Molasses, Miso, and Maple Candied Sweet Potatoes

Yield: 4 to 6 servings

Soundtrack: "Revolution" by Nina Simone from Protest Anthology

Book: Conversations in Maine: Exploring our Nation’s Future by James Boggs and Grace Lee Boggs

2 ½ pounds sweet potatoes or garnet yams, peeled and cut into ½–inch rounds
2 tablespoons toasted sesame oil
1 (2-inch) cinnamon stick
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
¼ cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
¼ teaspoon grated lemon zest
6 tablespoons filtered water

Preheat the oven to 425°F.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.

Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes.

Remove the sweet potatoes from the oven and lower the heat to 375°F.

Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers. Set aside.

In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Pour over the sweet potatoes.

Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes every 10 minutes.

From The Inspired Vegan
by Bryant Terry
published by Da Capo Lifelong

Carousing Cucumber Rounds with Rummy Hummus

Yield: About 35 Hors D’oeuvres

These little ditties will have you and your guests spinning round, round, round while the good times roll. The crunchy cucumbers cool down the assertive and spicy, lightly rummy hummus, bringing balance and satisfaction to your tummy.

1 (14-ounce) can of chickpeas, rinsed and drained thoroughly
2 canned chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large garlic clove, coarsely chopped
3 tablespoons fresh lemon juice
3 tablespoons tahini (mixed well before measuring)
2 tablespoons extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
¼ teaspoon kosher salt, plus more for sprinkling
1 large English (seedless) cucumber (usually plastic-wrapped at the supermarket)
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown

In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and ¼ teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).

Use a vegetable peeler to peel the cucumber skin lengthwise at ¼-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into ¼-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.

To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.

Note: don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.

From The Tipsy Vegan
by John Schlimm
published by Da Capo Lifelong

Old-Fashioned Chocolate Pudding Pie

Makes One 9-Inch Pie

You know how vegan recipes are always like “This ain’t your grandma’s puddin’ pie!” Well, this is your grandma’s puddin’ pie, only it’s vegan! Smooth, cool, and creamy pudding in a classic graham cracker shell. To make life even easier, you have our permission to use store-bought crust here. For added grandma love, serve with vegan whipped cream and shaved chocolate.

1 recipe Graham Cracker Crust (page 46), or use a store-bought 9–inch vegan graham cracker crust

FILLING

3 cups almond milk
¼ cup cornstarch
⅓ cup sugar
3 tablespoons unsweetened cocoa powder
Big pinch of salt
¼ cup semisweet chocolate chips
1 teaspoon pure vanilla extract

Preheat the oven to 350°F. Bake the crust for 10 minutes, remove it from the oven, and let cool.

In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk it until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder, and salt. It’s okay if the cocoa is a bit clumpy at first; it will dissolve eventually.

Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.

Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.

From Vegan Pie in the Sky
by Isa Chandra Moskowitz & Terry Hope Romero
published by Da Capo Lifelong

Vanilla or Chocolate Biscotti

Makes 30 to 40 Biscotti

I wanted to create a biscotti that did not crumble or lose its shape as gluten-free pastries are apt to do. This seemed like a tall order until I discovered this biscotti inspired by several recipes from traditional Italian bakers. Note that the basis of this recipe is the eggs beaten to ribbon stage. An egg substitution will not work. However people who have a sensitivity to eggs, rather than an anaphylactic reaction, can try using duck eggs.

2 cups Basic Blend (page 17)—substitute an all-purpose white blend
1 teaspoon baking powder
¾ teaspoon xanthan gum
¼ teaspoon salt
3 large eggs, at room temperature
¾ cup sugar
3 teaspoons vanilla extract
1 ½ teaspoons almond or orange extract
2 tablespoons vegetable oil
½ cup toasted ground almonds or other nuts, optional

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Combine the flour blend, baking powder, xanthan gum, and salt in a medium bowl. Blend well with a fork. Set aside.

Beat the eggs and sugar together in a mixing bowl on medium speed until doubled in volume and pale yellow, about 5 to 7 minutes. Add the vanilla and almond extracts and the oil and beat just to combine. Sprinkle ⅓ of the dry ingredients over the egg mixture and fold in. Repeat until all of the flour is incorporated. Fold in the nuts, if using.

