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As we come across interesting recipes, we add them to our list, and hope you can send us your favorites as well!

By the way, those little stickers on fruits and vegetables at the supermarket aren't just for the checkout clerk to find the price. You can use the numbers to figure out how the produce you're buying has been grown. A sticker with four digits means the food was conventionally grown. Five digits starting with an 8 indicates genetically engineered produce (the food's genetic material has been altered), and five digits starting with a 9 means the food was organically grown ( without the use of conventional pesticides or synthetic fertilizers). 

Click for the recipe:

Belgian Endive Watercress Salad

Boniato with Chayote Slaw

Broccoli Pasta Dish

Caesar Dressing

Cajun Veggie Chili

Chard, Spinach & Escarole Pasta

Chocolate Cupcakes with Peanut Butter Frosting

Cynthia's Summer Quinoa Salad

Dal Maharini

Easy Coleslaw

Eggplant Parmesan


Kale and White Bean Soup

Lentil and Barley Soup

Miso Dressing

No-Bake Date-Nut Pie Crust

Oat Burgers

Pasta Fagioli

Roasted Vegetable Stock

Salads and Dressings

Salsa Fresca

Shepherd’s Pie

Soy Mayonnaise

Sprout Salad

Sweet Potato Kale Soup

Tropical Fruit Salsa

Vanilla Rice Pudding

Walnut Paté 

Kale and White Bean Soup

2 tablespoons grapeseed oil
1/2 onion, finely chopped
1 garlic clove, chopped
1 cup (130g) peeled and chopped carrots
1 celery stalk, chopped
1/2 cup (75g) peeled and cubed potatoes
2 tablespoons tomato paste
6 cups (1.4 l) water
2 tablespoons white miso paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 cups (135g) chopped kale with the hard spine removed
1 (14 ounce/400g) can white beans, drained and rinsed
1/4 teaspoon dried thyme
1 tablespoon chopped fresh basil
Pinch of Pepper

Heat the oil in large saucepan over medium heat. Add the onion and sauté until golden brown, about four minutes. Add the garlic, carrots, celery, potatoes, and tomato paste until the ingredients are well combined. Add the water, white miso, cumin, coriander, and salt and bring to a boil. Lower the heat and simmer 30 minutes. Add the kale, white beans and thyme and simmer another half hour. Garnish with basil and pepper before serving.

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Broccoli Pasta Dish

2 tablespoons oil
3 scallions, chopped
2 stalks of broccoli, chopped
1 cup shredded cabbage
8 ouces elbow macaroni, cooked and drained
small can black-eyed peas, drained
1 teaspoon sesame oil

Heat oil in a large frying pan. Add scallions and broccoli. Saute until broccoli is tender, but crisp. Add cabbage, cooked pasta, and peas. Stir-fry for five minutes. Add sesame oil and stir for a few more minutes.

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Eggplant Parmesan

1 large eggplant, sliced 1/4 inch thick
1 cup breadcrumbs or polenta
2-3 tbsp. soy parmesan
fresh basil leaves, chopped or torn
olive oil spray
1 cup (8 oz) shredded vegan cheese

Tomato Sauce:
1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can crushed tomatoes
1 tsp. oregano
1/2 tsp. basil
salt and pepper to taste

Salt the eggplant slices and put them in a colander to drain.

Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.

Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.

Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch non-metal baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and sprinkle half the shredded cheese over the breadcrumbs. Repeat the process with the remaining ingredients and top with soy parmesan. Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving. 

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Sweet Potato Kale Soup

To serve 4-6

4 T organic extra-virgin olive oil
2 large garlic cloves, peeled and finely diced (or pressed)
1 medium onion, peeled and diced
2 large organic sweet potatoes, peeled and cut into large pieces
6-10 kale leaves or other dark leafy greens, coarsely chopped
3 quarts filtered water
2 T VegeSal, Herbamare or other vegetable seasoning

Warm a large pot over a medium heat and add the oil and garlic until it begins to turn golden. Add the onion and allow to cook until the onion is soft and translucent. Add the potatoes, kale and water, and cover with a tight-fitting lid. Turn the heat up and bring to a boil. Stir,  lower the heat and simmer for about 30 minutes or until the potato is soft – stir occasionally. Add the seasoning. With a potato masher, break up the sweet potato to desired consistency. Serve hot with whole grain bread or crackers. A sprinkling of gomasio is a nice touch.

