Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

Sweet Potato Curry with Chickpeas

• (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)

Lasagnette with Spicy Greens, Adzuki Beans, and Shiitake Mushrooms

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)

Soak the beans several hours or overnight.  Drain and cover with fresh water in a large stockpot.  Add the chili flakes and bay leaves.  Bring to a boil and cook about 40 minutes, adding water occasionally as needed.  Beans should be tender but not so soft they break apart easily.  Drain the beans, remove the bay leaves, and set aside.

Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes.  Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes.  Remove and discard the tough stems and sliver the caps.  Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty.  You will have about 1 1/2 cups, which you will use in the sauce.  Set aside.

Bring several quarts of water to a boil for the pasta.  Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely.  In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp.  Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer.  Add the greens and the mushroom soaking liquid and increase heat to medium-high.  Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.

Meanwhile, cook the pasta in the boiling water until al dente.  Drain well and gently combine with the sauce in a warm serving bowl.  Pass the pepper grinder and additional soy sauce, if desired.

(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta.  My beans turned out a bit on the falling-apart side, but were still good.  I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty.  Nice unexpected Asian flavor combination with the pasta.)

Root Vegetable & Apple Slaw

(recipe from Clean Eating magazine)

1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste

Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste

Prepare dressing:  In a small bowl, combine all dressing ingredients.  Set aside at room temperature.

Prepare slaw:  To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil.  Add grated beet and blanch for 30 seconds, until water returns to a boil.  Drain and rinse with cold water.  Dry; add to a large bowl.  (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)

To bowl with the beet, add the carrots, apples, and radishes.  Add dressing and toss.  Season with additional salt and pepper, if desired.

(A food processor's grating attachment makes for quick preparation.  I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)

Asparagus Risotto with Oyster Mushrooms and Ginger

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions

Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove.  Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces.  Rinse the mushrooms, pat dry, and chop coarsely.

In a large heavy-bottomed saucepan, heat the sesame oil over medium heat.  Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly.  Add the bell pepper, asparagus, and salt.  Saute 5 minutes, stirring frequently.  Stir in the mushrooms, add the sherry, and immediately cover the pan tightly.  Remove the pan from the heat and set aside with the lid on.

In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.  Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic.  Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed.  Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition.  When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices.  Heat through for 1 minute.  Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions.  Serve very hot.

Dalma (Lentil Stew with Coconut)

(recipe from Saveur magazine)

1 cup toor dal (yellow pigeon peas), rinsed, soaked (I used split yellow peas)
1 tsp. ground turmeric
1 carrot, cut into 1"pieces
1 plum tomato, minced
1 small Japanese eggplant, peeled and cut into 1" pieces
1 small sweet potato, peeled and cut into 1" pieces
1 small Yukon Gold potato, peeled and cut into 1" pieces
2 1/2" piece ginger, peeled and mashed into a paste (I minced it)
1/2 small daikon radish, peeled and cut into 1" pieces (I used a watermelon radish)
salt, to taste
1 cup fresh or frozen grated coconut (I used dried unsweetened coconut)
3 Tbsp. sugar (I used less honey)
1 tsp. asafoetida (I used 1/2 tsp. minced garlic, 1/2 tsp. onion powder)
1/4 cup ghee (I used coconut oil)
1 1/2 tsp. cumin seeds
1 small green Thai chile or a Serrano, halved (I chopped finely)

Bring dal and 8 cups water to a boil in a 6-qt. saucepan.  Reduce heat to medium; stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes.  Stir in coconut, sugar, asafoetida; cook 15 minutes.  Melt ghee in a small skillet; cook cumin seeds and chile until seeds pop, 1-2 minutes; stir into stew.

Spicy Curried Carrot Soup

(recipe from Shape magazine)

2 lbs. carrots, peeled and cut into 1-inch pieces (about 6 cups)
5 cups vegetable broth
1 dried hot chili pepper, any type (optional)
4 tsp. minced fresh ginger
3 cloves garlic, peeled
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro

In a large saucepan, combine all ingredients except cilantro.  Bring mixture to a boil, then reduce heat to low and simmer 30 minutes, or until carrots are tender.  Transfer mixture to a food processor or blender (in batches, if needed) and puree until smooth.  Return the puree to the saucepan and reheat.  Stir in chopped cilantro.

(Super easy and pretty tasty.  May need to add more broth/water to desired thickness.  I would also add cilantro before pureeing.)

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Stir-Fried Corn and Tempeh

(recipe from christinacooks.com)

Olive oil
5-6 thin slices fresh ginger, cut into fine matchsticks
2 cloves fresh garlic, thinly sliced
1 small leek, halved lengthwise, rinsed free of dirt, sliced thinly diagonally
soy sauce (to taste)
8-oz. package tempeh, cut into small cubes
1 cup frozen corn kernels
1 cup watercress, rinsed well, hand broken into bite-size pieces

Place a generous amount of oil in a skillet or wok along with ginger, garlic and leek, over medium heat.  When the leek begins to sizzle, add a splash of soy sauce and sauté for 1-2 minutes.  Stir in tempeh cubes, season lightly with soy sauce and stir fry for 3-4 minutes, allowing the tempeh to brown on the edges.  Stir in corn, season to taste with soy sauce and stir fry until the corn is just heated through.  Remove from heat and stir in watercress.  Transfer to a serving platter and serve hot.

