame it. Nothing was going to come between me and dessert for long. My then fiancé, now husband and I were not well. He was having muscle pain, especially in his wrist, headaches, general soreness, and fatigue. I was having migraines, fatigue, and dizzy spells. Then, one sad day, we realized that we were gluten intolerant. He took it in stride, but I cried my eyes out, convinced that life as I knew it was over. How could I go on without steaming biscuits slathered with jam? What about my famous chocolate chip cookies, or peanut butter cookies? I also couldn’t live without ginger macadamia nut biscotti, Mom’s lemon Bundt cake, and even the coconut lime cupcakes I was going to make for our upcoming wedding! I mourned the death of dessert in my life, crying until I looked like I had been battered by Mike Tyson in his brutal youth.

It was not until the next morning that my wonderful now husband gentled me, and said,

“Honey, you’re a pastry chef. All you have to do is come up with desserts that don’t use gluten. Bob’s makes a gluten free baking mix. Start with that.” (It was a lot more in depth and inspiring than that, what I wrote is my simple paraphrase). So, I went and bought some GFBM (as I think of gluten free baking mix now) and started experimenting. Our wedding cupcakes were light and delicious. One of our guests was gluten free, too. She did not know we now were and, despite our assurances, she was concerned because she had never tasted a gluten free cupcake that was so ‘normal’. Now all my baking is gluten free, even my lemon Bundt cake (the

recipe is on my blog) and my cookies. This experience inspired me. What about people with other diet restrictions? People who have cancer have to restrict their intake of refined sugar and fats because these substances are unhealthy and help cancer to grow. Diabetics also have to askew refined sugar as it spiked blood sugar levels. PKU (Phenylketonuria) is “an inherited disease that characterized by a deficiency in the hepatic enzyme phenylalanine hydroxylase (PAH)” (Wikipedia, 2010). People with this condition must not consume more than 2 grams of protein in any one meal. People with excess weight must also restrict fat, sugar and calories. It can make your head spin!

Dessert without Restrictions! by Chef Madelyn Pryor

Tropical Pudding ½ cup freshly squeezed orange juice ¼ cup freshly squeezed lemon juice 2 teaspoons of agar powder, or 2 tablespoons of

agar flakes ½ cup agave nectar 8 oz can of crushed pineapple 8 oz can of diced pineapple 14 oz can of coconut milk Squeeze the lemons and oranges, until you have the required amount of juice. Heat the juice in a heavy bottomed skilled until boiling. Add the agar and whisk until completely dissolved. Immediately add the coconut milk, the pineapple, and the agave. Whisk all the ingredients together until boiling, then remove from heat immediately. Lightly grease your desired molds, either 4 10 oz ramekins, or 8 5 oz ramekins (PKU survivors I recommend using the smaller molds, then one serving will have 1 gram of protein). Chill several hours or overnight. Unmold and enjoy!


For all of us out there that have one or more of these restrictions, I know it all seems helpless and hopeless, but it is not. I am here to save the day and give you dessert, too! The following recipe is a base that is gluten free, and suitable for PKU survivors, cancer survivors, and diabetics. So grab your spoons and enjoy life, one sweet bite at a time! (Let me say a quick note about a few of my ingredients. Agar is a powdered seaweed extract that has been used in Japan as a jelling agent for centuries, and is now gaining popularity in America. It is a great alternative to nasty animal gelatin. It can most often be found in powdered or flake form. If you have a choice, buy the powdered form as it is much easier to use, but either form will work. Coconut milk has fat, however, there is some research saying that the fat in coconut milk may actually help dissolve stored human fat. By all means, do NOT go drinking cans of the stuff, but a little in moderation is acceptable. Agave is the syrup made of the agave plant, and in the raw form it is high in nutrients, and the sweetener has a low glycemic index, which makes it more acceptable to diabetics and cancer survivors. Again, do not drink agave nectar by the bottle, but in moderation it is ok )

The Author Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/.

She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at [email protected] or

[email protected].


While everyone is out running around in a mad frenzy, here are some ways to a night with your significant other a bit more romantically and creatively. Every year for Valentine’s Day, I make my son and husband each a box of chocolate truffles. I decorated an old cigar box with hearts and “I love you’s”, and on the inside I put candy paper wrappers filled with truffles. I enclosed a handmade card that told each one how much I loved them, my favorite things about them, and I

included a favorite photo or two of us having a wonderful time together. I wrapped everything up in a recycled gift bag, placed tissue paper inside and then tied it up with ribbon. Here’s the recipe, so you too, can give your loved one a gift, they are not likely to forget! I love romance! Every year, I pick roses from my garden or ask a neighbor if I can pick theirs. I spread rose petals all over my living room, then I light candles and place them all over the living room and the kitchen. I will usually buy a small bunch of daffodils or tulips for the kitchen table. I love Frank Sinatra for every romantic occasion because let’s face it, no one does romance like Frank! Don’t forget the importance of a bath for two. Only if your kids are out of the house of course.

A Romantic Interlude for Two By Angela Elliott

Angela’s Top Secret Chocolate Truffles!

1 cup raw walnuts 2 tablespoons agave syrup 1 tablespoon vanilla flavor by Frontier ½ cup pitted soft dates ¼ cup coconut water 2 tablespoons of raw carob 2 tablespoons raw cacao nibs Blend all the above ingredients except for the raw cacao nibs in a food processor until smooth. Mix in the raw cacao nibs by hand. Shape the mixture into truffle shapes, sort of like an egg shape. Dip each truffle in a mixture of 1/4 cup powdered raw cacao, 1 tablespoon raw Rapadura brand sugar, 1 tablespoon raw carob and 1 tablespoon raw coconut flakes. Grind the cacao, with the sugar, carob and coconut in a coffee mill or spice mill until it becomes a fine powder. Place each truffle into a paper candy wrapper and let sit in the fridge until ready to pack in a box. These keep well in the fridge or freezer, but can be left out initially for a few hours to give as a gift.

The Bath for TWO

Bath salts ½ cup baking soda ¼ cup Epsom salts 10 drops cinnamon essential oil 10 drops Ylang Ylang essential oil Put baking soda and Epsom salts in a food processor and grind into a fine powder. Transfer powder to a bowl and add the essential oils and stir well. Spoon mixture into a glass jar.


Dinner is usually a three course event starting with a salad, the main event entree and finally finishing with dessert.

Salad Starter Think Green (with a touch of hot pink!) 6 cups of your favorite mixed salad greens 1 avocado, cubed ½ head of radicchio, chopped Edible orchids 1 tomato, diced Arrange the salad greens on each person’s plate, then place the radicchio and avocado on each person’s plate. Surround the salad with edible flowers. Dressing 2 cups almonds, soaked and drained 1 clove of garlic 1 cup of cilantro Himalayan salt to taste Cayenne to taste ¾ cup water Blend everything in a blender until smooth and drizzle over individual salads. For a thinner dressing, add more water

The Main Event Ravioli with Alfredo 2 cups almonds, soaked and drained 2 cups zucchini 2 teaspoons Himalayan salt 1 clove fresh garlic 2 teaspoons oregano Process the above ingredients in a food processor until creamy. Transfer creamy mixture to a bowl and add ½ cup minced sweet onion and ½ cup minced bell pepper by hand to the mixture. Leave large butter lettuce out long enough to wilt, remove the heavy center vein. Place 1 tablespoon of mixture into each lettuce leaf and roll to wrap up tightly.

Sauce Ingredients 2 teaspoons mellow un‐pasteurized miso 2 tablespoons of olive oil ½ cup raw pine nuts ½ cup cashews soaked at least one hour and drained 1 clove fresh garlic 1 teaspoon dried oregano Himalayan salt to taste Black pepper to taste ½ cup nut milk ½ cup zucchini, peeled and chopped fine Nutritional yeast to taste Parsley for garnish Blend everything except the parsley in a blender and blend until smooth. Place four raviolis on each plate and top with Alfredo sauce. Garnish all around the plate with parsley and serve.

The Finale Strawberries and Whipped Cream (from the best‐selling book, Alive in Five ) 1 cup macadamia nuts, soaked and drained ½ cup water 5 pitted soft dates 1 teaspoon agave syrup 1 teaspoon vanilla flavor by Frontier 1 tablespoon cold pressed Nutiva brand coconut oil Blend all the above ingredients in a blender and blend until smooth. Dip strawberries in the decadent whipped cream and smile at your loved ones. The Author

Angela Elliott is the author of Alive in

Five, Holiday Fare with Angela, The

Simple Gourmet, and more books on

the way! Angela is the inventor of Five

Minute Gourmet Meals™, Raw Nut‐

Free Cuisine™, Raw Vegan Dog

Cuisine™, and The Celestialwich™,

and the owner and operator of She‐

Zen Cuisine. www.she‐zencuisine.com. Angela has

contributed to various publications, including Vegnews

Magazine, Vegetarian Baby and Child Magazine, and


has taught gourmet classes, holistic classes, lectured,

and on occasion toured with Lou Corona, a nationally

recognized proponent of living food.


Candied Citrus 6‐12 citrus fruits, preferably seedless with thinner rind. I used oranges. Equal parts water and sugar (I used about 4 cups Water and 4 cups Sugar) Combine the water and sugar in large crock pot or stovetop pan, heat to medium and stir to dissolve sugar into the water. Slice oranges ¼ inch in thickness and remove any seeds. Add slices to pot and simmer over low heat stirring occasionally. After 3‐4 hours the citrus should begin to turn translucent and the water mixture will turn to caramel colored syrup. You can remove the citrus after only a few hours or leave on low overnight in a crock pot with the lid partially open to achieve a rich caramel coloring.

This time of year there is still a bounty of fresh citrus available and my backyard orange trees are covered in hundreds of pounds of the fruit. I’ve juiced, cooked and just eaten the fruit sliced and given bags away and still there is more! All my neighbors have citrus trees and at this time of year an orange is like a zucchini at the end of summer – you might find bags left anonymously at your door… So each year I try to find new ways to use all this citrus and this year I’ve discovered the joys of candying the fruit. I’ve been using oranges, but you could use any citrus that sounds appealing to you, limes, lemons, grapefruit or whatever other varieties you can find! Sugar is a very old method of preservation, when used in quantity, it will prevent bacterial growth. The principle of making jams and jellies is very similar to candying, but perhaps candying is even simpler. Create a water to sugar ratio of 1:1, meaning equal parts water to sugar. Slowly cook down the liquid to syrup and in the process you will saturate the cell walls of the sliced citrus within the liquid bath with the sugary syrup. An otherwise pithy and bitter rind will develop a rich flavor with both sweet and sour qualities and makes a fantastic topping to ice creams, cakes and other deserts as well as a special treat to be eaten as is. Candied slices can be stored in jars with the syrup and should keep for a year or more refrigerated and months unrefrigerated. The slices can also be dried on racks and dipped in sugar to minimize stickiness and layered between wax paper to store in a cool dry place.

Candied Citrus

By Liz Lonetti


The Author

Liz Lonetti ‐ As a professional urban designer, Liz Lonetti is passionate about building community, both physically and socially. She graduated from the U of MN with a BA in Architecture in 1998. She also serves as the Executive Director for the Phoenix Permaculture

Guild, a non‐profit organization whose mission is to inspire sustainable living through education, community building and creative cooperation (www.phoenixpermaculture.org). A long time advocate for building greener and more inter‐connected communities, Liz volunteers her time and talent for other local green causes. In her spare time, Liz enjoys cooking with the veggies from her gardens, sharing great food with friends and neighbors, learning from and teaching others. To contact Liz, please visit her blog site www.phoenixpermaculture.org/profile/LizDan. Resources www.urbanfarm.org www.phoenixpermaculture.org


“If slaughterhouses had glass walls, everyone would be vegetarian.”‐‐Paul McCartney Animal protection advocates have demanded Congress mandate these “glass walls” by requiring video surveillance in all slaughterhouses. But this leaves factory farms—where the animals are raised before they are sent to slaughter and where most animal cruelty occurs—off the hook. And while live video streaming from factory farms and slaughterhouses would persuade many to eat lower on the food chain, it still requires that consumers actively seek out this information. It’s time to give truthful information about animal treatment to consumers at the point of purchase so they can make informed choices. When consumers buy chicken breasts neatly wrapped in plastic or order a milkshake in a restaurant, they know it comes from an animal, but they typically do not consider how the animal who has just become their food lived and died. Keeping consumers in the dark about the horrors of factory farming is Animal Agribusiness’s strongest ally. Once people see what happens, they tend to not want any part of it. But consumers cannot make informed choices, because current food labeling regarding animal treatment is false, misleading, or nonexistent. The California Milk Advisory Board’s “Happy Cows” ad campaign shows cows grazing contentedly with their herd in bucolic green pastures, ending with the tag line, “Great Cheese Comes from Happy Cows. Happy Cows Come from California.” PETA filed a false advertising lawsuit because the cows’ actual conditions are in stark contrast to what is portrayed in the ads. The Superior Court of California denied PETA’s claim on the grounds that

the California Milk Advisory Board, a marketing arm of the California Department of Agriculture, is exempt from the state’s false‐advertising laws! Other false claims about farm animal welfare include KFC’s promise of commitment to animal welfare, Perdue Chicken’s astounding claims that their chickens are “all natural” and “raised with the best of care” in “state‐of‐the‐art housing,” and the United Egg Producers Animal Care Certified labeling program, which was discontinued because of false advertising challenges by the animal advocacy nonprofit Compassion Over Killing. Labels claiming “cage‐free,” “natural,” or “free range” are examples of misleading claims about animal treatment. For example, the USDA permits eggs to be labeled “cage free” if the hens are uncaged inside barns or warehouses. Consumers believe that the birds who laid those eggs had a decent life. But the hens never went outside and were crowded inside an industrial‐scale shed with thousands of other birds literally walking on top of one another. To reduce the aggressive pecking that results from the extreme confinement, these “cage‐free” hens had the tips of their beaks seared off with a hot blade without painkiller. “Free range” labels simply require that the animal had “access” to the outside. According to Farm Sanctuary, a national animal advocacy nonprofit that has thoroughly investigated humane labeling claims, “free range birds are often crowded by the thousands into factory‐like warehouses with no flock size limits, and the outdoor area may be little more than a barren dirt lot that is difficult for them to access.” Labeling meat, dairy, or eggs as “natural” means they are free of artificial ingredients or added color

Vegan Cuisine and the Law Animal Treatment Labels: A Picture is Worth a Thousand Words

By Mindy Kursban, Esq.


Pigs Pigs used for breeding live in gestation crates like these pictured here during their nearly four‐month pregnancies. For more information, visit www.RubyTuesdays.com/animaltreatment/pigs

Egg‐laying Hens Hens used to produce these eggs live their entire lives in cages stacked on top of each other. There are six hens to a cage, and each hen is given 67 sq. inches of floor space, about 3/4 of a sheet of notebook paper. For more information, visit www.Kroger.com/animaltreatment/egglayinghens

and only minimally processed. A consumer would reasonably assume “natural” means something very different, perhaps that the animal was raised in a natural environment. The only honest way to inform consumers is not with misleading words, but with pictures that show the actual living conditions of the animals. Animal Treatment Labels can be modeled after the mandatory warning images required on cigarette packages in several nations around the world, among them Canada, Australia, and the European Union. The images on cigarette packages are quite graphic, accurately depicting the results of smoking tobacco. To see examples of these labels, go to www.smoke‐free.ca/warnings/laws/australia‐warnings.pdf. Similarly, the Animal Treatment Label would show an accurate ‐ and likely graphic ‐ picture inside the animal’s living environment along with a simple description of the image. The label would also include a website where interested consumers can read more, see more pictures, and watch real‐time streaming video of the factory farms, aquaculture “fish” farms, commercial fisheries operations, and slaughter of the animals used to create that company’s products. Let’s say you’re at Ruby Tuesday’s about to order the baby back ribs. Beside the menu item would be something like the following:

Or you’re at the grocery store buying a carton of eggs. You might see this:

The most effective way to stop supporting cruelty to animals is to choose a humane vegan diet. Though increasing numbers of people are making this choice, 10 billion land animals and many billions more marine animals are killed for food each year in the United States alone. The animals cannot speak for themselves, but we can be their voice. Companies that produce or sell animal‐derived foods must be held to account for how the animals were treated. Getting Animal Treatment Labels on animal‐derived products is not going to

happen overnight and would be a protracted uphill battle, if it is to happen at all, but the viability and practicalities of this idea are worth exploring. Creating a well‐informed public is the greatest hope for change.


The Author Mindy Kursban is a practicing attorney who is passionate about animals, food, and health. She gained her experience and knowledge about vegan cuisine and the law while working for ten years as general counsel and then executive director of the Physicians Committee for Responsible Medicine. Since leaving PCRM in 2007, Mindy has been writing and speaking to help others make the switch to a plant‐based diet. Contact Mindy now at [email protected].


What started you on the path to becoming a

vegan cookbook author and instructor?

Well, that is some story, so I will give you the short

version. I had no intention of doing this with my

life, but when I was diagnosed with cancer at 26

years old, I took a path that opened the whole

world to me. Adopting a vegan macrobiotic diet

healed my health and showed me the path I was

meant to be on…to teach people to have a better,

healthier relationship with food; that eating real

food, unprocessed plant‐based food can have an

immediate and dramatic impact on their day to day

health and wellness.

Television caught me by surprise, to be sure. I was

going along in life, quite contented with teaching

cooking classes (which were packed!) and working

locally, but my husband had other plans. He had

the genius idea that I should have a cooking show

and 3 years after he shared his idea with me, we

were on the air on national public television, with a

cooking show about vegan cooking in 200 markets

in the U.S. Who would have thought?

With television came the ‘requirement’ of a

cookbook to go with the show, so I wrote my first

one, which was a challenge because I am a very

free and uninhibited cook; no measuring for me. So

to write a book helped me develop that discipline. I

still don’t measure in my day to day cooking, but I

do for my books and it’s a good discipline to have

for developing recipes. Everything has a front and a

back.

Were you always interested in the culinary arts as

a profession or did it catch you by surprise?

I have always loved cooking. Growing up in an

Italian household, I was in the kitchen with my

mother all the time, learning and cooking. I loved it

from an early age, but I also am an artist, so I

imagined my life as a sculptor and painter. I got my

first cooking job when I was 16. (Cooking always

seemed to be the way I supported my art ‘habit.’)

Actually, I was supposed to be working as a

waitress that night (it was a seder being catered by

a friend of the family), but I was so bad at it that

the guests demanded that I be removed from the

floor, so I was sent to the kitchen and my love

An Interview with Author and Cooking Show Host Christina Pirello!


affair with all things cooking was in full blush. It has

never dimmed for me. Every single meal, every

ingredient, every experience still excites me.

By now, you’re a veteran cooking show star! How

did your show, Christina Cooks, come about and

what has been the most exciting part of that

journey for you?

As I said earlier, television was never a part of my

big plan in life. I had no intention of ever doing

anything so public, so ‘out there.’ And television

has been challenging for me because of that. It’s

not natural for me to be in front of big crowds, big

audiences, but I have learned to do it and to

channel my nervousness into the energy I need to

do the job.

But this job, this level of doing what I do has

afforded me opportunities that I could not imagine.

Travel, appearances, books to write all have come

as a direct result of the television show. Most

important for me, though, is that television gets my

foot in the door where I might not otherwise have

the chance: because of the show, I get to work with

some of the most amazing people, doing the most

amazing work in the world, making a difference in

lives…especially for our kids. Because I am a TV

chef, I have the chance to work with kids in

schools, parents, teachers, non‐profits all

dedicated to making our children (our whole

society) healthier and more vital. To work with

some of these people and to see systemic change

happen as a result of a cooking class or seminar is

the best part of my job.

What challenges did you face getting the show

going and how did you overcome them?

The biggest challenge we faced was because we

were very clear that we wanted control‐of our

content, our books, our work schedule. And we

wanted to educate people, not just stand up and

show them how to sauté, but give them

information that would help them make positive

changes for themselves. So we opted for national

public television. With that network, we had total

control. As long as we met the production

standards, kept the information educational and

followed the rules that guide public television to

this day, we had a home on the network.

But that meant that we had to raise all our

production money, every single penny, which

means finding sponsors who shared our philosophy

(a vegan, plant‐based diet) and had the vision to

get involved. When the show was new and not on

the air yet, that was a challenge, but then we met

Michael Potter, the genius behind Eden Foods who

shared my view of food and put his money where

his mouth was and got us off the ground and on

the air. Eden holds a special place in my heart for

so many reasons: their quality, their commitment

to the environment for helping my dream come to

fruition.

You’re also an accomplished cookbook author.

What is the guiding philosophy behind your books

and how did you approach putting them

together?

Well, my life as an author has been dreamy. It was

another thing that was not on my list of things to

do in this life…writing, but well, if you want to

make God laugh, just tell him your plans for the

future.

I signed with Penguin USA back in 1997 and it

would take 1000 crowbars to pry me away from

them! I have worked with John Duff, my publisher

from the beginning and he has always inspired and

guided me in my work. I am committed to helping

people have a better relationship with food and I

have no interest in lecturing, posturing or being


holier than thou. My job is to provide good, solid

information and then let people make their

choices.

As the years and titles

piled up, Penguin has

given me a lot of

freedom to choose my

topics, but John is

always there to guide

me and work with me

to make the material

appealing to the

mainstream who may

not be so into eating a

plant‐based diet. I

want to make it fun,

accessible, easy and

sexy for people and

with my publisher’s

guidance and support,

I think have done okay

with that.

What is your absolute

favorite recipe that

you’ve done that you

find yourself cooking

at home? (Please

share the recipe!)

Oh, that’s tough. It

depends on the day.

But I will say that

there is one dish I

make once a week, so

it’s up there with our

favorites…a simple,

yummy lentil soup. I

have made this recipe my whole life, it seems and

it’s always a winner.

What are the staple foods you keep stocked in

your kitchen?

Italian extra virgin olive oil, sea salt, whole

peppercorns,

traditional balsamic

vinegar, red wine

vinegar, brown rice

syrup, maple syrup

granules, whole wheat

pastry flour, semolina

flour, canned

tomatoes (that we can

in the summer), whole

grains (brown rice,

millet, quinoa, barley,

amaranth), beans

(lentils…all kinds,

chickpeas, black

beans, pinto beans,

split peas, cannellini

beans), dark chocolate

(for baking and

snacking), whole

wheat flour for bread,

nuts, seeds, onions

(red and white),

shallots, garlic, ginger.

The fridge is always

stocked with greens,

salad ingredients, root

veggies (carrots,

turnips, rutabaga),

cabbage, celery, tofu,

tempeh,

seitan…whatever is

fresh and in season at

the market is in my

fridge. And we keep

fruit around for snacking, whatever is in season and

fresh…and local and organic on all the ingredients

possible. Whew!

My Mother’s Lentil Soup Extra virgin olive oil

3 cloves fresh garlic, smashed

1 red onion, diced

Sea salt

Cracked black pepper

Generous pinch crushed red pepper flakes

2 stalks celery, diced

1 medium carrot, diced

1 cup diced tomatoes (fresh in season, otherwise, canned diced

tomatoes)

1 cup green or brown lentils, rinsed well

Grated zest of 1 fresh lemon (organic, if possible)

1 bay leaf

4 cups spring or filtered water

2-3 sprigs fresh basil, leaves removed, left whole

Place a small amount of oil in a soup pot with garlic and onion. Turn

heat to medium and when the onions begin to sizzle, add a pinch of

salt, pepper and the chili flakes and sauté for 2 minutes. Stir in

celery, a pinch of salt and sauté for 1 minute. Stir in carrot, a pinch

of salt and sauté for 1 minute. Stir in tomatoes, lentils, lemon zest,

bay leaf and water. Bring to a boil, uncovered. Reduce heat to low

and cook, covered until the lentils are quite soft, 45 minutes to an

hour. Remove bay leaf and discard. Season to taste with salt and

pepper and simmer soup 5 minutes more before serving. Garnish

each bowl with fresh basil. Makes 4-6 servings.


What is the most amusing kitchen incident you’ve

had?

Well, it’s a great story. I had a relative who is a

fabulous person, but not so great in the kitchen.

You can’t have everything. So one day, she called

and asked me how to make a lemon meringue pie

for her mother‐in‐law. I tried to talk her out of it,

but she wanted to make that particular pie. I

convinced her to buy the lemon curd and talked

her through the crust, but well, she had to handle

the meringue on her own. A few hours passed and

she called in a panic. I got to her place and tried to

figure out what had gone awry. Her meringue was

lumpy. Now I have seen meringue too stiff, too

runny, but lumpy??? So I asked her to tell me what

exactly she had done to make it. ‘Well,’ she said,

‘first I hardboiled the eggs. How else would I

separate the whites from the yolks as you

instructed.’ Somehow I kept a straight face and got

her through the recipe. I have told this story for

years, but only with the promise to never reveal

her name!

What advice can you offer for people new to

eating a healthy vegan diet? What are your keys

to success?

The key to success in any healthy lifestyle is to

make the commitment and do it. Being healthy is

our birthright, not something reserved for the

wealthy and elite. But we have to want it. We live

in a society that does all it can with marketing to

encourage us to eat more junk food and do less

that is healthy for us. Pharmaceutical companies

have a stranglehold on our culture and only a

change in lifestyle can break that hold.

To begin your journey to health, make small

changes. In the beginning, just add more veggies to

your diet. From there switch up to whole grains

and then add beans. Try something new, like tofu.

The worst thing that can happen is you won’t like

something and you’ll try something else.

And stop buying processed foods, even vegan ones.

As much as you can, strive to use whole,

unprocessed foods and cook meals for yourself and

your family. Yes, it’s time‐consuming and a bit of

work. But cooking is so sexy, so nourishing, so

wonderful. Give it a go. Dust off the pots and pans

and have at it. You will love it.

Being fit, cooking healthy plant based foods, living

a ‘green’ life need to become non‐negotiable, like

brushing our teeth every day. We live in a world

that steals our health with over‐scheduled lives,

junk food and pollution. It’s up to us to fight back.

We get to vote three times a day, with our forks.

We decide, for the most part, what our health will

be with our lifestyle choices. Choose wellness and

vitality.

What exciting projects do you have coming up?

What’s on the horizon?

Well, I am beginning a new book with Penguin. We

are in the development stages, so this one is about

a year and a half away. I am excited though; I

always am when I begin a new book.

We have also developed and are producing for

public television a kids’ show called ‘I Play with My

Food.’ With a young host from Mississippi, (Chef

David Leathers), the show will strive to help kids

have a better relationship with their food, from an

early age. With segments on fitness, kids’ health,

the planet, how foods grow and of course, cooking,

this show is very exciting and has a great deal of

potential. We hope to launch it in the fall of 2010.

And then there’s the ‘Christina Pirello Health

Education Initiative,’ the non‐profit I founded to

work with schools, teachers and communities to


educate people on making healthier diet and

lifestyle choices, especially in the more

underserved in our communities.

And finally, I founded a cooking school this past

year. It’s a 6‐month program designed to take

people from the basics of cooking to home chef.

We meet one weekend a month and guest

teachers and experts come in and share their

expertise about health, wellness and food and we

cook…a lot. From there, people can go on to study

to become instructors for the programs in my non‐

profit…or not.

Thanks Christina!

More About Christina

Christina Pirello is a bright, free spirited, vivacious

redhead who is one of America’s preeminent

authorities on natural and whole foods with a

radiant personality that only serves to make her

message more powerful. She’s made it her purpose

in life to show Americans that they can look their

best and feel great too, by learning to eat natural,

organic food.

Christina’s love affair with food began at a young

age when she spent many happy hours cooking

with her mother, who centered family life in her

Italian kitchen. “My mom was always so happy

while she was cooking. It was the place where the

whole family gathered, and it was a place I knew

great joy came from,” she remembers.

That joy might have been the very thing that

prepared Christina to be open minded about the

healing power of food, because she would need it.

At age 26, she was diagnosed with terminal

leukemia. By the time her illness was identified, the

cancer had already advanced to an acute stage.

Her doctors gave her little reason to have hope for

the effectiveness of conventional medical therapies

and told her she had only months to live. Initially,

she was discouraged and uncertain. Then a co‐

worker introduced her to Robert Pirello, a whole

foods advocate who helped her adapt her lifestyle

and diet based on whole, unprocessed food. With

love, dedication and death‐defying discipline,

Christina overcame the odds, and in the process

developed an expertise in cooking with whole

foods. After just two months of eating beans, grains

and vegetables, her doctors noticed a significant

improvement in her condition. In fourteen months,

her cancer was gone. From that time, she was

utterly convinced of the close relationship between

diet and health. She knew her life’s calling was to

help others discover the importance of this

relationship in their own lives. To that end, she

studied and became an expert in Traditional

Chinese Medicine, Ayurveda, acupuncture and

earned a Masters Degree in Nutrition. Today,

almost 26 years later, Christina is a glowing

example and inspiration on the power that our food

choices have on our overall health and wellbeing.

Since 1988, Christina has been teaching whole

foods cooking classes, conducting lifestyle seminars

and lecturing all over the United States about the

powerful role food plays in our lives. She has

shared her deep and clear knowledge in a variety of

settings – from natural food stores to corporate

boardrooms – and not one life is left unchanged

when she leaves the room. Even if her audience is

skeptical about her message that our food choices

are directly linked to national epidemics such as

obesity, diabetes, heart disease and cancer, they’ll

never think of food in the same way again…which is

precisely the point.