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Get Ready for Summer Fruits

With all the luscious spring and summer fruits in South Florida there is plenty of opportunity to make fresh fruit pies!  Here’s a delicious, simple recipe for a date-nut mixture that makes a great pie crust or yummy temple balls*. Enjoy!


No-Bake Date-Nut Pie Crust

1½ C raw pecans or walnuts
4-6 pitted dates
2 pitted prunes
1/8 t cinnamon
1-3 t water

Grind the nuts in a processor until fine. Add the dates and the prunes and process until the mixture is sticky. Add the cinnamon and just enough water to hold the mixture together. Press into an 8-inch pie plate. Use immediately or cover and refrigerate until ready to fill. Fill with fresh fruits – either sliced, diced or pureed.

Yields 1, 8-inch crust. (Increase amounts for larger pies.)


Super-simple treats (kids love to make - and eat - these)

v       Almond-stuffed majool dates: simply stuff each date with a whole raw almond.

v       Bananas rolled in ground pecans: slice bananas into ½-inch rounds and roll in finely ground pecans. (Note: If you dip banana slices in orange juice before rolling in nuts, it will help prevent browning. Shake off excess juice so nuts will stick.)

v       *Dried fruit balls: use the pie crust recipe above and shape mixture into balls or logs, and then roll in ground nuts, coconut or carob powder.

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Summer Fare: Salads and Dressings
submitted by Joyce DiBenedetto-Colton

Sprout salad (Serves 2 as a meal)

8-10 leaves of organic leaf or romaine lettuce,
washed and torn or chopped
2-3 cups mung bean sprouts
1-2 cups of your favorite sprouts
(broccoli, buckwheat, clover, lentil...)
1 cup garbanzos, sprouted or canned
1 cucumber, peeled and sliced
1 tomato, cut into small wedge
1 carrot, peeled and grated

Arrange all ingredients in a bowl. Chill until ready to serve. Serve with miso dressing.


Miso Dressing
Makes about 2 cups

2 T onion
2 T light miso (also called white miso)
3 T tamari (soy sauce)
3 T maple syrup (or a pinch of stevia)
4 T apple cider vinegar
1 1/4 C organic vegetable oil
1/4 C water

Put onion, miso, sweetener, vinegar, tamari and 1/4 C oil in blender and blend until smooth. While blending, add remaining oil in a slow steady stream through the feeder cap. Dressing should become thick - quickly add water and blend well. Add a bit more water if necessary to keep blender moving. Great dressing for sprout salad, as a veggie dip, or as a spread for sandwiches.


Caesar Dressing

1 lb tofu
1/3 C olive oil
4 T balsamic vinegar
2 T umeboshi paste
1/3 C stone ground mustard
2 T white miso
3 sheets shredded nori
juice from 2 lemons

Place all ingredients in a blender and puree until smooth!


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Guacamole (avocado dip)
Makes about 2 cups

2 C avocado, mashed
2-4 T fresh lime juice
1/4 C tomato, minced
1 T onion, finely minced
1 t cilantro, finely minced (optional)
1 T jalapeno, finely minced, or a pinch of cayenne
a few drops of olive oil
sea salt to tastel

Combine all ingredients, stirring well. Adjust seasonings and chill until ready to serve.


Salsa Fresca (fresh salsa)
Makes about 2 cups

2 C ripe red tomatoes, seeds removed & coarsely chopped
1 clove garlic
1 or 2 jalapenos, stemmed & seeded
1 T fresh cilantro leaves
1 T fresh lime juice
2 T salad oil
sea salt to tastel

In a blender combine the garlic, onion, chillies, cilantro and half of the tomatoes. Whirl until finely chopped. Add the oil, lime juice and the remaining tomatoes and whirl just enough to combine. Salt to taste. Will keep refrigerated for only 2 days.

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Easy Coleslaw

Medium head green cabbage
2 large carrots
1/2 C eggless mayonnaise (see recipe below)
1/4 C lemon juice
1/2 t celery seed
Dash of pepper
Salt to taste

Grate cabbage and carrots. Pour into a large bowl. Add the remaining ingredients and toss well. If timer permits, serve chilled. Serves 8-10.

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1/2 C plain soy milk
1/4 t garlic powder
1/4 t sea salt
1/4 t paprika
2 T apple cider vinegar or lemon juice
1 C safflower oil

Add first 5 ingredients together and blend on high. As blender is running, gradually add oil.

Makes about 1 1/2 cups and stores in refrigerator for about 2 weeks.