Drop the dough in two lines along the length of the cookie sheet, leaving plenty of space between the logs. Use a spatula to mound the dough up and make the logs narrow (about 2 inches by 8 inches). You may need to repeat a couple of times to form the logs, as the dough will spread somewhat. The dough may also be spooned into a lightly oiled 12 x 5 ¼-inch biscotti pan or two 8 ½ x 4 ½-inch loaf pans. Quickly place in the oven.

Bake for 18 to 20 minutes or until light golden on top. Remove from the oven and slide the parchment paper with the biscotti onto a wire rack to cool for about 10 minutes.

Transfer the logs to a cutting board and cut diagonally into ½-inch slices. Place the biscotti cut side down on the baking sheet and bake 10 to 15 minutes, until dry, turning them halfway through baking. Cool completely and store in an airtight container.

For Chocolate Biscotti:

Replace ¼ cup blend with ¼ cup unsweetened cocoa powder and add as part of the dry ingredients.

For a festive finish, dip half of each cooled biscotti in ½ cup melted chocolate or white chocolate combined with 1 tablespoon vegetable oil. Decorate with colorful sprinkles. Let harden on wax paper before storing. To keep this recipe dairy-free, refer to the dairy-free chocolate section in Simple Substitutions, page 269.

From Gluten-Free Makeovers
by Beth Hillson
published by Da Capo Lifelong

Wild Rice with Kabocha Squash and Sage Butter

This is one of my top five recipes, period. It’s the perfect fall meal. To save time, make the rice and butter while the squash is cooking. Yams may also be used in place of the kabocha.

Makes 4 servings
Time: 1 hour prep; 30–45 minutes for the rice

1 pound kabocha squash (about ½ medium squash)
3 tbsp melted coconut oil + 1 tbsp, divided
½ cup wild rice
½ cup brown rice
2 cups water
½ tbsp chopped fresh sage, packed
1 tbsp minced shallots
½ tsp salt

Preheat the oven to 400°F. Cut the squash in half, then scoop out and discard the seeds.

Use 1 tbsp coconut oil to lightly brush the cut areas of the squash, and place cut side down on a baking sheet. Bake for 40–45 minutes or until soft when pierced with a fork.

When cool enough to handle, cut into 1-inch chunks (skin may be left on for extra flavor and nutrition or disposed of). Keep warm.

To make the rice, combine the rices and water in a saucepan. Bring to a boil, reduce heat to low, and let simmer, covered, until done.

Meanwhile, in a food processor, blend 3 tbsp coconut oil, sage, shallots, and salt until smooth.

To serve

In a large pan, heat the sage butter mixture over medium-low heat for 1 minute. Add the rice and toss to combine, and cook for 1 minute longer while stirring constantly. Remove from heat and carefully fold in the squash.

From Thrive Foods
by Brendan Brazier
published by Da Capo Lifelong

Fettuccine Alfredo with Shrimp and Broccoli

Servings: 2
Serving size: 2 ounces pasta, 4 ounces shrimp and broccoli with sauce, this recipe can easily be multiplied
Cooking time: 30 minutes

Rich, creamy sauces can be healthy. Start with less fat, cook the roux carefully, stir constantly when adding the liquid, and thicken with a lower-fat creamy cheese.

This is a quick weeknight meal that uses only two pans and cleans up easily. It’s so rich and familiar that any family will love it. You can substitute almost any veggie that strikes your fancy; asparagus or zucchini are especially good choices.

3 cups broccoli florets
1 teaspoon extra-virgin olive oil
8 ounces shrimp, peeled and deveined
2 cloves garlic, minced
2 teaspoons all-purpose flour
¾ cup chilled 2% milk
1 ounce semisoft goat cheese or light cream cheese
1 ounce Parmigiano-Reggiano cheese, grated
4 ounces whole wheat fettuccine

Place 3 quarts of water in a large saucepan over high heat and bring to a boil. Add the broccoli florets and lower the heat until the water is simmering.

Cook for about 5 minutes. Using tongs, remove the florets and place them on a paper towel to drain. Leave the water in the saucepan.

While the broccoli is cooking, heat the olive oil in a 10-inch nonstick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and transfer to a plate.

Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter. Add the flour slowly and cook for about 1 minute. Stir continuously to blend the oil and flour. The mixture will be like coarse cornmeal. Cook gently so the mixture doesn’t brown.

Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken. Add the goat cheese and whisk as it melts. When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Lower the heat to very low.

Add a couple of cups of water to the saucepan you cooked the broccoli in and heat the water to a boil. Add the fettuccine and cook until just tender (12 to 15 minutes for dried pasta).

When the pasta is almost done, add the shrimp and broccoli to the Alfredo sauce and toss to coat well. Increase the heat to medium.

Drain the pasta well and then add it to the sauce, tossing to coat thoroughly.

NUTRITION FACTS

*Parenthetical percentages refer to % Daily Value.

From Just Tell Me What to Eat!
by Timothy S. Harlan, MD
published by Da Capo Lifelong

Southern Summer Pesto

Active time: 18 minutes
Total time: 18 minutes
Makes 18 servings, ¼ cup each

6 ounces Parmesan, optional (128 grams)
8 garlic cloves (40 grams)
4 cups tightly packed basil leaves (100 grams)
3 cups pecan pieces (300 grams)
1 teaspoon salt
2 cups olive oil
Freshly ground black pepper to taste, optional

Rinse basil well in a bowl of water. Let it soak until needed.

Grate Parmesan and set aside. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop garlic in while the blade is turning. Turn off when garlic is minced, after about 10 seconds.

Give basil a good swish in water, then dry by spinning in a salad spinner or rolling gently in a towel. Remove stems and put leaves in food processor or blender. Put pecans and salt on top of leaves. Process until finely chopped but still a bit rough.

With the machine going, slowly pour in olive oil.

Stop the machine and add Parmesan. Process briefly to mix. Taste and adjust seasonings.

To serve, stir pesto into hot cooked pasta, spread on bread or crackers, or stir into hot green beans. Eat warm or at room temperature. Refrigerate or freeze any extra, pressing plastic wrap onto surface to prevent browning.

Notes:

Save the basil stems and cheese rind, if you are using block Parmesan, for Vichyssoise Encore (page 199). The high level of tannin in basil stems turns pesto dark faster.

Spread out the expenses when making a big batch to freeze by leaving out the cheese. When ready to use, thaw pesto and stir in grated cheese.

From Wildly Affordable Organic
by Linda Watson
published by Da Capo Lifelong

Summer Rolls with Ginger "Peanut" Sauce

Vietnam

Makes 4 servings

Fresh rolls of thinly sliced cucumber wrappers are filled with kelp noodles, sprouts, mint, basil, cilantro, and chile then served with a ginger “peanut” dipping sauce. If you don’t have kelp noodles on hand, substitute with spiralized zucchini noodles or shredded carrots.

FILLING

1 cup shredded Boston lettuce leaves
1 cup kelp noodles, cut into 3-inch lengths
½ cup mung bean sprouts, rinsed
3 tablespoons mint leaves
3 tablespoons basil or Thai basil leaves
3 tablespoons cilantro leaves
1 teaspoon Thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned

WRAPPER

2 cucumbers, sliced very thin lengthwise, using mandoline slicer

SAUCE

1 batch Ginger “Peanut” Sauce, see below

Place filling ingredients into bowls and arrange on your table or countertop.

To assemble rolls, place a strip of cucumber onto a flat surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile.

Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat.

To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping.

These are best eaten immediately, but they will keep in fridge for 1 day.

Ginger “Peanut” Sauce
makes about 1 cup

Raw peanuts don’t taste very good, so this sweet and savory Thai peanut sauce–inspired dip is made with almond butter, coconut water, ginger, and lime zest.

Sauce

¾ cup almond butter
¼ cup lemon juice
2 tablespoons Nama Shoyu
2 tablespoons agave syrup
1 teaspoon grated ginger
½ teaspoon minced garlic
½ cup coconut water, or filtered water, as desired

Garnish

2 tablespoons lightly chopped cilantro
2 teaspoons lime zest

In blender, place all sauce ingredients. Blend smooth, adding just
enough water for desired dipping consistency.

To serve, scoop into small bowl. Sprinkle on cilantro and lime zest
before serving.

Will keep for 5 days in fridge.