Christina is the Emmy Award‐winning host of the

television series Christina Cooks!, which airs weekly

on over 150 national public television stations

nationwide and in 50 foreign countries on Discovery

Health. She and her husband Robert publish a bi‐


monthly newsletter and together they also operate

Christina Trips, a travel company specializing in

healthy vacations to exotic destinations.

Christina has written five cookbooks, the bestselling

Cooking the Whole Foods Way, plus Cook Your

Way to the Life You Want, Glow, A Prescription for

Radiant Health and Beauty and Christina Cooks:

Everything You Always Wanted to Know About

Whole Foods, But Were Afraid to Ask. Her latest

book, This Crazy Vegan Life was published in

January, 2009 and she is currently at work on her

sixth book. In January of 2010, ‘Cooking the Whole

Foods Way’ was named the healthiest cookbook of

the decade by Physicians’ Committee for

Responsible Medicine.

In 2008, Christina founded The Christina Pirello

Health Education Initiative, a non‐profit

organization dedicated to changing America’s

relationship with food, with community outreach,

media programs and several in‐school programs

designed to teach our kids to make healthier

choices before it’s too late. She works closely with

the city of Philadelphia on various school and farm

market programs under the umbrella of The

Initiative.

In January, 2009, Christina, along with other

nutrition experts, offered testimony to the U.S.

Senate subcommittee working to revise the food

pyramid guidelines for healthy eating.

Christina holds a faculty position at Drexel

University, where she lectures as a professor of

culinary arts. She also serves on the board of The

Farm Market Trust, The Green Council of

Philadelphia, The Green City Youth Council of

Philadelphia, The 9th Street Italian Market Business

Association, The Chefs for Humanity Chef’s Council

and is a member of IACP (International Association

of Culinary Professionals) and Women Chefs and

Restaurateurs. Christina earned both her Bachelors

and Masters Degrees in Fine Arts from the

University of Miami, and was awarded a Masters

Degree in Nutrition in 2003.

View Christina’s work at www.christinacooks.com.


‐ Wanting by Persia White

Visit Persia at www.persiawhite.com

Click on the note to listen to Persia’s song

What prompted you to become vegan and how

did you make the transition?

I was always an animal lover and at age 12, I made

the connection between my family companion

animals, and the animals raised for food. I realized

that people eat dogs and cats in different parts of

the world. The difference between farm animals

and domestic animals is only in the way we VIEW

them. I could never eat my dog, or cat… so how

could I eat any animal? Once I made the

connection between the two, vegetarianism and

eventually being vegan was the path I knew I had

to travel.

You’re both a successful musician and actress.

How does being vegan express itself in your art?

Being vegan has been a huge part of my path as an

artist. In order to connect with art, I need to

connect with truth. Being honest with myself has

brought me closer to nature and the beauty of life.

Most people don’t realize the amount of energy it

takes to be numb. Being vegan opened up my

energy and creativity.

Do you find you are able to influence others in the

entertainment industry to bring up compassion

issues and if so, how do you go about doing that?

I do have the opportunity to influence others and I

do it by offering materials that can inform and

reach people. Books, and films are the most

powerful way to connect with people and open

there eyes to a world they have been shielded

from. I was lucky enough to help produce the film

EARTHLINGS, and it has been my most powerful

way to reach people yet. I can’t count how many

people have turned vegan or vegetarian the day

they watched EARTHLINGS! (www.earthlings.com)

I was always attracted to the arts. I loved how it

could transform energy…. Make a sad person smile,

or laugh. My mother was a teacher and a writer.

She constantly exposed me to different music, art,

and ways of thinking. Diana Ross, Stevie Wonder,

Hendrix, Pink Floyd, and Billie Holiday were big

influences.

What was your

inspiration for your

album, Mecca?

Mecca, my love, and a

journey. I see sound in

Featured Artist: Persia White


http://www.veganculinaryexperience.com/Music/Wanting.m4a

color, so I’m very visual when creating music.

Mecca was influenced by feelings I wanted to paint

into sound. I have a series of paintings that go with

the album.

What similarities do you see between acting and

music?

They are both a form of communication between

the viewer and the artist. They both require the

performer to be honest and open in a moment…

with the purpose of giving and allowing another to

receive. I like that you asked what’s similar… I’m

always being asked what’s different

Not only are you involved in the arts, but you are

also a renowned activist. What projects are you

involved with and what sort of work do you do?

I’m a board member for the Humane Society of The

United States, and a Board member of the Sea

Shepherds Conservation Society. Both groups are

doing so many wonderful things to raise

compassion and awareness it’s astounding! Please

visit www.hsus.org, and www.seashepherd.org for

or more information and ways you can help.

How did you get involved and how has this

changed you on a personal level?

Being an activist was one of the best things I’ve

ever done. I want to help other people become

aware, the same way I became aware. Because

some activist put him or herself on the line and

exposed crimes I wouldn’t believe possible….I

changed. I learned the things that led me to

become the person I am today. The more I learned,

the more I needed too do something to help, and

be part of the “solution,” in a world faced with so

many problems.

What new, exciting projects do you have coming

up in the near future?

I just released my solo CD MECCA, so I’ll be doing

some live shows to promote my music. I’m also a

painter, so I’m working on my first gallery showing.

I’ll be donating a portion of the profits to animal

welfare charities.

I’m really excited about a new documentary I’m in

and a part of, called “Intelligent Life.”

www.intelligentlifefilm.com It’s a wonderful and

thought provoking film directed by Brian Malone.

What advice can you give new artists who want to

effectively raise their voices for other creatures?

Follow your HEART! The beauty is truth and we

have that on our side. Never be silenced, art is such

a powerful way to communicate a message.

Remember that we are the voice for the voiceless.

Do you have a favorite dish that you like to make?

(please share the recipe!)

I’ve created an Artichoke Field Roast (wheat free)

Persia’s yumm yumm delight !!!

Lightly glaze a pan with organic oil.

On low heat, grill minced onions and several cloves of crushed garlic.

In a separate pan -simmer slices of field roast. (Artisan Mexican Chipotle: www.fieldroast.com) *field roast is a soy-free vegan grain meat like product

Add grilled artichokes, diced sundried tomatoes, sliced organic cherry tomatoes.

After about 15 min, combine the onion and garlic with the filed roast mix.

Add a dash of freshly squeezed lemon juice- about 1 wedge per serving.


This can be served on a bed of brown rice or wrapped in a lightly toasted spelt tortilla And if you’re in the mood or a hardy meal put rice and mix in the tortilla together to create a Yumm Yumm burrito.

Thanks Persia!

Contact

You can find Persia at www.persiawhite.com.

More About Persia

Persia is an animal welfare and environmental

activist and is a Board member of The Humane

Society Of The United States, and The Sea

Shepherds Conservation Society. Persia is a trusted

spokesperson on behalf of animal welfare for over

10 years. In 2005 she was honored by PETA as

Humanitarian of the year, as well as Farm

Sanctuary in 2006. Persia also managed to merge

her activism into her character for nine years on her

TV show Girlfriends, by making her character a

vegan and animal activist, leaving millions of fans

globally aware of animal welfare issues. Girlfriends

was the #1 TV show in African American homes for

9 years as well as a leading show for all women

ages 14‐42. Persia produced the award winning

documentary EARTHLINGS narrated by Joaquin

Phoenix. In February 2010 she completed work in

the documentary INTELLIGENT LIFE, and will be

participating in festivals and screenings of

Intelligent Life across the country.

www.intelligentlifefilm.com.

After 9 seasons on the hit TV comedy GIRLFRIENDS

Persia is branching out into the world of film, music

and visual art. In 2008 Persia completed filming

Spoken Word, with Ruben Blades, and Kuno Becker

and in 2009 Persia starred in Stand Off, opposite

Darrin Henson and Regan Gomez. In October 2009

she released her first solo CD MECCA.

MECCA is a compilation of Persia’s solo music and

collaborative work with recording artist such as

Tricky and Saul Williams. Persia has worked with

great artists such as Gary Wallis of Pink Floyd,

Dominique Miller of Sting, Randy Jackson and Big

Bio of Outcast. Persia has written soundtrack music

for three Independent films, as well as the season 5

and 6 finale song for Girlfriends. In 2010 Persia

will begin a series of live music art performances

that incorporate her music, paintings and

photography.


Native Foods

www.nativefoods.com

Locations in Aliso Viejo, Palm Springs,

Tustin, Palm Desert, and Westwood

See website for hours, phone numbers,

and addresses

I finally had the pleasure of dining at Native Foods

on my way through Palm Springs recently and it

was well worth the stop. Not only was I starving,

but I had been looking forward to my Native Foods

visit for several weeks! Ok, several months!

Atmosphere

I loved the relaxed atmosphere I found at Native

Foods. The interior of the restaurant wasn’t that

large, but there was a nice shaded patio just

outside the front doors that made for a quiet,

warm, and comfortable afternoon. In fact,

comfortable is an apt word to describe most of

what I felt at the restaurant. The feel of the place

was very inviting, the staff friendly, and even the

food felt like a friendly hug.

Service

I visited the restaurant at an odd hour of the day,

so the staff didn’t have much to do besides wait on

my wife and me. Suffice it to say, we received

impeccable service!

Presentation

The style of food served at Native Foods is similar

to an upscale sandwich/burger restaurant and the

presentation matches that style of food. It’s

nothing fancy, but if it was, I think it would have

taken away from the aforementioned all around

comfortable feel of the Native Foods experience. I

thought the presentation worked just fine.

Food

Since I wasn’t sure when I was going to be able to

visit again, my wife and I splurged on the food

while we were there. It was for a review, so it must

be ok, right? We tried the chili cheese fries, the

taco salad, a cup of chili, the portobello and

sausage burger, the veggie‐mighty‐vita burger, and

the cheesecake. Everything was wonderful and

filling, incredibly flavorful, and the meal left me

wondering when I was going to come back and try

out some different menu items. I particularly liked

the veggie‐mighty‐vita burger, which was a

surprise. It read like standard veggie burger fare

on the menu, but it was so well done, it ended up

being a favorite. All the flavors were well balanced

and it was hearty without feeling heavy. The

portobello and sausage burger were a clear second

Restaurant Review: Native Foods Reviewer: Jason Wyrick


favorite, though that was a tough decision between

that and the chili cheese fries.

If you can’t tell by the items I listed, Native Foods

serves what is basically vegan comfort food, kicked

up a notch, or two in some cases.

Final Thoughts

This was a great dining experience and all around

enjoyable time. The food was delicious and filing,

the atmosphere relaxed, and I left feeling satisfied,

but not weighed down. I highly recommend this

restaurant!

The Reviewer

Chef Jason Wyrick is

an award winning

vegan chef and the

owner of Arizona's

only vegan catering

company, Devil Spice.

Serving the state

since 2004 as both a

caterer and a prolific vegan culinary instructor, Chef

Jason has garnered local and national attention. He was

chosen as vegcooking.com's October, 2005 Chef of the

Month and has been featured in the Arizona Republic

and on ABC's local morning show, Sonoran Living Live.

Formerly a diabetic, Chef Jason approaches vegan

cuisine from both a health and ethical standpoint with

an eye for taste and simplicity.


When I found out that I needed to bake gluten free, I panicked. At first, I tried various gluten free flours by themselves, and my initial results were dismal. I had rice flour cookies that were gritty and corn flour cookies that were crumbly. Finally, I decided to try Bob’s Red Mill Gluten Free Baking Mix (GFBM as I refer to it at home). It has fast become indispensible in our home for a variety of reasons. But before you do the gluten free happy dance, be warned that this culinary wonder does come with a few warnings, but the bonuses do make up for the potential risks. Bob’s GFBM is a combination of flours, including potato, sorghum (a type of grass seed), tapioca, garbanzo, and fava bean. This is a radical combination, and not one I would have thought to assemble on my own. It provides a flour that is the same in calories as most flours (100 calories for ¼ cup), and it has a decent amount of both fiber and protein (3 grams of each for ¼ cups). This makes it an attractive alternative for some who aren’t even gluten free, but there is a down side. The first few times I tried to use this product, I tried to substitute it cup for cup for wheat flour. That was semi disastrous. It imparted a large ‘beany’ flavor

to my baking that I did not enjoy. It also crumbled easily, which was frustrating. Then I read the back of the package and saw I needed to add xanthan gum. They give a chart on the back of the package as to how much add per cup of GFBM based on what product you are trying to make. You will want to start off with this guide, and then experiment a bit to find the consistency that you enjoy. I have also found that if I add a bit more sweetener than is called for normally, it will counteract the ‘beany’ flavor and make a beautiful end product. All in all, I recommend this product highly to all, not just those who are gluten free. Baking gluten free means that over mixing is not a worry, and all your friends can eat it without warning, which is a good and happy thing. Grab yourself some good ole Bob’s Red Mill GFBM and get baking! The Author Madelyn is a lover of dessert, which she celebrates on her blog,

Product Review: Bob’s Red Mill: Gluten Free Baking Mix

Reviewer: Madelyn Pryor

Bob’s Red Mill http://www.bobsredmill.com/ Milwaukie , OR Can be purchased at: Sprouts, Whole Foods, Amazon.com and Bob’s Red Mill website and most grocery stores Price: $3.50 – 5.99 average depending on the store size of flour Special Information: gluten free


http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at [email protected] or [email protected].


Sweet Utopia is the wonderful dessert tome written by one of Vegan Culinary Experience’s own contributors, Sharon Valencik. With incomparable style and grace, she delivers a variety of delectable desserts to you from around the globe, and many that are quite familiar to Americans. This reflects Sharon’s own life, an American with strong international ties ( her husband Milan is Czechoslovakian and he took the wonderful pictures for the book. Sharon is also the mother of two, so there is variety in how complicated the desserts are and how easy they are to make.) This is one of the rare books that is hard to describe. It is much easier to see and enjoy. It has a beautiful layout, and many full color photos that can best be described as ‘dessert porn’. This is not a book that you want to look at when you are on a diet, because it looks like you can reach through and just pick up and enjoy these desserts. It inspires you to get in the kitchen and get baking. And you’ll want to bake the lovely desserts that Sharon has to offer. There is Vanilla‐agave Custard for when you want something creamy, Rum Balls for when you want something a little naughty, and Peanut Butter Mini‐cheesecakes for when you want to impress (talk about a great date dessert! Those will have you new interest coming back for a second date!) There is actually a whole section on cheesecake in here that had my eyes bugging out of my head and my mouth watering. Ditto for the cake section. I can’t wait to try the ultimate peanut

butter cup cake (it’s not a cup cake but a full sized cake that is peanut butter, chocolate, and bliss). If you are new to baking, or vegan baking, there is also a large section in the beginning that talks about all the ingredients in the book, about equipment, and baking in general. So if you are just starting out, or an accomplished pastry chef, I know that you will be pleased with this wonderful tome. Highest Recommendations! The Author Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for

over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at

[email protected] or [email protected].

Author: Sharon Valencik Publisher: Book Publishing Company Copyright: 2009 ISBN: 978‐1‐57067‐233‐0 Price: $19.95

Book Review: Sweet Utopia

Author: Sharon Valencik



I am a baker and I have been for over 16 years. I have been a vegan for 5 years, and when I first converted I was left with a huge amount of vegetarian dessert books, but none that were vegan. At first, I just converted my old recipes, but then I received a copy of My Sweet Vegan. This book is revelation. Hannah Kaminsky has created a collection of recipes that are delicious and beautiful. Too often, with a book, you hear the phrase “there is something here for everyone”. In this case, it is completely true. If you have a sweet tooth, or know anyone who does, you will be delighted with this book. There are several reasons why I say this, but I will give you a few. Hannah gives several categories of sweets. There are Sweet Starts, or treats that can double as breakfast, Cookies and Bars, Cakes and Cupcakes, Pies and Tarts, and Miscellaneous Morsels and Desserts. Within those categories, her tastes are diverse. For those who are craving something a little more traditional, there are Banana Nut Muffins, Lemon‐Lime Sunshine Bundt Cake, and Black and White Cookies. If you are looking for something more adventurous, there are Wasabi Chocolate Cupcakes, Chai “Cheese” Cakes, and Green Tea Freezer Pops. If you fall somewhere in between ordinary and adventurous you will still find plenty to make and enjoy. I myself have used this book many times, and I have gotten great results. The directions are clear and easy to follow. Most of the recipes can be

made with ingredients that vegans would have in a well stocked pantry. There are photos of many recipes, in full color. This book is a visual treat, and once you do a bit of baking with it, it makes great treats too. This book has my highest recommendations, and at $22.95, it makes a reasonably priced present for anyone who loves to bake, vegan or not. So grab a copy, jump into the kitchen, and then get to eating! The Author Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/. She has been making her own tasty desserts for

over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites and publications. She can be contacted at

[email protected] or [email protected].

Author: Hannah Kaminsky Publisher: Fleming Ink Copyright: 2007 ISBN: 978‐0‐9791286‐1‐5 Price: $22.95

Book Review: My Sweet Vegan

Author: Hannah Kaminsky



Everyone who is vegan knows that it can be tricky being vegan and trying to eat out. It is much more difficult to try and eat out at a place that has vegan dessert. If you are also allergic to a common baking element such as wheat, or refined sugar, then eating out is almost impossible. Luckily, Ricki Heller makes it simple for you to bake some delicious desserts and eat in. Ricki was a baker who was told that for health reasons she had to avoid wheat, eggs, dairy, and refined sugar. The good news for us is not only are her recipes vegan, but the lack of refined sugar makes the desserts a lot more diabetic friendly than other vegan dessert book offerings. Despite the lack of wheat or refined sugar, the desserts are often light, fluffy, and are always quite delicious. If you are horrified at trying to bake without wheat, just remember how you might have felt when you first became vegan and you thought “How will I ever bake without milk and eggs?” You’ll find that wheat is just as replaceable. If you have a food allergy besides wheat or refined sugar then look through the book, because she carefully marks which recipes are free of other allergens. Another plus is that the index of this book is amazing! Another reviewer commented on this as well, but this index is not short review of recipe titles. You can also look up items by ingredient, which is wonderful when you have an excess of raisins or such and you can’t decide what to do with them.

I think the only ‘downfall’ of the book is that while there are some gluten free recipes, many of the recipes use spelt and barley flour, which do have gluten. Gluten allergies are one of the most common food allergies, and if you are buying this book just for those, then be slightly cautious. Still, there are a wealth of tasty, lovely desserts in here, and it will make a great addition to your vegan cookbook collection. Highly recommended. The Author Madelyn is a lover of dessert, which she celebrates on her blog, http://badkittybakery.blogspot.com/.

She has been making her own tasty desserts for over 16 years, and eating dessert for longer than she cares to admit. When she isn’t in the kitchen creating new wonders of sugary goodness, she is chasing after her bad kitties, or reviewing products for various websites

and publications. She can be contacted at [email protected] or [email protected].

Author: Ricki Heller Publisher: Trafford Publishing Copyright: 2009 ISBN: 978‐1425176938 Price: $27.95

Book Review: Sweet Freedom

Author: Ricki Heller



RReecciippee IInnddeexx

Click on any of the recipes in the index to take you to the relevant recipe. Some recipes will

have large white sections after the instructional portion of them. This is so you need only print

out the ingredient and instructional sections for ease of kitchen use.

Recipe Page Recipe Page

Cookies

Blue Moon Cookies

Cinnamon Almond Cookies

Gingerbread Cookies

Haystacks

Molasses Spice Cookies

Peanut Butter Chocolate Chip

Cookies

Peppermint Cookies

Rugelach

Swedish Shortbreads

Thai Peanut Lime Cookies

Thumbprint Cookies

Breads

Banana Bread

Dessert Focaccia

Tropical Coffee Cake

Pies & Tarts

Apple Cobbler

Cheesecake with Shaved Chocolate

Coconut Lime Pie

Heirloom Tomato Tart

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RReecciippee IInnddeexx

Click on any of the recipes in the index to take you to the relevant recipe. Some recipes will

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Miscellaneous

Ancho Cannoli

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Mom’s Lentil Soup

Persia’s Artichoke Field Roast

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The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Madelyn Pryor

Blue Moons Type: Dessert - Cookie Makes: about 2 dozen Time to Prepare: 15 minutes prep, about 30 minutes bake time Ingredients For the cookies: 1 ½ cups granulated sugar 2/3 cup shortening 2 tablespoons warm water 1 ½ teaspoons Ener-G egg replacer powder 6 tablespoons Blue Curacao liquor 6 tablespoons Coconut Rum liquor 2 tablespoons lemon juice 1 ½ tablespoon lemon zest 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 ½ cup Gluten-Free baking mix (I used Bob’s Red Mill) 2 teaspoons xanthan gum For the frosting: 2 cups powdered sugar 2tablespoons Blue Curacao liquor 2 tablespoons Coconut Rum liquor Instructions For cookies: Preheat the oven to 375 degrees. Cream the shortening and sugar. Mix the warm water with the egg replacer in a separate container, until creamy, then add to the shortening and sugar. Add the liquors.



Zest fresh lemons, then use the juice until you have the appropriate amounts. Add the lemon juice and zest to the cookie mix, and mix thoroughly until you have one dough. Mix the baking soda , baking powder, salt, xananth gum and baking mix until they are blended. Add the dry mix to the wet, about ½ cup at a time until they are all one mix. Line the baking sheets with parchment paper. Place two tablespoons of mix per cookie on the sheet, and bake the sheets for 13 minutes. The tops should be slightly golden brown. Allow the cookies to rest about 5 minutes before removing them from their sheets. Cool Completely! For Frosting: Mix the powdered sugar, and liquors until incorporated. Spoon about 1 teaspoon over completely cooled cookies. Allow to harden.



Low-fat Version This is not a cookie that you eat if you’re counting fat grams. Kitchen Equipment A mixer, bowls, cookie sheets, a glass, measuring cups and spoons. Presentation

These cookies look best against a white plate and need no adornment, but they would go well with a shot of blue curacao served alongside them.

Time Management You could make the frosting while the cookies are baking. If a crust forms on the top of the frosting from sitting, then just mix. Complementary Food and Drinks Since these have a nice alcoholic flavor, they would be great at a cocktail party with finger foods, and retro cocktails . Where to Shop These ingredients should be available at any well stocked supermarket. How It Works The liquor balances out some of the sweetness of the cookie, and also dissipates as the cookies



are baked, which is why the outside, which is exposed most directly to the heat is crisp, and the inside is soft. Chef’s Notes This cookie is alcoholic and a few can give a small body a buzz, so they are for adults only, and don’t eat a lot if you plan on driving! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 6109.0 (254.5) Calories from Fat 3469.5 (144.6) Fat 385.5g (16.1g) Total Carbohydrates 519.9g (21.7g) Dietary Fiber 30.0g (1.3g) Sugars 548.9g (22.9g) Protein 30.0g (1.3g) Salt 1163mg (48mg) Vitamin A 0% (0%) Vitamin B6 0% (0%) Vitamin C 30% (1.3%) Calcium 0% (0%) Iron 1% (0.04%) Thiamin 2% (0.1%) Riboflavin 3% (0.1%) Niacin 0% (0%) Folate 0% (0%) Phosphorous 0% (0%) Potassium 0% (0%) Zinc 0% (0%) Magnesium 0% (0%) Copper 0% (0%)



Interesting Facts Curacao liqueur is named after the island from which it originated. Curacao is flavored from laraha citrus, a relative of the Valencia orange.


The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Eleanor Sampson

Cinnamon Almond Cookies Type: Dessert Serves: 24 Time to Prepare: 1 hour, 30 minutes Ingredients 2 ¾ cups unbleached white flour 1 tsp baking soda ½ tsp baking powder 1 cup margarine, softened at room temperature 1 ½ cups white sugar 1 ½ tsp Ener-G Egg Replacer 2 tbsp water 1 tsp vanilla extract 1 tsp almond extract 1 tsp cinnamon ¼ cup slivered almonds 3 tbsp sugar 1 tsp cinnamon Instructions Sift together flour, baking soda and baking powder into a large bowl and set aside. Cream the margarine and sugar together with an electric mixer or wooden spoon until light. Whisk the Ener-G Egg Replacer with the water and beat into the margarine mixture. Beat in both the vanilla and the almond extracts. Beat in the first teaspoon of cinnamon. Turn the mixer to medium low and slowly add the flour mixture just until it is uniformly incorporated. Using a large wooden spoon, fold the slivered almonds into the dough, being careful not to over mix. Cover or wrap in plastic wrap and refrigerate at least one hour. Preheat oven to 350. Combine the 3 tablespoon of sugar with the second teaspoon of cinnamon in a small bowl. Divide dough in half, leaving one half in refrigerator. Divide that half of dough into 12 equal portions and roll into approximately 1-inch round balls. Space evenly on a baking sheet, leaving about an inch and a half between each ball.



Using the bottom of a glass, press the balls down until slightly flattened. Sprinkle the individual cookies with cinnamon sugar. Bake for 8 to 10 minutes, or until edges are lightly golden. Allow to cool for a couple minutes on the cookie sheet before moving to a wire rack to cool completely.



Kitchen Equipment Electric mixer Large wooden spoon Sieve 2 large mixing bowls 1 small mixing bowl Measuring cups and spoons Baking sheets Plastic wrap Flat-bottomed glass Spatula Presentation

If you are not plating these up with other cookies, place them on a white plate and then sprinkle a bit of extra cinnamon around the edge of the plate for additional color.

Time Management This dough can be refrigerated, wrapped in plastic, for up to three days or frozen for a month. Make up the second pan of cookies while the first is baking to save some time. Complementary Food and Drinks These cookies go very well with hot coffee or a tall glass of soymilk. Where to Shop Most of the ingredients are available at a regular grocery store. You may have to go to a store like



Whole Foods or Sprouts for vegan margarine and the egg replacer. How It Works The egg replacer helps bind the cookie together, while the fat makes it tender. Chilling the dough allows the gluten to rest, which yields a more tender cookie as well. The almond extract gives the entire cookie a subtle nutty taste. Chef’s Notes These cookies have a very nice texture with a deep nutty flavor contrasted with the height of the cinnamon. They are also incredibly easy to make, and that’s always a good thing. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 3997.4 (166.6) Calories from Fat 1406.4 (58.6) Fat 156.3g (6.5g) Total Carbohydrates 605.1g (25.2g) Dietary Fiber 12.5g (0.5g) Sugars 337.5g (14.1g) Protein 42.6g (1.8g) Salt 3535mg (147.3mg) Vitamin A 164% (6.8%) Vitamin B6 11% (0.5%) Vitamin C 0% (0%) Calcium 17% (0.7%) Iron 96% (4%) Thiamin 136% (5.7%) Riboflavin 75% (3.1%) Niacin 106% (4.4%) Folate 135% (5.6%) Phosphorous 55% (2.3%)



Potassium 19% (0.8%) Zinc 23% (1.0%) Magnesium 39% (1.6%) Copper 47% (2.0%) Interesting Facts Cinnamon was imported to Egypt from China as early as 2000 BCE. Almonds are actually a seed, not a nut, and is a close cousin to peaches.



Gingerbread Cookies Type: Dessert Serves: 24 Time to Prepare: 2 hours (including 1 ½ hours chill time) Ingredients 3 cups unbleached white flour ¾ tsp baking soda 1 tsp ground cinnamon ¼ tsp freshly grated nutmeg ¼ tsp ground cloves 1 ½ tsp Ener-G Egg Replacer ½ cup margarine, softened at room temperature ½ cup sugar 2/3 cup blackstrap molasses 3 tbsp freshly grated ginger Instructions Sift together the flour, baking soda, all the spices (except the ginger), and the egg replacer. Cream margarine and sugar in an electric mixer or with a large wooden spoon until light. Beat in the molasses and the fresh ginger. Turn the mixer to medium low and add the flour mixture slowly, beating just until the dough is uniformly smooth. Cover or wrap the dough in plastic wrap and refrigerate for one hour. Preheat oven to 350. Divide dough in half, leaving one half in the refrigerator. Spray cookie sheet with non-stick spray, then place a piece of parchment paper on sheet. Place dough in the middle of the parchment paper, and flatten a little with your hands. Cover with a second sheet of parchment paper, then roll out with a rolling pin until dough is approximately ¼ inch. Cover rolled dough and return to the refrigerator for 30 minutes to allow it to firm up. Cut gingerbread shapes with cookie cutters, and peel away excess dough. Try to get as many shapes out of one pan as possible. If desired, decorate cookies with raisins or candies. Bake for 8-10 minutes (dough will be very dark when raw but lightens as it bakes). They are done when cookies are still soft and the edges are just beginning to brown.



Low-fat Version You can replace half the fat in this recipe with a like amount of apple sauce for a lower fat cookie, though it will be denser than a regular gingerbread cookie. Kitchen Equipment Electric mixer Wooden spoon Two 11x17 inch baking sheets Non-stick spray Grater for the ginger and nutmeg Non-stick cooking spray Parchment paper Rolling pin Cookie cutters Presentation

The gingerbread men pictured here are decorated simply with a few raisins. However, you can go crazy with icing and candies. You can make full shirts of icing, chocolate dips for shoes, peppermint candy buttons, etc. Go wherever your imagination takes you!

Time Management This dough can be kept three days in the refrigerator and up to a month in the freezer. Make sure it is in a fully sealed plastic bag so it does not pick up any other scents. Complementary Food and Drinks I like to have these with a spicy glass of chai tea with just a bit of soy creamer added into the drink.



