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

---

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.

Black Bean Banana Bowl with Ancho Chili Sauce

This surprising combination of flavors, sweet, pungent and spicy gives this dish it's memorable appeal.

yield: 6 servings  |  prep time: 40 minutes  |  cooking time: 15 minutes

---

ingredients

• 2 1/2 cups cooked black beans

• 2 1/2 tablespoons olive oil

• 1/2 cup sweet onion, sliced thin

• 4 cloves garlic

• 1 small red bell pepper, diced

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1/2 cup vegetable stock

• Salt and pepper to taste

• 1/4 cup minced cilantro

• 3 dried ancho chili peppers

• 3/4 cup diced tomatoes (may use drained canned tomatoes)

• 2 tablespoons tomato paste

• 2 teaspoons smoked paprika

• 1 tablespoon honey

• 2 bananas

• 1 tablespoons butter or coconut oil

• Butter lettuce leaves, cooked rice and cilantro for garnish

directions

1. Drain the beans and set aside.

2. Heat 1 1/2 tablespoons oil in a skillet over medium heat until hot but not smoking. Add the onion and toss to coat with oil, then reduce heat to low and cook, stirring frequently until translucent.

3. Slice two cloves of garlic very thin. Add along with the bell pepper, cumin and oregano to the beans.

4. Stir in 1/4 cup stock. Bring the mixture to a simmer and cook, stirring often, until flavors merge and the peppers just begin to soften, about 8 minutes.

5. Stir in the chopped cilantro. Season to taste with salt and pepper. The beans may be prepared to this point and refrigerated in an airtight container for up to 4 days.

6. To prepare the sauce: Place the ancho peppers in a small bowl and cover with boiling water. Set aside and allow to soften for 20 minutes.

7. Drain the peppers. Remove stems, and most of the seeds. Place anchos in a food processor or blender with the remaining garlic, 1 tablespoon oil, 1/4 cup stock, diced tomatoes, tomato paste, paprika and honey. Blend well.

8. Warm the sauce, seasoning to taste with salt and pepper. The sauce may be prepared up to a week in advance if refrigerated in an airtight container.

9. To serve: Warm the beans and the ancho sauce separately.

10. Peel and slice the bananas into 4-inch wedges. In a skillet heat the butter or coconut oil until very hot, but not smoking.. Carefully place banana slices cut side down in the hot oil. Cook until lightly browned.

11. To serve arrange the beans, rice and bananas on top of a lettuce leaf. Garnish with cilantro and a dollop of ancho sauce. Serve additional sauce along side.

Corn Chowder with Lemongrass

The background flavors of lemongrass and lime are enticing!

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

---

ingredients

• 5 cups fresh corn (about 5 ears)

• 2 tablespoons olive oil

• 2 shallots, sliced thin

• or ½ cup sliced sweet onion

• 3 cloves garlic sliced thin

• 2 red potatoes, cubed

• 1 red bell pepper seeded and diced

• 1 carrot, peeled and diced

• 1 15-ounce can light coconut milk

• 4 cups light vegetable stock or water

• 2 fresh limes

• 2 fresh Thai chili peppers, sliced in half and seeded

• 1 teaspoon salt*

• ¼ teaspoon black pepper*

• 4 stalks fresh lemongrass

*additional salt and pepper to taste

directions

1. Cut the corn from the cobs just before beginning to cook the soup. This will maximize their flavor and juiciness. Set 1½ cups of the corn aside for garnish.

2. Trim the tops, bottoms and tough outer layers from the lemongrass. Place the prepared lemongrass on a cutting board and smash with the side of a chef’s knife (lay the knife flat side down on the lemongrass and then slap the blade with the side of your fist). Slice into 2-3 inch pieces and set aside.

3. Squeeze 1 ½ tablespoons of juice from the limes and set aside. Cut the remaining limes into wedges and set aside as garnish.

4. In a soup pot, heat the oil over medium high heat. Do not allow the oil to smoke. (In fact, don’t let any of your friends smoke).  

5. Add the sliced shallots or onions along with garlic and toss to coat with oil. Reduce heat to low and cook, stirring frequently, until the shallots are soft and beginning to become translucent.

6. Stir in the potatoes, bell pepper, carrot and 3 ½ cups of the corn. Toss to combine. Stir in the lemongrass, coconut milk and 3 cups of stock.

7. Bring the soup to a low boil and cook, stirring occasionally until the potatoes are tender and the soup has thickened, 20-25 minutes. Add reserved stock or water to thin the soup if desired.

8. As the soup cooks, heat a dry skillet over a medium flame until hot. Add the reserved corn and cook, tossing to cook evenly, until kernels are lightly browned. Set aside for garnish. 