Ginger Coconut Milk Soup

(recipe from 101 Cookbooks)

Two 14-oz. cans full-fat coconut milk
One 14-oz. can water (use the coconut milk can to measure)
2-inch knob of ginger, peeled and minced
3 large shallots, minced
1 tsp. salt, or to taste

Lots of seasonal vegetables, for example (use a bit of each to fill up the broth):
squash (summer or winter)
broccoli florets
asparagus, chopped
scallions, sliced
mushrooms, sliced

to serve:
lots of fresh lime juice and cilantro


In a large soup pot, over medium heat, bring the coconut milk, water, ginger, shallots, and salt to a gentle boil.  Dial back the heat and simmer for 5-10 minutes.

Add the vegetables to the simmering coconut milk, and cook until tender. 

Can be served alone, or over egg noodles or rice.  Finish with a generous squeeze of lime juice and lots of cilantro.

(This is my new favorite soup!  I've made it a couple of times now, it's so easy and flexible!  Just add any veggies you have on hand to the broth, really.  I add the lime juice and cilantro right into the soup pot at the end.  I've used broccoli, butternut squash, asparagus, mushrooms, and scallions in varying groupings, but I can't imagine many veggies that wouldn't taste fabulous with this savory, tangy coconut broth.)

Carrot Bisque

(I cobbled this together from two carrot soup recipes: Vegetarian Times magazine and 101cookbooks.com)

2 Tbsp. coconut oil
1 onion, chopped
2 Tbsp. minced fresh ginger
1 Tbsp. curry powder
1 pinch cayenne pepper
2 lbs. carrots, peeled and chopped into 1/2-inch chunks
1 14-oz. can full-fat coconut milk
1 tsp. salt, or to taste
4 cups water, or to cover
Juice of 1 lime
Cilantro, chopped, to taste
to serve: micro-greens (I used watercress)

In a large soup pan over medium-high heat, add the coconut oil and onion.  Stir until onion is well-coated, and allow to sauté until translucent, a few minutes.  Stir in ginger, and cook 1 to 2 minutes, or until fragrant.  Add curry powder, cayenne, and 1/4 cup water.  Cook 1 to 2 minutes, stirring to coat onion and ginger with the curry mixture.

Add the carrots, coconut milk, salt, and water to cover, as needed, and bring to a boil.  Reduce heat to low and simmer, until the carrots are tender, about 10-15 minutes.  Puree soup using a blender until the soup is completely silky smooth.  Add more water if the consistency needs to be thinned out, to your liking.  Then taste for salt, adding more if needed.  Return puree to soup pan, and stir in lime juice and chopped cilantro.

Ladle into bowls to serve, and top with micro-greens.

(Vibrant and spicy!  Topping with the greens adds a nice crunch to the smooth soup.)

Kabocha Squash, Fennel, + Ginger Soup with Spicy Coconut Cream

(recipe from dollyandoatmeal.com)

1 kabocha squash, halved and seeded
1 large leek (or 2 small), white and light green parts sliced
1 clove garlic, chopped
1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
2 tsp. fresh oregano (or 1 tsp. dry)
1 bay leaf
1 Tbsp. olive oil
1 Tbsp. coconut oil
5 cups filtered water (or broth)
1 tsp. fine grain sea salt
freshly ground pepper
1 cup spicy coconut cream (recipe below)
1 1/2 tsp. fresh lemon juice

spicy coconut cream:
1 can organic coconut milk
1 tsp. fresh lemon juice
a couple pinches of salt
1/8 tsp. cayenne pepper

To make the coconut cream, whisk the coconut milk with the lemon juice, salt and pepper.  Taste and adjust accordingly, adding more lemon, salt or cayenne. Set aside.

Preheat oven to 375F.  Line a rimmed baking sheet with parchment paper.  Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  Cook squash until fork tender, about 50-65 minutes.  Let the squash cool until it's ready to handle.  Scoop squash out into a bowl and set aside.

In a large soup pot, heat olive oil and coconut oil over medium heat.  Add sliced leeks and oregano, and saute until leeks are soft; add garlic and cook for 30 seconds.  Add the fennel and ginger, and cook for about 5 minutes, until fennel is soft and ginger is fragrant.  Add the kabocha, bay leaf, water, salt, and pepper.  Stir.

Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often.  Remove from heat and stir in 1 cup of the spicy coconut cream.

In batches, puree soup in a blender or food processor until smooth.  Transfer soup back to the pot and bring to a low simmer.  Stir in lemon juice and taste for seasoning, adjust if necessary.

Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, or chopped fennel fronds.

(Such amazing flavor!  I used about a cup less broth, and liked the heartier consistency.  My first time using kabocha, and I thought it had an incredible depth of flavor - my favorite squash soup thus far.)