Where to Shop Earth Balance and Willow Run are both great vegan margarines to use for baking, both of which can usually be found at Sprouts and often Trader Joe’s. When choosing the ginger, do not choose ginger with hard, shriveled ends. Look for a crisp, plump look and a crisp smell. How It Works Most gingerbread recipes call for ground ginger, which is spicier and more bitter than fresh ginger. Using fresh ginger in this cookie gives it an almost floral bouquet, and the taste is quite different (and better!) than traditional gingerbread. The blackstrap molasses in this recipe is what gives the gingerbread men their dark appearance and deep flavor. The baking soda and fat is what makes them nice and fluffy! The dough can be soft and sticky, so that's why you use the parchment paper and chill it before cutting. Chef’s Notes The flavor of these gingerbread men is softer and more floral than the harder, spicier gingerbread men that are more commonly sold. That made for an incredible cookie experience! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2905.7 (121.1) Calories from Fat 659.8 (27.5) Fat 73.3g (3.1g) Total Carbohydrates 521.7g (21.7g) Dietary Fiber 10.5g (0.4g) Sugars 197.8g (8.2g) Protein 39.7g (1.7g) Salt 2213mg (92.2mg) Vitamin A 82% (3.4%) Vitamin B6 86% (3.6%) Vitamin C 3% (0.1%)



Calcium 199% (8.3%) Iron 315% (13.1%) Thiamin 151% (6.3%) Riboflavin 101% (4.2%) Niacin 124% (5.2%) Folate 146% (6.1%) Phosphorous 52% (2.2%) Potassium 170% (7.1%) Zinc 33% (1.4%) Magnesium 142% (5.9%) Copper 254% (10.6%) Interesting Facts China produces about 25% of the world’s ginger. Ginger “root” is actually a rhizome, which is a stem that grows underground.


The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Chef Jason Wyrick

Butterscotch Haystacks Type: Dessert Serves: 24 Time to Prepare: 20 minutes Ingredients 1 cup brown sugar, packed 1/3 cup soy creamer 3 tbsp margarine 2 tbsp dark corn syrup 2 tbsp scotch 1 tsp vanilla 3 cups chow mien noodles Optional: flaked coconut (to make snow covered haystacks) Instructions Melt the margarine in a medium saucepan over medium heat, then add the sugar, corn syrup and creamer, and stir gently until the sugar melts. Bring to a slow boil. Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon, about 7-10 minutes, or until a candy thermometer reads 270-290 F. Remove from heat and stir in scotch and vanilla. Immediately add the chow mien noodles and stir until coated. Using two spoons, dish out the coated chow mien noodles onto baking sheets, working as quickly as possible (this sets up fairly fast). Try not to make the haystacks bigger than a bite or two, or the cookies will be too unwieldy to eat. Let the haystacks cool to room temperature before moving to an airtight container.



Kitchen Equipment Saucepan Large wooden spoon Two regular spoons Baking sheets Candy thermometer Presentation

I call the version you see in this picture “Snow Covered Haystacks.” Once they cooled, I plated them and then sprinkled them with lots of shredded coconut.

Time Management This recipe is fairly quick, partly because you have to work quickly once the sauce is ready. Although there is some stovetop cooking, these are no-bake cookies that don’t require the use of an oven. These can be made up to three days in advance, if stored in an airtight container. Complementary Food and Drinks These cookies are sweet and fun to eat, and go perfectly with a tall glass of icy cold soymilk. Where to Shop All of the ingredients should be available at your local grocery store, though you may have to visit a liquor store to get scotch.



How It Works The butterscotch sauce absorbs into the noodles and holds everything together. The sauce is cooked to the soft crack stage, so it hardens nicely as it cools, though the soy creamer keeps it from turning into hard candy. Chef’s Notes If you don’t have scotch handy, any type of whiskey will do. Bourbon has a complex flavor that would be delicious in this recipe. Alternatively, you could use dark rum, or omit the alcohol altogether. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2083.2 (86.8) Calories from Fat 656.2 (27.3) Fat 72.9g (3.0g) Total Carbohydrates 327.7g (13.7g) Dietary Fiber 5.3g (0.2g) Sugars 247.7g (10.3g) Protein 11.6g (0.5g) Salt 1105mg (46.0mg) Vitamin A 33% (1.4%) Vitamin B6 10% (0.4%) Vitamin C 0% (0%) Calcium 24% (1%) Iron 59% (2.5%) Thiamin 40% (1.7%) Riboflavin 30% (1.3%) Niacin 41% (1.7%) Folate 31% (1.3%) Phosphorous 28% (1.2%)



Potassium 28% (1.2%) Zinc 16% (0.7%) Magnesium 35% (1.5%) Copper 45% (1.9%) Interesting Facts Though there isn’t actually any scotch in traditional butterscotch, we sure do like it in this recipe! Instead, the “scotch” is likely derived from “scorch”, referring to the way the sugar is cooked. 4,000 year old noodles have been excavated from an archeological site in Qinghai, China.



Molasses Spice Cookies Type: Dessert - Cookie Makes: about 45 Time to Prepare: 15 minutes prep, about 30 minutes bake time Ingredients For the cookies: ½ cup vegan margarine (I used Earth Balance) ¼ cup shortening 1 cup brown sugar, packed 2 tablespoons warm water 1 ½ teaspoons Ener-G egg replacer powder ¼ cup molasses ¼ teaspoon salt 2 ½ teaspoon xanthan gum 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon allspice ½ teaspoon ground nutmeg ¼ teaspoons ground cloves 2 ¼ cup gluten free baking mix (I used Bob’s Red Mill) For the coating: Granulated sugar Instructions For cookies: Preheat the oven to 375 degrees. Cream the shortening , margarine, and brown sugar. Mix the water and Ener-G powder in a separate container until creamy, then add to the shortening/sugar mixture. Add the molasses to the wet mixture and incorporate thoroughly.



Mix the xanthan gum, ginger, allspice, cloves, cinnamon, nutmeg, baking soda, baking mix and salt in a separate bowl. This makes the dry mix. Add the dry mix to the wet mix, one ½ cup at a time until thoroughly combined. The dough should be a cohesive ball. Shape into 1 inch balls and roll in granulated sugar. Line cookie sheets with parchment paper. Place the cookies on the sheet and bake for 10 minutes. Dry on the cookie sheets for 5 minutes before moving. For Frosting: Mix the powdered sugar, and liquors until incorporated. Spoon about 1 teaspoon over completely cooled cookies. Allow to harden.




Leave these as is or garnish the plate with whole versions of the spices found in the cookies.

Time Management While the first batch is in the oven, keep making cookie balls! That way, the rest of the dough is ready when you need it. Complementary Food and Drinks These warm, homey cookies are perfect with a cup of tea or coffee. Where to Shop These ingredients should be available at any well stocked supermarket. How It Works The outside coating of sugar on the cookie caramelizes slightly in the oven, making a slight crunch.



Chef’s Notes This cookie is perfect for the fall and the winter. Through a few of these in your next Christmas cookie exchange, or make any time of the year for snacks! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 3110.7 (69.1) Calories from Fat 1005.1 (22.3) Fat 111.7 (2.5g) Total Carbohydrates 495.4g (11.0g) Dietary Fiber 30.0g (0.7g) Sugars 270.9g (6.0g) Protein 31.0g (0.7g) Salt 1960mg (44mg) Vitamin A 123% (2.7%) Vitamin B6 % (0.09%) Vitamin C 0% (0%) Calcium 40% (0.9%) Iron 45% (1%) Thiamin 4% (0.09%) Riboflavin 4% (0.09%) Niacin 5% (0.1%) Folate 0% (0%) Phosphorous 11% (0.2%) Potassium 57% (1.3%) Zinc 18% (0.4%) Magnesium 24% (0.5%) Copper 0% (0%) Interesting Facts Molasses is the byproduct of processing sugar. Most molasses comes from sugar cane, but some comes from beets.



Peanut Butter Chocolate Chip Cookies Type: Dessert Serves: 36 Time to Prepare: 30 minutes (includes time to cool) Ingredients 1 cup of peanut butter 1 cup of vegan margarine, at room temperature 2 cups packed brown sugar EnerG Egg Replacer for 2 eggs 2 teaspoons of vanilla extract 3 cups of unbleached white flour ½ tsp salt 1 tsp. baking powder 1 tsp. baking soda 1 cup of vegan chocolate chips Instructions Preheat oven to 350. In an electric mixer, whip the peanut butter, margarine, and brown sugar until it is light and well blended. Mix the Egg Replacer solution and vanilla together. Mix thoroughly the Egg Replacer and vanilla into the ingredients in the mixer. Sift the flour, salt, baking powder, and baking soda together in a metal bowl. Turn the mixer on low and add the dry ingredients in four batches, allowing each batch to combine before adding the next one. Fold in the chocolate chips. Take about 1 tbsp. of dough and form a ball about 2 inches in diameter. Place these on an oiled cookie sheet about 2 inches apart. Press each dough ball down with a fork, making criss-cross lines. Bake these for 16 minutes. Immediately transfer to a rack to cool. Optional Method: Instead of using an electric mixer, you can whisk together the peanut butter, margarine, and sugar by whisking them quickly until they get light. You can then whisk in the other ingredients.



Kitchen Equipment Baking Sheet Metal Bowl Electric Mixer or a Second Metal Bowl and Whisk Measuring Cup Measuring Spoons Rack for Cooling Spatula to Remove the Cookies from the Cookie Sheet Presentation

This looks really nice as part of a dessert. Put the cookie in the bottom of a mug, top it with Soy Delicious vanilla ice cream, top that with chocolate syrup, and top that with some vegan whip cream.

Time Management Start by putting out the vegan margarine well ahead of time so it can get to room temperature. Since these are best just after they’ve cooled down and they’re a bit soft, it’s nice if you can make these just before you serve them. If you can’t, try making them the morning of the day you serve them, instead. Complimentary Food and Drinks A nice glass of vanilla soy milk is perfect with these cookies! Where to Shop All of the basic ingredients can be purchased at the local supermarket. The best place to get the chocolate chips, though, is Whole Foods. Their 365 brand works the best with these cookies.



How It Works The baking powder reacts when it is put in a liquid, becoming a solution that releases carbon dioxide bubbles which helps the cookies to rise. The Egg Replacer helps bind everything together. The margarine helps keep the cookie moist while it bakes, making it tender. Chef’s Notes If you have an oven light, use it so you don’t have to open the door to check on the cookies. Just an extra minute or two longer than necessary is all the difference between a firm cookie and a burnt cookie. Realize that these will be extremely soft when they come out of the oven, so be careful when you transfer them to the cooling rack. Use a big, fat spatula when you do it. If you have trouble doing it, just leave them on the cookie sheet for about ten minutes before working with them. Nutritional Facts (individual servings in parentheses) Calories 6675 (185) Calories from Fat 3011(84) Fat 340g (9.4g) Total Carbohydrates 806g (22.4g) Dietary Fiber 24g (.66g) Sugars 440g (12.2g) Protein 111g (3.1g) Salt 5020mg (139mg) Vitamin A 160% (4.4%) Vitamin B6 n/a Vitamin C n/a Calcium 26% (.72%) Iron 56% (1.56%) Thiamin n/a Riboflavin n/a Niacin n/a



Potassium n/a Folate n/a Phosphorous n/a Zinc n/a Magnesium n/a Copper n/a Interesting Facts Cookies are thought to have been invented in the Persian Empire around 700 A.D. During the Renaissance, cookie recipes were found in a plethora of cookbooks. Alexander the Great discovered the sugar we are familiar with today while he was in Asia. After he brought it back with him to Europe, its use quickly spread throughout the Mediterranean. The first chocolate chip cookie was served in 1937 at the Toll House Restaurant.



Peppermint Sugar Cookies Type: Dessert Serves: 24 Time to Prepare: 1 hour, 30 minutes Ingredients 2 ¾ cups unbleached white flour 1 tsp baking soda ½ tsp baking powder 1 cup margarine, softened at room temperature 1 ½ cups white sugar 1 ½ tsp Ener-G Egg Replacer 2 tbsp water 1 tsp vanilla extract 1 tsp peppermint extract 24 peppermint candies Instructions Sift together flour, baking soda and baking powder into a large bowl and set aside. Cream the margarine and sugar together with an electric mixer or wooden spoon until light. Whisk the Ener-G Egg Replacer with the water and beat into the margarine mixture. Beat in both the vanilla and the peppermint extracts. Crush the peppermint candies in a zip top baggie with a rolling pin until they are in small pieces. Turn the mixer to medium low and slowly add the flour mixture just until it is uniformly incorporated. Using a large wooden spoon, fold the peppermint pieces into the dough, careful not to over mix. Cover or wrap in plastic wrap and refrigerate at least one hour. Preheat oven to 350. Divide dough in half, leaving one half in the refrigerator. Lightly spray a baking sheet with non-stick spray. Divide unrefrigerated dough into 12 equal portions, and roll each portion into a 1-inch ball. Space dough balls evenly on a baking sheet, leaving an inch and a half of room around each one. Flatten each ball slightly with the bottom of a glass. Bake for 8 to 10 minutes, or until the edges are slightly golden. Cool on the baking sheet for a few minutes before moving to a wire rack to finish cooling. While first sheet of cookies is baking, use refrigerated dough to prepare a second sheet.



Low-fat Version You can reduce the fat content in ¼ by substituting 1 1/8 cups of applesauce for a like amount of the margarine. The texture will definitely not be the same, but then neither will the calories! If you use this option, make sure to use pastry flour instead of regular unbleached. Kitchen Equipment Electric mixer Wooden spoon Two 11x17 inch baking sheets Non-stick spray Baggie in which to crush the peppermint Presentation

These cookies are perfect for imprinting before they go in the oven. The cookie in this picture has a slight pinwheel pattern, but any pattern can be added. Just lightly imprint the cookies before they go into the oven.

Time Management The dough can be made up to three days in advance and refrigerated. Alternatively, freeze the dough for up to one month. To save a bit of time, you can sift the flour while the butter and sugar are creaming together. And, since this is a sugar cookie, you can use some of the dough to make other types of cookies by taking off a few pieces before you mix in the peppermints! Complementary Food and Drinks A glass of soy milk!



Where to Shop All of the ingredients can be found at your local grocery store, though you may need to go to a store like Whole Foods or Sprouts to find vegan margarine. You will find a good range of peppermints at a candy store. How It Works The EngerG Egg Replacer binds the ingredients together while the fat makes the cookies tender. Allowing the dough to rest for an hour relaxes the gluten in the cookie, keeping them tender. Peppermint extract is used to give an overall tincture of flavor while the crushed candies give shots of flavor in each bite. Chef’s Notes Don’t let these cookies bake too long. They are very easy to overcook, so it is better to pull them a minute too early than a minute too late. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 4127.0 (172.0) Calories from Fat 1283.4 (53.5) Fat 142.6g (5.9g) Total Carbohydrates 674.0g (28.1g) Dietary Fiber 9.3g (0.4g) Sugars 403.7g (16.8g) Protein 36.9g (1.5g) Salt 3575mg (149.0mg) Vitamin A 164% (6.8%) Vitamin B6 9% (0.4%) Vitamin C 0% (0%) Calcium 10% (0.4%) Iron 90% (3.8%)



Thiamin 133% (5.5%) Riboflavin 64% (2.7%) Niacin 101% (4.2%) Folate 133% (5.5%) Phosphorous 42% (1.8%) Potassium 13% (0.5%) Zinc 17% (0.7%) Magnesium 20% (0.8%) Copper 31% (1.3%) Interesting Facts Archeological evidence shows mint being used as a medicine at least 10,000 years ago. Compounds in peppermint have a wide variety of uses, including as a topical anesthetic, to reduce nausea, as a decongestant, and as a pesticide against tracheal mites infesting honey bees.



Rugelach Type: Dessert Serves: 24 Time to Prepare: 2 hours Ingredients 1 cup unbleached flour, sifted ½ cup margarine, softened at room temperature 4 ounces Better Than Cream Cheese, softened at room temperature ¼ cup Sour Supreme ½ tsp vanilla extract ¼ cup sugar Soy milk Sugar Filling: 2 tsp ground cinnamon ½ cup finely chopped walnuts ¼ cup raisins 2 tbsp packed brown sugar ¼ cup raspberry or apricot preserves Instructions Cream the margarine, Better Than Cream Cheese, and sugar in a mixer at medium speed, or by hand with a large wooden spoon until light. Beat in the Sour Supreme and vanilla extract. Turn the mixer to low and slowly add the flour, mixing just until uniformly smooth. Cover or wrap the dough in plastic wrap and refrigerate for an hour. Preheat oven to 350. Combine all the filling ingredients except the fruit preserves in a bowl and mix thoroughly. Spoon the preserves into a second bowl and stir until easily spread. Divide the dough into two, leaving one half in the refrigerator. Dust the counter with flour, and roll the dough into about a 9-inch round. Spread two tablespoons of the fruit preserves onto the dough, going almost to the edge. Then, sprinkle half of the filling over the dough, again going close to the edge.



Cut the dough round in half, then in quarters. Cut each quarter into thirds, so that you have 12 pie wedge shaped pieces. Starting at the wide end, roll up cookies and place them on a baking sheet, seam side down. Return baking sheet to the refrigerator and chill for 30 minutes, until firm. Brush the tops of the cookies with soy milk, and sprinkle lightly with sugar. Bake for 12-15 minutes, or until lightly golden.



Kitchen Equipment Electric mixer Large wooden spoon Three mixing bowls Spoon Measuring cups and spoons Plastic wrap Rolling pin Sharp knife or pizza cutter Pastry brush Presentation

These can be served as part of a cookie spread or on their own. If serving them on their own, sprinkle them with a dash of cinnamon and a few cuts of mint for extra color on the plate.

Time Management The dough can be stored, covered or wrapped, for up to three days in the refrigerator or for a month in the freezer. The filling ingredients are all nonperishable, and can be put together up to a week in advance. Or, you can make the filling while creaming the sugar, Better That Cream Cheese, and margarine. If possible, make the second pan of cookies when you have returned the first to the refrigerator to chill again; that way, the second pan should be done chilling at about the time the first comes out of the oven. Complementary Food and Drinks This is a fairly sturdy cookie that holds up to other strong flavors, and goes wonderfully with a hot cup of coffee.



Where to Shop Almost all of the ingredients can be found at your local grocery store. A store like Whole Foods or Sprouts should carry both the Better Than Cream Cheese and Sour Supreme, as well as vegan margarine. How It Works The Better Than Cream Cheese, margarine and Sour Supreme make a rich and decadent dough that is not too sweet. The real sweetness comes from the filling. The fruit preserves help the filling stick to the dough, as well as keep the cookie moist. When rolling the dough out, make sure there is plenty of flour on the counter, and rub flour on your rolling pin as well to keep it from sticking. Chef’s Notes When cutting the dough into wedges, use either a very sharp knife or (my favorite) a pizza cutter. Apricot preserves are probably the most traditional, though raspberry preserves are also very nice. Consider substituting different combinations of preserves, dried fruit and nuts, such as pistachios with dried cranberries and orange marmalade, or almonds with dried cherries and cherry preserves. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2106.4 (87.8) Calories from Fat 909.1 (37.9) Fat 101.0g (4.2g) Total Carbohydrates 277.7g (11.6g) Dietary Fiber 4.3g (0.2g) Sugars 140.8g (5.9g) Protein 21.6g (0.9g) Salt 2153mg (89.7mg)



Vitamin A 85% (3.5%) Vitamin B6 4% (0.2%) Vitamin C 14% (0.6%) Calcium 9% (0.4%) Iron 34% (1.4%) Thiamin 49% (2.0%) Riboflavin 33% (1.4%) Niacin 37% (1.5%) Folate 55% (2.3%) Phosphorous 18% (0.8%) Potassium 10% (0.4%) Zinc 6% (0.3%) Magnesium 11% (0.5%) Copper 18% (0.8%) Interesting Facts Rugelach comes from the Yiddish word for “creeping vine”. Rugelach is of Ashkenazic origin. Famous Ashkenazic Jews include Albert Einstein, Anne Frank, and Groucho Marx.



Swedish Shortbreads Type: Dessert - Cookie Makes: about 2 dozen Time to Prepare: 15 minutes prep, about 45 minutes bake time Ingredients For the cookies: ½ cup shortening ½ vegan margarine (I used Earth Balance) 2 cups powdered sugar ½ teaspoon salt 2 teaspoons water 1 ½ teaspoons almond extract 1 teaspoon ground cardamom 1 ¼ cup ground almonds 2 cups gluten free baking mix (I used Bob’s Red Mill) For the coating: About 1 cup powdered sugar Instructions Preheat the oven to 325 degrees. Cream the shortening, margarine, and powdered sugar. Add the water, and extract, then mix again until incorporated. Mix the almonds, cardamom, salt, and baking mix in a separate bowl. Add the dry mixture to the wet mixture, about ½ cup at a time until thoroughly incorporated. The dough should cling to itself in a solid ball. Line baking sheets with parchment paper. Make balls of dough, about ¾ of an inch in diameter. Bake for about 15 minutes. Wait for 5 minutes before removing the cookies from the baking sheets, then roll in powdered sugar. Remove excess powdered sugar.




A dark backdrop shows off the lightness of the cookies. Even a light, but colored dish will do fine. Just avoid a white dish.

Time Management This cookie goes fast! While the second batch is in the oven you can be rolling the first in powdered sugar. Complementary Food and Drinks Make some nice vegan Swedish Meatballs, or add them to a Smörgåsbord. Where to Shop These ingredients should be available at any well stocked supermarket. How It Works Since there are no leavening agents, like baking powder or baking soda, these cookies do not rise as much as others. They are smaller and more tender than some of their cookie brethren.



Chef’s Notes This is a fun, delicate cookie, so be careful when traveling with it! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 6250.2 (260.4) Calories from Fat 2478.6 (103.3) Fat 275.4g (11.5g) Total Carbohydrates 861.5g (35.9g) Dietary Fiber 54.7g (2.3g) Sugars 609.9g (25.4g) Protein 81.4g (3.4g) Salt 3759mg (157mg) Vitamin A 164% (6.8%) Vitamin B6 1% (0.04%) Vitamin C 5% (0.2%) Calcium 70% (2.9%) Iron 48% (2%) Thiamin 15% (0.6%) Riboflavin 119% (5%) Niacin 43% (1.8%) Folate 0% (0%) Phosphorous 114% (4.8%) Potassium 49% (2.0%) Zinc 48% (2%) Magnesium 162% (6.8%) Copper 112% (4.7%) Interesting Facts Shortbreads are basically sweet biscuits. Shortbreads are typically cooked at low temperatures to keep the color and taste even.



Thai Peanut Lime Bites Type: Dessert - Cookie Makes: about 2 dozen Time to Prepare: 15 minutes prep, about 20 minutes cook time Ingredients ½ cup smooth peanut butter ¼ cup shortening ¾ cup brown sugar 1 tablespoon molasses 1 tablespoon Ener-g egg replacer 4 tablespoons warm water ¾ cup gluten free baking mix (I used Bob’s Red Mill) 1 ½ teaspoon xanthan gum ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 3 tablespoons mild chili powder ¾ cup chopped roasted peanuts (unsalted) ¼ cup granulated sugar 3 cups powdered sugar The zest from 1 lime ¼ cup fresh lime juice Instructions For cookies: Preheat the oven to 350 degrees. Cream the peanut butter, shortening, and brown sugar. Add the molasses, and mix it until incorporated. Beat the water and Ener-g in a separate glass until whites and frothy, then add to the peanut butter mixture, mixing until incorporated.



Mix in a separate bowl the baking mix, xanthan gum, baking powder, baking soda, salt, and chili powder. Add the dry ingredients to the wet ingredients about ½ cup at a time, until all the wet and dry ingredients have been incorporated. Add the chopped peanuts until they are part of the cookie mix. Line two cookie sheets with parchment paper. Roll the dough into balls about ¾ of an inch in diameter. Roll the balls in the granulated sugar until coated. Place on the baking sheet, then flatten with the bottom of a glass. Bake for 8-10 minutes at 350 degrees. Cool completely. For Frosting: Mix the powdered sugar, zest, and lime juice until creamy. Spread over completely cooled cookies. Allow to harden.




Liberally garnish the plate with chopped peanuts, sprinkling them between the cookies.

Time Management Chop the peanuts while the other ingredients are mixing together. Complementary Food and Drinks This would make a great dessert after a meal that showcases peanuts or coconut milk. Where to Shop These ingredients should be available at any well stocked supermarket. How It Works Magic.



Chef’s Notes This cookie is fun because you don’t taste the chili powder at first, but after you have finished the cookie, the spice lingers in your mouth. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 4766.9 (198.6) Calories from Fat 1447.9 (60.3) Fat 160.9g (6.7g) Total Carbohydrates 751.6g (31.3g) Dietary Fiber 33.0g (1.4g) Sugars 604.9g (25.2g) Protein 78.2g (3.3g) Salt 2200mg (92mg) Vitamin A 42% (1.8%) Vitamin B6 0% (0%) Vitamin C 33% (1.4%) Calcium 15% (0.6%) Iron 23% (1%) Thiamin 13% (0.5%) Riboflavin 23% (1%) Niacin 162% (6.8%) Folate 45% (1.9%) Phosphorous 91% (3.8%) Potassium 49% (2.0%) Zinc 49% (2.0%) Magnesium 98% (4.1%) Copper 60% (2.5%)



Interesting Facts Thai flavors typically combine sweet, sour, bitter, salty, and spicy, only one of which is commonly found in desserts!



Thumbprint Cookies Type: Dessert Serves: 24 Time to Prepare: 1 hour 30 minutes (includes 1 hour for the dough to rest) Ingredients 1 ½ cup margarine, softened at room temperature 1 cup sugar 1 tbsp. vanilla extract 1 tbsp. Ener-G Egg Replacer 3 cups unbleached white flour Filling options: ¼ cup chocolate chips, melted with 2 tbsp. soy milk ¼ cup Better than Cream Cheese, mixed with 2 tbsp. sugar ¼ cup of your favorite jam or jelly Instructions Sift together the flour and Ener-G Egg Replacer. Cream the margarine and sugar until light in an electric mixer or by hand with a wooden spoon. Beat in the vanilla. Turn mixer to medium low speed, slowly add the flour mixture, and beat just until uniformly smooth. Cover or wrap in plastic wrap and chill at least 1 hour. Preheat oven to 350. Divide dough in half, leaving one half in the refrigerator. Lightly spray a baking sheet with non-stick spray. Divide unrefrigerated dough into 12 equal portions, and roll each portion into a 1-inch ball. Space dough balls evenly on a baking sheet, leaving an inch and a half of room around each one. Make an indentation in the center of each cookie with your thumb or fingertips, and fill to the top with one of the fillings. Bake for 10 to 15 minutes, or until the edges are slightly golden. Cool on the baking sheet for a few minutes before moving to a wire rack to finish cooling. While first sheet of cookies is baking, use refrigerated dough to prepare a second sheet.



Low-fat Version You can reduce the fat content in ¼ by substituting 1 1/8 cups of applesauce or mashed bananas for a like amount of the margarine. The texture will definitely not be the same, but then neither will the calories! If you use this option, make sure to use pastry flour instead of regular unbleached. Kitchen Equipment Electric mixer Wooden spoon Two 11x17 inch baking sheets Non-stick spray Presentation

You can arrange these with other cookies or make a platter of them by themselves. Try not to stack them when they are too warm, though, or the warm chocolate will smear on the cookies.

Time Management The dough can be made up to three days in advance and refrigerated. Alternatively, freeze the dough for up to one month. Complementary Food and Drinks These cookies are rich, buttery, not too sweet, and go very nicely with hot tea. Where to Shop All of the ingredients can be found at your local grocery store, though you may need to go to a store like Whole Foods or Sprouts to find vegan margarine.



How It Works The EngerG Egg Replacer binds the ingredients together while the fat makes the cookies tender. Allowing the dough to rest for an hour relaxes the gluten in the cookie. Agitated gluten molecules make for a tough cookie or bread! The cookies are baked at 350 so they do not heat too fast, which would result in the outside being crisp and the inside being underdone. Chef’s Notes Cook times are different because each oven is different, so you will have to pay attention to how rapidly your oven cooks baked goods. I prefer to err on the safe side and take them out earlier rather than later if I am not sure about the oven. A cookie can always be baked longer, but if it bakes too long, it will be hard and that can’t be undone. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 4380.3 (182.5) Calories from Fat 2257.0 (94.0) Fat 250.8g (10.4g) Total Carbohydrates 489.0g (20.4g) Dietary Fiber 10.1g (0.4g) Sugars 199.8g (8.3g) Protein 41.8g (1.7g) Salt 3218mg (134.1mg) Vitamin A 243% (10.1%) Vitamin B6 10% (0.4%) Vitamin C 1% (0.04%) Calcium 16% (0.7%) Iron 99% (4.1%) Thiamin 149% (6.2%) Riboflavin 101% (4.2%) Niacin 111% (4.6%)



Folate 145% (6.0%) Phosphorous 49% (2.0%) Potassium 15% (0.6%) Zinc 18% (0.8%) Magnesium 24% (1%) Copper 31% (1.3%) Interesting Facts Cookies are thought to have originated in Persia around the 5th century. The word “cookie” comes from the Dutch word koekje, which means “little cake”.