9. Remove the soup from the heat. Remove most of the lemongrass and add the Thai peppers along with 1 ½ tablespoons lime juice. Taste and adjust the seasonings with salt and pepper.

10. Stir toasted corn into each bowl of soup and sprinkle a small amount on top as well then garnish with lime wedges.

Steamed Ginger Scallion Tofu

A simple yet unusually elegant way to prepare tofu! This dish pairs well with most vegetables and grains and is also very tasty served cold if there are leftovers.

Yield: 4 servings / Prep Time: 20 Minutes / Resting Time: 30 Minutes / Cooking Time: 20 Minutes

---

ingredients

• 1 pound medium texture tofu

• 3 cloves garlic

• 2 tablespoons rice syrup

• 6 scallions, shredded

• 2 tablespoons shredded ginger

• ¼ cup dry white wine (optional)

• ¼ cup low sodium tamari

• 2 teaspoons raspberry vinegar (or use apple cider vinegar)

• ½ teaspoon toasted sesame oil

• 4 sprigs cilantro

directions

1. Drain the tofu and cut into 4-5 thick slabs. Place on a clean kitchen towel, folding the towel over the top. Put a cutting board on top of the tofu and press gently down to drain. Leave at room temperature for about 30 minutes.

2. Meanwhile, prepare the other ingredients. Peel the garlic and thinly slice two cloves. With a garlic press, press the remaining clove into a small mixing bowl. Shred the scallions and ginger then add them half of them to the bowl, saving the other half to use later. Stir into the bowl the wine, rice syrup, tamari, and vinegar. Combine well and set aside.

3. Transfer the drained tofu to a heatproof serving plate. Using the tip of a paring knife, make shallow slices in each piece of tofu and gently insert sliced garlic into the slits.

4. Pour the ginger-scallion-tamari mixture over the tofu, covering thoroughly. Set the dish aside to marinate for at least 30 minutes, basting occasionally. (May be prepared up to 24 hours in advance to this point if refrigerated).

5. Place the dish in the top of a flat steamer basket over rapidly boiling water. (Or use a wok make-shift steamer as described in the note below). Steam the tofu covered and basting occasionally. After about 10 minutes of cooking add the reserved shredded ginger and scallions, then cook another 10 minutes.

6. Remove dish from steamer. Sprinkle the toasted sesame oil over the tofu and add cilantro as a garnish. Serve immediately.

---

note

If you don’t have a Chinese Bamboo steamer for cooking the dish, you can set up a wok placing two chopsticks parallel to each other in the bottom of the wok, then filling the wok with about 4 inches of water, placing the heat-proof dish containing the tofu on top of the chopsticks and then covering the wok to create a steamer.

English Pea Hummus

---

ingredients:

• 2 cups cooked English peas (may use frozen, thawed)

• 4 scallions, minced

• 1/3 cup finely minced parsley

• 2 tablespoons cashew butter (or use tahini)

• 4 teaspoons fresh lemon juice

• 1 teaspoon agave nectar or honey

• 1/4 teaspoon salt

• Black pepper to taste

• 1/8 teaspoon crushed red chili pepper

• Salt and pepper to taste

directions:

1. Place the peas along with the remaining ingredients in a food processor or blender and process to blend. Scrape down the sides of the bowl several times during the puréeing process to make a smooth and creamy mixture.

2. Transfer to a container, cover tightly and refrigerate for at least an hour to allow the flavors to merge. Serve the “hummus” with crackers, bread or crudités as an appetizer or use as a filling for sandwiches and wraps.

Daikon Radish Salad

Yield: 4 Servings | Prep Time: 20 Minutes | Resting Time: 2 Hours

---

ingredients:

• 1 ½ pounds daikon radish

• ¼ cup white raisins

• ¼ cup sliced red bell pepper

• ¼ cup mellow white miso

• 2 tablespoons minced scallions

• 3 tablespoons rice vinegar

• 3 tablespoons maple syrup

• 3 tablespoons orange juice

directions:

1. Peel the daikon radish, then shred it with a spiralizer or grater. If using the spiralizer, cut the shreds into manageable pieces. Place the radish in a bowl along with the raisins, bell pepper and scallions.

2. In a small bowl combine the miso, vinegar, maple syrup and orange juice. Mix well into a smooth dressing then pour this over the radish. Toss well to coat.

3. Cover and refrigerate, stirring occasionally, for at least 2 hours. The salad may be prepared up to 3 days in advance if refrigerated in an airtight container.
   Remove the salad from the refrigerator for about 15 minutes before serving slightly chilled.