From Ani's Raw Food Asia
by Ani Phyo
published by Da Capo Lifelong

Carrot and Lentil Soup

Suits all doshas

Serves 2 generously

2 teaspoons ghee or vegetable oil
½ medium onion, chopped
¼-ounce piece ginger, roughly chopped
2 small garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and lots of freshly ground black pepper
11 ounces carrots, sliced
2 tablespoons red lentils, washed
½ teaspoon vegetable bouillon stock powder, dissolved in 2-¾ cups water
Handful of cilantro

Heat the ghee or oil in a small nonstick saucepan. Add the onion and cook gently until golden, then add the ginger and garlic and stir for 40 to 60 seconds. Add the spices and seasoning; stir for 20 seconds. Add the carrots, lentils, and stock. Bring to a boil, then cover and simmer for 20 minutes.

Take off the heat and blend to make a smooth soup. Pour back into the pan and add extra water if the soup is too thick for your liking. Reheat, taste, and adjust seasoning. Serve topped with cilantro.

From Anjum's Eat Right for Your Body Type
by Anjum Anand
published by Da Capo Lifelong

Popovers
Makes 6 large, or 12 small, popovers

1 cup all-purpose gluten-free flour
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
2 extra-large eggs, lightly beaten, at room temperature
1 cup milk (low-fat is fine, nonfat is not), at room temperature

Preheat the oven to 400°F. Grease well a 6-cup popover pan (or a regular muffin tin, if you don’t have a popover pan) with unsalted butter and set it aside.

In a large bowl, whisk together the flour, xanthan gum, and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth. The batter will be thin.

Fill each of the wells in the pan just under halfway full. Place the pan in the center of the preheated oven and bake for a total of 30 minutes. After the first 20 minutes, with a sharp knife or with sharp kitchen shears, pierce the top of each popover to allow steam to escape so that the popovers are able to maintain their puffiness.

Serve plain or with your favorite jam or preserves.

From Gluten-Free on a Shoestring
by Nicole Hunn
published by Da Capo Lifelong

Roasted White Eggplant Fettuccine Alfredo
with Fresh Fennel and Spinach
Makes 4 large or 6 small servings

2 large white or purple eggplants
⅓ cup extra-virgin olive oil, plus extra to toss with the pasta
1 cup MimicCreme or alternative (page 3), or 1 cup soy milk plus
   1 tablespoon apple cider vinegar
1 pound fettuccine noodles (or use the Pasta Guide on page 47 to make
   your own!)
1 bulb fennel, sliced thinly
½ large yellow onion, sliced thinly
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1-½ cups dry white wine
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, quartered
Sea salt and freshly ground black pepper
2 cups fresh spinach leaves, washed well
Fennel fronds, for garnish

Preheat the oven to 350°F. Take the eggplants, prick all over with a fork, and brush lightly with olive oil. Roast them in the oven for 30 for 45 minutes, or until soft, turning them over after 20 minutes. Set aside to cool.

If you’re not using MimicCreme, mix the soy milk and apple cider vinegar together and set aside to coagulate.

Cook the pasta until al dente, drain well, and toss with a little extra-virgin olive oil to prevent sticking.

Heat the ⅓ cup of oil in a large sauté pan over medium heat and sauté the fennel, onion, and herbs for 5 to 10 minutes, stirring occasionally. Add white wine and lemon juice, then simmer until the liquid reduces and the veggies are tender.

Once the eggplants are cooled, slice in half lengthwise and scoop the innards into a blender or food processor. Add the MimicCreme and garlic and blend until smooth and saucelike. Pour the mixture into the skillet with the fennel mixture, and mix in well. Add salt and pepper to taste. Add the spinach to the sauce, and lower the heat to low.

Simmer over low heat for 5 minutes, then serve over pasta and garnish with fresh fennel fronds.

From Veganize This!
by Jenn Shagrin
published by Da Capo Lifelong

Chocolate Cupcakes

Steps One, Two, and Three
Start to finish: 30 minutes
Makes: 16 cupcakes (1 cupcake/serving)

Using almond flour keeps these delicious cupcakes in the “neutral” zone, suitable for all steps of the Metabolism Miracle program. Neutral chocolate cupcakes? Yummy!

