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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Filtering by Category: Recipes

Gluten-Free Pizzelle

Mary Taylor

Not too sweet with a hint of anise, this gluten-free version of the classic Italian Pizzelle cookie is a holiday classic. It can be prepared ahead for gift giving, used as a garnish for fruit or ice cream desserts, or served as a stand-alone compliment to a steaming cup of tea or coffee. If you don’t have Pizzelle maker, some waffle irons work (if the grooves are not too deep), but investing in a Pizzelle maker is worth it!

yield: about 2 dozen cookies  |  prep time: 15 minutes  |  cooking time: 30 minutes


  • 3 eggs

  • ⅔ cup maple sugar (or organic cane sugar)

  • ½ coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 sorghum flour

  • ¾ – 1 cup oat flour

  • ¼ cup potato flour

  • 1 teaspoon baking powder

  • Pinch of salt

  • 1 tablespoon anise seeds

  • 1 teaspoon lemon zest (optional)


  1. Beat the eggs lightly then add the maple sugar and continue to beat until the mixture is thick and creamy and forms a “ribbon” when the beater is lifted out of the batter. Stir in the coconut oil and mix well.

  2. Sift the sorghum flour, oat flour, potato flour, baking powder and salt into a separate bowl. Stir in the anise seeds and lemon zest.

  3. Gradually mix the wet ingredients into the flour mixture using a stiff spatula. Stir well, until the batter is smooth and even in texture. The batter may be prepared to this point up to 3 days in advance if refrigerated in an airtight container.

  4. Heat an electric Pizzelle grill and brush with a thin coat of coconut oil. When the light for the grill goes off (or turns green) place a heaping tablespoon of the batter on each round of the grill. Seal the grill shut and allow the cookies to bake. When the steam stops escaping, immediately begin to monitor the cooking. The cookies should be only very lightly browned, and they burn quickly, so be careful as 5 seconds can be the difference between just right and burned.

  5. Once cooked, using a metal spatula, remove the cookies to a cake rack to cool. When completely cooled, store in an airtight container until ready to eat.

Raw Corn Chips

Mary Taylor

When you need the satisfaction of something crunchy, salty and a little bit spicy, when you’re thinking twice about the health implications of eating a full bag of standard fried corn chip and you can’t find a baked chip that hits the spot, try these. Which assumes you’ve got a dehydrator. Or a really good friend who’ll loan you theirs. This recipe and kale chips (which I’ll post recipes for in a few weeks) are what get many of us buying dehydrators in the first place. Unless of course we’re hunters and are wanting some jerky from our recent big game hunting trip. Which is a whole other issue. (If you’re a game hunter, you probably aren’t reading this vegetarian blog, but you might like the corn chips anyway!)

yield: 1 medium bowlful  |  prep time: 20 minutes  |  cooking time: 1 hour  | resting time: 8 - 10 hours drying time


  • 2 cups corn kernels (fresh or frozen and thawed)

  • ¼ cup ground flax seed

  • ¼ cup tablespoons tomato salsa

  • Salt to taste (optional)


  1. Place the corn, ground flax seed and salsa in a food processor fitted with the metal chopping blade or in a blender. Puree at first with a pulse action and then briefly with a straight “on” setting and scraping down the sides of the bowl as needed, until the mixture is evenly pureed.

  2. Transfer the mixture to solid dehydrator drying sheets (those used for fruit roll-ups) and spread the mixture out evenly and to a thickness of about 1/8-inch. When held up to the light the coating of corn mixture should look even and there should not be visible holes in the layer. Depending on the style of dehydrator you have, you will be able to make 2-3 sheets of chips with this amount of corn. If desired, sprinkle salt over the sheets of corn mixture.

  3. Place the sheets on dehydrator racks and dry at 110 F. for about 10 hours. Mid way through drying, when the sheets of corn chips can be removed from the drying sheets, carefully flip the sheets of chips and continue to dry until crisp.

  4. Remove from the dehydrator, break into chips and store in an airtight container for up to 2 weeks.

Pan Seared Brussels Sprouts

Mary Taylor

Instead of whole Brussels sprouts, in this recipe the leaves are separated out individually and then quickly pan seared with hazelnuts for added crunch. The recipe was inspired by a dish served at the urban style restaurant, Riffs on Boulder’s Pearl Street Mall.   yield:  4-6 servings  | prep time:  30 minutes  | cooking time:  15 minutes

Instead of whole Brussels sprouts, in this recipe the leaves are separated out individually and then quickly pan seared with hazelnuts for added crunch. The recipe was inspired by a dish served at the urban style restaurant, Riffs on Boulder’s Pearl Street Mall.

