Walnut Nori Rolls

Nori rolls are a great addition to summer picnics. These, made with a flavorful walnut paste, are delicious served plain, but are also excellent with a Tamari dipping sauce spiced with a dab of wasabi paste and some pickled ginger on the side. They are best eaten within a few hours of assembling as the nori wrapper becomes soft and chewy over time. Though some people I know like that part the best! This recipe was inspired by the amazing Walnut Nori Rolls at my favorite restaurant in Vancouver, BC—Eternal Abundance Café.

yield: 8 rolls  |  prep time: 15 minutes | assembly time: 35 minutes | resting time: 2 hours (optional)

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ingredients

Walnut Paste:

• ½ cup walnuts

• ¼ cup pecans

• 3 tablespoons sesame seeds

• 3 tablespoons sunflower seeds

• ½ cup diced red bell pepper

• 1 stalk celery, diced

• 1 small carrot, diced

• 2 tablespoons nutritional yeast

• 1 ½ tablespoons mellow white miso

• 1/2 teaspoon smoked paprika

• ¼ cup parsley or mint

Roll Fillings:

• 8 nori sheets

• 1 cup mixed sliced raw vegetables

• (carrots, peppers, cucumber, avocado, etc.)

• Sprouts, such as alfalfa or broccoli

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directions

1. For the Walnut Paste: In a medium bowl combine the walnuts, pecans, sesame seeds, and sunflower seeds. Cover with filtered water and allow to soak at room temperature for about 2 hours to soften. Drain thoroughly. This step is optional but gives a smoother texture to the paste.

2. Transfer the nuts to a food processor and add the bell pepper, celery, carrot, nutritional yeast, miso, paprika and fresh herb. Blend thoroughly until the mixture becomes an even paste. Transfer to a bowl or refrigerate for up to 5 days in an airtight container.

3. Toast nori sheets before assembling. Hold each sheet separately about 4-5 inches away from the heat source of a stovetop burner, turning the sheet and toasting it evenly.

4. To assemble, place a bamboo sushi mat on your work surface with the stitched lines vertical in relation to the front edge of your work surface.

   (In other words, so you can roll it from bottom to top when making the roll).

5. Place a toasted nori sheet on the mat, shiny side down. Spread a thin layer of walnut past on the nori, covering the entire surface evenly, leaving a 1/4-inch strip at the top uncovered.

6. Arrange slices of cucumber in a line across the roll about 1/4 up. Arrange other vegetables on either side and sprouts on top. Do not over fill.

7. Using the mat, roll the nori around the filling, pulling tightly to make a neat roll with the far edge down when you finish rolling.

8. Transfer to a cutting surface and cut into slices with a sharp knife. Store in an airtight container, or better yet serve immediately.

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Salty Spiced Hazelnut Chocolates

For Valentine’s Day—or any time, really—treat the ones you love to an elegant bite of chocolate! Hazelnuts wrapped in a layer of maple flavored almond paste are dipped in chocolate then topped with salt or red pepper flakes.

yield: 24 Chocolates  |  prep time: 45 minutes

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ingredients

• 24 hazelnuts

• 2/3 cup almond meal

• 3 tablespoons maple syrup

• 1 teaspoon almond extract (optional)

• 75-100 grams high quality dark chocolate

• Kosher salt

• Red pepper flakes

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Any time of year these chocolates make a memorable gift to show your appreciation to someone you care about. The simple to make almond paste is so versatile and lasts a couple of weeks, so it’s likely to become one of your standard pantry ingredients as well.

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directions

1. Toast the hazelnuts in a preheated 325 degree F. oven until the centers are lightly browned, about 15 minutes. Immediately turn them out onto a clean kitchen towel, fold the towel to cover and rub the nuts vigorously to remove as much skin as possible. Set skinned nuts aside

2. Toast more than the 24 you plan to use in this recipe. At least in our house toasted hazelnuts have a sneaky way of disappearing and those that remain keep well in an airtight jar.

3. In a small mixing bowl, combine the almond meal, maple syrup and almond extract or water. Combine the mixture to a smooth paste. Prepared in advance, keeps refrigerated and airtight for 2 weeks.

4. Flatten a teaspoon-sized piece of the almond paste and flatten into a round. Place a nut in the center and wrap almond paste around to cover. Roll between the palms of your hands to make a smooth, evenly shaped ball. Repeat with all the nuts.

