CAPO (Carrot Almond Poppyseed Orange) Waffles

Serves 4

¼ cup coconut flour

2 oranges, peeled

½ teaspoon baking soda

½ teaspoon baking powder

2 carrots, ends trimmed

pinch sea salt

1 teaspoon poppyseeds

1 cup almond or coconut milk

2 eggs

2 tablespoons coconut oil

½ cup plain yogurt

1 teaspoon almond extract

1 tablespoon lemon juice

½ teaspoon ground turmeric

2 bananas, peeled

Pinch maple syrup

1 cup seasonal fruit

1. Heat a waffle maker. You can also make pancakes out of the batter instead if you do not have a waffle maker
2. Place all of the ingredients in a food processor except seasonal fruit and pulse until well combined. Pour roughly ½ cup of the batter into the center of the waffle maker, adding more if needed. Cook until golden brown.
3. To serve, place one waffle on your plate and top with ½ cup of fresh fruit.

Alcoholic Herb and Pink Lemonade Jellybutter

⅓ cup frozen pink lemonade concentrate, thawed

⅓ cup water

½ tablespoon each minced fresh parsley, thyme, and rosemary

⅛ teaspoon salt

¼ pound softened unsalted butter

1 envelope (¼ ounce) gelatin

⅓ cup vodka

Lemon zest, for garnish

1. In a large measuring cup, combine the lemonade concentrate with water; strain into a medium saucepan.  Mix herbs, salt, and butter into lemonade mixture.  Sprinkle gelatin over the mixture and let soften for 2 minutes.  Heat over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes; stir in the vodka.
2. Pour mixture into a 4-by-8-inch loaf pan and refrigerate until firm, about 4 hours.  Serve as a loaf; garnish with lemon zest.

Cucumber-Apricot-Yogurt Preserves

½ english cucumber, peeled and seeded

½ cup yogurt

½ tablespoon chopped dill

½ tablespoon chopped mint

¾ pound fresh apricots, chopped

1 clove garlic

1 teaspoon lime juice

salt and pepper

¾ cup sugar

½ tablespoon fresh lemon juice

1. In blender, puree cucumber with yogurt, herbs, apricot, garlic, and lime juice; season with salt and pepper.
2. In medium saucepan, bring puree mixture and all remaining ingredients to boil, lower heat, and simmer until very thick, about 25 minutes.  Let cool, transfer to airtight container and refrigerate.

Portobellos Stuffed with Curried Pea-Spinach-Red Lentil Polenta

Serves 5

2 tablespoons vegetable oil

1 tablespoon minced garlic

½ tablespoon minced fresh ginger

1 teaspoon curry powder

½ teaspoon ground turmeric

1 cup lite coconut milk

1 cup dried, split red lentils

1 cup frozen green peas

½ 6-ounce jar oil-packed sun-dried tomatoes, finely chopped and oil reserved

2½ pieces dried mango, chopped

2 tablespoons raisins

¾ cup fresh baby spinach

1½ tablespoons shredded coconut

2 tablespoons grated Parmesan cheese

1½ tablespoons mango chutney

Salt and pepper to taste

5 large portobello mushroom caps

1. Preheat broiler.  Spray baking sheet with nonstick cooking spray.
2. Heat vegetable oil in large skillet over medium heat, and sauté garlic and ginger about 30 seconds, or until fragrant.  Sprinkle with curry powder and turmeric.  Add coconut milk and lentils.  Reduce heat to medium-low, and cook 15 minutes more, or until lentils are softened.
3. Stir in peas, tomatoes, mango, raisins, spinach, and coconut, and cook 3 minutes more.  Remove from heat and stir in cheese and chutney.
4. Prepare polenta according to package directions.  Remove from heat, and stir in curry mixture; add salt and pepper to taste if desired.
5. Scrape off brown gills from inside mushroom caps using spoon.  Stir 2 tablespoons gills into polenta mixture, and discard remaining gills.  Brush both sides of mushroom caps with reserved oil from tomatoes.  Place caps, stem side down, on baking sheet, and broil 5 minuteson each side, or until soft.
6. Spoon polenta mixture into mushroom caps.  Broil mushrooms about 3 minutes, or until golden brown.  Using spatula, transfer mushrooms to serving plates.