5 eggs, separated
⅛ teaspoon cream of tartar
6 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 cup sucralose
2 cups almond flour
2 teaspoons baking powder
5 tablespoons unsweetened cocoa powder
Light whipped cream, for topping (optional)

Step One = Yes (neutral)
Step Two = Yes (neutral)
Step Three = Yes (neutral)

Preheat the oven to 325ºF. Line six cups of a muffin tin with paper or foil liners.

Whisk the egg whites and cream of tartar in a mixing bowl until stiff. Set aside.

In a separate bowl, with clean beaters, cream the butter and egg yolks until light yellow and fluffy. Add the vanilla and sweetener. Beat until mixed.

Add about one-third of beaten egg whites to the egg yolk mixture and mix gently. Fold the mixture into the remaining egg whites.

Fold in 1 cup of the almond flour. Gently but thoroughly fold in the remaining almond flour, the baking powder, and the cocoa, being careful not to break down the egg whites.

Fill in the lined muffin tins about half full. Fill any empty muffin cups halfway with water. Bake for 15 to 20 minutes, until the tops begin to crack. Remove from the oven and let stand for 5 minutes before removing the cupcakes from the tin. Let cool on a rack.

The cupcakes can be topped with light whipped cream immediately prior to serving.

From The Metabolism Miracle Cookbook
by Diane Kress, RD, CDE
published by Da Capo Lifelong

OMG Oven-Baked Onion Rings
Serves 4 • Active time: 30 minutes • total time: 50 minutes

2 vidalia onions (about a pound),
    or other sweet onion such as Walla Walla
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup cold almond milk
1 teaspoon apple cider vinegar
1 cup whole wheat bread crumbs
1 teaspoon kosher salt
2 teaspoons olive oil

Slice the onions into ¾-inch-thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the onioniness out of your eyes.

Preheat the oven to 450°F. Line a rimmed 12 by 18-inch baking sheet with parchment paper, spray with cooking spray, and set aside.

Now you’ll need two bowls for the batter and breading. If you’ve got large, wide cereal bowls, those’ll do the trick. Into one bowl, dump the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.

In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.

Get a conveyor belt going. From left to right, arrange the onions, the flour mixture, the bread-crumb mixture, and lastly the baking sheet. Dip each onion slice into the flour, letting the excess drip off. Transfer to the bread-crumbs bowl and use the other hand to sprinkle a handful of bread crumbs over the onion, to coat completely. This may take a bit of practice.

Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand.

Spray the rings lightly with nonstick cooking spray and bake for 8 minutes. Flip, and bake for another 6 minutes. The rings should be varying shades of brown and crisp. Taste one to check for doneness. Serve as soon as possible. With ketchup if you must.

COUPLA THINGS

You have to use sweet onions for this. Otherwise the taste won't be as special and the texture won't be as juicy. Also, if things go as planned, you're not going to use all of the onions or all of the coating. Just use the nice big rings, and use the tiny inside rings for something else. For the batter and coating, you need a lot to get everything breaded, but there will be a bunch left over. Them's the breaks.

Per serving
(¼ recipe)

calories: 220
calories from fat: 45
Total fat: 5 g
saturated fat: 1 g
Trans fat: 0 g
Total carb: 38 g
Fiber: 3 g
sugars: 5 g
Protein: 7 g
cholesterol: 0 mg
sodium: 520 mg
vitamin A: 0%
vitamin c: 10%
calcium: 6%
iron: 10%

From Appetite for Reduction
by Isa Chandra Moskowitz
published by Da Capo Lifelong

Linzer Sandwich Cookies
Brown Rice Flour and Almond Meal

Makes approximately 17 sandwich cookies

⅓ cup shortening, 70 grams
½ cup sugar, 100 grams
1 cup brown rice flour, 125 grams
1 egg
½ cup almond meal, 60 grams
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons xanthan gum
½ teaspoon almond extract

Topping:
½ cup seedless raspberry jam, or
other favorite jam
¼ cup confectioners’ sugar

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will form lots of small clumps, and, with continued beating, will come together.

Roll out the dough to ⅛-inch thickness and cut it into 2-inch circles. Using a smaller cookie cutter, cut a small window in the center of half of the cookies. Place the cookies on the prepared pan.