5. Break the chocolate into pieces and place them in the top of a double boiler over hot water. Using a rubber spatula, stir and fold the chocolate until it is a smooth even texture. Do not get water into the chocolate.

6. Immediately remove from the heat and place over iced water, again stirring and folding the chocolate to cool quickly and thicken slightly. Once more place the chocolate over warm water and melt to an even texture. This step helps to prevent the chocolate from “blooming” or developing white blotches as it cools.

7.  Quickly remove the chocolate from the heat and allow it to rest at room temperature, for about 3 minutes. Using a fork lower each hazelnut ball into the chocolate, rolling to coat evenly. Lift out of the chocolate, resting chocolate on the fork over the bowl for a moment to allow extra chocolate to drip into the bowl.

8.  Place coated hazelnut balls on wax paper. Sprinkle kosher salt or red pepper flakes (or both) on top of the chocolates. Immediately place in the refrigerator to harden the chocolate coating. Serve cold or at room temperature. Will keep for a week if refrigerated. Theoretically.

Raw Autumn Tart

The rich flavor of a hazelnut crust provides a strong yet subtle background taste to the apple puree that serves as a base for this raw tart. It’s then balance by any variety of autumn fruit you choose to place on top.

yield: 6-8 servings  |  prep time: 1 hour

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ingredients

• 2 cups hazelnuts

• 1 1/4 cup Medjool dates

• Pinch of cayenne

• 3 tart apples

• 1/4 cup dried apple slices

• 1/4 cup raisins

• 1 tablespoon lemon juice

• 1 banana

• 1 fuyu persimmon, sliced thin

• Mixed seasonal berries

• 3 tablespoons apricot jam, melted and strained

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You might think of persimmons as a fruit that must only be eaten when it is fully ripened. That’s when the flesh develops a soft, pudding-like texture that has a super sweet almost ambrosial quality to it.

There is nothing quite like the taste of a scoop of fully ripe persimmon! Hachiya persimmons—the variety most commonly found in most US markets and many other varieties contain a high amount of tannin. This makes them heavenly when ripe and memorably astringent, bitter and unpleasant when not.

But you’re likely to find fuyu persimmons in good markets these days as well. They can be ripened until soft, but because they contain less tannin they may also be eaten, skin and all, like an apple. Less ripe fuyu persimmons are still incredibly sweet and flavorful, but with a crisp inviting texture that compliments the berries and puree in this raw tart recipe.

Thank you to our friend and fellow teacher, Mojdeh Zahiraleslamf, or sharing from her garden the beautiful fuyu persimmons pictured above.

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The hachiya persimmon is eaten soft only.

directions

1. Preheat the oven to 325 degrees F. Place the hazelnuts on a baking sheet and toast, turning a few times, for about 15 minutes or until lightly browned inside.

2. Immediately transfer to a clean kitchen towel, folding the towel over the nuts and rubbing thoroughly to remove as much skin as possible.

3. Discard the skin nad transfer the nuts to a food processor fitted with the chopping blade.

4. Meanwhile, remove pits from dates and chop them into small pieces. Place them in a small mixing bowl and pour boiling water over to soften

5. In separate bowls, soak the dried apples and raisins, allowing all the dried fruit to soften for about 15 minutes.

6. Drain the dried fruit, squeezing out most of the water. Add about 2/3 of the dates to the hazelnuts along with the cayenne. Process until evenly ground to a medium texture. Press this nut mixture into one large or two smaller pie plates. The crust may be prepared up to 24 hours in advance.

7. Peel, core and chop the fresh apples. Place them in the food processor along with the remaining medjools, drained dried apples, and raisins. Add the lemon juice and banana, reserving about 2-inches of the banana to use as topping for the tart if desired.

8. Process until evenly mixed and smooth. Transfer to the pie plate and arrange fresh fruit on top. Glaze the fruit with a brushing of warmed appricot jam. Cover and refrigerate until ready to serve.