Potato and Tempeh Quesadillas with Coconut Milk and Lemongrass

Serves 5

¼ cup lite unsweetened coconut milk

¼ cup plain soymilk

½ teaspoon ground cumin

2 tablespoons creamy peanut butter

2 tablespoons low-sodium soy sauce

½ teaspoon chili powder

1 tablespoon minced lemongrass

1 tablespoon brown sugar

6 tablespoons vegetable stock

½ teaspoon crushed red pepper

1 tablespoons vegetable oil

1 tablespoon canola oil

½ medium-sized onion, halved and thinly sliced

1½ medium-sized red potatoes, peeled and cut into ¼-inch pieces

½ pound tempeh, diced

½ large red bell pepper, seeded and cut into thin slices

4 ounces snow peas, trimmed

½ bunch scallions, chopped

Juice of ½ lime

Salt and freshly ground black pepper to taste

5 10-inch flour tortillas

1¼ cups grated cheddar or Monterey Jack cheese

1 medium-sized tomatoes, halved, seeded, and diced

1. Put coconut milk, soymilk, cumin, peanut butter, soy sauce, chili powder, lemongrass, brown sugar, stock, and red pepper into food processor or blender; purée until smooth.
2. Heat oils in skillet over medium heat.  Add onion; cook, stirring often, 5 minutes, or until soft.  Stir in potatoes and cook, stirring occasionally, 2 minutes.  Add puréed mixture; cook about 5 minutes.  Increase heat to medium-high; add tempeh, bell pepper, snow peas, and scallions.  Cook about 5 minutes, then return heat to medium and cook 5 minutes more, or until potatoes are tender and sauce is thick.  Stir in lime juice; season with salt and pepper.  Remove from heat.
3. Heat large nonstick skillet over medium heat; spray with cooking spray.  Add one tortilla; sprinkle about 2 tablespoons cheese over half of tortilla.  Spoon about ⅓ cup potato-tempeh mixture over cheese; top with 1 tablespoon tomato and 2 tablespoons more cheese.
4. Fold tortilla in half, and press down with spatula.  Cook about 1 minute, or until underside is golden.  Turn over, and cook 1 minute more.  Remove, and cut into wedges.  Repeat with remaining tortillas; respray skillet as needed.

Indian-Style Penne with Broccoli Sauce

    Serves 4

    1 tablespoon sesame oil

    ½ tablespoon mustard seeds

    ½ chile de arbol, crumbled (or ¼ teaspoon red pepper flakes)

    1 clove garlic, minced

    1 tablespoon olive oil

    2¾ cups steamed broccoli

    2 cloves garlic, pressed

    ½ teaspoon sea salt

    ¼ cup water

    2 tablespoons dried unsweetened coconut

    ¼ teaspoon fresh cracked black pepper

    4 ounces whole-wheat penne

    ¼ cup grated Pecorino Romano or Toscano cheese

1. In a heavy sauté pan, heat sesame oil on medium-high.  Add mustard seeds and cook until seeds begin to pop, 2 to 3 minutes.  Add chile and minced garlic; cook, stirring for 1 minute.  Add olive oil, steamed broccoli, pressed garlic, and sea salt; sauté, stirring to coat, until lightly browned and warmed through, 2 to 3 minutes.  Add water, coconut, and pepper.  Reduce heat to low, cover, and cook, stirring occasionally, until broccoli breaks down into a chunky sauce, 35 to 40 minutes.
2. Cook penne according to package directions; drain and fold into sauce.  Cook, stirring, for 1 minute.  Sprinkle with cheese.