Banana Bread Type: Dessert Serves: 8-16 depending on size of slices Time to Prepare: about 10 minutes, plus 55 minutes baking time Ingredients 3 ripe bananas ¾ cups packed brown sugar ½ cup vegan margarine (I used Earth Balance sticks) 1/3 cup ‘milk’ (I used soy milk) 1 tablespoon vanilla 1 cup chopped walnuts 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons xanthan gum 1 tablespoon cinnamon 1 teaspoon ground allspice 2 cups gluten free baking mix (I used Bob’s Red Mill) ½ salt Instructions Heat the oven to 350 degrees. Add the bananas to a mixer, and beat on high for 1-2 minutes, until pureed. Add the sugar, and softened ‘butter’, and cream together. Add the ‘milk’ and vanilla, mixing until all combined. Combine in a new bowl all the dry ingredients: baking powder, baking soda, xanthan gum, cinnamon, allspice, baking mix and whisk until all ingredients are distributed equally. Chop the walnuts into recognizable but small bits, about 1/8 – ¼ inches. Add to the dry mixture, and toss them through, so the nuts are coated with the dry mix. Add to the wet mix, about ½ cup at a time, until thoroughly combined. Place the combined mix into a lightly greased loaf pan (about 8 X 4) and bake for 55 minutes, or until a skewer inserted into the middle comes out clean. Allow to cool about 10 minutes and remove from pan. Slice and serve.



Low-fat Version You can reduce the amount of nuts in the recipe by half. Kitchen Equipment Bowls, mixing cups and spoon, zester, mixer (optional), loaf pan. Presentation

Serve 1-2 slices and garnish with a sprinkle of powdered sugar, and sprinkle of chopped nuts.

Time Management Always wash your dishes while your loaf is baking in the oven. That way, when your dish is done you can enjoy it with everyone else. Complementary Food and Drinks I love the decadence of serving a scoop of vanilla ice cream with slices of warm banana bread. It is one of the ultimate desserts. Where to Shop You should be able to find these ingredients at any major supermarket. However, since brown bananas are best with this recipe, you have to buy those ahead and let them brown on the counter.



How It Works As bananas ripen, the sugars develop and intensify, so when you make your bread with old bananas, you get a more intense flavor. Chef’s Notes Though most people think that banana bread is a simple dish, this dish incorporate spice, a light sweetness, and an intense nuttiness to elevate it to a gourmet status. Serve it warm for a special treat. Interesting Facts Bananas originated in Southeast Asia and were first domesticated in New Guinea. Bananas aren’t just for eating. Banana plants are sometimes grown for the use of their fiber in clothing and other textiles!



Dessert Focaccia Type: Dessert, Bread Serves: 6 Time to Prepare: 1 hour 30 minutes Ingredients 1 tsp. of sugar 1 package active dry yeast ½ cup of warm water (110 degrees F) 2 tbsp. of olive oil 2 to 3 cups of all-purpose flour 1/3 cup of sugar ¼ tsp. of salt 1 tsp. of cinnamon ½ tsp. of allspice ¼ tsp of cloves ½ cup of pistachios ½ cup of golden raisins 1 tsp. of olive oil Additional cinnamon and sugar Instructions Dissolve 1 tsp. of sugar and yeast in warm water in a small bowl. Let stand until bubbling and frothy, about 10 minutes. In a large bowl, sift together flour, sugar, salt, cinnamon, allspice and cloves. Whisk oil into yeast mixture. Pour yeast mixture into flour mixture and stir well with a wooden spoon. When the dough has formed a rough ball, turn out onto a lightly floured surface and knead until satiny and smooth, about 10 minutes. Lightly oil a large bowl and place dough inside. Cover with plastic wrap or a clean tea towel and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down and turn onto a lightly floured surface. Knead pistachios into dough. Once incorporated, gently knead raisins into dough, working the dough as little as possible.



Stretch and pat dough into a lightly greased baking sheet. Using knuckles or tips of fingers, press dough down until covered with divots. Brush top with additional oil, then sprinkle lightly with sugar and cinnamon. Cover focaccia with plastic wrap or a clean tea towel and let rise in a warm place for about thirty minutes. Preheat oven to 475 degrees F. Bake focaccia in preheated oven for 15 minutes, until golden and crisp around the edges. Cut into wedges, squares, or slender rectangles and serve.



Kitchen Equipment Small bowl Large bowl Wooden spoon Baking sheet Presentation

Slice this along the width and lay the pieces at an angle against each other. This allows the diner to see what is inside the dessert focaccia, whetting the appetite, and it also makes the slices easy to grab off of the plate.

Time Management When baking, there tends to be a lot of downtime and this recipe is no exception. That makes it the perfect opportunity to complete some of your other recipes. Complementary Food and Drinks This recipe goes nicely with a sparkling apple cider and as the finisher to a spicy dish like the chipotle aioli potatoes. Where to Shop All of these ingredients are readily available at your local supermarket, although, if you do not have some of the ingredients on hand, go to a store like Sprouts that has a bulk spice section so you don’t have to pay for an entire jar of spice just to get ¼ tsp. of it.



How It Works The yeast creates bubbles in the dough when it interacts with the water, making the dough fluffy. Kneading the dough develops the gluten in it which binds together and traps the bubbles the yeast makes inside the focaccia. Pistachios go very well with raisins and add a nice color contrast to the focaccia while the cinnamon provides a nice, dessert touch to the bread. Chef’s Notes This focaccia is not as sweet as it first appears, but it is no less delicious. It can be served as a dessert or as an appetizer! If you want to make it more decadent, mix up some vegan margarine, sugar, and cinnamon to pour on top of it. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1908.4 (318.1) Calories from Fat 427.9 (71.3) Fat 47.5 g (7.9g) Total Carbohydrates 335.7g (55.9g) Dietary Fiber 12.6g (2.1g) Sugars 122.1g (20.4g) Protein 34.5g (5.7g) Salt 598mg (100.0mg) Vitamin A 4% (0.6%) Vitamin B6 44% (7.3%) Vitamin C 5% (0.8%) Calcium 18% (3%) Iron 87% (14.5%) Thiamin 110% (18.3%) Riboflavin 74% (12.3%) Niacin 80% (13.3%) Folate 101% (16.8%) Phosphorous 50% (8.3%)



Potassium 38% (6.3%) Zinc 19% (3.2%) Magnesium 35% (5.8%) Copper 62% (10.3%) Interesting Facts In Spanish, this recipe is called “bogaza.” The recipe for focaccia is at least 3,000 years old. Focaccia is also spelled “foccacia.”



Tropical Coffee Cake Type: Dessert - Cake Makes: about 18 slices Time to Prepare: 20 minutes prep, about 60 minutes total bake time Ingredients 1 ½ cups gluten free baking mix (I used Bob’s Red Mill) 1 cup sugar 2 teaspoons baking powder 1 teaspoon nutmeg 2 teaspoons xananth gum ½ teaspoons salt 2 oz dried mango 2 oz dried papaya 4 oz dried pineapple 8 oz vanilla flavored coconut yogurt or other non-dairy yogurt ½ cup oil 1 tablespoon Ener-G powder 4 tablespoons water 1teaspoon almond extract Instructions Preheat the oven to 350 degrees. Dice the dried fruit, if not already diced. Place to the side. Mix the Ener-G powder with the water in a separate cup until frothy, then set the side. Mix the almond extract, oil, and sugar in a mixing bowl until combined. Add all other wet ingredients, including the combined Ener-G and yogurt until completely combined. Mix all the dry ingredients together in a separate bowl, including the baking mix, baking powder, xananth gum, nutmeg and dried fruit. Add the dry ingredients to the wet, about ½ cup at a time, mixing between additions, until combined. Oil a 13 X 5 loaf pan, or the largest loaf pan you have.



Pour the batter into the oiled pan and bake for 50 to 60 minutes, until a skewer placed in the middle of the cake comes out clean. Remove from the oven and allow to cool for about 10 to 15 minutes, then unpan the cake. Slice into 1/2” slices and enjoy.



Low-fat Version This is not a cookie that you eat if you’re counting fat grams. Kitchen Equipment A mixer, bowls, 13 X5 loaf pan, measuring cups and spoons Presentation

This looks just fine as is, but you can also sprinkle pistachios around the cake, or garnish it with a sprinkle of cinnamon.

Time Management There are not many time management tricks for this one, but it goes together quickly and is super soft and sweet! Complementary Food and Drinks Because this cake is sweet, it would be delicious with some dark coffee or warm tea. Where to Shop These ingredients should be available at any well stocked supermarket. How It Works The coconut yogurt bakes this a very moist cake. Also, coating the dried fruit in the dry ingredients allows them to be suspended throughout the cake instead of all sinking to the bottom.



Chef’s Notes I just got a new coffee maker that makes me love home coffee more than Starbucks. I said it! Plus, Starbucks always made me sad when I saw their tasty pastries in the case, and I knew I couldn’t eat any of them. With a treat like this, and my new coffee, I have no urge to buy Starbucks ever again! FREEDOM! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 3312.9 (184.0) Calories from Fat 1086.8 (60.4) Fat 120.8g (6.7g) Total Carbohydrates 524.4g (29.1g) Dietary Fiber 36.4g (2.0g) Sugars 333.1g (18.5g) Protein 32.1g (1.8g) Salt 1232mg (70mg) Vitamin A 58% (3.2%) Vitamin B6 2% (0.1%) Vitamin C 171% (9.5%) Calcium 47% (2.6%) Iron 25% (1.4%) Thiamin 39% (2.2%) Riboflavin 30% (1.7%) Niacin 26% (1.4%) Folate 16% (0.9%) Phosphorous 18% (1%) Potassium 57% (3.2%) Zinc 11% (0.6%) Magnesium 53% (2.9%) Copper 50% (2.8%)



Interesting Facts Coffee cakes originally received that moniker because they were slices of cake eaten with coffee. Now, many coffee cakes are actually made with coffee.



Apple Ginger Cobbler Type: Dessert Serves: 8 Time to Prepare: 60 minutes Ingredients 5 Granny Smith apples, cored and diced 1 tsp. freshly grated ginger ½ cup of finely ground sugar 1 cup of flour 1cup of finely ground sugar 1/8 tsp. of salt 6 tbsp. of margarine ¼ tsp. of ground cinnamon ¼ tsp. of freshly ground nutmeg 2 tsp. of EnerG Egg Replacer powder ½ tsp. of vanilla extract 1 tbsp. of water ½ tsp. of lemon juice Instructions Core the apples and dice them into about ½” bits. Toss them with ½ cup of sugar and the grated ginger, place them in the refrigerator, and cover them. Preheat the oven to 400 degrees. In a metal bowl, combine the flour, 1 cup of sugar, and salt. Set aside approximately ¼ cup of this. Add the cinnamon and nutmeg to this reserved mix. With the remaining mixture, cut in the margarine, working it with a fork or by hand until it is crumbly. In a small bowl, combine the Egg Replacer, vanilla, and water. Add this to the main flour and sugar mix and work it by hand until a dry dough is formed. Gently roll the dough out until it is the shape of your baking dish. Add ½ tsp. of lemon juice to the apples. Place them in the baking dish. Top the apples with the rolled out dough.



Bake this on 400 degrees for 30 to 35 minutes.



Kitchen Equipment Medium Depth Baking Dish Large Metal Bowl Medium Metal Bowl Dish Towel Measuring Cup Measuring Spoon Apple Corer Knife Nutmeg Grater Presentation

There are two ways to do this. You can roll out the dough and get a uniform presentation or you can form the dough into small discs and overlap the discs as the cover. This picture uses the disc method. Finally, if you want a little something extra, you can place coarsely ground sugar on top of the cobbler during the last five minutes of cooking so the sugar browns and presents a nice contrast against the dough.

Time Management All the work in this recipe is up front and will take you about 15 minutes. The rest of the time, the cobbler will sit in the oven. This can be made the same morning that you plan on serving it and then warmed up later. I wouldn’t let it sit more than a day, though, as it will get gummy. Complimentary Food and Drinks This is perfect after a traditional Southern meal. Consider serving it after a set of something spicy, like chili.



Where to Shop You will find the best apples at a farmers’ market, but all of the ingredients are common enough, you can get them at your local grocery market. If you want to use the coarsely ground sugar, look for a package of Sugar in the Raw. It comes in a plain brown package and is most often located in either the baking aisle or in a healthy living section. How It Works Coating the apples with sugar when you set them aside allows them to slowly release their juices and create a semi-syrup. Coating them with the flour mix helps that syrup gel and stick to the apples when it bakes, which is a trademark of a cobbler. The apples will release more water as they cook, which will finalize that process of turning the flour and sugar into a gel-like syrup. Gently working the margarine into the flour will help keep the crust just a tiny bit flaky, but not to the point where it is like a pastry. Chef’s Notes The addition of the ginger to this recipe is my contribution to the traditional Southern cobbler. When working with the flour, do not be alarmed if it seems a bit dry for a dough. The apples will release water as they bake which will mingle with the crust. My favorite way to do this is with the disc method, as I think it adds a whole new texture to the cobbler and adds to the presentation. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2666 (333) Calories from Fat 666 (83) Fat 74g (9g) Total Carbohydrates 486g (61g) Dietary Fiber 15g (2g) Sugars 370g (42g) Protein 14g (2g) Salt 255mg (32g)



Vitamin A 5% (1%) Vitamin B6 31% (4%) Vitamin C 68% (8.5%) Calcium 4% (.5%) Iron 25% (3%) Thiamin 40% (5%) Riboflavin 28% (3.5%) Niacin 38% (5%) Folate 18% (2%) Phosphorous 46% (6%) Potassium 50% (6%) Zinc 23% (3%) Magnesium 46% (6%) Copper 27% (3%) Interesting Facts Some cobblers are enclosed in a crust while others have a crumbly top. The apple cobbler is a descendant of apple pies from 15th century England. It is likely that the Romans brought cultivated apples with them when they conquered England and thus brought apples to England.



Cheesecake with Shaved Chocolate Type: Dessert Serves: 4 individual servings or 1 small cake Time to Prepare: 35 minutes + time to cool Ingredients 12 oz. of Better than Cream Cheese 3 tbsp. of Sour Supreme 3 tbsp. of lemon juice 2 tsp. of agar agar powder 4 tbsp. of arrowroot 8 oz. of granulated sugar 4 cinnamon graham cracker rectangles 2 tbsp. of oil or melted margarine 1 oz. of unsweetened chocolate Option: 1 tbsp. of Sour Supreme, 1 tsp. of lemon juice instead of the above amounts if you do not have arrowroot or agar agar Instructions The crust…

Crumble the graham crackers until they are coarse. Put them in the bottom of the spring form pan or ramekins. Add the oil or margarine and combine that with the cracker crumbs. Press the mix down until it is firm on the bottom.

The filling… Blend together the Better than Cream Cheese, Sour Supreme, lemon juice, agar agar, arrowroot, and sugar until they are well combined.

Making the cheese cake… Line the side of the pan with wax paper and lightly oil it (do this before the crust goes in). Pour the filling into the pan or ramekins and shake gently to get rid of lumps, bubbles, and ridges. Bake on 325 degrees for about 20 minutes. Let the cake(s) chill in the refrigerator for at least three hours. Take a knife and gently shave bits of chocolate onto the cake.



Kitchen Equipment Blender Small Spring Form Pan or Ramekins Small Knife Metal Bowl to Hold Graham Cracker Crumbs Measuring Cups Measuring Spoons Oven Wax Paper (if you use the spring form pan) Presentation

I like serving these in small ramekins because each person gets their own mini cheesecake. Make sure that the cheesecake is thoroughly cooled before you shave the chocolate onto it as the chocolate will melt if it is not. If you have an extremely thin blade, you can make a long curled shave to place right in the middle of the cake. You can also decorate this with fresh strawberries, raspberries, etc.

Time Management The cheesecake is best if it can sit overnight, so make it the night before if you have the opportunity. Still, three hours of chilling should be sufficient for the cake to completely set. Plan on starting this early afternoon if you are going to serve it for dinner. Complimentary Food and Drinks This goes very well with a red dessert wine. Where to Shop Wild Oats and Whole Foods are safe bets for finding Tofutti’s Better than Cream Cheese and Sour Supreme. Many markets are also adding health/eco-friendly sections, so there’s a good chance you can find those products there. Agar agar can also most easily be purchased at the



above stores as well as the arrowroot. They will be difficult to find other places, but fortunately, these stores are common now. The rest of the ingredients can be found at your local supermarket. Just make sure to look at the ingredients on the graham crackers to make sure they don’t contain honey, whey, milk, etc. How It Works Mixing the agar agar and the arrowroot helps the cake congeal without turning rubbery, which it may be prone to do if you only use the agar agar. Adding the lemon juice gives it a slightly tart taste common in a lot of cheesecakes and the Sour Supreme gives it an extra, slightly aromatic richness. Baking it helps everything blend together and activates the agar agar/arrowroot. Letting it cool brings the cake to a rest and allows it to firm up. Finally, using unsweetened chocolate adds a nice, contrasting bitterness to the cheesecake. If you do not have the agar agar and arrowroot, you can still make the cheesecake by using the substitution as it reduces the water content and therefore the need for the congealants. Chef’s Notes This is just the very basic cheesecake and a whole lot can be added to it. For example, lime juice can be used in place of lemon juice to make a key lime cheesecake. A layer of jam can be placed between the crust and cheesecake or swirled into the filling once it’s in the pan. Experiment and have fun! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2737 (684) Calories from Fat 1053 (263) Fat 117g (29g) Total Carbohydrates 400g (100g) Dietary Fiber 4g (1g) Sugars 174g (44g) Protein 21g (5g) Salt 2480mg (820mg)



Vitamin A 2% (1%) Vitamin B6 3% (1%) Vitamin C 40% (10%) Calcium 5% (1%) Iron 16% (4%) Thiamin 30% (8%) Riboflavin 32% (8%) Niacin 24% (6%) Folate 27% (7%) Phosphorous 9% (2%) Potassium 3% (1%) Zinc 3% (1%) Magnesium 3% (1%) Copper 6% (2%) Interesting Facts Cheesecake was a popular dish in ancient Greece. Small cheesecakes were served to the first Olympic athletes in 776 B. C. Cato, a Roman politician, gave cheesecake as his libum (temple offering).



Coconut Lime Pie Type: Dessert Serves: Makes a 6” pie or two 4” ramekin pies Time to Prepare: 75 minutes plus 12 hours to set Ingredients 4 cinnamon graham cracker rectangles 2 tbsp. of oil or melted margarine 12 oz. of extra firm silken tofu 8 oz. of Better than Cream Cheese ½ cup of sugar ½ cup of lime juice 1 tsp. of lime zest 1 tsp. of vanilla extract 3 tbsp. of arrowroot powder 2 tsp. of agar agar powder 1/3 cup of shredded coconut Instructions Preheat the oven to 300 degrees. Mash the graham crackers. Melt the margarine and add it to the graham crackers. Smash the graham cracker mix into the bottom of the ramekins or the pie tin. Bake the crust for 10 minutes on 300 degrees. While the crust is baking, blend the tofu, lime zest, Better than Cream Cheese, sugar, lime juice, vanilla extract, arrowroot, and agar agar. When the crust is done, pour the filling into the ramekins or pie tin and bake the pie for another 60 minutes. While it is baking, toast the coconut in a dry pan. Once the pie is done, top it with the coconut. Let the pie sit in the refrigerator for 12 hours before serving it.



Kitchen Equipment Blender Measuring Cup Measuring Spoon Pie Tin or Ramekins Oven Sauté Pan Presentation

I like serving these in ramekins because you can set out an individual portion for those people who are dessert fiends or set out one ramekin for a couple that wants to share. Also, do not coat the entire pie with the coconut. Leave enough of the filling showing so there is a contrast between the topping and the rest of the pie.

Time Management Make sure to preheat the oven when you start so the crust can cook as soon as it’s ready. Once the completed pie goes in the oven, you have some time to move on to another recipe, clean up, etc. You can also make this well in advance and it will keep for four days. If you do that, just cover the pie so it does not dry out. Complimentary Food and Drinks This pie goes very well with a fresh mango and coconut blended drink. Get a fresh mango, some ice, and some coconut milk, blend those together, and serve that with the dessert.



Where to Shop You can either use fresh limes or a bottle of lime juice. If you use the bottle, get an organic variety as the taste is far, far superior to a non-organic version. If you go for the bottle, you can find that at Whole Foods and similar places. The same is true for the Better than Cream Cheese, although that is more common and can be found at most stores that have a healthy living section. If you cannot find the agar agar, which can be difficult, add in 1.5 more tbsp. of arrowroot, which can be found at most places that have a healthy living section. The rest of the ingredients should be easy to find. How It Works The lime juice is the feature of the pie, with a nice, citric tartness. The Better than Cream Cheese helps smooth that out while the tofu adds structure to the filling without adding any taste. The agar agar and arrowroot help the filling firm up while the pie cooks. Chef’s Notes Key lime pies are a popular pie and I’ve wanted to make a vegan version for a while. When I started to make this, I thought the addition of the coconut would be a very nice add-on as the limes and coconut are both tropical flavors. It ended up working out very well! When you make this, make sure to use the extra firm silken tofu, not the extra firm water packed tofu. Also, be aware that this pie will rise, so do not fill the ramekin or pie tin to the brim as it will spill over the sides. Nutritional Facts (this is for an entire pie) Calories 1,456 Calories from Fat 612 Fat 68g Total Carbohydrates 136g Dietary Fiber 1g Sugars 105g Protein 75g



Salt 1,049mg Vitamin A 1% Vitamin B6 3% Vitamin C 62% Calcium 23% Iron 20% Thiamin 20% Riboflavin 14% Niacin 10% Folate 16% Phosphorous 7% Potassium 2% Zinc 4% Magnesium 6% Copper 8% Interesting Facts There is great debate amongst key lime pie aficionados about whether the graham cracker crust or the pastry crust is better! The first key lime pie is attributed to Aunt Sally, the cook of William Curry, Florida’s first millionaire, in the late 1800’s. Limes were brought to the Southeastern U.S. in the 1500’s by the Spanish.



Sweet Heirloom Tomato Tart Type: Dessert Serves: 4 small tarts Time to Prepare: 60 minutes Ingredients ¾ cup of whole wheat pastry flour 1/8 tsp. salt 2 tbsp. turbinado sugar ¼ cup of margarine 1.5 tsp. EnerG Egg Replacer (with 1.5 tbsp. water) Flour for dusting ¼ cup of Better than Cream Cheese ½ tsp. almond extract ½ tsp. lemon juice 1 medium Heirloom tomato 2tbsp. water 4 tbsp. sugar Option: 1 tbsp. sweet agave nectar instead of the water and sugar 1 tsp. poppy seeds 1 sprig of mint Instructions The crust…

Combine the salt and flour in a metal bowl. In the small mixer, combine the margarine and sugar. Once those are combined, slowly add in the EnerG Egg Replacer. After that is combined, add in the flour all at once. Mix until they are just combined into a ball, but no more. Flatten the dough into four disks and refrigerate them for about 20 minutes. Preheat the oven to 400 degrees. Lightly flour a flat surface on which to roll out the dough. Take the dough disks and gently roll them out until they are about 1/8 of an inch thick. The end dough disks should be about ¾ of an inch bigger than the tart tin. Gently lay the dough disks in the tart tins.



Flour a finger and use that to lightly press the dough to the sides of the tins. Bake the crusts for about 20 minutes.

The tomatoes… Slice the Heirloom tomato into 1/6 inch slices. In a small pan, heat the sugar and water on a medium heat until it combines and browns. Reduce the heat to medium low and add the tomato slices. Cook them until the tomatoes just start to soften. Remove them from the heat. Back to the crust… At this point, the crust should be done. Remove it from the oven and let it cool while you make the filling. The filling… Whip the Better than Cream Cheese, almond extract, and lemon juice together. Assembling the tart… When the tart crust is cool, gently flip it over onto the plate. Spread a thin layer of the cream cheese filling in the middle and slightly up the sides. Add enough tomato slices to fill the tart, lightly pressing on them as needed. Top this with a sprinkle of poppy seeds. Pull off a few leaves from the sprig of mint and place that in the middle. This can be served warm or chilled.



Kitchen Equipment Small mixer Tart tin (preferably with a removable bottom) Rolling pin Measuring cup Measuring spoons Knife Fork to combine margarine and flour Metal bowl Small pan Oven Presentation

Once the tart is done, sprinkle the poppy seeds on top and then place a couple mint leaves in the center. Make sure that the dough does not go over the tart tin so that the top is even. Also, if you want the tart crust to glisten, you can melt a tiny bit of margarine and brush either that or almond oil on the crust.

Time Management Make sure to preheat the oven when you refrigerate the dough so that you can place the tart in oven as soon as you are done finishing with the dough. While the crust is baking, start on the tomatoes so that the crust and tomatoes are done at about the same time. Finish by assembling the tart. Complimentary Food and Drinks This would go best as part of a full meal where each part featured Heirloom tomatoes, showcasing



the versatility of these amazing fruits! For example, try a roasted Heirloom tomato spread on crostini for an appetizer, a salad with an Heirloom vinaigrette, a spicy Heirloom soup, baked Heirloom’s stuffed with risotto, and the Heirloom tart. Where to Shop Heirlooms are usually found at gourmet stores and places like Wild Oats and Whole Foods. EnerG Egg Replacer can be found at the latter two stores and often veg-friendly co-ops. The rest of the ingredients can be purchased on the baking aisle at the local grocery market. How It Works Barely working the dough enough to get it to stick together and then chilling it keeps the crust flaky. Too much overworking will activate the gluten and the dough will become heavy. Adding the almond extract to the filling gives it a deep taste and the lemon juice gives it just a slight hint of sourness to contrast the sweetness of the rest of the dessert. Lightly cooking the tomatoes in the syrup causes the tomatoes to soften enough so that they can be gently pressed into the tart so they don’t stick up too far over the top and also infuses the tomato with sweetness and coats it. Finally, the poppy seeds and mint add two aromatics to the dessert to round it out. Chef’s Notes Heirloom tomatoes have an incredibly rich flavor without being overpowering, making them perfect for this dessert. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1082 (291) Calories from Fat 450 (113) Fat 50g (13g) Total Carbohydrates 143g (36g) Dietary Fiber 13g (3g) Sugars 54g (14g) Protein 15g (4g)



Salt 506mg (127mg) Vitamin A 20% (5%) Vitamin B6 19% (5%) Vitamin C 20% (5%) Calcium 4% (1%) Iron 21% (5%) Thiamin 29% (7%) Riboflavin 13% (3%) Niacin 30% (8%) Folate 14% (4%) Phosphorous 32% (8%) Potassium 27% (7%) Zinc 18% (5%) Magnesium 33% (8%) Copper 20% (5%) Interesting Facts Tomatoes belong to the family Solanacea, which is the same family to which potatoes belong. The most popular thought on the subject is that wild tomatoes originated in Peru and became domesticated eventually in Central America. There is quite a bit of debate over what constitutes an Heirloom tomato, with some saying the cultivar must be at least 100 years old, some say 50 years, and some say before 1945.



Fluffy Icebox Pumpkin Pie Type: Desserts Serves: 12 Time to Prepare: 20 minutes + 12 hours to set Ingredients 1 cup of pureed pumpkin 1 cup of Sour Supreme (sour cream substitute) 2 cups of vanilla icing 16 oz. of extra firm silken tofu (the kind that comes in a box) 1 tsp. of cinnamon ½ tsp. of freshly grated ginger ¼ tsp. of cloves ¼ tsp. of nutmeg Soyatoo whipped topping to top the pie 1 graham cracker crust Instructions Grate the ginger and nutmeg. Whip together the pumpkin, Sour Supreme, vanilla icing, tofu, cinnamon, ginger, cloves, and nutmeg until it is thoroughly combined. Pour this into the crust. Allow it to refrigerate for at least 12 hours. Top with the whipped topping just before serving.



Kitchen Equipment Food Processor or Blender Spatula Measuring Cup Measuring Spoon Grater Presentation

You can cover the top of the pie with the whipped topping or you can put star shaped dots of the topping across the pie. Make sure to let it sit the full time so that the pie can solidify. If not, it will drupe down on the plate. If you cover it completely and you have some

graham crackers, crush them and sprinkle them on top. Time Management The longer you let this pie sit, the better it will cut. If you can let it sit for a full day, it will stay together even better! Complementary Food and Drinks To keep the pumpkin theme going, try this after a meal of pumpkin ravioli with a sauce tinged with nutmeg. Where to Shop Mori Nu makes the most common silken tofu, which should be available in most stores. The Sour Supreme can be purchased at places like Whole Foods, Sprouts, Central Market, and even many supermarkets. When purchasing the icing, make sure to check the ingredients to make sure it doesn’t have any cream.



How It Works The tofu gives the pie structure without adding any taste to it as the silken tofu is rather bland. The icing makes the pie fluffy while the Sour Supreme mellows out the intense flavors of the pie while giving it taste that contrasts its sweetness. Allowing it to sit for so long gives everything a chance to stick together, allowing it to retain its shape when cut. Chef’s Notes My mom used to make this pie for Thanksgiving when I was young and I’ve always wanted to do a vegan version of it. However, upon finding out just how decadent it is, I cut the serving size down! It is a very powerful, luscious dessert, definitely worth having in small amounts. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 4182.1 (348.5) Calories from Fat 1692.5 (141.0) Fat 188.1g (15.7g) Total Carbohydrates 576.6g (48.1g) Dietary Fiber 11.2g (0.9g) Sugars 413.0g (34.4g) Protein 45.8g (3.8g) Salt 3197mg (266.4mg) Vitamin A 1188% (99%) Vitamin B6 11% (0.9%) Vitamin C 17% (1.4%) Calcium 20% (1.7%) Iron 67% (5.6%) Thiamin 15% (1.3%) Riboflavin 29% (2.4%) Niacin 30% (2.5%) Folate 29% (2.4%) Phosphorous 43% (3.6%)



Potassium 25% (2.1%) Zinc 10% (0.8%) Magnesium 26% (2.2%) Copper 30% (2.5%) Interesting Facts Sour Supreme is sometimes called Better than Sour Cream. The vanilla bean is actually part of an orchid indigenous to Central America.