Bake the cookies for about 8 minutes, until the edges begin to lightly brown. Let cool on wire racks. Place a small amount of jam on the bottoms of the full-circle cookies. Sprinkle the cookie tops (the ones with windows) with confectioners’ sugar. Gently sandwich in pair to form sugar-topped, jam-filled cookies.

From The Ultimate Gluten-Free Cookie Book
by Roben Ryberg
published by Da Capo Lifelong

Banana Blueberry Muffins

Makes approximately 16 Muffins

½ cup butter or nondairy alternative
½ cup granulated cane sugar
2 large eggs or egg substitute of choice (like Ener-G Egg Replacer or Egg Substitute #1, 2, 6, or 7, pages 15-16)
1 teaspoon vanilla extract, gluten-free
½ cup sour cream (dairy or nondairy) or plain coconut yogurt
1 cup mashed ripe banana (approximately 2 bananas)
1 ½ cups Jules Gluten Free All Purpose Flour (pages 6,8)
1 teaspoon baking soda
2 teaspoons baking powder, gluten-free
½ teaspoon salt
2 teaspoons cinnamon
3 tablespoons flaxseed meal (optional, but recommended)
1 ½ cups fresh or frozen blueberries

Preheat the oven to 350°F (static) or 325°F (convection).

Oil or line muffin cups and set aside (makes approximately 16 muffins).

Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well.

Mix in the sour cream and banana until well blended.

In a separate bowl, whisk together all the dry ingredients then add gradually into the wet mixture until thoroughly mixed. Lastly, gently stir in the blueberries.

Spoon the batter into oiled muffin tins, filling two-thirds full. Bake for 30 minutes or until lightly browned.

Cool before removing from tins.

From Free for All Cooking
by Jules E. Dowler Shepard
published by Da Capo Lifelong

West Indian-Style Channa Wrap

Makes at least 8 servings

Curry:
3 tablespoons vegetable oil
2 cups diced onions
5 cloves garlic, minced
½ chile pepper of choice, seeded and diced
1 (2 x 1-inch) hunk fresh ginger, peeled and minced
3 tablespoons curry powder (preferably Madras-style)
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground turmeric
1 teaspoon salt
2 (15-ounce) cans chickpeas, drained and rinsed thoroughly
1 (17.5-ounce) package 8-inch
whole wheat tortillas (10-inch tortillas work well, too)

Optional add-ons: Your favorite hot sauce; ½ red onion, sliced thinly; ½ cucumber, diced

In a deep skillet, heat the oil over medium heat. Add the onions and cook until slightly softened, about 8 minutes. Add the garlic, chile pepper, and ginger, and cook for about 2 minutes. Add the spices and salt, and stir well. You’ll end up with a paste.

Add chickpeas, plus enough water to barely cover (at least 3 cups). Bring to a lively simmer, then lower the heat and cook at a gentle simmer, stirring occasionally, until most of the liquid evaporates, 50 to 60 minutes. You’re looking for very soft chickpeas with a thick gravy, not soup.

Taste for salt and season accordingly.

Place a few tablespoons of channa inside a warmed tortilla (one per person to start), with any or all of the optional add-ons, and you’ve got a sandwich of champions. The channa is also great over rice. To heat the tortillas, there are a few options: Wrap in plastic and heat for 20 seconds in the microwave; wrap in aluminum foil and heat for 10 minutes in the oven at 325°F; place on a dry skillet or griddle, one by one, for 30 seconds each side, over medium heat.

Keeps well in an airtight container in the fridge for at least five days.

From The Meat Lover's Meatless Cookbook
by Kim O'Donnel
published by Da Capo Lifelong

Thai Summer Rolls

Summer rolls make a pretty package out of all manner of fresh summer vegetables and fruits as well as noodles, rice, or tofu. Once you get the hang of the technique used here, the sky’s the limit as far as what you can stuff into these rolls. Serve with peanut sauce (page 64), Mango Ginger Sauce (page 61), Dim Sum Dipping Sauce (page 101), Nuoc Cham (page 192), or Funky Thai Salsa (page 58).