Masks for Stepping into Fairyforms

    1 tablespoon prepared pesto

    ½ tablespoon cider vinegar

    1½ tablespoons extra virgin olive oil

    Salt and pepper to taste

    ½ pound orzo pasta

    ½ (6.5-ounce) jar sun-dried tomatoes

    ½ jar marinated artichokes

    2 tablespoons flour, plus more for work area

    2 cups fresh baby spinach

    2 tablespoons parmiggiano-reggiano, grated

    2 tablespoons powdered sugar

    ½ roll refrigerated sugar cookie dough

    Small pretzel sticks

1. Preheat oven to 350° F.  Line a cookie sheet with foil and spray with nonstick cooking spray.
2. Whisk the pesto and vinegar together in small bowl until well combined.  Slowly drizzle in olive oil, whisking constantly until fully mixed.  Continue to whisk for an additional 1 to 2 minutes; season with salt and pepper.  Let the dressing sit for 10 minutes to allow the flavors to blend.
3. Bring a large pot of water to a boil, add salt, then add the pasta.  Cook until al dente.  Drain in a colander.
4. Remove from jars sun-dried tomatoes (cut into strips) and artichokes (cut into pieces).
5. In a large bowl, knead cooked orzo, artichokes, tomatoes, flour, spinach, cheese, pesto dressing, and powdered sugar into cookie dough.  Cover and refrigerate for 10 minutes.
6. Dust work area with flour and roll out dough about ½ inch thick.  Using a 2 to 3-inch heart-shaped cookie cutter, cut out 2 hearts per mask.  Lay hearts on cookie sheet overlapping the pointed ends of each heart and press down slightly to shape the dough into one piece.
7. Insert two small pretzel sticks along the plane of the mask but perpendicular to its length to form the antennae.
8. Using a very small cookie cutter, or with the tip of a butter knife, cut out oval-shaped circles in center of each heart for the eyes.
9. Bake cookies for 12 minutes.
10. Remove from oven and cool ten minutes.  Then frost and decorate with assorted candies.

Cider’n’Cream-Roasted Olives

     Serves 4

    1 cup apple cider

    ½ cinnamon stick

1 cup mixed olives (with pits)

½ cup vanilla ice cream

3 cloves garlic, finely chopped

½ tablespoon caramel sauce

¼ teaspoon crushed red pepper

Grated nutmeg to taste

2 tablespoons extra-virgin olive oil

1½ sprigs thyme

¼ lemon, zested and juiced   

1. In small saucepan, heat cider with cinnamon stick.  Remove stick; combine cider and all other ingredients in 2-quart baking dish and bake at 400° F for 20 minutes.  Serve warm or at room temperature.

Fruit-and-Egg Muffins Baked in Tomato Cups

    Serves 10

    ½ cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, et cetera

    10 large tomatoes

    Salt and pepper

    8 teaspoons grated Parmesan cheese

    ¾ cup whole-wheat pastry flour

    ¼ cup all-purpose flour

    6 tablespoons turbinado sugar, plus more for sprinkling

    1 tablespoon orange zest

    ¾ teaspoon baking powder

    ¼ teaspoon cinnamon

    ⅛ teaspoon baking soda

    ⅛ teaspoon salt

    5 medium eggs

    6 tablespoons low-fat plain yogurt

    ½ teaspoon dried herbs, such as oregano, chervil, basil, or sage

1. Preheat oven to 425° F.  Place dried fruit in heatproof bowl.  Cover with boiling water, and let stand 5 minutes to plump fruit.  Drain, and set aside.  Slice tops off tomatoes, and scoop out seeds and pulp.  Place tomatoes in shallow baking dish coated with nonstick cooking spray, and sprinkle cavities with salt, pepper, and pinches of cheese.
2. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda, and salt in a large bowl.
3. Whisk together eggs and yogurt in separate bowl.  Stir egg mixture into flour mixture.  Fold in fruit.
4. Fill tomato cups with batter.  Sprinkle tops with salt, pepper, herbs, remaining sugar, and remaining cheese.  Bake 20 minutes.  Cool 5 minutes in pan and serve.

Smoky Banana-Chocolate Penne with Corn, Fruit, and Cherry Tomatoes

    Serves 5

    1½ medium-size bananas

    6 ounces penne pasta

    ½ dried chipotle chile, soaked in hot water 10 minutes, or ½ chile from 4-ounce can chipotle peppers in adobo sauce

    1 tablespoon olive oil, divided

    2 cloves garlic, minced (about 2 teaspoons)