Asian Pears with Baby Greens

These stunning Asian Pears were a gift from our friend Mansing who’s mastered the art of growing all sorts of unusual vegetables in this crazy Colorado climate. Mansing, thank you so much for bringing life into our kitchen! Asian Pears are crisp and juicy with an ambrosial quality to their delicate flavor. They are delightful sliced and eaten as a snack, but also are a worthy addition to almost any green salad. They’re complimented here with candied nuts, olives, vegan feta cheese and a light ginger dressing.

yield: 4- servings  |  prep time: 25 minute  

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ingredients

• 5 cups mixed baby greens, washed

• 1 beet, peeled and grated

• 3 small Asian Pears (or one large)

• 1/2 cup candied nuts*

• 1/3 cup crumbled feta (vegan or not)

• 10 green olives, sliced

• 1 1/2 tablespoons rice vinegar

• 4 tablespoons olive oil

• 2 teaspoons finely minced ginger

• 1 teaspoon honey or agave

• Salt and pepper to taste

• Toasted sesame oil (optional)

directions

1. Arrange the greens, beets, pears, nuts, feta and olives on individual or one large serving plate.

2. In a small bowl, whisk together the rice vinegar, olive oil, ginger, sweetener, salt and pepper.

3. Toss salad with dressing just before serving or serve alongside for guests to add as desired.

4. For an optional flavor boost, sprinkle just a couple of drops of toasted sesame oil on the salad before eating.

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* See a recipe for maple walnuts in our Mint Scented Celery Salad recipe. For crisper nuts, omit the butter in this recipe, but cook otherwise as directed.

Fresh Grilled Shishito Peppers

Shishito peppers have become a fashionable appetizer at tapas bars and upscale Spanish and Mexican restaurants. The dormant gambler within us might be what’s driving the attraction to this simple dish—wondering if we’ll get the “one in ten” that is super hot. Or maybe it’s because they’re just so good and seem to compliment pretty much any meal they’re part of. Regardless, they’re super easy to make at home and though they’re best served hot off the grill, they are pretty amazing chilled as leftovers as well.

yield: 4- servings  |  prep time: 2 minute  |  cooking time: 8 minutes

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ingredients

• 1 quart fresh Shishito Peppers

  (about 4 cups)

• 2 teaspoons olive or coconut oil

• 1 1/2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1/4-1/2 teaspoon Kosher salt

directions

1. Place the peppers in a colander and rinse well under cold running water. Allow to drain for a few minutes.

2. Heat a medium sized skillet for about 30 seconds over high heat. Add the oil, tilting the pan to coat evenly.

3. Add the peppers to the skillet and toss to coat with oil. Allow the peppers to begin to change color, then reduce heat to medium high.

4. Stir in the lemon juice, zest and salt. Cook , tossing frequently, until peppers are tender and evenly blistered.

5. Turn out onto a platter and serve immediately.

Fresh Peach Pecan Pie

Here in Colorado in late summer, peaches are plentiful and bursting with flavor. This year our long-time friend, Cindy, gave us a huge bag of fruit from her tree so besides just eating them plain I made salsa (which I forgot to photograph), and an amazingly simple raw peach pie.

yield: 6- servings  |  prep time: 45 minutes  |  resting time: 15 minutes

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ingredients

• 2 cups pecans

• 1/2 cup Medjool dates

• 1/2 cup boiling water

• 6-8 perfectly ripe peaches

• 1/3 cup minced fresh mint

directions

1. Preheat the oven to 325 degrees F. Place the pecans on a baking sheet and toast, turning a few times, for about 15 minutes or until lightly browned inside.

2. Transfer to food processor fitted with the chopping blade.

3. Meanwhile, remove pits from dates and chop them into small pieces. Place them in a small mixing bowl and pour boiling water over to soften for 5-10 minutes.

4. Drain the dates, squeezing out most of the water, then add to the pecans.

5. Process this mixture, using the pulse function, until it is an even medium texture. Press the nut mixture into a pie plate. The crust may be prepared up to 24 hours in advance.

6. Peel and slice the peaches. Sprinkle fresh mint on the pie crust and arrange sliced peaches on top. Garnish with a sprig of mint.

7. Cover and refrigerate until ready to serve. Best eaten within a few hours so peaches remain plump and glossy. Though it is really tasty a day or so later as well!

Gluten-Free Pizzelle

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

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ingredients

• 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)

directions

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.

Orange Scented Raw Cheesecake

I loved cheesecake! And in 1986 I was asked to be a judge in a cheesecake competition. Unlike wine tasting, it’s pretty rude to spit out a food you’re tasting for a recipe contest, plus, part of what is important to judge in a food involves swallowing. Needless to say, after the 33 entries, cheesecake plummeted from the top of my list of favorite desserts to the “never touch it” pile. After only about 30 years, when raw cheesecakes took center stage, I began experimenting with it again. This version is creamy, rich, flavorful and not at all overpowering. It can be served plain or topped with fresh fruit or melted chocolate. I tend to go for plain.