Fresh Strawberry Pie Type: Dessert Serves: 8 Time to Prepare: 15 minutes + 2 hours to set Ingredients ½ cup of soaked almonds ½ cup of soaked Brazil nuts 1 cup of dates 1 tbsp. orange juice 1 ½ cups of strawberries, de-stemmed 1 tbsp. sweet agave nectar 1 cup of sliced strawberries ½ tsp. cardamom Option: Banana Cashew Cream ¼ cup of raw cashews soaked for at least six hours. ¼ of a banana 2 tbsp. of water Instructions

Pulse the almonds and Brazil nuts a couple times until they are very coarsely broken up. Combine the nuts, dates, and orange juice in a food processor. Finish mashing the crust ingredients together with your hands to fully combine them. Pat the crust mixture down in a glass pie dish. Blend together the 3 tbsp. of sweet agave nectar, 1 ½ cups of berries, and cardamom. Mix in the sliced strawberries. Spread this in the pie dish and refrigerate for 2 hours. Option: Blend the banana, cashews, and water until creamy.



Kitchen Equipment Food Processor Cutting Board Knife Glass Pie Dish Presentation

Make sure that the pie has completely set. Otherwise, it will fall apart as you slice it. Put a dab of cashew banana cream towards the top of the pie or you can put a few bits of crushed nuts on top. On the side of the plate, you can drizzle some sweet agave nectar and put a few fresh green herbs and whole nuts.

Time Management The longer this pie sets, the better, so if you can make it the morning of the day you plan on serving it, you should do so. Complimentary Food and Drinks This goes well with a blended coconut dessert drink and is particularly good during the hot summer months. Where to Shop You should be able to purchase the nuts and sweet agave nectar at stores that promote organics, as they often have bulk bins from which to choose the nuts and usually sell sweet agave nectar. The other ingredients can also be purchased at those types of stores. Whole Foods is usually a safe bet. If you can’t find sweet agave nectar, you can purchase it online at www.sweetcactusfarms.com or www.eatraw.com.



How It Works The sweet agave nectar is sticky enough that it holds the blended berries together for the pie filling. Cardamom goes with most red berries, so it adds an aromatic compliment. The dates act as a sweet binder for the nuts, which creates a multi-textured crust with a variety of nutty flavors. Soaking the nuts makes them more easily digestible. Chef’s Notes It is imperative to let the pie fully set before serving it. While it will be tasty at any stage, it will fall apart if it is not refrigerated long enough. The time it takes to set also varies depending on the water content of the strawberries. If it is still too thin, try mixing it with a few left over dates to give it some extra firmness. Make sure to use raw agave nectar for a truly living foods dessert.

Nutritional Facts (individual portions in parentheses) Calories 1532 (192) Calories from Fat 412 (502) Fat 46g (6g) Total Carbohydrates 233g (33g) Dietary Fiber 43g (5g) Sugars 184g (23g) Protein 28g (4g) Salt 2mg (n/a) Vitamin A n/a Vitamin B6 37% (5%)



Vitamin C 350% (44%) Calcium 38% (5%) Iron 37% (5%) Thiamin 44% (6%) Riboflavin 38% (5%) Niacin 20% (3%) Folate 28% (4%) Phosphorous 106% (13%) Potassium 84% (11%) Zinc 37% (5%) Magnesium 154% (19%) Copper 149% (18%) Interesting Facts Brazil nuts grow in tropical South America inside hard, woody coconut-sized shells that weigh about 5 pounds each and contain 15 to 25 nuts. Sweet agave nectar has a low glycemic index, making it a great sweetener for diabetics. Strawberries are thought to have been cultivated in ancient Rome. Strawberry plants are part of the rose family.



“Cream Cheese” Brownies Type: Dessert Serves: 8 Time to Prepare: 1 hour 15 minutes (includes bake time and cool down time) Ingredients 1 cup of unbleached all-purpose flour ¾ cup of sugar ½ cup of unsweetened cocoa powder ½ tsp. of baking powder 1/8 tsp. of salt ½ cup of soymilk ¼ cup of vegetable oil ¼ cup of applesauce 1 tsp. of vanilla extract ½ cup of Better than Cream Cheese 2-3 tbsp. of soymilk Option: ¼ cup toasted walnuts Option: ¼ cup chocolate chips Instructions Preheat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder and salt. In another bowl, whisk together ½ cup soymilk, the oil, the applesauce, and the vanilla extract. Add wet ingredients to dry and mix until well blended. Spread evenly in an 8x8 inch baking pan. Whisk together Better than Cream Cheese with enough soymilk to make a thick, but pourable consistency. Drizzle in a pretty pattern over the top of the brownie batter. Drag a clean knife through the cream cheese and batter to make a marble pattern, making sure not to over mix the two layers. Bake for 20 to 35 minutes in the preheated oven, or until set. Let cool for at least 10 minutes before cutting into 1x1 inch squares.



Kitchen Equipment 2 Mixing Bowls Whisk Spatula Measuring Cup Measuring Spoon Baking Dish Presentation

Make sure to allow these to thoroughly cool before you cut them. Otherwise, you will end up with gummed up cut lines. I like to put them on a platter and sprinkle them with chocolate nibs!

Time Management Make sure to preheat the oven before you start anything so that the brownies can go immediately in it. If you want to make these ahead of time, make sure to cover them in plastic wrap. Allow the plastic wrap to drape down onto the brownies after they cool. This minimizes their exposure to the air and keeps the top moist. Complementary Food and Drinks Try these as part of a dessert with the brownie, a bit of French vanilla soy ice cream, a dash of chocolate mousse, and a chocolate wafer. Decadence! Where to Shop All of these ingredients should be fairly common, though Trader Joe’s will have the best price on the Better than Cream Cheese. Dagoba makes an excellent vegan cocoa powder, though Hershey’s is also vegan and more commonly available (not as tasty, though.)



How It Works The applesauce adds sweetness and also cuts down on the oil. Not only that, it allows the flour to bind with all of the other ingredients. The Better than Cream Cheese is mixed with the soy milk to thin it just enough to swirl into the batter, but not so much so that it blends with the batter. Note that, generally, when making a batter, wet ingredients are added to dry ingredients to keep the batter from clumping. If the dry is dropped into wet, nodules of dry ingredients become sealed by a wet casing. Chef’s Notes I don’t like super sweet brownies, but if you would like this a bit sweeter, do one cup of sugar instead of ¾ cup. I’m not sure what I like better about these; the way they look or the way they taste! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1937.2 (242.2) Calories from Fat 888.8 (111.1) Fat 98.8g (12.3g) Total Carbohydrates 239.8g (30.0g) Dietary Fiber 4.9g (0.6g) Sugars 123.6g (15.5g) Protein 22.3g (2.8g) Salt 1016mg (126.9mg) Vitamin A 8% (1%) Vitamin B6 5% (0.6%) Vitamin C 1% (0.1%) Calcium 47% (5.9%) Iron 47% (5.9%) Thiamin 49% (6.1%) Riboflavin 55% (6.9%) Niacin 38% (2.8%)



Folate 52% (6.5%) Phosphorous 21% (2.6%) Potassium 21% (2.6%) Zinc 10% (1.3%) Magnesium 21% (2.6%) Copper 25% (3.1%) Interesting Facts Stories differ on the details, but most agree that brownies were invented in America in the late 1800s. The original brownie did not use baking powder, making a thick chocolate cake.



Chocolate Cupcakes Type: Dessert Serves: 8 Time to Prepare: 35 minutes Ingredients 1 ¼ cups of flour 1/3 cup of cocoa powder 1 cup of turbinado sugar 1 tsp. baking powder ¼ tsp. salt 1 1/8 cup of water ½ tsp. vanilla extract 1 tbsp. apple cider vinegar 3 tbsp. apple sauce 4 oz. of Better than Cream Cheese 1/3 cup of powdered sugar 2 tbsp. toasted walnuts Options: 2/3 cup of powdered sugar for a sticky batter, 1 cup of powdered sugar for a stiff batter, substitute ½ the powdered sugar with corn starch to reduce the amount of sugar but keep the stiffness. Instructions Making the batter… Preheat the oven to 375 degrees. In a bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. In a separate bowl, combine the water, vanilla, vinegar, and apple sauce. Pour ½ of the liquid into the bowl with the dry ingredients. Stir together until it is smooth. Repeat this process. Baking the cupcakes… Line a cupcake tin with cupcake wrappers. Pour the batter into the wrappers until it is at the top of the tin, but no higher. Bake the cupcakes on 375 degrees for 25 minutes. Making the icing…



In a blender, combine the Better than Cream Cheese and powdered sugar. Dry toast the walnuts in a sauté pan on a medium heat for about three minutes. Stir the walnuts into the Better than Cream Cheese/powdered sugar icing. Once the cupcakes are done, remove them from the oven and let them cool for at least 10 minutes, preferably 20. Remove them from the tin and spread the icing on top with a spoon or small spatula.



Kitchen Equipment Cupcake Tin Cupcake Wrappers Oven 2 Bowls Whisk or Sifter to Combine the Dry Ingredients Whisk to Combine the Wet Ingredients into the Dry Ingredients Measuring Spoon Measuring Cup Blender Sauté Pan Spoon or Small Spatula to Spread the Icing Presentation

Keep out a walnut or some walnut pieces to sprinkle on top of the icing. If you make a stiff icing, you can also use a small spatula to make the icing rise on one side or in center by spreading it upwards. Toasted coconut also looks good on these cupcakes. Lastly, you can get a little fancier and swirl some food coloring into a stiff icing after you place it on the cupcake by putting some coloring on the end of a small spatula and running the

spatula in an upward swirling motion along the outer part of the icing. Time Management It only takes a few minutes to mix the batter together, so preheat the oven before you start. That way, you can immediately put the cupcakes in the oven when they tins are filled. Once the cupcakes are in the oven, start making the icing. Whip the icing up and then toast the walnuts. Stir the walnuts in and place the icing in the refrigerator if you want it to be even stiffer. After you’re



done with that, you can move on to making something else, visiting with friends, reading a book, etc. Just make sure to get the cupcakes out of the oven on time. If you need to quickly cool them, put the finished cupcakes in the refrigerator inside the tin on a dish towel. Complimentary Food and Drinks Fresh strawberries go really well with these as they are not too sweet and strawberries and chocolate go well together. Try adding a few strawberry slices around the plate or putting the cupcakes in the middle of a platter of strawberries. Where to Shop All of these ingredients are easy to find at the local supermarket except for, perhaps, the Better than Cream Cheese and the turbinado sugar. If you can’t the Better than Cream Cheese, try heading over to Whole Foods, Wild Oats, and most co-ops. The same is true of the turbinado sugar, which I prefer to get out of the bulk bins. You can also look at your local market for “Sugar in the Raw,” a brand of turbinado that I have seen cropping up more and more. For those not used to baking, the vanilla extract and cocoa powder is usually found in the spice and/or baking aisle. How It Works The applesauce acts as both a binder and a tenderizer in this recipe, obviating the need for eggs and oil. As a bonus, it can’t be tasted once the batter is baked, so you won’t end up with chocolate apple cupcakes. The baking powder allows the batter to become slightly fluffy and light as it releases gasses into the mix. The vinegar, another ingredient which also loses its taste when baked in the batter, helps keep the cupcake moist. Adding the wet ingredients to the dry ingredients, instead of dry to wet, keeps the batter from lumping. Finally, whipping the Better than Cream Cheese with the powdered sugar (a.k.a. confectioners’ sugar) lets the icing fully combine and also puts air into the icing, making it a little bit fluffier and stiffer. Chef’s Notes I like how easy this recipe is to make and I really like how easy it is to add variations. For example, you can sprinkle the icing with cinnamon or nutmeg, add mint extract instead of almond extract to the batter, add orange zest to the batter, icing, or both, dress it with a raspberry, omit the walnuts,



etc. Whatever fits your tastes! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1832 (229) Calories from Fat 252 (32) Fat 28g (4.5g) Total Carbohydrates 365g (43g) Dietary Fiber 31g (4g) Sugars 245g (31g) Protein 30g (4g) Salt 503mg (63mg) Vitamin A 1% (n/a) Vitamin B6 34% (8%) Vitamin C 1% (n/a) Calcium 11% (1%) Iron 57% (7%) Thiamin 51% (6%) Riboflavin 27% (4%) Niacin 51% (6%) Folate 25% (3%) Phosphorous 81% (10%) Potassium 48% (6%) Zinc 47% (6%) Magnesium 98% (12%) Copper 102% (12.5%) Interesting Facts Cupcakes are a fairly recent invention developed in North America around the 1790s. Chocolate is derived from the cacao bean from Central America. Chocolate was eaten unsweetened by the Central Americans, often being mixed with chili peppers and used for medicinal purposes.



Raspberry Chocolate Cake Type: Dessert Serves: 2 Time to Prepare: 35 minutes + 1 hour to set Ingredients ½ cup of flour 1/8 tsp. of salt ½ tsp. of baking powder 1/8 tsp. of baking soda 5 tbsp. of sugar ¾ tsp. of apple cider vinegar 1tbsp. of oil ½ tsp. of vanilla extract 5 tbsp. of soy milk 3 tbsp. of gran marnier ¼ cup of chocolate sauce ¼ cup of raspberries 1 tsp. of shaved almonds for garnish Instructions Combine the dry ingredients together. In a separate bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients. Take a 4” mini-cake pan and fill it just below half way with the batter (you will probably have left over batter). Bake this on 350 degrees for 20 minutes. Once it is done, let it cool and then remove it from the pan. Soak it in the 3 tbsp. of gran marnier and let it sit for about 1 hour. Place it on a plate and cover it with chocolate sauce. Let this sit for about 15 minutes. Top with the raspberries. Place a small amount of shaved almonds on top.



Kitchen Equipment Measuring Cup Measuring Spoons 4” Mini Cake Pan Presentation

Make sure this is on a small plate. Otherwise, the cake will look small and while it may not seem like a dessert for two, it is rich enough that it will definitely suffice.

Time Management This is something that definitely should be made early as the longer it sits the better. If you can let it sit overnight in the gran marnier, it will taste incredibly good. Complementary Food and Drinks This goes very well with a glass of sweet red, sparkling wine or a sparkling Riesling. Where to Shop Most of the ingredients can be found in the baking aisle. For the chocolate sauce, you can go for a quick version and get the canned Hershey’s sauce. While it does not have any dairy, it is loaded up with high fructose corn syrup. I prefer to make my own by combining vegan chocolate chips and warm soy creamer and stirring until the chips melt.



How It Works The mixture of the liquid and the baking soda and powder causes the inert portions of those dry ingredients to become active. They will release gas bubbles which causes the cake to rise as it cooks. Soaking the cake in the gran marnier gets it moist and full of luscious flavor and covering it with chocolate and raspberries gives this a traditional Valentine’s spin. Chef’s Notes Try soaking the cake with different liqueurs or liquids. A thick coffee works very well as does spiced rum. If you want to go even farther, you can soak the raspberries in the alcohol as well. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 717.1 (358.5) Calories from Fat 137.7 (68.8) Fat 15.3g (7.7g) Total Carbohydrates 134.8g (67.4g) Dietary Fiber 5.9g (3.0g) Sugars 79g (39.5g) Protein 10.0g (5.0g) Salt 371mg (185.5mg) Vitamin A 1% (0.5%) Vitamin B6 4% (2%) Vitamin C 13% (6.5%) Calcium 7% (3.5%) Iron 33% (16.5%) Thiamin 30% (15%) Riboflavin 20% (10%) Niacin 20% (10%) Folate 57% (28.5%) Phosphorous 21% (10.5%)



Potassium 15% (7.5%) Zinc 10% (5%) Magnesium 23% (11.5%) Copper 36% (18%) Interesting Facts Although we are used to sweet chocolate, it was originally consumed as a bitter drink. A raspberry is actually an amalgamation of smaller berries. Traditional raspberries are a late summer crop.


The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Desserts

Date Pecan Cake Type: Cake Serves: 9 Time to Prepare: 60 minutes Ingredients 1 1/3 cup unbleached, all-purpose flour 1 tbsp. baking powder ½ tsp. baking soda ½ cup vegan butter substitute, at room temperature ¾ cup granulated sugar 1 tbsp. blackstrap molasses 1 ¼ cup sweetened nondairy milk 2 tsp. ground cinnamon 1 tsp. vanilla 1 tsp. vinegar ½ tsp. ground nutmeg 1 cup chopped dates 2/3 cup chopped pecans Instructions Heat an oven to 350 degrees F and oil and flour a 9x9 pan. Combine the flour, baking powder and baking soda in a large bowl and set aside. Beat the vegan butter, sugar, and molasses with a wooden spoon in a large bowl. Add the milk, cinnamon, vanilla, vinegar and nutmeg and stir to combine. Stir in the dry ingredients until the batter is fully incorporated. Stir in the dates and pecans. Spoon into the pan and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve plain or topped with powdered sugar or vegan cream cheese frosting.


The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com Recipe by Sharon Valencik, author of Sweet Utopia: Simply Stunning Desserts

Photograph by Milan Photography

Kitchen Equipment 2 large bowls Wooden spoon 9x9 square cake pan Presentation

The picture speaks for itself. When you cut the cake, make sure your knife is sharp and wet so that the cake does not stick to the blade.

Time Management If you do the vegan cream cheese frosting, make sure the cake is thoroughly cooled before you frost it! Complementary Food and Drinks Serve this with a strong coffee. Where to Shop All of these ingredients are relatively easy to find. Chef’s Notes You’ll love this sweet cake that’s not too spicy and not too sweet. It is especially warming in the winter. Interesting Facts Pecan trees are a type of hickory native to northern Mexico and the American Southwest.



Almond Decadence Type: Dessert Serves: 2 Time to Prepare: 1 hour and 15 minutes to chill + time to soak the nuts Ingredients ½ cup of almonds, soaked 2 tbsp. of water 2 tbsp. of freshly squeezed orange juice 2 tbsp. of sweet agave nectar 1 banana ½ cup of almonds, pulsed until coarsely chopped 2 tbsp. of sweet agave nectar ¼ tsp. of cinnamon 1/8 tsp. of salt 1/8 tsp. of freshly ground cloves 1 tbsp. of orange zest Instructions Soak the almonds overnight. Drain and rinse the almonds. Zest the orange(s). Juice the orange(s). Blend the almonds together with the water, 2 tbsp. of agave nectar, and orange juice until smooth. Add in the banana and continue to blend until smooth again. Pulse the next ½ cup of almonds until finely chopped. Combine these with the cinnamon, salt, cloves, and second set of agave nectar. Place the pulsed almond mix at the bottom of a set of shallow glasses. On top of each, add a generous scoop of the banana blend. Top these with the orange zest. Refrigerate for at least an hour, covered.



Kitchen Equipment Small Blender Bowl to soak the nuts Measuring Cup Measuring Spoon Zester Small Mortar and Pestle Presentation

This looks nice in a shallow, stemmed glass, but if you don’t have one of those, you can serve it in a red wine glass. The orange zest on the top really makes the presentation.

Time Management This dessert takes quite awhile to make, but requires little labor. I suggest planning ahead so you can soak the nuts overnight. Once you make it, it will last about two hours refrigerated before the mousse starts to lose potency. Complementary Food and Drinks This is an elegant end to an elegant dinner. Serve this with a portabella that has been marinated overnight with some fresh thyme. Where to Shop All of these ingredients save for the agave nectar should be easy to find. For the raw agave, you may have to find that online or find another raw, syrupy substitute.



How It Works Soaking one set of the almonds (for the mousse) allows them to become creamy, which, when blended with the banana, gives a mousse like texture. The orange juice in the mousse keeps the light orange theme going throughout the dessert, which melds with the sweet agave nectar and almonds quite well. The bottom layer is there to provide a different texture and look to the dessert and create a different sensation as the flavors are more intense and not as melded there. Chef’s Notes The bottom of this is actually part of the filling for a raw version of baklava. Topped with an orange flavored mousse, you can’t go wrong. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1207.1 (603.6) Calories from Fat 652.4 (326.2) Fat 72.5g (36.2g) Total Carbohydrates 107.1g (53.5g) Dietary Fiber 19.7g (9.8g) Sugars 64.3g (32.1g) Protein 31.6g (15.8g) Salt 2.3mg (1.1mg) Vitamin A 2% (1%) Vitamin B6 45% (22.5%) Vitamin C 38% (19%) Calcium 37% (18.5%) Iron 36% (18%) Thiamin 22% (11%) Riboflavin 64% (32%) Niacin 31% (15.5%) Folate 19% (9.5%) Phosphorous 71% (35.5%)



Potassium 45% (22.5%) Zinc 33% (16.5%) Magnesium 108% (54%) Copper 85% (42.5%) Interesting Facts Almonds were in common use throughout the Middle Ages. Mousse didn’t really have much popularity in the U.S. until the 60s.



Banana Pudding Type: Dessert Serves: 4 Time to Prepare: 10 minutes + 1 hour to set Ingredients 1 tbsp. of agar agar powder ½ cup of water 2 bananas, medium ripeness, peeled 1 tbsp. of EnerG Egg Replacer 3 tbsp. of finely ground sugar 2 tbsp. of sweet agave nectar 10 oz. of firm silken tofu Option: ½ tsp. of ground cinnamon Option: 4 or 5 walnut pieces Instructions In a medium sized pot, combine the water and agar agar. Let this sit for a few minutes until the agar agar is mostly dissolved. Once that occurs, cook it on a low heat for 6 minutes, stirring occasionally. While it is cooking, blend the bananas, Egg Replacer, sugar, and sweet agave nectar together. When that is smooth, add the tofu and continue to blend it. Add in the agar agar/water solution and blend it for another minute or so. Put this in the serving dish and let it sit for about 1 hour.



Kitchen Equipment Measuring Cup Measuring Spoon Blender Spatula Serving Dish Presentation

I like this sprinkled with just a hint of cinnamon on top with a few walnuts in the middle to provide extra texture. This also goes best when served in a lightly colored bowl. A dark bowl will evoke the wrong mood for the pudding. Finally, if you want to add a little touch to it, place some banana slice in the middle first, then sprinkle the cinnamon on, and then top it with the walnuts.

Time Management You can serve this at room temperature or chilled. If you want to serve it chilled, place it in the refrigerator for at least 45 minutes. You can also make this ahead of time. Keep it covered and it will last for a day. Complimentary Food and Drinks This goes very well with another dessert, which is a snickerdoodle cookie! This type of cookie has a little give to it, which compliments the texture of the pudding and its light cinnamon flavor provides a balance against the creaminess of the pudding.



Where to Shop The EnerG Egg Replacer can be found in most health food sections. The agar agar is a bit more difficult to find. If you cannot find it, make a solution of ½ cup of water and 3 tbsp. of corn starch. If you cannot find ripe bananas, place two of the bananas in a paper sack and store them in your pantry. They should ripen over the course of a day or two. How It Works The tofu is already smooth, which is perfect for the pudding. It’s also tasteless, which is good because that allows it to provide the structure of the pudding without interfering with its flavor. The bananas should be medium ripe so that they are sweet and soft, making them easy to blend with the tofu, but still white, which preserves the look of the pudding. Using the more finely ground sugar (not powdered sugar!) keeps the pudding from becoming grainy. Chef’s Notes This pudding is like a lot of other puddings/mousses/creams, etc. that use tofu. The tofu simply provides the bulk to the dessert while whatever the tofu is blended with provides the taste. That makes this a much easier version to make than a dairy one. Note also that bananas are not yellow in side, but white! That means this pudding will be white. If you want the yellow look to your pudding, you will have to add yellow food coloring, which is how the more common version of this pudding gets its yellow color. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 648 (162) Calories from Fat 108 (27) Fat 12g (3g) Total Carbohydrates 112g (28g) Dietary Fiber 6g (1.5g) Sugars 99g (25g) Protein 23g (6g)



Salt 26mg (6.5mg) Vitamin A 2% (.5%) Vitamin B6 48% (12%) Vitamin C 34% (8.5%) Calcium 33% (8%) Iron 20% (5%) Thiamin 13% (3%) Riboflavin 16% (4%) Niacin 12% (3%) Folate 43% (11%) Phosphorous 31% (8%) Potassium 49% (12%) Zinc 14% (3.5%) Magnesium 32% (8%) Copper 29% (7%) Interesting Facts Many older style puddings look more like cakes than what we are used to seeing now. Boiled puddings were common on British ships in the 17th and 18th centuries (fortunately, that fell out of fashion!) The puddings we are more used to today are more like custards, which were being prepared by Roman Republic cooks.



Chocolate Mousse Type: Dessert Serves: 4 Time to Prepare: 10 minutes + 1 hour to chill Ingredients 8 oz. of extra firm silken tofu (* see below) 8 oz. of sweet or semi-sweet chocolate ¼ cup of soy creamer Option: 1 tsp. of vanilla extract Instructions Place the chocolate chips in a mixing bowl. Get the tofu ready to add. Simmer the soy creamer. Pour the hot soy creamer on the chocolate chips and immediately stir it until it is smooth. Add the tofu and break it up with a spoon. Option: Add the vanilla extract. Using a hand blender, whip the tofu and chocolate sauce until it is smooth, pumping the hand blender up and down as you go. Transfer this to your serving vessels. Allow this to chill in the refrigerator for at least one hour. *for the tofu, you will want the version that comes in a box, not the tofu packed in water.



Kitchen Equipment Mixing Bowl Small Pan Measuring Cup Spoon Hand Blender Presentation

This looks nice with a bit of chocolate bar and a few toasted almonds served in a wine or parfait glass.

Time Management This only take a few minutes to put together, but you must be ready to immediately stir the chocolate as soon as the hot soy creamer is added. If you don’t, the chocolate will cool down (within seconds) to the point where you will not be able to get it smooth. Also, if you don’t want to wait the hour for this to chill, it makes a great pudding! Complementary Food and Drinks This is a fairly rich dessert, so don’t serve it set against, say, a salad. Serve it after something hearty like a mushroom seitan steak or do something surprising for dinner and make savory berry pancakes with the mousse following that. You also don’t need to serve one entire serving of this. Instead, you can use it as an accent to another dessert, such as a topping for a light, “cream” filled cake. Where to Shop Whole Foods has their 360 brand of sweet chocolate chips, which are vegan. Trader Joe’s also



carries several vegan chocolates with a range of sweetness and bitterness. For the tofu, do not buy the water packed tofu. Instead, purchase the extra firm tofu that comes in a box. It has a texture that is more conducive to making a smooth dessert and it also has a more neutral flavor. How It Works The soy creamer is simmered (not boiled) so that it is hot enough to melt the chocolate and create a thick sauce. That sauce is then whipped with a hand blender to create the fluffy texture of the mousse. The hand blender is used because it tends to pump more air into the mousse than a regular blender would, and that keeps it from being dense. Note that it is important to use the boxed tofu and a strong chocolate, otherwise, you will have mousse that tastes like tofu, which is not tasty at all! Chef’s Notes Watch out when pumping the hand blender up and down while blending the sauce. If you bring it up too high, the chocolate will splatter! I suggest putting the bowl in the sink and doing it there. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1438.4 (359.6) Calories from Fat 768.5 (192.1) Fat 85.4g (21.3g) Total Carbohydrates 143.1g (35.8g) Dietary Fiber 12.7g (3.2g) Sugars 64.4g (16.1g) Protein 24.4g (6.1g) Salt 168.5mg (42.1mg) Vitamin A 1% (0.3%) Vitamin B6 6% (1.5%) Vitamin C 0% (0%) Calcium 12% (3%) Iron 49% (12.3%) Thiamin 10% (2.5%)



Riboflavin 31% (7.8%) Niacin 10% (2.5%) Folate 2% (0.5%) Phosphorous 54% (13.5%) Potassium 28% (7%) Zinc 31% (7.8%) Magnesium 78% (19.5%) Copper 86% (21.5%) Interesting Facts Traditional mousse is made with raw eggs (now there’s a safe thing to eat.) Mousse was a specialty of Spain of Belgium, though is now popular all across the West.



Soy Yogurt Fruit and Granola Parfait Type: Breakfast Serves: 1 Time to Prepare: 5 minutes (unless you make your own granola) Ingredients ½ cup of granola ¾ cup of vanilla soy yogurt ½ tsp. of sweet agave nectar ¼ tsp. cardamom ¼ cup of fresh, seasonal berries 2 Brazil nuts, smashed Instructions In the bottom of a parfait glass, place the granola. In a small metal bowl, mix together the soy yogurt, sweet agave nectar, and cardamom. Place this on top of the granola in the parfait glass. Place the fresh berries on top of the soy yogurt. Lay your Brazil nuts on a flat surface and place your knife flat on top of them. Quickly whack the flat of the knife, which will smash the Brazil nuts. Dress the berries with those.



Kitchen Equipment Parfait Glass or Other Nice Looking Cup Small Metal Bowl Knife to Smash the Brazil Nuts Presentation

Make sure the glass is clear in order to show off all the layers of the parfait. You can also put a sprig of fresh mint on top for some extra color.