Cashew Ginger Broccoli Soup

---

ingredients:

• I cup white onion, chopped

• 1 cup cubed Yukon gold potato

• ½ cup raw cashews

• 2 tablespoons minced ginger

• 8 cups light vegetable stock

• 1 Braeburn apple, peeled, seeded and cubed

• 8 cups broccoli, trimmed

• 1 teaspoon salt

• ¼ teaspoon white pepper

• Red pepper flakes to taste

directions:

1. In a 4 quart saucepan, combine the onion, potato, cashews, ginger and stock. Bring to a boil, then reduce to a high simmer and cook, partially covered and stirring once or twice, for about 10 minutes or until the onions have begun to soften.

2. Add the apple to the soup. Continue to cook until the apples have softened, about 5 to 8 minutes.
   Next, add the trimmed broccoli to the soup and cook, monitoring closely, until the broccoli is tender, but the color is still vibrant green. Immediately remove the soup from the heat and stir in the salt and white pepper.

3. As soon as the soup is cool enough to handle, drain the vegetables out of the soup broth, allowing the broth to collect in a mixing bowl. Transfer the vegetables to a blender and puree, adding enough water to facilitate the process, until the soup is evenly pureed. Stir in enough reserved soup broth to achieve the soup texture you desire. Taste and adjust the seasonings.

---

note

If you have a great deal of broth left, you can reduce the remaining broth over high heat, then add it in a more concentrated form. If you’ve cooked the soup over higher heat you probably won’t have much broth left, so no need to reduce, simply add.

The soup may be eaten immediately or prepared up to 5 days in advance. Serve piping hot with red pepper flakes on the side as a garnish.

Miso Kale Salad

This simple salad is a wonderful way to use leftover kale or other greens. The orange flavored Miso Dressing give the dish a rich unifying flavor and goes well on any tossed green salad as well.

yield: 4 Servings | prep time: 20 Minutes

---

for the salad

• 1 cup steamed kale, chopped

• 6 cups butter or Romaine lettuce, shredded

• 3 scallions, minced

for the dressing

• 3 tablespoons mellow white miso

• 3 tablespoons orange juice

• 3 tablespoons rice vinegar

• 3 tablespoons maple syrup

• 1 clove garlic, minced

• 1/8 teaspoon dried ground ancho pepper

directions

1. Prepare all ingredients for the salad, keeping them separate.

2. In a small mixing bowl, whisk together the miso, orange juice, vinegar and maple syrup. Add just enough water to make pourable, but not so much that the dressing is watery, about 2-3 tablespoons. Stir in the garlic and dried pepper.

3. To serve, divide the shredded lettuce among serving plates. Arrange the chopped kale on top of this and drizzle with a generous amount of the dressing. Sprinkle minced scallions on top and serve.

Butternut Squash Chips

For some recipes the straight stem-end section of butternut squash is used in order to take advantage of the even shape and not having to deal with scraping out seeds. But then…what do you do with the rounded blossom end? These crispy chips are a good solution. They make a delicious addition to a tapas table or kid’s healthy snacking repertoire. Easy to make, they store well in an airtight container at room temperature for several days.

Yield: About 6 cups chips | Prep Time: 30 Minutes | Cooking Time: 30 Minutes

---

ingredients

• Blossom end of a butternut squash

• 2-3 tablespoons olive oil or coconut oil

• Sprinkling of Kosher salt

• Pinch of powdered cayenne or chipotle pepper (optional)

directions

1. Preheat the oven to 325 degrees F.

2. Cut the squash in half length-wise. Scrape out and discard the seeds, then peel the squash and discard peelings as well.

3. Place the two halves of squash in a large steamer over rapidly boiling water. Cook, covered very briefly, about 5-7 minutes. They should be just beginning to soften. Remove immediately to cool. (This step is so the squash is easier to slice thin).

4. When cool enough to handle, slice the squash into thin strips, no thicker than ¼ inch and thinner is better if possible.

5. Brush the chips lightly with oil or melted coconut butter and arrange them on a shallow baking sheet. Sprinkle with salt and powdered pepper if desired.

6. Bake in the middle of the preheated oven until beginning to crisp evenly and until the chips have begun to lightly brown. This can take anywhere from 20-30 minutes, but begin checking after about 20 minutes. Part way through cooking turn the chips to cook evenly on both sides.

---

notes

When chips are light brown and crisp, remove from the baking sheet and cool on a cookie rack until completely crisp and cool. They will crisp more as they cool if they are cooked properly.

Some chips always seem to take longer to cook than others, even when they seem to be about the same thickness. So, be patient and surveil them closely to allow to cook fully and to notice when to remove before burning. It’s like a meditation to develop discriminating awareness!

Store in an airtight container.

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

---

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.

---

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

---

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.

---

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

---

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.

---

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.