yield: 4-6 servings | prep time: 30 minutes | cooking time: 15 minutes


  • 1 cup hazelnuts
  • 1 pound Brussels sprouts
  • 2 scant tablespoons olive oil
  • ½ cup finely diced white onion
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • Freshly ground black pepper


  1. Put the hazelnuts on a baking sheet and preheat the oven to 350 degrees F. When heated, place the baking sheet on the middle rack of the oven and toast, stirring the nuts frequently, until they are lightly browned to the core and skin has begun to separate. This will take about 10 minutes.
  2. Immediately transfer nuts onto a clean kitchen towel laid out on the counter and wrap the towel around them. Using your hands, roll the nuts around in the towel and rub them to remove the skins. Discard the skins and roughly chop the nuts, then set aside. 
  3. Meanwhile, trim the stem ends off of the Brussels sprouts and using the tip of a sharp paring knife carve out the core of each. With your fingers, separate the leaves and place them in a strainer. Toss under cold running water to rinse well and set aside.
  4. The nuts and Brussels sprouts can be prepared in advance, nuts kept at room temperature, Brussels sprouts covered and refrigerated, for up to 3 days.
  5. Just before serving, in a large skillet heat the olive oil over medium high heat until hot, but not smoking. Add the onion and toss to coat with oil, then reduce heat to medium and cook, stirring frequently, for about 3 minutes before adding the garlic. Reduce heat more and cook, stirring often, for another 8 minutes until onions are translucent, but not burned. 
  6. Raise the heat again to medium high. Add the Brussels sprouts leaves and toss to coat with oil. Cook for about 3 minutes, tossing constantly. Stir in the chopped nuts and season to taste with salt and pepper. Continue to cook, tossing, until the leaves are bright green and just tender, about 4-5 more minutes. Immediately turn out into individual or one large dish. Serve piping hot.

Crispy Almond Wafers

Mary Taylor

Tuille 1.JPG

This recipe is a grain-free version of the classic French Tuile (tile) cookie that is often served alongside tea or frozen desserts. The recipe is quick and easy . . . once you go through the learning curve of how to spread the batter thin on the baking sheet. Prepare for a few confusing attempts until suddenly the motion of moving the spoon in a circular pattern at just the right height from the cookie sheet clicks into place. It's like riding a bicycle: seemingly impossible at first and then completely natural and meditative! 

yield: 1 1/2 - 2 dozen cookies  |  prep time: 25 minutes  |  cooking time: 8 minutes


  • 2 egg whites
  • Pinch of salt
  • ½ cup organic maple sugar or cane sugar
  • ½ cup almond meal
  • 2 tablespoons potato flour
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter (or coconut oil)
  • Extra butter or coconut oil for baking sheets


  1. Prepare two or three cookie sheets; butter well (or use coconut oil) and dust with extra tapioca flour. Preheat the oven to 400 degrees F. Have ready a French Bread mold, or a rolling pin to shape the cookies immediately after removing from the oven. (See photo below).
  2. Place the egg whites in a small mixing bowl and beat with a fork until fluffy. Add the sugar and beat again until mixture is fully combined. Stir in the potato and tapioca flours and mix thoroughly. Finally stir in the vanilla and melted butter or coconut oil.
  3. Drop a teaspoonful of the batter on the upper corner of one of the baking sheets. Using the back of the spoon and a circular spreading motion, shape the mound of batter into a thin round. Repeat with remaining batter. Cookies may be very close on the baking sheets as they do not spread during baking.
  4. Place the sheets, one by one, on the center rack of the preheated oven. After about 3 minutes turn the baking sheet so cookies brown evenly. Cook for about 6-8 minutes. Watch carefully as the cookies cook quickly and burn easily.
  5. When cookies are lightly browned around the edges, remove the baking sheet from the oven. Using a metal spatula, gently loosen the cookies from the baking sheet and immediately transfer to French bread mold or over a rolling pin to shape the cookie as it cools. Place cookies top side down in the bread mold or baking sheet side down draped over a rolling pin. They will cool quickly to a crisp.
  6. If as you work loosened cookies begin to cool on the baking sheet, place the sheet back into the oven for just a moment to soften them and then remove from the oven and flip the cookies into the bread mold or over the rolling pin.