Yield: 18-inch Cheesecake | Soaking Time: 8 Hours |Prep Time: 45 Minutes | Resting Time: 6 Hours

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ingredients

crust

• ½ cup dates, pitted and chopped

• ½ cup toasted pecans

• 2 tablespoons desiccated coconut

• ¼ teaspoon grated orange or lemon zest

filling

• 2 ½ cups raw cashews

• 2 tablespoons coconut butter, melted

• 1/3 cup coconut milk

• ¼ cup orange or lemon juice

• Zest from one orange or 2 lemons

• ¼ cup agave nectar

• 3 tablespoons maple syrup

• 1 teaspoon vanilla

• Orange or lemon curl for garnish

directions

prepare the crust

1. If the dates are not soft, place them in a shallow bowl with enough boiling water to just cover, allowing them to soften for about 20 minutes. Drain before using.

2. In a food processor, combine the soft dates, pecans, coconut and citrus zest. Process until the nuts are evenly ground into small pieces and the mixture has come together into a consistent texture.

3. Press the crust evenly into the bottom of an 8-inch spring form pan. This step may be completed several days in advance if needed.

prepare the filling

1. Soak the cashews 5 cups of purified water overnight, then drain.

2. Place the softened cashews, along with all of the other ingredients except the garnish in a blender. If you have a high powered blender, such as a Vita-Mix the consistency will be ideal. Process until very smooth and creamy.

3. With a less powerful blender, the cheesecake texture will not be quite as creamy, but it will still be good. And the flavors will be the same. Using a less powerful blender, process until the mixture is totally even in consistency and no longer becomes more creamy as you continue processing.

4. Pour the cheesecake mixture into the prepared spring form pan. Cover tightly and freeze for at least 6 hours or up to several months.

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notes

Before serving allow the cheesecake to thaw in the refrigerator overnight or set out at room temperature for about an hour.

When thoroughly thawed, but still cold, serve. Store uneaten cake in the refrigerator, covered, for up to a week.

Cranberry Halva

Any of us who’ve spent time in India know about Indian sweets. They’re both deadly and curiously nurturing. Many sweets are connected to particular holidays or traditional ceremonies, such as weddings or Diwali. The most amazing thing about Indian sweets is that they seem, to the novice Westerner, to be made from 100% sugar, 100% butter and 100% of something else. As Richard has sometimes remarked, the laws of physics don’t apply in India!

This recipe is sort of a cross between halva, fudge and a fruit wrap. Sounds terrible, but is a refreshing mouthful after a full meal. It’s also a good way to make (stop at step 2 when cranberries have popped and the liquid is reduced slightly, after about 15 minutes of cooking) and use leftover cranberry sauce, the American Holiday favorite that compliments Tofurky! 

Yield: 24 Servings | Prep Time: 10 Minutes | Cooking Time: 1 hour

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ingredients

• 16 ounces fresh cranberries

• ½ cup orange juice

• ¼ cup water

• ¾ cup maple syrup

• 2 cups coconut milk

• 2 teaspoons orange zest

• 1 ½ teaspoons ground cardamom

• 1 teaspoon coconut oil

• ½ cup desiccated coconut

directions

1. Pick over the cranberries to discard any that are overly soft. Rinse the remaining cranberries and transfer them to a medium sized saucepan.

2. Stir in the orange juice, water and maple syrup. Bring to a boil, stirring frequently, then reduce the heat and cook for about 5 minutes, stirring occasionally.

3. Add the coconut milk, orange zest and cardamom. Over medium low heat, continue to cook, stirring frequently to prevent sticking and burning, for about 40 minutes.

4. This is an excellent dish to cook while you’re trimming vegetables or preparing ingredients for other dishes, stirring the halva frequently without having to hover in the kitchen just to cook this sweet.

5. Once most of the liquid has cooked into the halva, watch the cooking process more closely, stirring often to prevent sticking. When the halva forms a ball as you stir, remove it from the heat and set aside to cool for 5 minutes.

6. Very lightly oil a 6-inch square mold or bread pan. Transfer the slightly cooled halva to the pan, cover and refrigerate for at least an hour or overnight.

7. To serve, cut into wedges and roll in the desiccated coconut before serving. Or shape into balls or pyramid shapes to serve. May be prepared in advance and refrigerated for up to 10 days.