Makes 8 Rolls

½ (14-ounce) package extra-firm tofu
1 tablespoon soy sauce
2 ounces bean thread noodles
1 cucumber, peeled, seeded, and sliced into thin strips
2 cups shredded lettuce
1 large carrot, shredded
1 red bell pepper, seeded and cut into thin strips
1 cup mung sprouts, optional
¼ cup minced fresh cilantro
16 leaves basil or Thai basil
16 to 24 fresh mint leaves
16 rice paper wrappers
Soy sauce for dipping

1. Preheat the oven or toaster oven to 350°F. Slice the tofu into six rectangles about 4 to 5 inches long. Place in a baking dish, pour the soy sauce over the top and roll them around a bit to coat them in the soy sauce. Place in the oven and bake for 10 to 15 minutes. Set them aside and allow them to cool.

2. Boil water in a pot or tea kettle. Place the noodles in a bowl, cover with the boiling water, and stir them occasionally for 5 to 8 minutes while you prepare the other veggies. Strain and allow them to cool.

3. After all of the filling ingredients are prepared, add warm water to a large bowl or casserole dish large enough to fit the rice paper wrappers. Dip one of the wrappers in the water to soak and lay it on a clean work surface. Lay another soaked wrap above the first one, overlapping by a couple of inches into an eight formation. Arrange a small amount (about one-eighth) of each of the filling ingredients on the first rice paper.

4. When the rice paper is soft and flexible, fold up the end of the wrapper that is closest to you, then fold in the sides. Continue to roll and tuck in the sides until the whole thing is sealed together in a happy little roll. Be sure to press firmly as you roll in order to keep the roll tightly packed. This way they will slice in half without spilling their insides and are easier to eat. Slice and serve immediately or cover with a damp cloth in the refrigerator for up to 2 days.

From The 30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray
published by Da Capo Lifelong

Cranberry White Chocolate Biscotti

Makes Around 16 Biscotti

A fruity biscotti with tart cranberries, sweet white chocolate chips, a dash of orange, and a hint of allspice. This is perfect for the winter holidays or with some Lady Grey tea. If you don’t have vegan white chocolate chips (page 16), don’t use regular chocolate chips because they would be overwhelming. Instead use macadamia nuts since they’re nice and creamy (for a nut).

1/3 cup almond milk
2 tablespoons ground flax seeds
2 teaspoons orange zest
¾ cup sugar
½ cup canola oil
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
¼ teaspoon allspice
½ teaspoon salt
½ cup white chocolate chips
½ cup dried cranberries

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the almond milk and flax seeds, beating for about 30 seconds. Mix in the orange zest, sugar, oil, and vanilla. Sift in the flour, arrow root powder, baking powder, allspice, and salt. Stir to combine, and just before the dough comes together knead in the chocolate chips and cranberries. Knead to form a stiff dough. If cranberries and chips pop out just press them back in as well as you can.

3. On the parchment, form the dough into a log and press it into a rectangle about 12 inches long and 4 inches wide. Bake for 26 to 28 minutes till lightly puffed and browned. Let the log cool on the baking sheet for about 30 minutes.

4. Preheat oven to 325°F. Carefully transfer the baked log to a cutting board. With a heavy, very sharp knife, cut ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices off or they could crumble. Stand slices, curved sides up, ½ inch apart on baking sheet, and bake for 20 to 25 minutes, until biscotti appear dry and toasted. Transfer the biscotti to a wire rack to cool completely.

From Vegan Cookies Invade Your Cookie Jar
by Isa Chandra Moskowitz & Terry Hope Romero
published by Da Capo Lifelong

Puttanesca Scramble

Serves 4

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor.

Olives, capers, and plenty of fresh herbs make for an easy-to-throw-together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours. This pairs well with Potato Spinach Squares (page 116 of Vegan Brunch).

2 tablespoons olive oil
6–8 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
1 pound extra-firm tofu, diced
4 Roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
½ cup mixed olives, roughly chopped
1 tablespoon capers
¼ teaspoon salt, or to taste

Preheat a large, heavy-bottomed pan over medium heat. Sauté the garlic in the olive oil until lightly browned, but be careful not to burn. Three minutes ought to do it. Add the red pepper flakes and the tofu and sauté for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are a bit broken down but still whole. Add olives, capers, and salt. Cook just until heated through.

From Vegan Brunch by Isa Chandra Moskowitz,
published by Da Capo Lifelong