Tuille practical.2.jpg

Sweet Potato Biscuits

Mary Taylor

sweet-potato-biscuit copy.jpg

These are heavenly! They are both crisp on the outside and they melt in your mouth as you bit into the biscuit. They can be made to be vegan (see variation below), but if you can eat dairy using high quality butter and a splash of milk give the most delicate result.

yield: about 16-20 biscuits  |  prep time: 25 minutes  |  cooking time: 25 minutes


  • 1 cup sifted unbleached white flour
  • 1 cup whole wheat pastry flour
  • 4 teaspoons non-aluminum baking powder
  • 1 tablespoon maple sugar (optional)
  • 1 teaspoon salt
  • ½ cup cold unsalted butter
  • 1¾ cup pureed cooked garnet yam
  • 2-3 tablespoons milk


  1. Preheat the oven to 400° F. In a medium mixing bowl combine the flour with the baking powder, maple sugar and salt. Stir to mix thoroughly.
  2. Cut the butter into small pieces and drop it into the flour mixture. Toss to coat evenly with flour. Using your fingertips, gently work the butter into the flour until it is approximately the size of small peas. Stir in the sweet potato and add enough milk to form a soft dough.
  3. Turn the dough out on a lightly floured work surface. Dust with flour then roll the dough out into a rectangle that is about 1-inch in thickness. Fold in half widthwise, rotate 90 degrees to the right, then roll out again into a rectangle. Repeat this step 4 times, dusting surface and dough with flour as needed. This will smooth out the dough, but at the same time do not knead or overwork the dough as it will become tough.
  4. Finally roll the dough to about 3/4 -inch thickness. Cut into 2½ inch rounds. You may carefully re-shape the trimmings into a rectangle and cut it into additional rounds. Gently squeeze the sides of each biscuit with your forefinger and thumb to give each biscuit some height. Place the biscuits about 1/8 inch apart in an ungreased 9 x 9-inch baking pan.
  5. Bake about 20-25 minutes in the preheated oven until puffed and lightly browned on the top surface. Serve piping hot.
  6. Note: For a vegan variation, substitute 1/3 cup frozen coconut butter for the dairy butter and use soy or goat milk in place of dairy milk.

Preserved Lemon Creamy Potato Soup

Mary Taylor

Preserved lemons, common to some Middle Eastern cuisines, add a broad, rich spectrum of flavor to this simple soup. You may make your own lemons in a salty brine, or purchase them ready made (but make sure they don't have preservatives if you buy them). This soup is topped with a crispy potato "pancake" which provides a delightful contrast in texture and flavor to the soup.    yield:  6 Servings  | prep time:  1  5 minutes  | cooking time:  30 minutes

Preserved lemons, common to some Middle Eastern cuisines, add a broad, rich spectrum of flavor to this simple soup. You may make your own lemons in a salty brine, or purchase them ready made (but make sure they don't have preservatives if you buy them). This soup is topped with a crispy potato "pancake" which provides a delightful contrast in texture and flavor to the soup. 

yield: 6 Servings | prep time: 15 minutes | cooking time: 30 minutes


  • 1 small white onion, diced
  • 2 ½ tablespoons olive oil
  • 4 cups diced Yukon gold potatoes
  • 6 cups water or vegetable stock
  • 1 whole preserved lemon
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 large russet potato


  1. In a medium saucepan heat 1 tablespoon olive oil over medium heat until hot, but not smoking. Add the onion and toss to coat with oil. Reduce heat slightly and cook, stirring frequently, until the onion is translucent, about 8 minutes.
  2. Add the diced potatoes and cook, stirring often, for about 2 minutes, until they are lightly coated with oil and well combined with the onions. Stir in the water, cover and bring to a boil, then reduce heat to a simmer.
  3. Meanwhile, drain the preserved lemon. Cut it in half lengthwise, then into thinner slivers and then cubes, removing all seeds. Add this to the soup along with the salt and pepper, stirring to blend. Continue to cook the soup covered, and stirring occasionally, until the potatoes are very tender, about 25 minutes.
  4. Remove the soup from the heat and cool slightly, then in a food processor or blender puree to a smooth texture. (The lemon is pureed along with the soup). Taste and adjust the seasonings. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container.
  5. To serve, warm the soup to piping hot. Meanwhile, peel the russet potato and either shred it in a spiralizer, or grate it. In either case, immediately transfer the shredded potato to a strainer and rinse under cold running water to remove the milky starch. Place the potato on a clean kitchen towel and pat dry.
  6. In a large skillet heat the remaining oil over medium high heat. Gather small mounds of the potatoes together by hand, squeeze out water and then place the rounds of potato in the hot skillet. Flatten each round with the back of a metal spatula and cook, turning carefully several times, to lightly brown both sides of the “pancake.” Set these aside on a kitchen towel to drain as you cook all of the shredded potato. You should have at least one “pancake” as a garnish for each bowl of soup. You will probably have extra, so serve these separately alongside.
  7. Top each bowl with crisp potato and serve immediately.