    ½ 2-ounce log goat cheese, plus more for crumbling and sprinkling, if desired

    6 tablespoons reduced-fat unsweetened coconut milk

    8 teaspoons water

    6 tablespoons vegan semisweet chocolate chips

    8 teaspoons maple syrup

    8 teaspoons chopped cilantro

    ⅜ teaspoon vanilla extract

    1 cup halved cherry tomatoes

    1½ cups strawberries, stemmed and quartered

    1 cup fresh or frozen corn kernels

    1½ kiwis, peeled, halved crosswise and sliced

    1 mango, peeled and cut into 1-inch pieces

    Salt and pepper, to taste

    2 tablespoons dried unsweetened coconut

1. Preheat oven to 350° F.  Bake whole unopened bananas 15 minutes, or until black and soft.  Cut tips and squeeze flesh into bowl of food processor.
2. Cook pasta according to package directions.
3. Meanwhile, remove seeds from chipotle chile and finely chop.  Heat ½ tablespoon oil in skillet over medium-low heat.  Add chile and garlic, and sauté 1 minute or until fragrant.  Stir in goat cheese, coconut milk, and water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.  Stir in chocolate chips and simmer 2 minutes more, then remove from heat and add syrup, cilantro, vanilla, and remaining oil.  Purée sauce with bananas until smooth.
4. Drain pasta, and return to pot.  Add tomatoes, strawberries, corn, kiwis, chocolate-cheese sauce, and mango.  Season to taste with salt and pepper, and transfer to warm serving bowl.  Sprinkle with coconut and extra goat cheese crumbles, and serve.

Raspberry-Cornmeal-Banana-Carrot S’mores

    Serves 6

    ¼ cup fresh raspberries

    ½ teaspoon sugar

    6 tablespoons all-purpose flour

    1 tablespoon yellow cornmeal

    ¼ teaspoon dry mustard powder

    3 low-fat graham crackers, crumbled

    ⅛ teaspoon salt

    ⅛ teaspoon baking powder

    1 carrot, grated (about ½ cup)

    2 small green onions (white and pale green parts), thinly sliced

    ½ 4-ounce bar milk chocolate, broken into ½-inch pieces

    ½ cup grated sharp Cheddar cheese (about 1½ ounces)

    1 egg, lightly beaten

    ¼ cup low-fat milk

    ½ banana, thinly sliced on an angle

    6 tablespoons marshmallow fluff

1. Preheat broiler.  Toss berries with sugar in bowl, and let stand 10 minutes.
2. Combine flour, cornmeal, mustard, graham cracker, salt, and baking powder in medium bowl.  Add carrots, green onions, chocolate, cheese, egg, and milk, and mix well.
3. Heat large nonstick skillet over medium heat.  Scoop tablespoonfuls of batter into pan, then spread flat with back of spoon to about 3-inch diameter.  Cook 1¼ to 1½ minutes per side.  Transfer to baking sheet.
4. Set 1 or 2 banana slices over half of the cakes.  Top remaining cakes with raspberries.
5. Spread ½ tablespoon marshmallow fluff over each s’more.  Place 6 to 8 inches under broiler, and broil ¾ to 1 minute, or until fluff is toasty and browned.  Serve immediately.

Amber’s Spicy Tarragon Sweet Potato, Peach, and Red Lentil Stew with Crumbled Roquefort

    Serves 6

    ½ tablespoon vegetable oil

    1¼ tablespoons flaxseed oil

    ¾ tablespoon balsamic vinegar

    ½ yellow onion, diced

    4 cloves garlic, finely chopped (about 4 teaspoons)

    1 canned chipotle chile, drained

    2 slices Yves Canadian Veggie bacon, diced

    2 tablespoons dry white wine

    1¾ cups low-sodium vegetable broth

    1½ cups water

    2 medium-size peaches, peeled and cut into thin slices

    ½ cup red lentils

    1 medium-size sweet potato, peeled and cubed (1½ cups)

    1 tablespoon finely chopped fresh tarragon

    ¼ teaspoon cinnamon

    Salt and pepper to taste

    2 small corn tortillas, cut into thin strips

    2 tablespoons crumbled Roquefort or other blue cheese (about ½ ounce)

    4 tablespoons vegan sour cream

    1 green onion, chopped

    Cilantro, for garnish

1. Heat oils and vinegar in large stockpot over medium-high heat.  Sauté onion and garlic 5 to 7 minutes or until onions are translucent.  Be careful not to burn garlic.
2. Add chopped chipotle chiles, veggie bacon, and wine, and sauté 1 minute more.
3. Add broth, water, peaches, lentils, and sweet potatoes; cook 20 minutes, or until lentils fall apart.  Stir in tarragon and cinnamon; add salt and pepper to taste.
4. Cook tortilla strips in small skillet over high heat 3 to 5 minutes, or until crispy.  Set aside.
5. Ladle stew into bowls, and top each serving with ⅔ tablespoon sour cream, ⅓ tablespoon cheese, green onions, and tortilla strips.  Garnish with cilantro, and serve.