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Chard, Spinach & Escarole Pasta

Serves 6

1 bunch chard
2 pounds spinach
1 head escarole, kale, or radicchio
2 large red onions
4 cloves garlic
¼ cup olive oil
1 bay leaf
1 tablespoon chopped fresh thyme
1 cup red wine
1 pound linguine
2 tablespoons capers
salt and pepper to taste

Stem chard and spinach, if necessary. Remove core from escarole and separate leaves. Wash greens and cut them into thin shreds. Peel and coarsely chop onions. Peel and mince garlic.

In a large pot over high heat, boil 3 quarts of water for pasta.

Heat a heavy casserole over medium-high heat; add the olive oil and the onions, bay leaf, and thyme; cook, covered, about 5 minutes until the onions are tender. Uncover, and continue cooking about 5 minutes until the onions are brown. Add red wine and stir; cover, turn heat to low, and simmer for 3-4 minutes.

Put linguine on to cook. Uncover onions and add garlic. After about 1 minute, add greens and capers. Cook 5 minutes and season with salt and pepper.

When pasta is done (12 minutes) drain, and add to casserole with greens.

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Walnut Paté 

by Bonnie Taylor

½ lb. spinach 
2 yellow onions (chopped) 
2 cups walnuts (ground) 
1 tomato (chopped) 
1 garlic clove (minced) 
1 cup dry bread crumbs 
¼ cup parsley (chopped) 

1 T soy sauce
½ t dried cumin
¼ t dried thyme
1 t oregano
¼ cup olive oil
½ cup wheat germ
½ t baking soda
salt and pepper to taste

Oil loaf pan.
Remove stems from spinach and chop coarsely
Heat olive oil in skillet (medium high heat).
Sauté the onion and garlic until brown
Stir in spinach for 1 minute.
Transfer to mixing bowl
Add the remaining ingredients and mix well
Put in loaf pan and bake at 350° for 35-40 minutes

serves 6

Can also be used as a stuffing for green or red peppers.

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Shepherd’s Pie
by Paulette Eisen

4 large potatoes 
1 T margarine
½ cup soy milk 
½ t salt

1 T extra virgin olive oil
2 onions, chopped
1 large bell pepper
2 carrots, sliced
2 celery stalks, sliced
2 cups mushrooms, sliced
4 large tomatoes, diced
2 cups kidney beans, cooked and drained
½ t black pepper
½ t paprika
2 T soy sauce

Dice the potatoes, then steam over boiling water until tender. Mash with soy milk, margarine and salt. Set aside.

In a large skillet, sauté the onions, pepper, carrot and celery in oil for 3 minutes over medium heat.

Add the mushrooms, cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper and soy sauce, then cover and cook 10-15 minutes.

Put the vegetables into a 9x13 inch baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika.

Bake at 350o for 25 minutes.

serves 6

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DAL MAHARINI - A Taste From India

Hello, my name is Renu Jagasia, a new member of EarthSave. What inspired me to join is - EarthSave is all about the venerable Mother Earth, Nature, whom we often tend to take for granted. I wish to take this opportunity to share my views about saving the environment.

It’s alarming to see that we have alienated ourselves from Nature. I feel the best way to reconnect is to start teaching kids early, about gardening. Each school should have a gardening program. Kids could visit farms, to show that corn comes on cobs, not in frozen packets. Then they could learn how to cook it. This will instill respect for their environment, resulting in a harmonious world.

Did you know that what you eat directly affects your general well being? We are what we eat. Finding substitutes for meat is important because meat-eating encourages violence and anti-social activity. Beans are a great source of protein, and a great meat substitute. Dal is the Indian name for any member of the legume family, such as lentils, kidney beans, chickpeas and black beans.

Most beans need to be soaked overnight and rinsed before cooking. Beans should never be salted while cooking; it makes them tough. Pressure cooking shortens the cooking time in half. Dal is a satisfying, wholesome meal and the tempering with Indian spices like cumin, mustard seeds and curry leaves transform dry lentils into an aromatic, wonderful concoction. Check out your neighborhood Indian store if you cannot find some of the ingredients. This is a traditional dal recipe that I hope you enjoy.