Lemon Rice with Cashews

Mary Taylor

This traditional South Indian style rice is served as a side dish at feasts and weddings. Use leftover rice (from your Chinese carry out), or make some fresh rice to use in this recipe. Brown basmati rice can be substituted for white basmati, but the contrast of colors of the finished dish are more beautiful when using white rice.


  • 4 cups cooked basmati rice
  • 1 tablespoon yellow split peas (chana dal)
  • 2 teaspoons vegetable oil
  • 1½ teaspoons brown mustard seeds
  • 1½ teaspoon cumin seeds
  • 2 red chili peppers, halved lengthwise
  • ½ teaspoon asafoetida powder (available at Asian or Indian markets)
  • 4 curry leaves (available at Asian or Indian markets)
  • 2 teaspoons minced ginger root
  • ½ teaspoon ground turmeric
  • 3 tablespoons roasted cashews
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Chopped cilantro as garnish


  1. Have rice at room temperature. Soak the split peas in a cup of water for at least 30 minutes.
  2. Heat oil in a large skillet. Add drained split peas, mustard seeds, cumin seeds, chili peppers, asafoetida and curry leaves. Sauté until mustard seeds begin to pop. Add the ginger, turmeric, cashews and continue to sauté for about 2 minutes. Stir in the rice and lemon juice and heat through. Garnish with chopped cilantro or grated lemon zest.

Mȃche Salad with Creamy Coconut Dressing

Mary Taylor

Mȃche was considered a weed until farmers (who knew all along) figured out how to convince others that its delicate texture and sweet undertone of flavor enhanced salads. It’s now considered a chique salad green, though it can be overpowered by a heavy-handed dressings or too many other ingredients in the salad. This delicate salad brings Mȃche to life.

yield: 4 Servings | prep time: 25 minutes 


  • ½ cup coconut milk
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon orange blossom honey (or other honey)
  • 1 teaspoon grated lime zest
  • 3 tablespoons lime juice
  • Salt and pepper to taste
  • 8 cups Mȃche, washed and dried
  • 1 cup baby red chard leaves
  • ¼ cup pine nuts, toasted
  • 1 small carrot, shaved into slices
  • 1 small tart apple, thinly sliced
  • 3 extra fresh button mushrooms, sliced
  • Freshly grated black pepper


  1. This delicate salad depends on the vegetables being sliced with a delicate hand. To make the carrot shavings, use a vegetable peeler along the whole length of the carrot. Also, use a sharp paring knife to cut the apple and mushrooms into very thin slices. 
  2. In a small bowl, combine the coconut milk, oil, garlic, honey, lime zest, lime juice, salt and pepper. Stir well, taste and adjust the seasonings then set aside. This dressing may be prepared up to 5 days in advance if stored airtight in the refrigerator.
  3. Combine the Mȃche and chard in a mixing bowl. Toss with enough dressing to lightly cover. Transfer to individual or one large serving bowl.
  4. Garnish each salad with nuts, carrots, apple and mushrooms. Drizzle any remaining dressing over the apple and mushroom slices. Top each salad with freshly grated black pepper to taste.

Mustard Tarragon Scented French Lentils

Mary Taylor

An interesting combination of aromas and flavors elevate a simple lentil dish to new heights. French lentils, which are smaller and more round than brown lentils, retain their shape and integrity when filling this warm lentil preparation with distinctive flavors and textures. For a vegan version, the cheese may be omitted, but if cheese is in your diet give it a try, the balance it offers is lovely!

yield: 6-8 servings  |  prep time: 25 minutes  |  cooking time: 45 minutes


  • 1 cup raw French lentils
  • 1 bay leaf
  • 2 teaspoons olive oil (optional)
  • 10 oil soaked sun dried tomatoes
  • ¼ pound gruyere cheese (optional)
  • 2 teaspoons Dijon style mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2½ tablespoons minced tarragon
  • 1 Braeburn apple, peeled, cored and sliced


  1. Pick over the lentils to remove and discard all rocks and debris. Rinse the lentils well in several changes of water then place them in a 2 quart saucepan. Cover with water so that the water is about 2 inches higher than the top of the lentils.
  2. Bring the lentils to a boil and then reduce the heat to medium low. Skim and discard any scum that rises to the surface of the pan during the first few minutes of simmering. Add the olive oil and bay leaf and continue to cook the lentils until just tender, about 40 minutes. When the lentils are cooked, drain most of the cooking liquid from the lentil, leaving just enough to cover about ¼ of the lentils. They may be prepared up to 3 days in advance if stored in an airtight container.
  3. Drain the sun dried tomatoes and pat excess oil off of them then chop them into ½ inch pieces. Trim any rind from the cheese, then cut it into very small dice — pieces that are not much bigger than the lentils.
  4. In a saucepan, combine the lentils with the sun dried tomatoes along with the mustard, salt, pepper and tarragon. Warm through. Just before serving, stir in the cheese. Arrange slices of apples on individual or one large serving plate. Turn the warm lentils out onto the plate partially covering the apples and serve immediately.