Time Management This recipe can be made so quickly, that there are really no time management issues to address. Just make it is freshly made when you eat it. Complimentary Food and Drinks This goes well with a glass or freshly squeezed orange juice and a small plate of sliced green apples. Where to Shop The fruit is best purchased at a farmers’ market while the granola, sweet agave nectar, and soy yogurt can most easily be found at stores that specialize in organics and/or health food stores. How It Works Not only does each layer provide a different taste, it also provides a different texture, enticing the diner to reach their spoon all the way to the bottom to experience the entire parfait. The berries provide a nice freshness so important with breakfast and a hint of sweetness. The sweet agave



nectar gives a moderate sweetness and helps bring out the flavors of the berries. The cardamom imparts a nice aromatic taste to the parfait and the granola gives some crunch and bulk for the soy yogurt to grab onto. Chef’s Notes This is a quick, easy breakfast that looks classy, so it’s particularly good to serve if you are having guests over. Nutritional Facts Calories 461 Calories from Fat 153 Fat 17g Total Carbohydrates 63g Dietary Fiber 10g Sugars 30g Protein 14g Salt 26mg Vitamin A 2% Vitamin B6 Vitamin C 6% Calcium 26% Iron 21% Thiamin 4%% Riboflavin 1% Niacin 1% Folate 1% Phosphorous 5% Potassium 3%% Zinc 2% Magnesium 8% Copper 7%



Interesting Facts Parfaits are traditionally desserts, but semi-sweet parfaits can also be used for breakfast. Parfait means perfect in French. Parfaits are now enjoyed all over the world, even in places like Japan, where the word parfait refers to a sundae.



Potato and Apple Pudding Type: Dessert Serves: 6 Time to Prepare: 3 ¾ hours (45 minutes for the potatoes + 15 minutes to cool down + 15 minutes of labor + 2 ½ hours of cook time) Ingredients 2 tbsp. of vegan margarine 1 cup of flour + a little extra for flouring a flat surface 6 oz. of potatoes (1 medium potato), boiled ¼ tsp. of salt 4 tbsp. of soy creamer 5 green apples, peeled, cored, and sliced ¼ cup of sugar 2 whole cloves Juice of ½ of a lemon (about 2 tsp.) 3 tbsp. of apple cider or water Instructions Boil the potatoes for about 45 minutes. Let them cool until they are warm, but not hot, and peel them. Mix in the vegan margarine and salt and work the flour in by hand. Add in the soy creamer and continue to work the dough until you have a slack dough (it should still stick together.) Lightly flour a flat surface. Roll out the dough on this surface until it is about ¼” and a deep (preferably metal) baking dish all the way up the sides and about ½” over it (make sure to reserve enough of the rolled out dough to make a lid for the bowl, as well.) Core , peel, and slice the apples. Mix the apples with the sugar, cloves, and lemon juice. Place this mix in the dish. Cut a lid out of the remaining dough. Moisten the edges of the dough in the bowl and press the lid down onto it gently. Cover the dish with foil. Steam or boil the dish in a large, shallow pot for 2 ½ hours.



Kitchen Equipment Measuring Cup Measuring Spoon Small Pot to boil the potatoes 2Mixing Bowls (one for mashing the potato, the other for mixing the filling together) Rolling Pin Metal Baking Dish Steamer or Large Pot for boiling the pudding Presentation

This should be served cut into wedges with a side of custard or whipped soy cream.

Time Management This recipe takes a very long time to make, so plan accordingly. You can turn it into more of a pie by baking it, but it won’t get a pudding consistency unless it is boiled or steamed. I suggest starting this early in the day and then warming it back up in the oven on 250 degrees about 30 minutes before you serve it. Also, if you peel and core the apples early, make sure you immediately dress them with the lemon juice so they don’t brown. Complementary Food and Drinks This is a great finisher to a meal. Consider pairing it with a small cup of Irish coffee. It also goes great with a side of lemon custard.



Where to Shop All of the ingredients in this recipe are readily available at your local market, although I suggest getting a high quality cider to get the best taste. For the best cider, look for a local, unpasteurized brand. How It Works The potato and flour create a sticky, heavy dough which will cook down onto the apples. Boiling/steaming it tightens the dough while keeping it moist and that’s necessary for a pudding. The lemon juice accentuates the sweetness of the apples and also keeps them from oxidizing (browning.) The cloves add a deep, aromatic flavor to the pudding. Chef’s Notes Despite the long cook time, this recipe has very little labor involved in it and that makes for a stress free dessert. Note that this is a pudding in the traditional since and will be very unlike the puddings served in the United States. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1611.4 (268.6) Calories from Fat 280.9 (46.8) Fat 31.2g (5.2g) Total Carbohydrates 314.8g (52.5g) Dietary Fiber 29.8g (5.0g) Sugars 74.4g (12.4g) Protein 17.8g (3.0g) Salt 28.5mg (4.8mg) Vitamin A 28% (4.7%) Vitamin B6 49% (8.2%) Vitamin C 103% (17.2%) Calcium 12% (2%) Iron 48% (8%)



Thiamin 67% (11.2%) Riboflavin 38% (6.3%) Niacin 52% (8.7%) Folate 55% (9.2%) Phosphorous 26% (4.3%) Potassium 62% (10.3%) Zinc 12% (2%) Magnesium 31% (5.2%) Copper 48% (8%) Interesting Facts Pudding is also a name for dessert in many places in the British Commonwealth. Puddings can be cooked by baking, steaming, or boiling them. The wild ancestor of the apple can still be found in Kazakhstan.



Basil Lime Chocolate Chip Ice Cream Type: Dessert Makes: about 1 quart Time to Prepare: 25 minutes prep, 25 minutes in an ice cream maker, 4-5 hours in the freezer alone Ingredients 1 cup of soy milk, divided 2 cups soy creamer 2 tablespoons arrowroot ½ cup mint leaves 1 cup baby spinach leaves ½ cup Thai basil ¼ cup basil ½ tablespoon mint extract ½ tablespoon vanilla extract 1 85% dark chocolate bar, vegan, chopped into small pieces Instructions Stir the arrowroot with ¼ cup of the soy milk in a small bowl. Chop the spinach, basils, and mint until diced, then press on them with the flat of your knife to release more flavor. Heat the remaining soy milk, soy creamer, and chopped spinach and herbs. Stir until the mixture reaches a boil. Remove from heat and strain the liquid, removing the solids (if some remain, that is ok, but remove as much as possible). Add the arrowroot mixture to the strained liquid, whisking until incorporated. Add the extracts. Cool for about 2-3 hours in the refrigerator. Place in an ice cream maker, according to manufacturer’s directions. Five minutes before it has reached the desired consistency, add the finely chopped chocolate bar. Remove from the ice cream maker, and if you want a firmer consistency, freeze in an airtight container for a few more hours, or overnight.



Low-fat Version The fat in this dish is what gives it mouth appeal, so while you could use low fat soy milk, I would advise against it. Raw Version Use raw almond milk, soaking the chopped spinach and herbs overnight. Use cacao nibs instead of the chocolate. Omit the arrowroot. Omit the extracts. Add 11/2 cups more mint, and scrape one vanilla bean into the mixture. The texture will be different, but it will still be tasty. Kitchen Equipment Knife, cutting board, measuring cups and spoons, strainer, whisk, ice cream maker Presentation Place a scoop in a dish, and garnish with a sprig of mint and a sprig of basil. Time Management Most of the time in this recipe is chilling or freezing, so you can plan to be making dinner in between, or just relaxing. Complementary Food and Drinks This would be a great finish to a spicy Thai curry. Where to Shop Your local Asian store is the best place to look for the Thai basil. If you cannot find it, regular sweet basil can be substituted. Trader Joes has an excellent assortment of dark chocolate bars that are vegan, at a great price. Whole Foods has a large amount of decent chocolate bars as well, but it is more expensive.



How It Works The constant stirring break up the ice crystals making it creamy. That is what the ice cream machine does, and what you have to do if you don’t have one. Chef’s Notes I love mint chocolate chip ice cream, and the basil gives it much more depth. This has become my favorite guilty indulgence. Interesting Facts The basil has mint and liquorish notes, which is why it works so well with this recipe.



Blood Orange Sorbet Type: Dessert Makes: about 1 quart Time to Prepare: 15 minutes prep, 25 minutes in an ice cream maker, 4-5 hours in the freezer alone Ingredients 1/3 cup agave 1 ½ cups fresh squeezed blood orange juice (about 8-10 small blood oranges) 2 ½ cups fresh squeezed Valencia or navel orange juice (About 4-6 large oranges) Instructions Cut the oranges in half. Juice the oranges. Add the agave. Chill for 2-3 hours in the refrigerator, or 1 hour in the freezer. Freeze in an ice cream maker according to manufacturer’s directions, or if you don’t have an ice cream maker, then place in a large glass dish, so the liquid is only 1-2 inches deep. Scrape and mix the ice cream every 30 minutes if using this method, until you have the consistency you desire. Place the completed ice cream in an airtight freezer safe container and store up to 2 months.



Raw Version Use raw agave, and it will be raw. Kitchen Equipment knife, measuring cup, and either an ice cream maker or a large glass dish Presentation Place a scoop in a dish, and garnish with a thin slice of orange, and a sprig of mint. Time Management Most of the time in this recipe is chilling or freezing, so you can plan to be making dinner in between, or just relaxing. Complementary Food and Drinks This would be lovely with a spicy southwest dinner. Where to Shop Trader Joes has the best price on Blood Oranges, but you might be able to find them at a farmer’s market for an even better price! How It Works The constant stirring break up the ice crystals making it creamy. That is what the ice cream machine does, and what you have to do if you don’t have one. Chef’s Notes This is light and refreshing. It is also quick to make with an ice cream machine. If you don’t have one,



an electric model is relatively affordable (about $70 dollars) and will make this much easier. Vegan ice cream can be expensive ($5 or more per pint) and you can make your own for $3 to $5 dollars a quart, so if you’re going to make a lot, the electric model will pay for itself quickly. Interesting Facts Blood oranges are native to Sicily.



Cookies ‘N Cream Ice Cream Type: Dessert Makes: about 1 quart Time to Prepare: 15 minutes prep, 2-3 hours in a refrigerator, 25 minutes in an ice cream maker, 4-5 hours in the freezer alone Ingredients 1 cup of soy milk, divided 2 cups soy creamer ¾ cup sugar 2 tablespoons arrowroot 1 tablespoon vanilla extract ½ teaspoon almond extract 1/8 teaspoon salt 12 vegan chocolate sandwich cookies (I used Newman’s Os) Instructions Stir the arrowroot with ¼ cup of the soy milk in a small bowl. Chop the cookies into small pieces and set to the side. Heat the remaining soy milk, soy creamer, and sugar. Stir until the mixture reaches a boil. Remove from heat. Add the arrowroot mixture to the liquid, whisking until incorporated. Add the extracts. Cool for about 2-3 hours in the refrigerator. Place in an ice cream maker, according to manufacturer’s directions. Five minutes before it has reached the desired consistency, add the chopped cookies. Remove from the ice cream maker, and if you want a firmer consistency, freeze in an airtight container for a few more hours, or overnight.



Low-fat Version The fat in this dish is what gives it mouth appeal, so while you could use low fat soy milk, I would advise against it. Raw Version You could use raw nut milk and raw cookies. Omit the cooking, and use a vanilla bean instead of the extract. The taste and texture will be different, but enjoyable. Kitchen Equipment Knife, cutting board, measuring cups and spoons,, whisk, ice cream maker Presentation Place a scoop in a dish and garnish with half a sandwich cookie. Time Management Most of the time in this recipe is chilling or freezing, so you can plan to be making dinner in between, or just relaxing. Complementary Food and Drinks This is perfect for ice cream cones, or to have with a nice barbeque. Where to Shop You should be able to get these ingredients at any well stocked supermarket. Look for Newman’s Os by the ‘healthy’ foods.



How It Works The constant stirring break up the ice crystals making it creamy. That is what the ice cream machine does, and what you have to do if you don’t have one. Chef’s Notes The secret with the favor of this ice cream is the ½ teaspoon of almond extract. Almond extract balances out vanilla, much in the same way that the small amount of salt rounds out the sweetness of the ice cream. Interesting Facts Cookies and Cream ice cream was invented in the late 70s, with several prominent ice cream manufacturers laying claim to the first production of it.



Iced Orange Type: Dessert Serves: 1 Time to Prepare: 10 minutes plus 60 minutes to freeze Ingredients 1 orange 1 tsp. sweet agave nectar Instructions Cut the orange in half. Deseed the orange. Zest one of the halves and save the zest. Freeze the orange for about one hour. Remove the orange from the freezer and let it thaw for about ten minutes. Blend the insides together with the sweet agave nectar and orange zest. Place it back in ½ of the orange. Serve it immediately.



Kitchen Equipment Cutting Board Chefs’ Knife Spoon Zester Blender Presentation

Since this is an individual serving, which is made up of only one orange, it should be served on a small plate so that the dessert is not overwhelmed by empty plate space.

Time Management Since the orange can be frozen for a long time before, you can get this dessert ready several hours or even a day in advance. Then, once you’re about to serve it, take it out of the freezer, let it thaw, blend it, and it’ll be ready to eat. If you do that, just make sure to save the zest in a small container. Complimentary Food and Drinks This goes really well served with a meal that features fresh mint. Where to Shop Oranges are easy to find. However, you may have to go to Whole Foods, Wild Oats, etc. for the sweet agave nectar. If you can’t find it locally, you can order it online. Just put “sweet agave



nectar” into Google and find a place to get it! How It Works When the orange freezes, the cellular walls break down. Once it thaws a little bit, it is soft enough to blend while still containing the natural orange juice in ice form. This semi-iced orange can then be turned into a thick, almost sherbet like slush with the addition of just a little bit of liquid, which comes from the sweet agave nectar. The zest puts a little kick into the dessert. Chef’s Notes These are an excellent dessert, especially after a hot day. You can also blend up berries to go in the orange, too. Nutritional Facts (individual servings in parentheses, does not include any options) Calories Calories from Fat Fat Total Carbohydrates 38g Dietary Fiber 4g Sugars 33g Protein 2g Salt Vitamin A 8% Vitamin B6 5% Vitamin C 163% Calcium 7% Iron 1% Thiamin 10% Riboflavin 4% Niacin 2% Folate 13% Phosphorous 2%



Potassium 13% Zinc 0% Magnesium 4% Copper 4% Interesting Facts The word orange is derived from the Sanskrit word “narang.” It first evolved in Southeast Asia. Oranges account for about 70% of all commercial citrus output.



Key Lime Pie Ice Cream Type: Dessert Makes: about 1 quart Time to Prepare: 15 minutes prep, 2-3 hours in a refrigerator, 25 minutes in an ice cream maker, 4-5 hours in the freezer alone Ingredients 1 cup of soy milk, divided 2 cups soy creamer 2 tablespoons arrowroot 1 ¼ cups of fresh key lime juice (about 12-14 key limes) 2 tablespoons of key lime zest (about 12-14 key limes) 1/8 teaspoon salt 8-16 graham crackers, vegan, chopped Optional: A few drops of organic green food color Instructions Stir the arrowroot with ¼ cup of the soy milk in a small bowl. Zest all the key limes. Juice the zested limes until you have the desired amount of juice. Add the remaining soy milk, soy creamer, sugar, and key lime juice. Stir until the mixture reaches a boil. Remove from heat. Add the arrowroot mixture to the liquid, whisking until incorporated. Add the zest and food color, if being used. Cool for about 2-3 hours in the refrigerator. Place in an ice cream maker, according to manufacturer’s directions. Five minutes before it has reached the desired consistency, add the chopped graham crackers. Remove from the ice cream maker, and if you want a firmer consistency, freeze in an airtight container for a few more hours, or overnight.



Low-fat Version The fat in this dish is what gives it mouth appeal, so while you could use low fat soy milk, I would advise against it. Kitchen Equipment knife, cutting board, measuring cups and spoons,, whisk, ice cream maker Presentation Place a scoop in a dish and garnish with slice of key lime. Time Management Most of the time in this recipe is chilling or freezing, so you can plan to be making dinner in between, or just relaxing. Complementary Food and Drinks This ice cream is perfect on a hot summer day, with some Cuban black beans, or other spicy island food. Where to Shop You should be able to get the key limes seasonally in most markets. I also have luck finding them at farmer’s markets and Asian stores. How It Works The tartness of the key limes reacts with the soy milk making it extra creamy.



Chef’s Notes I LOVE this ice cream! The graham crackers simulate the pie crust and the tart sweetness of the ice cream is divine. This is one you have to try to believe. You can substitute regular limes (you will need less) but the taste will be changed. Key limes are unique to say the least. If yours are yellow, that is fine, key limes are yellow to green and all shades between. Interesting Facts The basil has mint and liquorish notes, which is why it works so well with this recipe.



Poblano Gelato Type: Raw, Dessert Serves: 6 Time to Prepare: 4 hours to soak the cashews + 1 hour for the gelato to set + 10 minutes of labor Ingredients 2 cups of soaked cashews ¼ cup of raw agave nectar (if available) 2/3 cup of almonds, coarsely chopped ½ tsp. cinnamon powder 1/8 tsp. of salt 6 poblanos Option: 2 tbsp. of green pumpkin seeds Instructions Soak the cashews for at least four hours. Soak the almonds for one hour. Cut the poblanos in half along the length, saving the sides with the stem attached and using the other halves for blending. Deseed and remove the membranes from the poblanos. Blend together the cashew butter, raw agave nectar, cinnamon, almonds, salt, and one half of one of the poblano halves. Freeze this for at least one hour. Load the gelato into the poblano halves. Option: Garnish with the pumpkin seeds.



Kitchen Equipment 2 Mixing Bowls to soak the nuts Small Knife Cutting Board Measuring Cup Blender Presentation

Serve this on a plate with raw cocoa powder sprinkled over it and a few dabs of sweet agave nectar. Alternatively, you can garnish it with pumpkin seeds and/or cinnamon.

Time Management Make sure to soak the almonds while you are soaking the cashews. If you want to forgo the soaking, you can reduce the amount of prep time significantly. However, you will have slightly grainy gelato. It will still taste great, but the texture won’t be as nice. This is something that can be made in a large batch and will keep frozen for a couple days before losing flavor. Complementary Food and Drinks This is definitely a nice, exotic dessert, so serve it with a fancy main meal. Stick with the pepper theme, although go mild, perhaps with a red pepper coconut soup and a jicama croquette topped with your favorite seasonal veggies. Where to Shop I shop at Sprouts for these ingredients because the nuts and seeds are available in bulk. If you don’t have one of those stores near you, try Whole Foods since they have the nuts in bulk, as well.



Raw agave nectar can typically be found at both stores. How It Works Soaking the cashews softens them enough that they can be blended into a smooth paste and they also add the creamy fat typically found in desserts, though this is a much better fat than say, dairy fat. The almonds soak for a bit less time so that they add some texture to the gelato instead of getting lost in the creaminess of the cashews. Poblano is used because peppers and sweets go well together and it happens to make a nice boat to hold the gelato. Cinnamon is used to give an aromatic quality to the gelato. A pinch of salt is added to the gelato because salt is the contrasting flavor to sweetness. When a hint of it is added, it forces the sweet flavor to the foreground. Chef’s Notes Nut based raw gelatos are certainly decadent, but I find it worthwhile to occasionally indulge in a treat like this. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 2726.4 (454.4) Calories from Fat 1648.7 (274.8) Fat 183.2g (30.5g) Total Carbohydrates 199.9g (33.3g) Dietary Fiber 26.9g (4.5g) Sugars 70.2g (11.7g) Protein 69.6g (11.6g) Salt 346mg (57.7mg) Vitamin A 50% (8.3%) Vitamin B6 91% (15.2%) Vitamin C 573% (95.5%) Calcium 39% (6.5%) Iron 137% (22.8%) Thiamin 53% (8.8%)



Riboflavin 74% (12.3%) Niacin 49% (8.2%) Folate 79% (13.2%) Phosphorous 206% (34.3%) Potassium 68% (11.3%) Zinc 135% (22.5%) Magnesium 276% (46%) Copper 380% (63.3%) Interesting Facts Gelato is a dense Italian ice cream. Gelato that doesn’t use dairy is called sorbetto, so perhaps this recipe should more properly be called Poblano Sorbetto.



Cannoli with Ancho Cream Cheese Type: Dessert Serves: 8 Time to Prepare: 60 minutes Ingredients The shells… ¼ cup soy creamer 1 ½ tsp. maple syrup ¼ cup + 1 tbsp. raw sugar crystals 2 tbsp. canola oil 1/8 tsp. salt ½ tsp. vanilla extract 1/8 tsp. EnerG Egg Replacer 1 ½ cups of flour + more as needed Canola oil for frying The filling… 2 anchos, rehydrated and minced 12 oz. of Better than Cream Cheese 3 tbsp. sweet agave nectar The prickly pear cactus… 4 prickly pear cactus fruits, sliced Finishing ingredients… Sweet agave nectar 3 tbsp. toasted pine nuts 1 tbsp. powdered sugar Instructions Start by making the dough for the shells…

In a metal bowl, combine the flour, sugar, and salt. In a blender, combine the rest of the ingredients. Blend them for about 1 minute until they are well emulsified. Add the liquid to the dry ingredients and mix well. Once the wet and dry ingredients form a dough, you can add more flour to make the dough tighter (it should feel like a soft bread dough.)



Don’t over knead the dough. Let the dough sit for about 15 minutes. On a floured surface, roll out the dough until it is about 1/16 of an inch. Cut out 4 inch circles. Wrap the circles around the cannoli forms. Wet your finger and run it along the seam of the wrap and press down gently to seal the wrap. Set up a deep fryer or wok and fill it with oil until it will cover the shells. Turn it up to medium high. With a set of tongs, drop the wrapped cannoli form into the oil. Fry it until it is a light golden color and immediately remove it. Set it on a paper towel to drain the oil. Repeat with the other wrapped cannoli forms.

Making the filling… Fill up a small pot with water. Turn it to medium low. While it is heating, deseed the anchos by removing the top stem and shaking out the seeds

through the hole that is created. Place the anchos in the water and rehydrate them. They should turn a lighter color and the skin should smooth out. While they are rehydrating, place the Better than Cream Cheese and sweet agave nectar

in a blender. Blend them on high for at least one minute. Alternatively, you can place the Better than Cream Cheese and sweet agave nectar in a

narrow, tall, metal bowl and use an immersion blender on it. Pump the immersion blender up and down to fluff up the filling. Once the anchos have rehydrated, mince them very small. Stir the mince into the filling. Alternatively, you can blend it in.

Preparing the cactus fruit… Slice the cactus fruit so that you have slices about 1/8 of an inch. Lightly oil a sauté pan. Heat the pan up to a medium heat. Sauté the prickly pear fruit for about two minutes or until you see the colors smooth out. Place them on the plate, two or three per plate.

Toasting the pine nuts…



In a sauté pan, toast the pine nuts on a medium heat until they start to develop light brown spots on them.

This should only take 2 or 3 minutes. Set them aside.

Filling the cannoli… Place the filling in a piping bag (see Chef’s Notes for a cheat). Attach a wide star-shaped tip. Pipe the filling into the cannoli shell until it is filled.

The setup… Arrange the prickly pear fruit on the plate. Lay the stuffed cannoli against the fruit. Drizzle sweet agave nectar across the plate, the cannoli, and the fruit. Sift a little bit of powdered sugar across the plate. Sprinkle some of the pine nuts around the plate.



Kitchen Equipment 2 or 3 Metal Bowls Rolling Pin A Knife or Large Ramekin to Cut the Dough Blender Piping Bag with Star Shaped Tip 2 Sauté Pans Spatula for the Prickly Pear Fruit Chefs’ Knife Measuring Cups Measuring Spoons Whisk Wok or Deep Fryer Sifter Presentation

When arranging the prickly pear fruit slices, spread them on top of each other instead of just placing them side by side or stacked right on top of each other. Lay the cannoli against the fruit. Take the bottle of sweet agave nectar and quickly move it from side to side to make the lines. This works if it has the squeeze tip. If it doesn’t, put the sweet agave nectar on a spoon and do it that way. Put the powdered sugar on before the pine nuts so they pine nuts give a nice contrast against the

whiteness of the sugar. Time Management These take awhile to make and are fairly labor intensive. However, the shells and filling can be made ahead of time. If you make the shells ahead of time, serve this as a chilled dessert. The pine nuts and the prickly pear fruit definitely need to be served fresh. Start with the dough. Get the



anchos rehydrated while the dough is resting. Get the filling ready after that. Once you are done with that, roll out the dough and make the shells. While they cool, you can toast the pine nuts and get the fruit sautéed. After that, they are quick to put together. Complimentary Food and Drinks This goes very well with a nice Riesling or even a lightly flavored cider like a pear cider. Where to Shop Anchos can sometimes be found prepackaged in gourmet food stores. However, the best place to shop is one that has a preponderance of Mexican foods. Anchos can often be found there in bulk bins. Note that they are often mislabeled as pasilla peppers. The pepper should be very, very dark, dry, and the skin should be shriveled. The Better than Cream Cheese, EnerG Egg Replacer, and sweet agave nectar are most easily found at places like Whole Foods and Wild Oats. Pine nuts can be found at most places, including Costco. The rest of the ingredients can easily be found at the local supermarket. How It Works The dough is tight enough so that it does not fall apart when it is deep fried, but soft enough so that it creates a lightly crisped shell. Using the immersion blender on the filling fluffs it up, making it lighter. There are several different types and levels of sweetness in the dessert. The filling is slightly sweet and the anchos have their own sweetness to them. The shells are fairly sweet, but not cloyingly sweet. The cactus fruit has a little bit of sweetness, but is more astringent. Putting some of the sweet agave nectar on top of the fruit helps that. Lastly, the powdered sugar adds sprinkles of intense sweetness to the dish. The prickly pear fruit is there to give the dessert a beautiful color contrast and a contrast in taste with its astringency. It also gives people something to talk about as most people have not tried it before. The anchos are there to add another flavor most people don’t associate with dessert, which is a chili flavor, making the dish even better because of its uniqueness. Chef’s Notes This recipe requires a lot of setup, but once everything is prepped, it goes very quickly. That’s



why this dessert is best when made for 6 to 10 people instead of 2 or 3. This is also a particularly fun dish to make with friends as each person can be in the kitchen with their own job (one person can do the filling, one person prep the dough, etc.). Nutritional Facts (individual servings in parentheses) Calories 2268 (283) Calories from Fat 864 (108) Fat 96g (12g) Total Carbohydrates 351g (44g) Dietary Fiber 21g (2.5g) Sugars 172g (21.5g) Protein 29g (3.5g) Salt 285mg (36mg) Vitamin A 138% (17%) Vitamin B6 60% (7.5%) Vitamin C 70% (8.5%) Calcium 19% (2%) Iron 21% (2.5%) Thiamin 106% (13%) Riboflavin 98% (12%) Niacin 64% (8%) Folate 84% (10.5%) Phosphorous 26% (3%) Potassium 42% (5%) Zinc 10% (1%) Magnesium 81% (10%) Copper 22% (2.5%) * This recipe is by no means healthy, but it is healthier than a regular dairy-based cannoli. I also think it’s important to treat ourselves to some decadence occasionally. Interesting Facts



Anchos are the dried form of the poblano pepper, which is the pepper used in chili rellenos. In Spanish, ancho means “wide”. The cannoli originated in Sicily.



Almond Butter Apple Boats Type: Quick Meal - Dessert Serves: 2 Time to Prepare: 5 minutes Ingredients 1 green apple 2 tbsp. of almond butter 2 tsp. toasted coconut 2 tsp. black raisins Instructions Cut the apple in half lengthways. Cut a small wedge into the bottom of the apple, removing the rough part. Core the apple. Place 1 tsp. of raisins at the bottom of each half. Fill each half with 1 tbsp. of almond butter. Sprinkle 1 tsp. of toasted coconut on top of each apple boat.



Kitchen Equipment Cutting Board Knife Spoon Measuring Spoons Apple Corer (optionally use the spoon) Presentation

These look nice set on a platter with some raisins and coconut sprinkled on the platter. You can also sprinkle the platter with chopped mint. Make sure you place them on a light colored platter to accentuate the springy feel of the dish.

Time Management Make these just before serving. Otherwise, they will brown. If you have to make them earlier, dip the apple in a half-and-half water/lemon juice solution before putting the raisins and almond butter in the boat. Then store it in the refrigerator. Complimentary Food and Drinks These go really with some sparkling cider and are a great summer treat. Where to Shop Try finding the apples at a farmers’ market. If you can’t, you should be able to find them at a generic supermarket, along with the raisins and coconut (which will probably be found in the baking aisle.) The best place to get almond butter is at a store that supports organic produce and you can get fresh almond butter in the bulk section at most Whole Foods.



How It Works The slight tartness of the apples makes a nice contrast with the sweetness of the raisins. Almond butter is also just a bit sweet and the creamy texture plays off of the crisp apple. The raisins are also a nice sweet treasure to be found when the apple is bit into. Finally, the coconut puts one more flavor in the dish, rounding it out with another type of sweetness. Chef’s Notes Make sure that the apples are as fresh as possible as the light springiness of them is one of the highlights of this recipe. If you want a sweeter version of this, you can mix the almond butter with 1 tsp. of sweet agave nectar. Nutritional Facts (individual servings in parentheses) Calories 315 (157) Calories from Fat 171(85) Fat 19g (9.5g) Total Carbohydrates 32g (16g) Dietary Fiber 6g (3g) Sugars 21g (10.5g) Protein 4g (2g) Salt 20mg (1g) Vitamin A 1% (.5%) Vitamin B6 2% (1%) Vitamin C 10% (5%) Calcium 2% (1%) Iron 4% (2%) Thiamin 2% (1%) Riboflavin 7% (3.5%) Niacin 2% (1%) Folate 3% (1.5%) Phosphorous 9% (4.5%)



Potassium 11% (5.5%) Zinc 3% (1.5%) Magnesium 13% (6.5%) Copper 8% (4%) Interesting Facts Almond butter and almond milk were used in many Elizabethan era desserts. California is now the largest producer of almonds in the world. Wild apples use to be bitter, but the Romans discovered they could cultivate a sweet apple, resulting in what we have today.