1/3 C. orange lentils
1/3 C. yellow split peas
1/3 C. black split peas
5 garlic cloves, crushed
2 T. fresh grated ginger
1 green chile, minced
6 plum tomatoes, chopped
1 t. turmeric

1 small onion, chopped
1 t. black mustard seed
1 t. cumin seed
1 pinch asafoetida
1 T. vegetable oil
2-3 curry leaves
1/2 C. cilantro
1 T. lime juice

  1. In pressure cooker or large pot, put soaked, rinsed dals in 2 ½ C water along with tomatoes, garlic, ginger, chile, and turmeric. Bring to a rolling boil and seal pressure cooker or cover pot. Lower heat to simmer and cook 20 minutes, if using pressure cooker, or cook 1 ½ hours, if using pot.
  2. Set aside to cool.
  3. Heat oil in small saucepan, add mustard seed, and when it sputters, add cumin, onion, curry leaves, asafoetida and onion. Stir & shut off heat.
  4. Add mixture to cooled dal.
  5. Garnish with fresh cilantro and lime juice. Serve with steamed basmati rice or chapati.
  6. For soupy consistency, add 1 C boiling water or vegetable stock; adjust salt.

serves 6

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Roasted Vegetable Stock

A good base for split-pea, barley, lentil and other soups

A good base for split-pea, barley, lentil and other soups
submitted for your taste buds by Chef Scott Lamb

3 heads garlic
3 lg. onions
3 ribs celery
3 med-lg. carrots

Put ingredients in a large bowl, dust with salt, pepper and 2 T of soy oil or extra light olive oil
Toss to evenly coat with salt, pepper, and oil
Put in glass or stainless roasting pan

Roast at 425º for 20-30 minutes, until the vegetables develop a brown color on edges. Remove from oven, and put in a stockpot.

Deglaze pan by putting one cup stock, water, or white wine to remove bits and pieces and add to stockpot with roasted vegetables.

Cover with 3 quarts cold water

Add 1 or 2 whole bay leaves, 5 to 10 sprigs of parsley stems, and 10 peppercorns

Bring to boil, reduce to simmer and 3-4 hours later, strain the liquid for a delicious stock. The leftover roasted garlic can then be used as a spread on bread.

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by Chef Michael Perrine
Serves 3-6

1 C. Rice (Brown, Basmati, Jasmine, Arborio, etc.)
2 C. Water
1 tsp. Sea Salt
1 C. Raw Cashews**
2 1/2 C. Water
1 C. Maple Syrup OR 1/2 C. + 2 Tbsp. Maple Sugar***
1 Cinnamon Stick
1 Vanilla Bean (split & scraped) OR 2 tsp. Vanilla Extract

1. Combine rice with 2 C. water and salt. Bring to boil, then reduce heat to simmer for 30-40 minutes until grains are tender and water is fully absorbed.

2. To make cashew milk, combine raw cashews and 2 1/2 C. water in blender at high speed for approximately 45 seconds to one minute, until cashews are completely broken down, and you are left with a smooth milk.

3. Add cashew milk, maple syrup or sugar, cinnamon stick and vanilla, to the cooked rice.

4. Bring to simmer and cook for approximately 35-45 minutes or until desired consistency (keep in mind that pudding will thicken significantly when chilled). Use low flame and stir frequently to prevent sticking.

5. When pudding is ready, remove cinnamon stick and vanilla bean and chill for 1-2 hours, until completely cold.

6. Top with fresh fruit, toasted nuts or your favorite topping. SERVE AND ENJOY!!!

*All ingredients are assumed organic whenever possible
**Cashew pieces are less expensive and can be used here
***If using maple (or white) sugar, use 3 C. water to make cashew milk

Many thanks to Chef Michael and Chef Peter Cervoni, of NYC, for their wonderful food demo at our August potluck program.

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From the FOCUS Nutrition Project, by Dr. Antonia Demas.

1 large onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 T. oil
2 C. tomatoes, canned
1 large head escarole, washed & chopped
2 C. pasta (rotini, elbow macaroni, etc.)
1 can artichokes, drained & quartered
2 zucchini or 1 potato or 5 asparagus, chopped
2 C. white kidney beans (cannelini), drained
3 T. fresh basil, chopped
1/8 t. red pepper flakes

Saute the onion, garlic and pepper in the oil. Add the tomatoes (if using potatoes, chop them small and add now). Let simmer for a minute. Add the escarole and stir until it is completely wilted. Add the remaining ingredients plus 2 C. water. Cover and let simmer until the pasta has absorbed the water. Salt or tamari to taste, after serving.