Old Fashioned Banana Bread

Mary Taylor

We’ve been experimenting with both gluten and gluten-free recipes, given the increased sensitivity to gluten and wheat that seem to be springing up these days. (Lots of thoughts on why and what to do about it!) But there are still those among us who are fine eating wheat. So we’ll post a gluten-free banana bread another time. In the mean time, this recipe is a great way to use up those couple of bananas that are about to get away from you from the bunch that ripened too quickly. You may use all honey, all maple syrup or a mixture. You may also use agave nectar, brown rice syrup etc. for all or part of the sweetener. I find that a mixture of liquid sweeteners is best.

yield: 1 loaf  |  prep time: 30 minutes  |  cooking time: 1 hour


  • ¼ cup butter
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ¼ cup maple syrup
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup mashed banana (about 2)
  • 1 tablespoon lemon juice
  • 1 cup nuts (walnuts and pecans mixed), chopped


  1. Preheat oven to 375 F. Place the butter in an 8x5 bread pan and place it in the oven until it is fully melted.
  2. Combine dry ingredients in a mixing bowl and stir well.
  3. In another mixing bowl, whisk together eggs, sweetener, milk and vanilla.  
  4. Mash the bananas and squeeze the lemon juice over them to prevent oxidation. Add the bananas and melted butter into the egg mixture.
  5. Gently stir the wet ingredients into the dry ingredients. Mix thoroughly, but do not over mix or the bread will have holes in it and will puff up in the middle.
  6. Pour the batter into the bread pan (make sure the butter has coated the bottom and sides of the bread pan before adding batter. Use a little extra butter if needed).
  7. Place the banana bread in the middle of the preheated oven and cook for about an hour. A skewer inserted into the center of the bread will come out clean when the bread is fully cooked. 
  8. Remove the pan from the oven and cool on a baking rack for about 5 minutes. Loosen the bread from the sides of the bread mold and turn out to cool completely on the baking rack. Store in an airtight container. Freezes well. 

Mustard-Glazed Brussels Sprouts

Mary Taylor

These days with kale having possibly peaked in popularity and cauliflower rushing to claim its spot, the tiny cabbagelike vegetable that used to be relegated to holiday meals alone is waiting in the wings to be the next in the Brassica Olracea family to be adored. In this recipe, the flavor of mustard complemented by a touch of garlic and mellowed out by butter (or coconut butter for vegans) giving the dish an inviting aroma and irresistible flavor.

yield: 4 servings | prep time: 8 minutes | cooking time: 20 minutes


  • 1 pound Brussels sprouts
  • 1 cup light vegetable stock or water
  • 1 clove garlic
  • 1 ½ to 2 teaspoons Dijon mustard
  • ½ teaspoon sugar, agave or coconut syrup
  • 4 tablespoons unsalted butter or coconut butter
  • Salt and pepper to tast


  1. Trim the tough ends from each Brussels sprout, discarding any damaged leaves as well. Using the tip of a paring knife, poke an X-shape into the end of each sprout so that it will cook evenly. If the Brussels sprouts are large, instead of scoring the base, cut them in half. Rinse trimmed vegetables well.

  2. Bring the stock to a boil in a large skillet. Add the Brussels sprouts and return to a boil. Cover the pan and cook, tossing the Brussels sprouts around in the stock occasionally, for about 5 minutes. Using a garlic press, add the garlic to the pan along with the mustard and sweetener.

  3. Reduce heat to medium and continue to cook, tossing occasionally, until the Brussels sprouts are tender, about 12 to 15 minutes. Most of the stock should have been absorbed or evaporated by this time; there should be just enough to cover the bottom of the pan.
  4. Remove from the heat and gradually add the butter, tossing the pan to allow it to thicken slightly as it combines with the stock, working in enough butter to to coat the Brussels sprouts with a delicate glaze. 