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notes

If you like a much sweeter dessert, the maple syrup can be increased up to 1 ½ cups. You may also eliminate the orange juice, which balances the sweetness—but cranberries are pretty tart to begin with.

Apple Stuffed Buckwheat Crȇpes

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ingredients

for the crȇpes

• 2 cups buckwheat

• 1/4 cup rice or tapioca flour

• 1/2 teaspoon salt

• 2 tablespoons dedicated coconut

• 1 tablespoon maple sugar (optional)

• 2 eggs

• 1 cup milk (may use dairy milk or non-dairy alternative)

• Pinch of salt

• Butter or coconut oil for cooking

for the filling

• 4 medium gala apples

• 2 tablespoons coconut oil or dairy butter

• 4 teaspoons lemon juice

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 2-3 tablespoons maple syrup

• 1/4 cup white raisins

• 1/3 cup boiling water

• 1/4 cup blueberries, cleaned

• 1/4 cup raspberries, cleaned

directions

to make the crȇpes

1. Place the buckwheat and tapioca flours in a medium mixing bowl. Stir in the salt, desiccated coconut and maple sugar, if using.

2. In a small bowl, beat the eggs until evenly mixed, then whisk in the milk.

3. Make a well in the center of the flour mixture. Gradually incorporate the egg mixture into the flour to form a smooth, even textured batter. Set aside, covered, for at least 30 minutes.

The batter may be prepared to this point and refrigerated in an airtight container for up to 3 days before cooking.

to cook the crȇpes

1. Check the consistency of the batter. After resting it might need to be thinned slightly. The ideal texture for the batter is that when you dip a spoon into the batter it lightly coats the spoon with a slightly translucent layer. The batter should not be so thick that you cannot see the spoon, however do not add too much water, making it so thin that it barely adheres to the spoon.

2. Heat a 6-8 inch crȇpe pan or shallow skillet over medium heat until hot, but not smoking. Remove from heat and wipe the surface of the pan with butter or oil. Return the pan to the heat and pour about 3-4 tablespoons all at once into the pan, tilting the pan to allow the batter to roll around and cover the full surface in a thin, even layer.

3. Return the pan to the heat and cook the crȇpe until the edges just begin to brown and the crȇpe loosens from the surface of the pan. When the crȇpe is golden brown, flip and cook the second side until light brown spots appear.

The crȇpe can be used immediately; filled with your favorite filling; sweet or savory. Unused batter may be refrigerated for about 3 days and cooked as needed. Before cooking check the consistency of the batter and thin if necessary.

If you wish to prepare all of the batter and store the crȇpes for future use, cut 12-18 squares of parchment that are approximately the same size as the crȇpe pan. Stack cooked crȇpes with paper between them, then wrap in a plastic bag and store in an airtight container. Crȇpes may be peeled off one-by-one, reheated and used as needed. Frozen crȇpes will keep for up to 6 months, and they will keep in the refrigerator for a week.

to prepare the apple filling

1. In a small bowl, soak the raisins in the hot water for 10-20 minutes or until softened.

2. Quarter, core and peel the apples, then cut them into small cubes. Drain the raisins (save the soaking liquid to sweeten a smoothie or tea) and toss the softened raisins together with the apples.

3. In a medium saucepan, heat the butter or coconut oil over medium high heat, then stir in the apple raisin mixture. Reduce the heat to medium and stir in the lemon juice, cinnamon and nutmeg.

4. Cook the apple mixture, stirring frequently, until the apples are just tender, about 7 to 8 minutes. Add just enough maple syrup to sweeten slightly, but not so much that the delicate apple flavor is overpowered by the taste of maple.

The apple filling may be prepared to this point up to 5 days in advance if refrigerated in a tightly sealed container.

Just before serving, be sure the apple mixture is warmed through. Remove from the heat and stir in the berries.

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note

For each serving, place a warmed crȇpe on a serving dish. Place about 1/4 cup of apple filling on the upper right quarter of the crȇpe. Fold the left side of the crȇpe over the filling, them wrap the bottom right side of the crȇpe over the folded crȇpe, to make a triangular shape. Tuck any extra crȇpe beneath the bundle. Drizzle the fruit with additional maple syrup if desired.

Serve hot or with ice cream.

Crispy Almond Wafers

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

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ingredients

• 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

directions

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.

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note

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.

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.

Macadamia Cacao Tartlets

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

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ingredients

• 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

directions

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

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

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ingredients

• 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

directions

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.

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notes

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.