Baked Sweet Potatoes (Serves 4)
- 3 large sweet potatoes, peeled and quartered (3 lbs)
- 4 tablespoons extra virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
- 1 large garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons fresh parsley
Heat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
Place the sweet potatoes n a medium bowl, toss with two tablespoons of the oil. And season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so.
Transfer the potatoes to a large bowl and toss with the garlic, lime juice, parsley, and remaining 2 tablespoons of oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.
Apple Crumble (Serves 4 to 6)
- 21/2-3 cups sliced fresh apples
- 1 cup organic blueberries
- 1 ≤ cups apple juice
- 2 tablespoons kuzu
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- pinch of fine sea salt
- 3 cups rolled oats
- 2 cups barley flout, spelt flout, brown rice flour r sweet rice flour
- π teaspoon fine sea salt
- π teaspoon ground cinnamon
- ≤ cup brown rice syrup
- π cup maple syrup
- 1 cup chopped pecans or walnuts
Preheat the oven to 350 degrees F.
Combine the apples and blueberries in 9 inch square baking pan.
Reserve π cup of the apple juice in a small bowl, and heat the remaining 1 ∏ cups in a small saucepan. Place the kuzu in a small bowl, and add in the reserved apple juice. Let the kuzu mixture sit for about 10 seconds so that the kuzu can dissolve into the liquid. Stir with a fork, and immediately whisk the kuzu mixture and the lemon juice in to the hot apple juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and the salt. Pour over the apples and blueberries in the pan.
To make the topping, dry roast the oats, flour, salt and cinnamon in a skillet over medium-low het for about 5 minutes. Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well. Stir in the nuts.
6 lbs. firm tofu
- 1 cup diced onion
- 1 cup diced celery
- 1 Tbsp. sesame oil
- 1/2 tsp. sage
- 1/2 tsp. thyme
- 1 tsp. parsley
- Salt and pepper, to taste
- 3 cups cubed whole wheat bread
- 2 cups cubed corn bread
- 1/2 cup vegetable broth
- 1/2 cup walnuts or pecans (optional)
- 1/2 cup sesame oil
- 1/4 cup soy sauce
One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.
To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.
Preheat the oven to 400 degrees F.
Press the tofu with your hands to form a hollow center, fill with the stuffing mixture, and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil, and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.
- 4 cups of cranberries
- 1/2 cup of brown rice syrup or maple syrup
- 1/4 cup of water
- Juice of 1 orange
- Rinse and clean berries well.
In a large pan combine sugar, water, orange juice and berries. Bring to a boil over med. high heat. Stir often. Reduce to a gentle boil and cook until berries pop (about 10 min uncovered).
Chill in refrigerator 1 hour.