Simmered Shiitake Tofu

Mary Taylor

Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes  |  resting time: 30 minutes


  • 1 pound soft tofu
  • ½ pound fresh shiitake mushrooms
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 4½ tablespoons low sodium tamari
  • 1 cup light vegetable stock
  • 1 tablespoons mirin
  • 1 tablespoon minced ginger root
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, diced
  • ½ cup sliced water chestnuts (optional)
  • 2½ tablespoons minced fresh tarragon
  • ¼ cup minced scallions
  • 2 tablespoons toasted pine nuts


  1. Drain the tofu and slice into ¾ inch slabs. Place them on a clean kitchen towel with a second towel on top. Put a light cutting board over the top towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube tofu when drained.
  2. Slice the mushrooms into ¼-inch thick strips. In a large skillet, combine the mushrooms, vinegar, honey, tamari, stock, mirin, ginger and garlic. Bring this to a boil and cook, stirring occasionally for about 5 minutes to blend flavors.
  3. Add the tofu and reduce heat to a low simmer. Do not allow the tofu to break apart. Once the cooking liquid has reduced to about ¼ cup stir in the red pepper and continue to cook until the peppers are warmed through.
  4. Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.

Crispy Thai Rice Cakes

Mary Taylor

An unusual accompaniment to a main course or a bowl of soup, this recipe is quick and easy when using leftover cooked rice. By using potato flour in place of the egg the recipe can be prepared as part of a vegan meal.

yield: 4-6 servings  |  prep time: 20 minutes  |  cooking Time: 15 minutes


  • 2 cups cooked brown rice blend (Lundburg Farms makes some great blends)
  • 1 egg, lightly beaten or
  • 2 tablespoons potato flour
  • ¼ cup minced scallions
  • 1-2 Thai peppers, seeded and minced
  • 2 cloves garlic
  • 1 teaspoon minced ginger root
  • 1 teaspoon salt
  • ½ teaspoon anise seeds (If you are cooking the rice from scratch specifically for this recipe, put 1 whole star anise in the cooking water to infuse the anise flavor into the rice. In that case omit the anise seeds.)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepp er
  • 2 tablespoons olive oil


  1. In a medium sized bowl, combine all the ingredients except the olive oil. Mix well to blend completely.

  2. Shape the mixture into patty shapes. The dish may be prepared up to 12 hours in advance to this point.

  3. Heat the oil over medium heat in a large skillet. Add the patties and cook, turning several times, until they crisped on both sides and are piping hot all the way through.

  4. Alternatively, the patties may be baked. To do so, brush each on both sides with oil. Place in a shallow baking dish and bake in a preheated 375° F. oven, turning once, until crisp and piping hot.

Macadamia Cacao Tartlets

Mary Taylor

Finding balance between fancy and down to earth.....

Finding balance between fancy and down to earth.....

For vegan and raw food enthusiasts, as well as those of us with history of a fondness for French pastries (that would be me), this recipe is a nice segue between our love affair with "Haute Cuisine" and down to earth "good-for-you" whole food alternatives. You can make small tartlets, individual tarts or one large cheesecake with this recipe. The photo shows bite-sized tartlets made in 1 1/2 inch tartlet molds. 

yield: 3 dozen tartlets  |  prep time: 45 minutes  |  resting time: 4 hours


  • 1 cup macadamia nuts
  • 1 ¾ cups raw cashews
  • ¼ cup pitted dates
  • 1 cup walnuts or pecans
  • ¼ cup cacao nibs
  • 4 tablespoons coconut oil, melted
  • 1/3 cup coconut milk
  • 1/3 cup fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup agave nectar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • up to 3 tablespoons water


  1. Place the macadamia and cashew nuts in a medium mixing bowl and add enough filtered water to cover by 2-inches. Cover the bowl with a kitchen towel or plate and set aside to soak the nuts for 8 to 10 hours. 

  2. Meanwhile, prepare the tartlet crusts. Dice the dates and place them in a small mixing bowl. Cover with about a cup hot water and soak until soft, about 20 minutes.

  3. When dates are softened, drain thoroughly and add them along with the pecans and 3 tablespoons of the cacao nibs to a food processor fitted with the metal chopping blade. Pulse this nut mixture until evenly and finely ground, but not to a paste. 

  4. Place a heaping tablespoon of the crust mixture into each of about 3-dozen small tartlet molds (or use one 8-inch springform mold, using all of the crust and the filling mixture for a large cake). Press the nut mixture into an even layer, covering the bottom and sides of the molds. The crust may be prepared up to two days in advance if stored, covered at room temperature.

  5. To prepare the filling, drain the macadamia and cashew nuts, discarding the water, and place them in a blender (a high powered blender, such as a Vita Mix gives the most creamy texture, but other blenders can be used). Add the coconut oil, coconut milk, lemon juice and zest, agave, maple syrup and vanilla. Blend thoroughly, scraping down the sides of the beaker as necessary, until the mixture is very evenly ground and has a nice thick, creamy texture. If necessary, add up to 3 tablespoons of water to facilitate a smooth texture. 