Baked Apples in Phyllo Dough Type: Dessert Serves: 6 Time to Prepare: 45 minutes Ingredients 2 apples 18-20 sheets of phyllo dough 1 tsp. of cinnamon ¼ tsp. of allspice 1 tsp. of cardamom 2 tbsp. of flame red raisins 2 tbsp. of sweet agave nectar Instructions Mix together the dried spices. Core the apples. Slice them thinly. Toss them in the spice mix and then the agave nectar. Mix in the raisins. Place three phyllo sheets atop each other. Place 1/6 of the apple mix in the middle of the phyllo sheet. Fold the sides over the apples, starting with one side, then folding over the opposite end, then folding the other two sides (it should make a rectangle.) Place these in a glass baking dish. Bake this on 350 degrees for 30 minutes.



Kitchen Equipment Glass Baking Dish Knife Apple Corer Measuring Spoon Small Mixing Bowl Small Spoon Presentation

When you serve these, sprinkle them with a bit of cinnamon so they’ve got some color. You can also get fancy and add some curled apple slices or some rose petals to the plate. The plate should be small if there is not garnish, but can be larger with garnish as long as the garnish is also used to decorate the plate.

Time Management If you are making a lot of these, place the apple slices in chilled water with a bit of lemon juice. The cold and the acid will keep the apples crisp and fresh. Complementary Food and Drinks This makes a nice end to a large meal as the dessert is flavorful without being overly sweet and the phyllo dough is flaky, making this a semi-light dessert. Where to Shop All of these ingredients should be available at your local market, though you can get organic phyllo at Sprouts for a good price. For the phyllo, look in the frozen section. It may also be spelled filo or fyllo.



How It Works The raisins give a contrasting texture to the apples and also provide a dark sweetness to the dessert while the sweet agave nectar provides a honey like taste to it. The agave is also used to keep the apples moist as it will coat the apples and keep in some of the steam released during baking. The spices are there to provide a full bodies aromatic quality to the dessert and cardamom, cinnamon, and allspice always go well with sweetness. Chef’s Notes I’ve been playing around with phyllo dough recently and this is the first dessert I’ve created with it. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1068.1 (178.0) Calories from Fat 66.1 (11.0) Fat 7.3g (1.2g) Total Carbohydrates 233.0g (38.8g) Dietary Fiber 13.0g (2.2g) Sugars 62.8g (10.5g) Protein 17.5g (2.9g) Salt 949.6mg (158.3mg) Vitamin A 3% (0.5%) Vitamin B6 10% (1.7%) Vitamin C 2% (0.3%) Calcium 3% (0.5%) Iron 46% (7.7%) Thiamin 4% (0.7%) Riboflavin 3% (0.5%) Niacin 3% (0.5%) Folate 1% (0.2%) Phosphorous 5% (0.8%)



Potassium 13% (2.2%) Zinc 1% (0.2%) Magnesium 4% (0.7%) Copper 9% (1.5%) Interesting Facts Phyllo dough used to be made by hand by delicately rolling out small balls of dough into paper thin sheets that would often stretch across a kitchen table. Apples originated in Kazakhstan.



Beignets Type: Side Serves: 12 Time to Prepare: 20 minutes to prepare + 2 hours for the dough + 20 minutes at the end for frying Ingredients ¼ envelope active dry yeast (1 package equals 2 ¼ tsp.) 3/8 cup warm water (approx. 105°) 2 tbsp. granulated sugar ¼ tsp. of salt ½ EnerG Egg Replacer ½ cup of soy creamer, reduced to ¼ cup 1.75 cups all-purpose flour 1 tbsp. shortening, softened Oil for deep frying Powdered sugar Instructions Reduce the soy creamer on a medium heat from ½ cup to ¼ cup. While the soy creamer is reducing, mix the sugar and warm water together. Add the yeast and proof it for about five minutes (check to see if it bubbles). Allow the soy creamer to cool until it is warm to room temperature. Mix the soy creamer into the water and add in the salt. Mix together 1 portion of the EnerG Egg Replacer mix into the water. Stir in approximately 2/3 of the flour, stirring until it is smooth. Slowly fold in the rest of the flour. Knead the dough until it no longer sticks to your fingers. If necessary, add in a tiny amount of flour. Form the dough into a ball. Lightly oil a bowl and place the dough in it. Cover it with a towel and store it in a warm place. The dough should double in size over the next two hours. Once it has risen, punch it down and knead it a few more times. Lightly flour a flat surface and roll the dough out until it is about ¼” thick. Cut the dough into 2 ½” squares.



Deep fry the squares in vegetable oil at 360 degrees for three to five minutes, turning the beignets golden brown. Place them on a paper towel to drain away the excess oil. Plate them up and sprinkle them with powdered sugar.



Kitchen Equipment Measuring Cup Measuring Spoon Rolling Pin Sifter Deep Fryer, Dutch Oven, or Wok Temperature Gauge Bowl for letting the dough rise Dish Towel Presentation

I think these look nicest when stacked on a plate from which everyone can take their beignets instead of put on small, individual plates.

Time Management Start off by reducing the soy creamer as that will take about ten to fifteen minutes. You can do some of the other work on these while it reduces, such as proofing the yeast. Also, heat up the oil before you start rolling the dough. By the time you are done rolling and cutting it, the oil should be sufficiently hot. Complementary Food and Drinks This is traditionally served at Café du Monde with chicory café’ au lait, so get a coffee with a nice French Roast, a little bit of sweetener, and some soy creamer.



Where to Shop All of these ingredients can be found at your local market. How It Works Placing the yeast in warm water with sugar tests by allowing the yeast to feed off of the sugar. If it is active, it will release gas bubbles as it processes the sugar. If nothing happens, you know the yeast is inactive. Those gas bubbles will do two things. One, it will help the dough rise, which will make it fluffier. Two, it will help the dough puff up as it cooks, making for a nice, fluffy beignet. Kneading the dough helps the glutinous molecules bind together, which will keep the dough intact as it cooks and also create a barrier to trap the gas bubbles released by the yeast, which is how it puffs up. Chef’s Notes Beignets are not as sweet as I expected when I first had them. Being in New Orleans, I expected bold flavors in everything I ate. However, these had a nice subtlety to them. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1107.5 (92.3) Calories from Fat 223.9 (18.7) Fat 24.9g (2.1g) Total Carbohydrates 197.7g (16.4g) Dietary Fiber 5.9g (0.5g) Sugars 46g (3.8g) Protein 23.2g (1.9g) Salt 628.9mg Vitamin A 1% (0.1%) Vitamin B6 5% (0.4%) Vitamin C 1% (0.1%) Calcium 5% (0.4%) Iron 59% (4.9%)



Thiamin 86% (7.2%) Riboflavin 54% (4.5%) Niacin 65% (5.4%) Folate 84% (7%) Phosphorous 29% (2.4%) Potassium 12% (1%) Zinc 10% (0.8%) Magnesium 14% (1.2%) Copper 20% (1.7%) Interesting Facts Beignet is pronounced ben-yay. Some beignets are also stuffed with various ingredients. In France, beignet refers to any deep fried dough that is stuffed with veggies.



Chestnut Beignets with Eau de Vie Type: Dessert Serves: 12 Time to Prepare: 1 hour Ingredients 1 tsp. of yeast 5/8 cup of warm soy creamer 1 tbsp. of vegetable shortening ¼ cup of turbinado sugar 1 serving of EnerG Egg Replacer (with water called for on package) 1 ¼ cups of whole wheat pastry flour 1 cup of chestnut flour 1/8 tsp. of salt Oil for frying ¼ cup of sweet agave nectar 2 tbsp. of Eau de Vie Instructions Warm the soy creamer until it is just warm to the touch. Remove it from the heat. Mix in the yeast, vegetable shortening, and turbinado sugar. Perpare the EnerG Egg Replacer. Combine the whole wheat pastry flour, chestnut flour, and salt. Gently stir the wet ingredient mix into the dry ingredient mix. Work this into a light dough. Roll the dough out into a ¼” sheet. Cut the dough into 3” squares. Allow the squares to rise for about 20 -30 minutes. Fill a deep pot with enough oil to cover several of the sheets of dough by 3”. Bring the oil to 360 degrees. Drop in 2-3 squares of dough and fry them until they puff up and turn golden. Remove them and set them on a rack or paper towel, repeating this with the rest of the squares. Mix together the sweet agave nectar and Eau de Vie. Dress the beignet with the Eau de Vie syrup.



Low-fat Version Bake the beignets after they have risen on 350 degrees for 20-25 minutes instead of frying them. Kitchen Equipment 2 Mixing Bowls 1 Small Bowl to mix the egg replacer Whisk Measuring Cup Measuring Spoon Dutch Oven, Wok, or Fryer Fry Basket Presentation

If you have some fruit that matches the fruit in the eau de vie, plate that alongside the platter of beignets. It makes for an elegant presentation.

Time Management The larger the fryer you have, the more beignets you can cook at one time. Complementary Food and Drinks These go very well after a savory meal that is not too filling as the chestnut flour in the beignets will be filling on its own. Go for a soup with a light broth or a roasted veggie dish.



Where to Shop Chestnut flour is not the easiest flour to find, so you will probably have to order it online. Agave nectar is available at Sprouts, Whole Foods, and Trader Joe’s. Eau de vie will be available at higher end shops that specialize in alcohol. Eau de vie is a brandy that has been flavored with fruit, often pear. The rest of the ingredients should be readily available. Price per serving is approximately $1.50. How It Works The chestnut flour has a natural sweetness to it, but it will not bind together and keep under the heat very well. That’s why the wheat flour is added to the chestnut flour. The yeast will create bubbles in the dough squares, which helps make the beignets puffy. Make sure that the oil is hot before the beignets enter it or else they will absorb too much oil and become greasy. The eau de vie is mixed with the sweet agave nectar to create a fruit flavored brandy syrup used to top the beignets. Chef’s Notes I’ve had beignets before, but the chestnut flour in this Corsican recipe was incredible and the eau de vie just made these even more special. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1604.4 (133.8) Calories from Fat 263.5 (22.0) Fat 29.3g (2.4g) Total Carbohydrates 292.3g (24.4g) Dietary Fiber 27.5g (2.3g) Sugars 122.5g (10.2g) Protein 27.1g) Salt 372mg (31mg)



Vitamin A 0% (0%) Vitamin B6 27% (2.3%) Vitamin C 0% (0%) Calcium 9% (0.8%) Iron 37% (3.1%) Thiamin 34% (2.8%) Riboflavin 16% (1.3%) Niacin 48% (4%) Folate 17% (1.4%) Phosphorous 53% (4.4%) Potassium 22% (1.8%) Zinc 30% (2.5%) Magnesium 56% (4.7%) Copper 36% (3%) Interesting Facts Beignet means bump. Eau de vie has an alcohol content above 40%, so is typically served in 1 oz. servings.



Black Cherry Chocolate Bar Type: Dessert Serves: 1 Time to Prepare: 4 hours to set + 15 minutes of labor Ingredients 8 candied black cherries 1 tbsp. of black cherry syrup 8 oz. of dark chocolate ¼ tsp. of cardamom Instructions Dice the candied black cherries. Lightly oil a chocolate bar form and place it on a sheet of wax paper. Melt the chocolate in the top pan of a double boiler, stirring it continuously. Immediately add in the cardamom and black cherry syrup. Pour the chocolate into the form until it rises just over the top of the form. Quickly scrape along the top of the form to even out the chocolate. Allow it to chill for at least four hours.



Kitchen Equipment Chocolate Bar Form Wax Paper Double Boiler Knife to scrape the top of the form Cutting Board Knife to dice the cherries Measuring Spoon Presentation

Serve this as part of another dessert and drizzle a bit of extra cherry syrup or cherry liqueur and syrup mix atop the chocolate bar.

Time Management This recipe requires very little work. However, you will have to move quickly because the chocolate will immediately start to cool as it is poured out of the double boiler. That means you will have to have the form oiled and on the wax paper and a knife ready to scrape the top of the form at hand. Complementary Food and Drinks Break off a piece of this bar and serve it with another dessert, like a chocolate mousse or as part of a parfait. Where to Shop The forms can be difficult to find. However, if you have a fancy kitchen store near you, you may be able to find them there, or you can try a chocolatier. Barring that, you can cheat and use a



shallow ice cube tray and make bite sized chocolate bars! I like to get my vegan chocolates at Whole Foods and Trader Joe’s, with Trader Joe’s having a more affordable and sometimes better selection without compromising on the quality. If you don’t have a gourmet store at which you can get the candied dark cherries, it’s ok to omit them or substitute maraschino cherries. How It Works Melting the chocolate in the double boiler allows it to melt gently, keeping its smoothness. Adding in the cherry syrup increases the bar’s flavor and also makes the chocolate more liquid, allowing it to pour into the form. Oiling the form will let the bar slip out easily and filling it just above the rim allows the knife to slip along the top and make an even scrape, flattening out the bar. Chef’s Notes This one was tough to get right and a lot of it was the viscosity of the chocolate and the quickness with which I got the chocolate into the form. However, once those were worked out, the bar turned out to be both delicious and easy to make. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1408.6 Calories from Fat 697.2 Fat 77.5g Total Carbohydrates 168.9g Dietary Fiber 12.8g Sugars 147.6g Protein 8.9g Salt 62.3mg Vitamin A 1% Vitamin B6 5% Vitamin C 2% Calcium 9% Iron 36% Thiamin 2%



Riboflavin 27% Niacin 8% Folate 2% Phosphorous 34% Potassium 21% Zinc 23% Magnesium 66% Copper 72% Interesting Facts Chocolate was eaten in its bitter form for over 2,000 years before the Europeans added sugar to it. Chocolate is said to increase serotonin levels.



Dessert Risotto Type: Dessert Serves: 2 Time to Prepare: 45 minutes Ingredients 1 cup of Arborio rice ½ tsp. of olive oil 3 cups of water 2 cinnamon sticks 1 tbsp. of sugar 1/8 tsp. of salt Option: ½ cup of white wine in place of ½ cup of veggie stock 2 tbsp. of currants or raisins ¼ cup of pistachios 1 tbsp. of sweet agave nectar 2 tsp. of chopped mint leaves 1/8 tsp. of freshly ground nutmeg Instructions Simmer the water with the cinnamon sticks and sugar for 10 minutes. While it is simmering, toast the rice in the risotto pan on a medium heat in the oil. Once the water is done simmering, add ½ cup to the rice. Stir this continuously until the cinnamon water is absorbed and repeat the process until all the cinnamon water is gone. Stir in the currants and pistachios. Add the sweet agave nectar next. Garnish with the nutmeg and mint leaves.



Kitchen Equipment Medium sized Pot for the risotto Medium sized Pot for the cinnamon water Ladle Measuring Cup Measuring Spoon Scissors or Knife for the mint leaves Wooden Spoon to stir the rice Presentation

I like to place a few extra currants and pistachios just off center and then lay a cut of mint atop that. If you have another cinnamon stick, you can also place that on the dish.

Time Management The cinnamon water gets better the longer you allow it to sit with the cinnamon sticks, so if you can start the water earlier, do so. Complementary Food and Drinks This is a nice ending to a semi-spicy meal. If you serve a drink with it, don’t serve anything too sweet. Otherwise it will make the risotto seem bland. Try something like a peach cider. Where to Shop My favorite store to purchase these ingredients is Sprouts as they have almost all of them in bulk. You can also get them at Wild Oats and most of them at Whole Foods. Barring that, you can get them packaged at your local market, though you may have trouble finding the sweet agave nectar there.



How It Works Creating the stock with the cinnamon sticks will allow the rice to soak up all that yummy cinnamon flavor. The pistachios are there for color and for a rich, nutty taste while the currants are there for a darker tasting sweetness. The sweet agave nectar acts as a light syrup and the mint brightens the risotto. Chef’s Notes I had a bit of trepidation when I first made this because I wasn’t sure how a dessert risotto would turn out, but it ended up turning out to be one of my favorites. I taught it in a class the following day and it was a hit there, as well. It was funny to see the students go through the same experience I did, from trepidation to surprise, to pleasure. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1061.6 (530.8) Calories from Fat 141.8 (70.9) Fat 15.8g (7.9g) Total Carbohydrates 209.6g (104.8g) Dietary Fiber 10.6g (5.3g) Sugars 42.2g (21.1g) Protein 20.4g (10.2g) Salt 298.1mg (149.0mg) Vitamin A 3% (1.5%) Vitamin B6 46% (23%) Vitamin C 2% (1%) Calcium 6% (3%) Iron 57% (28.5%) Thiamin 71% (35.5%) Riboflavin 9% (4.5%) Niacin 44% (22%)



Folate 120% (60%) Phosphorous 37% (18.5%) Potassium 18% (9%) Zinc 20% (10%) Magnesium 24% (12%) Copper 47% (23.5%) Interesting Facts Cinnamon’s unique flavor comes from an oil that makes up about 1% of the bark. Cinnamon is a word derived from the Malaysian “kayu manis,” which means sweet bark.



Figs with Sweet Miso Glaze Type: Dessert, Raw Serves: 4 Time to Prepare: 5 minutes Ingredients 8 fresh figs or 12 lightly dehydrated figs 1 tbsp. of red miso 1 tbsp. of diced red bell pepper 3 tbsp. of raw sweet agave nectar 2 flares of a star anise seed Instructions Crush the star anise flares in a mortar and pestle until they are finely ground. Dice the red bell pepper. Blend together the miso, bell pepper, agave nectar, and crushed star anise. Drizzle the glaze onto the figs or toss the figs in the glaze.



Kitchen Equipment Small Knife Cutting Board Blender Measuring Spoon Mortar and Pestle Presentation

Serve these on a white plate with several pieces of star anise spread around the plate, some drops of the glaze, or both. This picture features some figs I dehydrated.

Time Management While the glaze can be made well ahead of time and stored, the figs should not be covered in it unless you want to marinade the figs in it. Complementary Food and Drinks This would be a nice dessert preceded by a cauliflower rice accented with freshly minced lemongrass. Where to Shop Fresh figs aren’t always in season, but Sprouts generally carries some that are lightly dehydrated. Whole Foods also carries them, occasionally, saving you the work of dehydrating them yourself. Fresh figs, however, are far superior and you can be assured that they are raw. When choosing those, make sure that they have a firm outer skin. For the miso, look for an unpasteurized miso paste. Again, Whole Foods is a good place for this.



How It Works Miso gives a tangy, salty quality to the glaze which is a nice contrast the burst of fragrant freshness from the figs. The red pepper in the glaze adds a touch of color and one more layer of sweetness to the dish. Chef’s Notes Fresh figs are a wonder and the first time I worked with them, I served them with cashew butter and mint. However, I wanted to come up with a low fat fresh fig dish and thus was born the miso glaze. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 513.3 (128.3) Calories from Fat 20.3 (5.1) Fat 2.3g (0.6g) Total Carbohydrates 118.1g (29.5g) Dietary Fiber 14.3g (3.6g) Sugars 101.4g (25.4g) Protein 5.1g (1.3g) Salt 631mg (157.8mg) Vitamin A 22% (5.5%) Vitamin B6 26% (6.5%) Vitamin C 42% (10.5%) Calcium 15% (3.8%) Iron 11% (2.8%) Thiamin 13% (3.3%) Riboflavin 12% (3%) Niacin 9% (2.3%) Folate 8% (2%) Phosphorous 9% (2.3%) Potassium 28% (7%) Zinc 8% (2%) Magnesium 19% (4.8%)



Copper 18% (4.5%) Interesting Facts Although miso is a cooked food, it is considered part of the raw repertoire because of its live enzymes. Miso is made from fermented soybeans and there are dozens of different types of miso.



Cashew Cream Stuffed Figs Type: Side, Dessert Serves: 8 Time to Prepare: 15 minutes + 6 hours to soak the cashews Ingredients 8 fresh figs 1/3 cup of cashews, soaked 3 tbsp. of water ¼ tsp. of salt 1 fresh nutmeg Instructions Blend the cashews, salt, and water together. Score the fig on top cross ways about ½” down or along the side of the fig. Gently pull apart the four flaps of the fig created by the scoring and gently press to the side the inside of the fig such that it creates a small depression in the fig. If you made the side cut instead, gently squeeze the fig to open up a depression. Fill this with the cashew cream. Grate a small bit of fresh nutmeg atop the cashew cream stuffed figs.


Kitchen Equipment Small Knife Spoon Cutting Board Blender Presentation

These look nicest when put on a lightly colored plate or arranged on a white plate that is sprinkled with fresh nutmeg. Place all the figs on one plate from which your guests can grab their figs. This makes the dessert plate look full instead of having a lone fig on a small plate. If you decide to plate the figs up individually, you should serve another dessert or fruit

side with it to round out the plate. As a presentation option, you can drizzle the cashew cream over the fig since the figs with the sides sliced open can sometimes look funny. Time Management Since the cashews require soaking, plan ahead and either soak these the morning of the day you make the dish or the night before. It’s ok if the nuts soak longer than six hours. Complimentary Food and Drinks This goes well if it is set with a couple other small desserts with lighter flavors. Try it with an orange coffee cake and a sweetened min tea. Where to Shop Fresh figs can be hard to find and are often only available from late July to early November, when they are in season. When they are in season, they are most easily found at gourmet stores. How It Works


The cashew cream adds a semi-sweet fat to the fresh fig while the salt contrasts the sweetness of the fig and the cream. The nutmeg really brings the fig to life with a completely different flavor. Chef’s Notes This is an easy to make, healthy dessert or refreshing summer starter dish. Feel free to experiment adding different spices to the cashew cream. Note also that the cashew cream will taste boring plain, but will really come to life when added to the fig. Nutritional Facts (individual portions in parentheses) Calories 644 (81) Calories from Fat 212 (27) Fat 24g (3g) Total Carbohydrates 98g (12g) Dietary Fiber 10g (1g) Sugars 68g (9g) Protein 10g (1g) Salt 492mg (62mg) Vitamin A 8% (1%) Vitamin B6 26% (3%) Vitamin C 8% (1%) Calcium 8% (1%) Iron 28% (3.5%) Thiamin 16% (2%) Riboflavin 8% (1%) Niacin 8% (1%) Folate n/a Phosphorous 32% (4%) Potassium 32% (4%) Zinc 20% (2.5%) Magnesium 56% (7%) Copper 68% (8.5%) Interesting Facts


Fresh figs were a treasure to the Greeks and Romans. Fig trees produce the best fruit in dry, warm climates. Fig trees usually produce a first, inferior crop, in the spring and then a second, main crop in the fall. The Latin word for fig is fica.


Summer Fruit Kebabs Type: Main Serves: 4 Time to Prepare: 10 minutes Ingredients 1 cup of chopped watermelon 4 strawberries 1 white or yellow peach, quartered 4 figs 4 dates ½ of a ripe poblano, chopped large ½ cup of fresh pomegranate juice 2 tbsp. of sweet agave nectar 1 tsp. of freshly grated ginger ½ tsp. of unpasteurized apple cider vinegar Instructions Juice the pomegranates until you have ½ cup of juice. Grate the ginger. Mix the agave nectar, pomegranate juice, ginger, and apple cider vinegar together. Chop the watermelon and poblano. Cut the peach in half, remove the stone, and cut each half in half. On each skewer, place at least one piece of each fruit. Roll each skewer of fruit lightly in the sauce.



Kitchen Equipment Cutting Board Large Knife Small Mixing Bowl Stirring Spoon Measuring Cup Measuring Spoon Bamboo Skewers Presentation

I like to take a little extra sauce and spread it around the plate. It’s easiest to do if you have a squeeze bottle. Also, a sprinkle of almonds does a nice job of adding more contrast to the dish.

Time Management Fresh fruit is best and that means this should be served immediately as the fruit will start to lose its potency once they are cut open. Complementary Food and Drinks Serve this with a side of pomegranate seeds and you’ll have a wonderful fruit spread at hand. Where to Shop Farmers’ markets generally have the best fruit. Just make sure the fruit was picked within a day or two of showing up at the market for the freshest flavor. Of course, you should be able to get all of the fruit at a conventional market. For the raw sweet agave nectar, I suggest a Google search as companies are often adding raw agave nectar to their repertoire.



How It Works This is a spread of cooling fruit, perfect for summer. This flavor of the spread is deepened by the richness of the dates and the sweetness of the fruit goes incredibly well with the fresh snap and heat of the poblano. Chef’s Notes I enjoyed the poblano and date combination immensely and ended up eating several poblano slices and dates together! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 511.2 (127.8) Calories from Fat 19.2 (4.8) Fat 2.1g (0.5g) Total Carbohydrates 117.7g (29.4g) Dietary Fiber 12.5g (3.1g) Sugars 102.9g (25.7g) Protein 5.3g (1.3g) Salt 11.0mg (2.8mg) Vitamin A 31% (7.8%) Vitamin B6 37% (9.3%) Vitamin C 174% (43.5%) Calcium 9% (2.3%) Iron 12% (3%) Thiamin 17% (4.3%) Riboflavin 13% (3.3%) Niacin 15% (3.8%) Folate 12% (3%) Phosphorous 8% (2%) Potassium 40% (10%) Zinc 6% (1.5%)



Magnesium 19% (4.8%) Copper 20% (5%) Interesting Facts Dates have been cultivated in the Middle East since 6000 B.C. Dates are known by their four stages of ripeness: kimri (unripe), khalal (full-size, crunchy), rutab (ripe, soft), and tamr (ripe, sun-dried).



Glazed Almonds Type: Dessert Serves: Varies by Use Time to Prepare: 10 minutes Ingredients ½ cup of almonds 1 tbsp. of vegan margarine 2 tbsp. of sugar ½ tsp. of cardamom 1 tsp. of cinnamon ¼ tsp. cayenne pepper 1 tbsp. of sugar Instructions Mix the sugar, cardamom, cinnamon, and cayenne pepper together. Melt the margarine on a medium heat. Add the almonds to the pan. Add the spice mix to the pan and mix until the almonds are coated. Cook the almonds for about five minutes or until the sugars start to caramelize. Remove from the heat. Sprinkle on one more tbsp. of sugar. Break up the glazed almonds into small clumps and let the almonds sit until they cool.



Kitchen Equipment Sauté Pan Measuring Spoon Metal Bowl in which to Mix the Spices Small Spoon to Mix the Spices Presentation

Take a few of these and put them on top of salads, on top of soy ice cream, cakes, etc. You can also put these in a tiny dish with a small metal spoon and let people come by and sample them.

Time Management These only take a few minutes to make, but will last several days and still maintain their flavor. Just make sure to store them in a dry place. If you put them in the refrigerator to keep them longer, make sure they are in a container so they do not absorb any residual scent in your refrigerator as sugar is very absorbent. Complimentary Food and Drinks A whitish soy ice cream goes very well with this. Try French vanilla to showcase the flavor of the almonds. Where to Shop I prefer getting the ingredients for this in stores that have bulk bins, such as Sprouts, Central



Market, and Wild Oats. You can get just the amount of ingredients that you need without having to buy a huge supply of each of the spices. How It Works The margarine adds flavor as well as creates a binding agent to which the spices and sugar can stick. The cardamom makes the almonds light and aromatic instead of just sweet while the cayenne pepper makes them jump out a little bit to grab your attention. Breaking the almonds into clumps allows the sticky sugar mix to cool around the almonds and bind them. Chef’s Notes These are very tasty and best used as an accent to different desserts. Eat them in moderation, though, because they have a high sugar and fat content. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 552 Calories from Fat 324 Fat 36g Total Carbohydrates 41g Dietary Fiber 8g Sugars 28g Protein 16g Salt 20mg Vitamin A 3% Vitamin B6 8% Vitamin C 1% Calcium 17% Iron 19% Thiamin 15% Riboflavin 10% Niacin 24%



Folate 13% Phosphorous 35% Potassium 20% Zinc 15% Magnesium 50% Copper 42% Interesting Facts Technically, almonds are considered a stonefruit. California is the largest producer of almonds in the world. Almond trees were imported to Southern Europe by Iraqi traders, who missed the foods of their homeland.



Grilled Rum Peaches in Phyllo Type: Dessert Serves: 4 Time to Prepare: 40 minutes + 1 hour to soak the peaches Ingredients 4 peaches, cut in half with stone removed 3 tbsp. of spiced rum 1 tbsp. of almond oil (olive oil can be substituted) 8 sheets of phyllo dough ¼ cup of slivered almonds Instructions Draw your knife into a peach until you hit the stone. Run your knife through the peach and around the stone to cut the peach in half. Remove the stone (freestone peaches work best for this.) Place the peach halves in a mixing bowl. Toss them in the rum. Allow them to rest for 15 minutes. Add the almond oil and toss the peaches again, allowing this to rest for 45 minutes. While the peaches are resting in the oil and rum, light your grill and allow the flames to die down. Grill the peaches on both sides until they develop small browned parts (this takes about 3-5 minutes per side.) Lay 4 sets of phyllo dough out, each set 2 sheets thick. Lay 2 peach halves at one end of each phyllo set. Sprinkle slivered almonds over the peaches. Fold the phyllo over the peaches and then fold the sides over to create a phyllo pouch. Place these on a baking sheet with the folded edges down. Brush the top with the left over almond oil and rum mix. Bake these on 350 degrees for 20 minutes.