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from Garden Cuisine by Paul Wenner

1/3 cup lentils
1/2 cup pearl barley
2 15-ounce cans Swanson’s Vegetable Broth
1 russett potato, diced
3/4 teaspoon dried sage
1 cup shredded cabbage
1 clove garlic, minced
1 bay leaf
3/4 teaspoon rosemary
3/4 teaspoon thyme
1/4 teaspoon black pepper

Combine the lentils, barley, vegetable broth, and bay leaf in a large pot. Add 2 cups of water and simmer until the lentils and barley are tender, about 1 hour. Add all the remaining ingredients and simmer until the potato is tender, about 25 minutes.

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Tropical Fruit Salsa
by Tracy Fleming

All fruits used should be ripe, soft yet firm to touch and full of color.

1 Mango (peeled, cut in ½" diced pieces)
1 Papaya (peeled, seeded, cut in ½" diced pieces)
¼ Pineapple (peeled, cored, slice in ¼" circulars, then in ¼ diced pieces)
¼ Red Onion (diced small)
1 bunch Cilantro (coarsely chopped)
3 T. Fresh Lemon Juice
1 Jalapeno Pepper (finely chopped)Pinch Sea Salt

Combine and mix all ingredients, using either a wooden spoon or your hand by squishing and stirring it. Chill well and taste before serving - it should be medium hot in spiciness and served cold. {If not hot enough, add a pinch of cayenne.}

Tracy fleming is a raw foods chef and gives workshops in food preparation. She can be reached at (305) 238-7747.

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Cajun Veggie Chili
by Ken Winans

2 tbl.  Olive Oil
1 lg.   Onion, cut in ¼" dice
1   Green Bell Pepper, cut in ¼" dice
1    Red Bell Pepper, cut in ¼" dice
1 can Peeled Plum Tomatoes (28oz), crushed
2 cans Black-eyed peas or black beans (15 oz)
1 can Corn (15 oz)
1 bunch Spinach, stems removed, washed and chopped
1 tbl. Garlic, minced
2½ tbl.   Chili powder
1tbl. Cumin
2 tsp. Thyme
2 tbl. Lemon juice

Place the oil, onion and peppers in a large, pot over low heat. Cook, stirring occasionally, for about 10 minutes or until the vegetables are very soft. Add garlic, cook for 2 more minutes. Add chili powder and cumin; cook, stirring for 1 minute.

Add the tomatoes and thyme; simmer over medium heat for 10 minutes. Add the beans and corn; cook stirring occasionally, for 10 minutes longer.

Remove from heat. Add the spinach and stir until it is well combined and wilted. Add lemon juice and additional seasoning to taste.

Goes well with a grain such as quinoa or basmati rice, and scallions for garnish.

Bon Appetit!

Ken is currently on assignment sailing the Carribean

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Cynthia's Summer Quinoa Salad
by Cynthia Cowen

1 cup    Quinoa
2 cups    Water
1/2 cup    Frozen Peas
2 scallions, sliced thin
1/2 red bell pepper, chopped
1/2 hothouse cucumber, chopped
1/4 cup fresh parsley, finely chopped
1/2 cup Paul Newman's Olive Oil and Vinegar Dressing
1 cup    Garbanzo Beans
Romaine Lettuce Leaves
pinch of salt

Wash the quinoa in a strainer. Bring salted water to a boil and stir in quinoa. Reduce heat to medium, cover and cook for 15 minutes. Remove from heat and allow to sit, covered, for 10 minutes.

Meanwhile, prepare the vegetables. Make sure to wash parsley well before chopping.

When quinoa is ready, toss with peas in a large mixing bowl, and allow to cool. Mix in chopped vegetables and salad dressing, and season with VegeSal to taste.

Serve chilled over lettuce leaves, and garnish with garbanzo beans.

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Belgian Endive Watercress Salad
contributed by Chef Ed Stevenson

12 walnuts, toasted
2 bunches of watercress, washed
2-3 firm Belgian endive, leaves separated
2 whole beets, cut into matchsticks

Wash and dry greens. Arragne a bed of watercress in the middle of a plate. Decorate outside of plate with endive, like a star. Sprinkle beets (raw or cooked) on top of watercress, topping it off with teasted walnuts. Drizzle the following dressing over ingredients and toss. Season to taste.

1 T. sherry vinegar
1/4 T. salt
1 shallot
4 T extra virgin olive oil

Put all ingredients in a blender and mix well.