  6. Pour this filling into the prepared molds. Top each tartlet with a sprinkling of reserved cacao nibs, then arrange on a baking sheet and cover. Place the tray in the freezer for at least 2 hours or until the tartlets are frozen solid. Before serving, remove from the freezer and thaw until just soft. The tartlets may be kept in the freezer, covered, for up 2 months.

Fresh Peach Tart

Mary Taylor

A perfectly simple tart crust that works beautifully with soft ripening fruit such as peaches, plums, nectarines or an assortment of berries. The recipe can be made raw (see note at end), but is even better if cooked foods are part of your regime. In both variations the crust is crisp, and flavorful; a fine compliment to sliced peaches. The cooked version it is just a tiny bit more delicate and so the tart is more refined in character.

yield: 6 individual tarts  |  prep time: 25 minutes  |  cooking time: 20 minutes


  • 1 ½ cups pecans
  • ¾ cup coconut
  • 2 tablespoons unbleached white flour*
  • ¼ teaspoon salt
  • 2 tablespoons coconut (or dairy) butter
  • 4 tablespoons maple syrup
  • 8 fresh, ripe peaches
  • 1 tablespoon raspberry preserves or agave


  1. Preheat oven to 325° F. Lightly brush a baking sheet or removable bottom, individual tart pans with coconut or dairy butter and set aside.In a food processor combine the pecans, coconut, flour and salt. Process, using an on-off motion, until finely ground. Add the butter and maple syrup and process again until the mixture is sticky.
  2. Divide the crust mixture into 6 equal portions, and roll these into balls. Press the balls out on the baking sheet into even rounds that are about ¼ inch thick. They may be spaced near each other as they do not spread. Alternatively, press the crust into the lightly buttered tart pans.
  3. Bake the crusts in the preheated oven until just firm and very lightly browned, about 20 minutes. Remove from the oven and allow them to cool briefly. Using a metal spatula, remove the crusts from the pans and set aside to cool completely on a cake rack.
  4. Peel the peaches and quarter them to remove the flesh from the pits. Slice the peaches into very thin slices and arrange them in a double (or even triple) layer of spirals over the crust. Brush with a tiny bit of raspberry jam or agave syrup if a glistening finish is desired. Serve within 2 hours.


For a completely raw version of this tart, replace the flour with ground flax seed. Shape the crust into rounds on solid dehydrator sheets. Dry at 110° F for about 6 hours then remove from the sheets, flip and continue to dry until completely crisp on the screen racks. Use these crusts as directed above.

Lime Spiked Rice Noodles with Edamame

Mary Taylor

The combination of textures, colors and aromas in this dish make it very satisfying and intriguing. It’s easy to prepare, and even though there are numerous steps in preparation, most can be done in advance (mixing up the sauce, toasting and chopping the nuts, slicing vegetables, cooking the edamame) so the final cooking is super fast and easy. You may use flat brown rice noodles, thin vermicelli-type white rice noodles or bean thread noodles. Each results in a slightly different texture, but each works well.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 10 minutes


  • 4 ounces rice noodles
  • ½ cup raw cashews
  • ¼ cup white sesame seeds
  • 3 tablespoons peanut or sunflower oil
  • 3-4 tablespoons lime juice
  • 1 teaspoon tamarind paste or mango powder
  • 2 tablespoons tamari or soy sauce
  • 3 tablespoons agave
  • 2 cups cooked edamame (may use frozen)
  • ½ cup sliced red or yellow bell pepper
  • 2 tablespoons minced ginger
  • 3 cloves garlic, minced
  • 4 scallions, shredded
  • ½ teaspoon red pepper flakes
  • ¼ cup minced fresh mint
  • ¼ cup minced cilantro
  • 1 cup mung bean sprouts, rinsed 


  1. Soak the noodles in a bowl of hot water for about 10 minutes or until soft. Drain, cover and set aside.
  2. Toast the nuts and seeds: Place the cashews in a dry skillet and cook them over medium heat, tossing frequently, until browned. Pour the nuts onto a chopping surface and chop to a fine texture. Repeat the toasting process with the sesame seeds; browning and then turning onto the work surface to mix with the cashews.
  3. In a small mixing bowl combine 1 tablespoon of the oil with the lime juice, tamarind or mango powder, tamari and agave. Set aside.
  4. Prepare the edamame by steaming them over rapidly boiling water for about 4-5 minutes. They should be very crisp and a bright green. Immediately remove from the heat, drain and run under cold water to stop the cooking. Set aside.
  5. Prepare all of the other vegetables, slicing the pepper, mincing ginger and garlic and shredding the scallions, setting them aside as well. Measure the pepper flakes, mint and cilantro.
  6. All of these steps, except soaking the noodles, may be carried out up to 24 hours in advance if ingredients are stored in airtight containers—the vegetables, spices and sauce should be chilled if prepared in advance.
  7. When ready to eat, prepare the final dish. Heat the remaining 2 tablespoons oil in a large sauté pan over medium high heat. When hot, but not smoking add the bell pepper, ginger, and garlic. Toss to coat with oil, reduce heat slightly and cook for about 1 minute. Add the softened noodles, scallions, pepper flakes and edamame. Toss and cook for 1 more minute. Remove from heat and stir in the lime juice mixture, mint and cilantro. Toss to combine. Turn into one large or several individual serving bowls, top with the cashew mixture and bean sprouts. Serve immediately. 