Low-fat Version Omit the oil from the peaches and grill them that way. Instead of brushing the phyllo with the oil and rum mix, spritz it with water. Raw Version Omit the rum, but add 1/8 tsp. of cinnamon and cloves to the almond oil. Allow the peaches to soak in the almond oil for a couple hours. You will also want to slice the peaches into wedges instead of halves. Take a tart dish and press a thin date and almond crust into it. Add the peach wedges and then cover with one more date and almond crust. Date and almond crust can be made by mixing a cup of fine almond meal with four or five smashed dates and a pinch of salt. Kitchen Equipment Mixing Bowl Knife Cutting Board Measuring Spoon Grill Tongs Baking Sheet Brush Presentation

I add a few sprinkles of slivered almonds and a touch of cinnamon to the plate for color, but like to leave this dessert mostly ungarnished so it can speak for itself.



Time Management This is something that should be served immediately. If you must prepare it ahead of time, plan on baking it again for about ten minutes to re-crisp the phyllo dough. Complementary Food and Drinks This dessert gets into the gourmet realm, so plan on serving it after a fancy, grilled dinner; perhaps a risotto with grilled oyster mushrooms and saffron or ravioli stuffed with smoked squash. Where to Shop I generally use Captain Morgan’s spiced rum in this recipe. All of the ingredients should be readily available except for the almond oil, which you may need to head to a gourmet store or Whole Foods to purchase. Approximate price per serving is $2.50. How It Works Fifteen minutes is about enough time to allow most of the rum to soak into the peaches while the rest of the time is used to infuse them with the flavor of the almond oil. There is another reason this amount of time is used. It allows some of the juice from the peaches to mix with the almond oil and rum that invariably collects at the bottom of the mixing bowl. This creates a fragrant oil which is used to brush the phyllo. Grilling the peaches softens them and also gives them a hint of smokiness, creating a subtle balance of flavors in this dessert. Chef’s Notes I still have some almond oil infused with the peach juice and rum left-over and ready to use for something else. The amount of flavor the oil acquired was an incredibly nice surprise. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 909.5 (227.4) Calories from Fat 322.0 (80.5) Fat 35.8g (8.9g)



Total Carbohydrates 128.1g (32.0g) Dietary Fiber 13.5g (3.4g) Sugars 34.4g (8.6g) Protein 18.8g (4.7g) Salt 734mg (184mg) Vitamin A 42% (10.5%) Vitamin B6 7% (1.8%) Vitamin C 43% (10.8%) Calcium 9% (2.3%) Iron 33% (8.3%) Thiamin 45% (11.3%) Riboflavin 41% (10.3%) Niacin 53% (13.3%) Folate 32% (8%) Phosphorous 25% (6.3%) Potassium 29% (7.3%) Zinc 13% (3.3%) Magnesium 26% (6.5%) Copper 30% (7.5%) Interesting Facts Rum is part of a long line of sugarcane based alcoholic drinks that have been fermented for several thousand years.



Maccha (Green Tea) Latte’ Type: Drink Serves: 1 Time to Prepare: 10 minutes Ingredients 1 cup of plain soy milk 2 tbsp. of maccha koicha (high quality green tea powder) Option: 6 tbsp. of green tea leaves Option: 1 tsp. of sugar Instructions Place the maccha koicha in the bottom of the cup. Option: Grind up the 6 tbsp. of green tea leaves in a mortar and pestle and use that instead of the maccha. Heat the soy milk on medium heat until it starts to simmer. Option: If you grind regular tea leaves, add 1 tsp. of sugar to the soy milk to make up for the sweetness that maccha leaves have naturally. Put the hot soy milk in the cup and vigorously stir until the maccha koicha is dissolved. Let the latte’ sit for just a couple minutes. Option: A bamboo stir works very well with this as the individual bamboo strands help dissolve the green tea powder faster and more evenly. Insert a hand held foamer into the liquid and turn it on for about 30 seconds to create the foam.



Kitchen Equipment Cup Small Pot Measuring Spoon Stir Foam Maker Presentation

This should have a light green color with a thin layer of foam over the top. I like serving this in a coffee mug as it is just the right size for 1 cup of liquid. If you want to make it look very nice, place the mug on a small, square, wooden platter and place a bamboo stir next to the mug.

Time Management This drink takes very little time to make, so plan on spending about ten minutes making it before you drink it. You can also make a larger batch ahead of time to store in your refrigerator, but it will lose some of its flavor after about half a day. Complimentary Food and Drinks This goes very nicely after a nice, gentle stir fry of Chinese straw mushrooms and other delicate vegetables in a light garlic sauce. For the health benefits of it, consider drinking it by itself or adding a slice of ginger to it. Where to Shop Maccha leaves can be hard to come by, but you should have some luck finding them at a decent sized Asian market, where they will also be less expensive. If you do not have access to an Asian



market, you can look online at http://www.itoen.com/index.cfm. How It Works Maccha is a high quality tea that is then powdered to be used to create a semi-thick tea for the Japanese tea ceremony. Powdering the tea not only allows it to dissolve faster, it also allows it to thicken the liquid. Using the soy milk adds an extra flavor of richness to it and also softens the taste a bit. By pouring the hot soy milk onto the ground tea instead of pouring the ground tea into the soy milk, you can avoid creating green tea lumps, which both look and taste bad! Chef’s Notes The leaves from which maccha is made are nutrient dense. In fact, they are the most dense out of all the green tea leaves, carrying with them more nutritional value than spinach. They are also incredibly high in anti-oxidants, making this tea a very valuable healing and prevention drink. Although it has some caffeine in it, it is thought that the theanine, a chemical also found in the green tea, counteracts the negative effects of caffeine. The addition of the soy milk adds an easily digestible calcium and also provides heart benefits. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 131 Calories from Fat 27 Fat 3g Total Carbohydrates 15g Dietary Fiber 3g Sugars 1g Protein 11g Salt 135mg Vitamin A 40%% Vitamin B6 11% Vitamin B12 49% Vitamin C 10% Calcium 15%



Iron 20% Thiamin 14% Riboflavin 27% Niacin 13% Folate 19% Phosphorous 18% Potassium 15% Zinc 17% Magnesium 15% Copper 17% Interesting Facts In the 16th century, Sen no Rikyu declared that maccha was the official tea for the Japanese tea ceremony. Powdered tea was created by the Chinese, but fell out of use while it became ever more popular in Japan. For a host of interesting information on maccha, check out http://en.wikipedia.org/wiki/Maccha.



Chocolate Dipped Peanut Butter Balls Type: Dessert Serves: 8 (makes 15 to 20) Time to Prepare: 10 minutes plus 15 minutes to chill Ingredients ½ cup of peanut butter ½ cup of powdered sugar 4 tbsp. of vegan chocolate chips 2 tbsp. of soy creamer Instructions Thoroughly combine the peanut butter and powdered sugar. Form the mix into 1” diameter balls. Heat up the soy milk. Add the chocolate chips. Immediately stir in the chocolate chips. Quickly dip ½ of each peanut butter ball into the chocolate. Place on a plate. Let these chill in the refrigerator for 15 minutes.



Kitchen Equipment Metal Bowl or Small Blender to Combine the Sugar and Peanut Butter Measuring Spoon Small Pot for the Chocolate Sauce Presentation

Dipping the peanut butter balls only halfway in the chocolate allows the peanut butter to shine through, which looks both appetizing and nice as it provides a nice light brown, very dark brown contrast.

Time Management Make the peanut butter balls first as those can sit for awhile. However, the chocolate will cool down quickly which is why you should dip the finished peanut butter balls in it immediately. Otherwise, you’ll have to reheat the chocolate. Complimentary Food and Drinks If you want to serve these with something else, try serving them as a garnish to a scoop of soy French vanilla ice cream. Where to Shop Whole Foods 365 brand is the best vegan chocolate chip readily available. You can also try some vegan chocolate sauces. The peanut butter and powdered sugar can be found anywhere.



How It Works The powdered sugar gives the dessert its sweetness and also helps hold the peanut butter together in a ball form. The chocolate adds some moisture back in and, of course, compliments the peanut butter. Chef’s Notes Most people love peanut butter and most people love chocolate, so this is a good one to serve when you are entertaining people. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1189 (149) Calories from Fat 585 (73) Fat 65g (8g) Total Carbohydrates 119g (15g) Dietary Fiber 11g (1g) Sugars 90g (11g) Protein 32g (4g) Salt 39mg (5g) Vitamin A 3% (n/a) Vitamin B6 28% (4%) Vitamin C n/a (n/a) Calcium 7% (1%) Iron 15% (2%) Thiamin 10% (1%) Riboflavin 8% (1%) Niacin 88% (11%) Folate 31% (4%) Phosphorous 42% (5%) Potassium 41% (5%) Zinc 24% (3%) Magnesium 53% (7%)



Copper 39% (5%) Interesting Facts Peanut butter was created in 1890 by Doctor John Kellog as a health food. Skippy brand peanut butter is the first commercially successful peanut butter. Federal law mandates that peanut butter must contain 90% peanuts and the other 10% can be comprised of salt, sweeteners, and stabilizers.



Jien Duy “Sweet Bean Sesame Dumplings” Type: Dessert, Chinese Serves: 6 Time to Prepare: 40 minutes Ingredients 1 cup of red beans, rinsed ½ cup of sugar 2 tbsp. of oil ½ cup of sesame seeds ¾ cup of brown sugar 3 cups of sticky rice flour 1 cup of boiling water Oil for frying Instructions The Dough…

Bring the water to a boil. Dissolve the ¾ cup of brown sugar in the water. Add this to the rice flour and combine everything thoroughly.

The Red Bean Paste… Mash the beans. Combine them with the sugar. Saute the bean paste in the sesame oil on a medium high heat until the bean paste is dry.

Assembling the Sesame Balls… Take enough dough to form a 1 ½” ball. Press in on it with your thumb to form it into a cup. Fill this with about 1 tsp. of the red bean paste. Fold the dough over and seal it into a ball. Repeat this until you are out of dough. Quickly dip a ball in cold water and roll it in sesame seeds, repeating this with all the sesame balls. Fill a wok with enough oil to cover the sesame balls well. Heat the oil to 350 degrees.



Fry the sesame balls two or three at a time until the seeds turn golden (this takes about two minutes.) Constantly rotate the balls in the oil to ensure an even color. With a wire basket, gently press the balls against the side of the wok until they expand to about three times their size (if they do not expand and start to turn dark, remove them immediately.) Place them on a rack and allow them to drain.



Kitchen Equipment Mixing Bowl Wok Wire Frying Basket Measuring Cup Measuring Spoon Small Pan Spoon to mash the beans Pot for boiling the water Plate for the sesame seeds Presentation

If you want to get fancy, you can form these into a stack with balls propped up on bamboo skewers, laid against each other in odd arrangements. Usually, though, I just place mine out on a platter with tongs and let everyone come by and get their own.

Time Management These will keep quite well in the refrigerator and since they can be labor intensive, it makes sense to make a big batch of them and then keep them chilled and covered with plastic wrap. If you want to save a few minutes of time, heat the oil while you are forming the sesame balls. Complementary Food and Drinks These are generally served during festivals, so pick other party food like BBQ on a skewer, sticky buns, and rice flour cakes. Where to Shop The sticky rice flour can be purchased at Asian markets while the other ingredients are fairly common.



How It Works The sticky rice flour is what holds everything together and gives the ball its spongy quality. Boiling water is used to quickly activate the flour by exciting all of the glutinous molecules, allowing them to stick together. The dissolved sugar also helps bind the dough as well as make it sweet. The red bean paste is fried to infuse it with toasted sesame flavor and to dry it out so it does not make the inside of the dough ball too moist. The ball is pressed against the wok in the middle of the frying process so it is exposed to the direct heat of the pan, which helps the sticky rice flour expand. This also keeps them submerged in the oil, keeping the cooking of the ball even. Chef’s Notes I first had these at a restaurant in San Antonio called The Bean Sprout. Needless to say, they were quite addictive. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 3642.8 (607.1) Calories from Fat 637.3 (106.2) * does not include the calories from frying Fat 70.8g (11.8g) Total Carbohydrates 695.1g (115.8g) Dietary Fiber 37.2g (6.2g) Sugars 259.4g (43.2g) Protein 56.3g (9.4g) Salt 135mg (22.5mg) Vitamin A 1% (0.2%) Vitamin B6 122% (20.3%) Vitamin C 4% (0.7%) Calcium 42% (7%) Iron 98% (16.3%) Thiamin 93% (15.5%) Riboflavin 28% (4.7%) Niacin 87% (14.5%)



Folate 80% (13.3%) Phosphorous 135% (22.5%) Potassium 65% (10.8%) Zinc 92% (15.3%) Magnesium 145% (24.2%) Copper 147% (24.5%) Interesting Facts Jien duy are served during festivals, particularly Chinese New Year. All parts of the sesame plant are used in Chinese cuisine, including sesame leaves.



Strawberry Milkshake Type: Dessert Serves: 2 or 1 if you really want milkshake Time to Prepare: about 10 minutes if you need to prepare the strawberries. Ingredients 1 pint non-dairy ice cream (I use So Delicious) 16 oz of fresh strawberries, hulled 3 tablespoons agave nectar 1 cup non-dairy milk Instructions If not already done, take your pint of strawberries and hull them. Add the hulled strawberries, ice cream, milk, and agave to a blender, and whip it at high speed until creamy.



Low-fat Version Substitute low fat ‘milk’ and ice cream. Raw Version Substitute raw vanilla ice cream, raw milk, and raw agave. Kitchen Equipment The only equipment needed is a knife for the strawberry tops and a blender for the drink. A stand blender would work better than an immersion blender, but you could make do with one in a pinch. Presentation Top with a mint leaf or two, or some soy whip cream. Time Management This is very time friendly. There are no short cuts because it doesn’t take time. Complementary Food and Drinks If you serve this with a nice grilled veggie burger and sweet potato French fies, your friends will love you forever. Seriously. Where to Shop Fresh and Easy has cheap So Delicious ice cream. But really you be able to get the ingredients at most places.



How It Works The blender whips in air, which helps make this creamy. That is why a high speed blender stand blender works best with this. Chef’s Notes As my husband would say, this is extra ‘ghetto’ meaning he’s food slumming but can’t get enough. I have had friends hold out empty cups with intense longing in their eyes. It’s so simple you might think it won’t be good, but it is delicious! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1215.9 (608.0) Calories from Fat 337.5 (168.8) Fat 37.5g (18.8g) Total Carbohydrates 210.1g (105.1g) Dietary Fiber 35.7g (17.9g) Sugars 141.2g (70.6g) Protein 9.5g (4.8g) Salt 181mg (91mg) Vitamin A 24% (12%) Vitamin B6 11% (5.5%) Vitamin C 445% (222.5%) Calcium 40% (20%) Iron 36% (18%) Thiamin 14% (7%) Riboflavin 33% (16.5%) Niacin 14% (7%) Folate 28% (14%) Phosphorous 32% (16%) Potassium 27% (13.5%) Zinc 8% (4%)



Magnesium 26% (13%) Copper 22% (11%) Interesting Facts Milkshakes, named in the late 1800s, were originally made with milk, eggs, and whiskey.



Strawberry Rosemary Spears Type: Dessert Serves: 6 Time to Prepare: 10 minutes + 1 hour to set Ingredients 15 to 20 strawberries 6 fresh rosemary spears Instructions Destem the strawberries. Pierce the strawberries with the thick end of the rosemary spears, threading the spear through successive strawberries. Let it sit in the refrigerator for an hour.



Kitchen Equipment Small Knife Presentation

These look very nice either arranged on a long wooden platter or against a white, rectangular plate. Make sure that each person has their own strawberry and rosemary spear.

Time Management Make these at least an hour ahead of time so that strawberries have a chance to properly absorb some of the fresh rosemary flavor. However, don’t let them sit for more than two hours as they will start to lose their fresh flavor. Complementary Food and Drinks This goes nicely with a sparkling apple cider that is not too sweet. One of my favorite brands is Woodchuck. Where to Shop Fresh strawberries and fresh rosemary can be found just about anywhere, but you will generally get the best quality at a farmers’ market. Look for thick rosemary stems as they will hold the strawberries together the best. How It Works A good set of strawberries are both juicy and sweet, perfect for a dessert. Piercing them with the



rosemary allows the strawberries to pick up a hint of that very aromatic herb and also creates an interesting presentation. Chef’s Notes This is a simple, classy dessert that really brings to life the flavor of the strawberries and there are very few people that don’t like fresh strawberries! Nutritional Facts (individual servings in parentheses, does not include any options) Calories 109.7 (18.3) Calories from Fat 10.8 (1.8) Fat 1.2g (0.2g) Total Carbohydrates 22.7g (3.8g) Dietary Fiber 7.5g (1.2g) Sugars 0g (0g) Protein 2.0g (0.5g) Salt 3.24mg (0.54mg) Vitamin A 2% (0.3%) Vitamin B6 10% (1.7%) Vitamin C 306% (51%) Calcium 5% (0.8%) Iron 7% (1.2%) Thiamin 3% (0.5%) Riboflavin 11% (1.8%) Niacin 4% (0.7%) Folate 14% (2.3%) Phosphorous 6% (1%) Potassium 15% (2.5%) Zinc 3% (0.5%) Magnesium 8% (1.3%) Copper 8% (1.3%) Interesting Facts



There are more than 20 different varieties of strawberries throughout the world. Strawberries have been thought to be an anti-aging food. Rosemary was sometimes used to treat headaches.



Sweet Bananas with Raspberries Type: Dessert Serves: 1 Time to Prepare: 10 minutes Ingredients 1 banana 5 or 6 Brazil nuts 5 or 6 raspberries 1 pinch of saffron 1/8 tsp. salt 1 tsp. sweet agave nectar 2 tsp. water Instructions Peel the banana. Slice it in half along the width. Slice each half once more along the length. Add the salt and banana to the pan. Sauté the banana in the water on a medium low heat for about five minutes. Add in the sweet agave nectar and sauté for another minute. Place the banana slices on the plate. In the same pan in which the bananas were cooked, add the Brazil nuts and stir them, coating them with the remaining agave syrup. Cook these for one minute. Sprinkle the saffron on the bananas. Add the Brazil nuts to the plate. Add the raspberries to the plate.



Kitchen Equipment Sauté Pan Spatula Knife Cutting Board Measuring Spoon Presentation

Make sure that you put this on a smaller plate so the bananas do not look overwhelmed by empty space. It’s also good to ensure that at least one of the raspberries is on top of the bananas so that they look like part of the dessert and not just something sprinkled around the plate.

Time Management These do not take long to make, so plan on making them just before they are served. Keep in mind that they will not keep, so you can’t make them ahead of time. Complimentary Food and Drinks The dessert can be a bit filling after a meal, so serve it with something light like a small portabella sandwich. It also goes very well with just about any tropical style meal. Where to Shop Brazil nuts are most easily found at stores with bulk bins, like Whole Foods. Sweet agave nectar can be found at most stores that have a health and/or eco-friendly oriented section. Stores that



specialize in organics are a good bet. The rest can be found at your local market. How It Works Softening the bananas gives them a nice, melt-in-your-mouth texture while sautéing them briefly in the agave nectar coats them with a tasty syrup. The saffron is there for color and the raspberries give a contrasting tartness. The tiny bit of salt helps showcase the sweetness of the dessert. Finally, the Brazil nuts give a mild nutty flavor while giving the diner something to bite into. Chef’s Notes I like this dessert because it uses only a few ingredients and still creates a nice look and a great taste. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 250 Calories from Fat 90 Fat 10g Total Carbohydrates 36g Dietary Fiber 4g Sugars 21g Protein 4g Salt 246mg Vitamin A 1% Vitamin B6 21% Vitamin C 21% Calcium 2% Iron 3% Thiamin 8% Riboflavin 5% Niacin 3% Folate 5% Phosphorous 12%



Potassium 21% Zinc 5% Magnesium 20% Copper 16% Interesting Facts George Washington cultivated raspberries in his Mt. Vernon gardens. Raspberries are ready to harvest in July and August and slightly later in warmer climates. To find out a host of information about Brazil nuts, go here: http://www.nybg.org/bsci/braznut/



Truffles Type: Dessert Serves: 12 Time to Prepare: At least 1 hour with 15 minutes of labor Ingredients Method 1 6 oz. of dark chocolate 1 tbsp. of coconut oil or softened margarine (Earth Balance is good) ½ cup of soy creamer that has been reduced to ¼ cup 2 tbsp. of cocoa powder 2 tbsp. of confectioner’s sugar Method 2 5 oz. of bittersweet chocolate, chopped 1 ½ tbsp. of softened margarine (Earth Balance is good) 1cup of soy creamer reduced to ¼ cup 1 ½ tsp. of corn syrup 2 tbsp. of brandy 2 tbsp. of cocoa powder 1 tbsp. of confectioner’s sugar Method 3 8 oz. of semisweet chocolate 1 tbsp. + 1 tsp. of softened margarine 2 tbsp. of liqueur (coffee liqueur is good) ¼ up of pulsed almonds Instructions Method 1 Simmer the soy creamer until it is reduced to ¼ cup, skimming off the top film. Break up the chocolate into small bits. Bring water to a simmer in a double boiler, with the chocolate bits in the top pan. * Stir the chocolate continuously until it is thoroughly melted. Remove the top pan from the heat and immediately stir in the coconut oil and reduced soy creamer.



This makes a sauce called a ganache. Cover this and allow it to come down to room temperature. Refrigerate this for at least 1 hour (until it is firm.) While it is in the refrigerator, chill a plate and remove it just before you form the truffles. Mix together the cocoa powder and the confectioner’s sugar. Chill your hands by placing them in cold water and then wipe them off. Immediately take portion of the chocolate and form it into a 1” ball. Roll this ball in the cocoa and sugar mix and set it on a chilled plate. Repeat until you have used all of the chocolate. Method 2 Simmer the soy creamer until it is reduced to ¼ cup. Melt the chocolate as in Method 1. Immediately fold in the soy creamer, brandy, corn syrup, and margarine. Chill the chocolate and form them as in Method 1. Method 3 Melt the chocolate as in Method 1. Immediately fold in the softened margarine and coffee liqueur (or liqueur of your choice.) Chill the chocolate and form them as in Method 1. Pulse the almonds. Roll the truffles in the pulsed almonds. Note that you can cut these truffles in half for a mini-bite sized goodie. * Instead of using a double boiler, you can fill a deep pot with water and float a mixing bowl on the simmering water.



Kitchen Equipment Double Boiler Spatula Towel or Plastic Wrap Plate to hold the finished truffles Small Shallow Mixing Bowl for the cocoa mix Small Whisk for the cocoa mix Small Pot to reduce the soy creamer Measuring Cup Measuring Spoon Presentation

In this picture, I did a simple presentation. First, I scattered almonds around the plate. Then, I place the truffles on it and drizzled it with sweet agave nectar. Finally, I sprinkled one part with cardamom, one part with chili powder, and one part with cinnamon. You can also make a nice thick syrup to drizzle on the plate and if you want to get real fancy, you can make several different sauces to adorn each truffle.

Time Management For such a luscious dessert, these truffles take a very short amount of time to make. What you don’t want to do, though, is leave the ganache (the chocolate sauce that you make after combining everything) in the refrigerator for more than two hours or else it will get too hard to effectively work with. Complementary Food and Drinks Truffles can take an large variety of flavors. Here are some ideas: orange liqueur, Kahlua, lime zest, almonds, Macadamian nuts, chili powder, allspice, dark cherry bits, raspberry syrup, and more! You can mix these directly into the ganache (if you use a syrup, make sure to remove a like amount of liquid from somewhere else in the recipe,) or you can roll the truffles in them.



Where to Shop Vivani is a good brand of vegan dark chocolate with Dagoba coming in second, though definitely serviceable. Whole Foods also has their 360 brand of chocolate chips (though these are particularly sweet) and if you’re desperate, you can get a bar of Hershey’s dark, which happens to be vegan. Callebaut is one of the best brands you can use if you can find it. If you can’t get it at your local Whole Foods, try a Google search as most of these companies sell their products online. How It Works Using the double boiler gently softens the chocolate, which is necessary for it to maintain a lush integrity. Folding in the other ingredients makes a sauce called a ganache, which is a semi-thick sauce that is used to form chocolate shapes by chilling it. It is often used to coat cakes, too! The soy creamer is reduced so that it attains the consistency of heavy cream. If it is too thin, the ganache will be too thin and will not form into nice shapes. Chilling it allows the ganache to firm up enough to be pliable, which is necessary for forming it into balls. Chilling your hands is important so that you don’t melt the chocolate with your body heat. The same principle applies to the chilled plate, keeping the plate from melting the truffles with its ambient heat. Chef’s Notes I was very surprised at how easy these were to make, especially since they were so tasty. If I’m serving them for a party, I like to get at least ten different sauces, spice mixes, and nuts ready so that the truffles can amaze not only with their flavor, but their variety. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 1240.2 (103.3) Calories from Fat 685.5 (57.1) Fat 76.2g (6.3g) Total Carbohydrates 130.0g (10.8g) Dietary Fiber 12.6g (1.0g) Sugars 67.7g (5.6g)



Protein 8.7g (0.7g) Salt 252mg (21.0mg) Vitamin A 11% (0.9%) Vitamin B6 5% (0.4%) Vitamin C 0% (0%) Calcium 5% (0.4%) Iron 35% (2.9%) Thiamin 3% (0.3%) Riboflavin 22% (1.8%) Niacin 7% (0.6%) Folate 2% (0.2%) Phosphorous 33% (2.8%) Potassium 22% (1.8%) Zinc 22% (1.8%) Magnesium 61% (5.1%) Copper 68% (5.7%) Interesting Facts Truffles are named after the mushroom, another delicious delicacy. The first method in this recipe is closest to a Swiss truffle, while the second is similar to the standard European truffle (with the Swiss being an exception.)



Twisted Lemon Bars Type: Dessert - Bar Makes: about 2 dozen Time to Prepare: 30 minutes prep, about 60 minutes total bake time Ingredients For the crust: 2 cups gluten free baking mix (I use Bob’s Red Mill) ½ cup powdered sugar 1 cup dairy-free margarine 1 teaspoon nutmeg ½ teaspoon almond extract 2 teaspoons xanthan gum For the filling: ¼ cup lemon juice 1 tablespoon lemon zest 8 oz soft silken tofu 2 cups granulated sugar ¼ cup gluten free baking mix (I use Bob’s Red Mill) ½ teaspoon xanthan gum 1 teaspoon baking powder For the frosting: 3 cups powdered sugar About ¼ cup lemon juice Lemon zest for garnish Instructions For the crust: Preheat the oven to 350 degrees. In a large bowl, combine all ingredients and mix until a cohesive lump of dough. Press the dough into a 13X9 baking sheet, making sure the dough is in an even layer.



Place in the oven and bake for 20 minutes. For the Filling: While the crust is baking, take the lemon juice and tofu, and pulse in a blender or food processor until it is completely smooth. Quickly add the rest of the ingredients EXCEPT the baking powder, and pulse again until combined. Only 1 or 2 minutes before your crust is ready to come out of the oven, add the baking powder and blend one more time until you have a thick liquid. Pull the crust from the oven and pour the mixture over the crust. Immediately place back in the oven, and bake for 30-40 minutes until the top is lightly golden brown. Remove from the oven and let rest for a few hours or overnight until cool. For the Frosting: Wait until the bars are completely cool, then mix the lemon juice and powdered sugar. You want a constancy that spreads easily, but isn’t too runny. It should run off your spoon, but also coat your spoon. Spread the frosting evenly over the bars, and decorate with fresh lemon zest. Allow the frosting to harden. Cut into 1 ½ inch square bars and enjoy! .



Low-fat Version This is not a cookie that you eat if you’re counting fat grams. Kitchen Equipment A mixer, bowls, 13 x 9 casserole dish, a glass, measuring cups and spoons Presentation

Garnish the finished bar with a few pinches of lemon zest or lemon strips.

Time Management While the crust is baking, make the filling. It saves time. Also, all the ingredients but the baking powder can be tossed in the blender and blended together for the filling at once. Make sure you add the baking powder at the last minute or it will lose much of its fluffing powder. Complementary Food and Drinks These would go great with some vegan barbeque, like a hamburger and tofu hotdog and some nice iced tea. This would make a refreshing but sweet dessert. Where to Shop These ingredients should be available at any well stocked supermarket. How It Works The tofu acts like a binder for the filling, as eggs do in the traditional recipe.



Chef’s Notes I love these bars! The nutmeg in the crust is the ‘twist’ in the title, because it is not added to other lemon bar recipes. If you are a traditionalist, then omit the nutmeg, but if you are feeling a little adventurous, you will be amazed at how much flavor a little spice can impart. For extra kick, grate your own nutmeg! It’s easy with a Microplane and will give you the most flavor bang for your buck. Nutritional Facts (individual servings in parentheses, does not include any options) Calories 5778.3 (240.8) Calories from Fat 449.8 (18.7) Fat 50.0g (2.1g) Total Carbohydrates 1285.7g (53.6g) Dietary Fiber 30.7g (1.3g) Sugars 1063.8g (44.3g) Protein 46.4g (1.9g) Salt 1695mg (71mg) Vitamin A 41% (1.7%) Vitamin B6 0% (0%) Vitamin C 95% (4%) Calcium 9% (0.4%) Iron 13% (0.5%) Thiamin 17% (0.7%) Riboflavin 14% (0.6%) Niacin 4% (0.2%) Folate 47% (2.0%) Phosphorous 22% (0.9%) Potassium 17% (0.7%) Zinc 9% (0.4%) Magnesium 17% (0.7%) Copper 25% (1%)



Interesting Facts Lemons were not only cultivated for their culinary properties, but also as antiseptics.


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