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Oat Burgers

4 1/2 C water
1/2 C tamari
4 1/2 C rolled oats
1/4 C raw sesame seeds
3/4 C walnuts or raw sunflower seeds
1 medium onion, cut in wedges
4 garlic cloves or 1 T garlic powder
2 medium carrots, cut in chunks
Vegesal to taste

In a large saucepan, bring the water to boil. Stir in tamari, then the oats. Reduce the heat and simmer 5 minutes, stirring often. Remove from heat and let cool or transfer to large bowl.

Meanwhile, process seeds and nuts in a nin-food processor to consistency of a meal (not a powder). Put on top of oats. Chop onion, garlic and carrots finely in food processor. Add to the oats with Vegesal (and garlic powder if you didn't use fresh). Mix together well with clean, oiled hands. Preheat oven to 350 degrees. Lightly oil baking sheets. Take a handful of mixture and roll into a ball slightly larget than a gof ball. Place on baking sheet and flatten into a patty about 1/2 inch thick. An oiled burger press is helpful. Fill the sheets and bake on cetner oven rack for 30 minutes on one side, turn and bake another 20-25 minutes. Let cool for about 10 minutes before serving as a mina dish or as a burger with fixings. Makes about 16.

These burgers will store in the refrigerator for up to a week, or in the freezer for about a month.

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Chocolate Cupcakes with Peanut Butter Frosting

Makes 12 cupcakes

2 1/2 (320g) cups of unbleached, all purpose flour
3/4 cup (70g) unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 ml) almond milk
1 teaspoon apple cider vinegar
1/2 (115g) Earth Balance at room temperature (soy butter substitute)
1 cup (200g) evaporated cane sugar
1 teaspoon vanilla extract
1/2 cup (120 ml) orange juice
1 teaspoon grated orange peel

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with crimped paper liners.

In a large bowl, sift together the flour and the cocoa powder. Add the baking soda, baking powder, and salt. In a separate bowl, mix together the milk and the apple cider vinegar and let sit until lightly curdled.

In a separate large bowl, beat together the Earth Balance and the sugar with an electric mixer until fluffy, about 2 minutes. Add the vanilla and beat an additional 30 seconds. Pour the flour and milk mixtures into the sugar mixture and stir until well combined. Add the orange juice and orange peel and stir together, but do not overmix. Pour the batter into the prepared muffin pan, filling each liner about two-thirds full. Bake about 15 minutes or until toothpick is inserted in the center of the cupcake comes out clean. Remove from the oven and set on a wire rack to cool completely. When cooled, frost with your favorite frosting. Garnish with fresh parsley.

Peanut Butter Frosting

Makes 1 1/2 cups

2 cups (200g) confectioner's sugar
1/4 cup (65g) organic creamy peanut butter
1 teaspoon vanilla extract
1/4 cup almond milk

Using an electric mixer, beat together the confectioner's sugar and the peanut butter in a medium bowl until creamy. Add the vanilla and almond milk, and beat an additional two minutes.

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Boniato with Chayote Slaw
by Bob Shanbrom

Summer is, as the poet wrote, 'icumen in. And rather than dread it as he, as a chef I embrace it. Here's a recipe that fills that summertime demand for something that's light but satisfying, subastantial but not rich, that requires little time over a hot stove, is easy to prepare, uses seasonal produce and tastes great. (In season, I've seen boniato as low as 8 cents a pound, and chayote is never more than 50 cents a pound)

2 lbs of boniato slaw

2 chayotes, peeled or not, shredded, preferable julienned on mandolin
2 carrots, peeled, and shredded or julienned
1 red bell pepper, sliced thin
1 cup bean sprouts
1/2 cup green onion

1 T lime juice
1 T sweetner of choice
1/2 t cumin
1 T olive oil
1 T cilantro, chopped
1 T Rice vinegar
1 clove garlic
1/2 t Coriander seed, powdered
1 T Mint leaves, chopped
1 Jalapeno pepper, seeded and diced
salt, pepper, and paprika to taste

Prepare the mojo by whisking or in a blender, but reserve the lime zest as garnish. Mix with the slaw and let sit an hour. About 30 minutes before serving, boil the boniatos whole and unpeeled until they can by pierced to the middle with a sharp knife (15 minutes for small ones, 40 minutes for a big two pounder). Remove the boniato on a fork or skewer and peel them while still hot. Arrange in chucks on serving plates and top with the slaw and some dressing. Garnish with the zest and some mint or cilantro springs.

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