Warm Christmas Bean Salad

Mary Taylor

Christmas beans, known in Italy as Pope’s beans, are an heirloom lima bean. They are beautiful raw and when cooked retain some of their interesting swirled color. This very simple recipe highlights their natural nutty flavor and creamy texture with an added fresh crunch of pomegranate seeds. Don't shy away from trying the recipe because of long cooking and resting times; these are unsupervised soaking and simmering of the beans. 

yield: 4 servings | prep time: 20 minutes | cooking time: 1 hour | resting time: 6 hours


  • 1 cup Christmas beans
  • 4 cups water
  • ½ white onion, chopped
  • 10 black peppercorns
  • 1 bay leaf
  • ½ teaspoon salt
  • 3 tablespoons flavorful olive oil
  • 1 tablespoon fig balsamic vinegar (or plain balsamic)
  • ¼ cup pomegranate seeds
  • Romaine lettuce leaves


  1. Rinse the beans well. Place them in a bowl and cover with cold water. Set aside to soak for 8-12 hours.
  2. Drain the beans and place them in a 3-quart saucepan with the water. Bring to a boil, reduce the heat slight then skim and discard the foam that rises to the top. Once no more foam surfaces, add the onion, peppercorns and bay leaf. Simmer for 45 minutes to an hour until just tender. If the water drops below the surface of the beans, add a bit more as they cook so they don't burn. Add the salt during the last 10 minutes or so of cooking. This way the beans will absorb the salty flavor, but the skins will not toughen.
  3. Drain the cooked beans. Immediately stir in the olive oil and balsamic vinegar. Add the pomegranate seeds and toss gently so as not to break the beans. Set aside for about 5 minutes for the flavors to marry. Adjust the seasonings adding more salt if needed.
  4. Place a cleaned leaf of romaine lettuce on individual serving dishes and top with warm beans. Serve immediately.

Baked Delicata Squash Soup

Mary Taylor

Delicata Squash—the small, striped oblong winter squash—is full flavored and sweet with a delicate texture. It is delicious simply baked and served with no extra flavoring or adornment (and we’ve got a recipe for that), but also combines beautifully with pumpkin in this creamy soup recipe. 

yield: 6-8 servings | prep time: 30 minutes | cooking time: 1 ½ hours


  • 2 small delicata squash
  • 1 small pie pumpkin
  • 1 small yam
  • 4 cups light vegetable broth or water
  • 1 tablespoon minced ginger
  • 1 tablespoon rice syrup
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1-2 teaspoons cornstarch or arrowroot
  • 1 tablespoon pumpkin seed oil or olive oil
  • 1 tablespoon raw pumpkin seed


  1. Preheat the oven to 350 degrees F. Wash the squash, pumpkin and yam under cold running water, scrubbing them well to remove any dirt that may be clinging to their skin. Place the vegetables on a shallow baking dish and bake until juice begins to seep out of each and each is very soft tender when squeezed. The time will vary for the different vegetables. Usually the delicata and yam cook a little more quickly than the pumpkin. When tender, remove from the oven and cool. The vegetables may be cooked up to 3 days before proceeding with the recipe.
  2. Cut the squash and pumpkin in half and discard the seeds. Scrape the meat into a blender or food processor. Peel the skin from the yam and add the meat to the blender as well. Puree until smooth and even in texture.
  3. Transfer the puree to a 3 quart saucepan. Stir in the broth, ginger, rice syrup, salt and pepper. Bring the soup to a low simmer and cook, stirring frequently, until the ginger is soft and the flavors have married. If desired, thicken with a small amount of cornstarch or arrowroot dissolved in cold water that is stirred into the soup before cooking an additional 5 minutes.
  4. Remove from the heat, taste and adjust the seasonings. Stir the pumpkin seed oil or olive oil into the soup. Ladle into serving bowls and garnish with the pumpkin seeds. Serve piping hot.