Gingery Carrot and Tomato Soup

(recipe from fatfreevegan.com)

1 large onion, chopped
4 cloves garlic, minced
1 1/2 Tbsp. ginger root, minced
3 to 4 cups vegetable broth
1 1/2 lb. carrots (about 6 large), trimmed, peeled, and sliced
One 14.5 oz. can diced tomatoes (fire-roasted preferred)
2 to 3 tsp. soy sauce or tamari
1/4 tsp. cayenne pepper or hot-smoked paprika
1 tsp. tahini

Heat a large, non-stick pot and add the onions.  Cook, stirring often, until they soften.  (If they start to stick, add water by the tablespoon.)  Add the garlic and ginger and cook for another minute.

Add 3 cups of the vegetable broth, carrots, and pepper or paprika.  Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes.  Add the remaining ingredients, except tahini.

Transfer the soup to a blender (or blend half at a time, depending on size of blender).  Blend until soup is completely smooth.  Pour back into the pot.

Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend.  (The soup tastes better the longer it cooks, so if you have the time, give it longer.)  If it seems too thick, add additional vegetable broth.  Stir in the tahini, check seasonings, and add salt or pepper to taste.  Cook for another minute or two before serving hot.

(This is a nice, hearty blended soup and is easy to prepare.  I used the smoked paprika, and it gave a nice flavor.  Also used a little olive oil to saute the onions.  A good variation on the carrot soup repertoire - I seem to make a lot of them!)

Green Ginger Smoothie

(I have it written on a yellow sticky note - not sure where it came from!)

2 handfuls spinach
juice of 1/2 lemon
1-inch knob ginger, peeled (I don't peel mine)
2 pears
1 small cucumber
1 cup water

Blend!

(I actually use these ingredients, but differ the amounts: one pear, part of a cucumber, smaller piece of ginger.  I also add celery and aloe juice.  Pears make nice smoothies - a little grainy, but interesting.)

Acorn Squash-Ginger Bisque

(recipe from an unknown magazine clipping)

2 medium acorn squash (about 1 1/2 lbs. each)
1/3 cup dry sherry
1 cup onions, chopped
2 cloves garlic, halved
1 1/4 cups red bell pepper, chopped
3 cups vegetable broth
1 cup unsweetened orange juice
2 tsp. ginger, peeled and grated
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. salt

Preheat the oven to 350 F.  Line a baking sheet with aluminum foil.  Slice each squash in half lengthwise, and place cut side down on prepared baking sheet.  Bake for 30 minutes or until tender.

Let cool, and remove seeds and membrane.  Scoop out pulp and set aside; discard remains.

In a large saucepan, bring sherry to a boil over medium-high heat.  Add onions and garlic; cook for 3 minutes and stir frequently.  Add bell peppers; continue to stir and cook for 3 minutes.

Add reserved squash pulp, broth, and remaining ingredients.  Bring to a boil, cover, reduce heat and simmer 30 minutes, stirring occasionally.

Pour squash mixture into a blender or food processor and blend until smooth.  Ladle into bowls and serve warm.

Serves 7.

(A thick and delicious soup.  I also blended some canned chipotle peppers in adobo sauce into some of the servings, with nice results.  If you remove the seeds from the squash before baking, you can bake them separately for a snack!)

Butternut Squash Soup with Miso and Coconut

(recipe from Food52.com)

Olive oil
4 1/2 cups water
4 Tbsp. plus 1 tsp. white miso
1 large yellow onion, diced
1-inch knob of ginger, peeled and grated
2 1/2 tsp. cumin
1/2 tsp. cayenne pepper, or slightly more to taste
One 3-lb. butternut squash, peeled and cut into 1/2-inch cubes
1/2 cup full-fat coconut milk
1 tsp. salt, plus more to taste

First, make your miso stock.  Put 4 cups of water into a saucepan and heat to a simmer.  Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan.  Bring to a simmer, but don't let it boil.

Pour a few Tbsp. of olive oil into the bottom of a large, heavy pot.  When it's hot, add the onion and sweat it until it's translucent.  Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute.  Deglaze with a ladle-full of your miso stock.

Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock.  Simmer until the squash is completely tender, about 20 minutes.

Turn off the heat, and puree the soup in a food processor or blender, being careful of the hot liquid.  At this point, you can strain for a super-smooth soup, or you can leave it how it is - up to you!

Return the pureed soup back to the pot, and stir in the coconut milk.  Taste, adjust for seasoning and spice.  Serve warm.

(I found it easiest to heat all of the water, then take out a half cup and dissolve the miso in the warm water.  This soup is spicy with the amount of cayenne called for, so you may want to start with less and work up by taste.  A spicy, creamy, flavorful soup!  I had some of the chutney left over from the previously-posted cod recipe, and found it was a delicious addition when stirred into this soup.)

Steamed Cod with Coconut Chutney

(recipe clipped from a newspaper, not sure which one)

6 garlic cloves, peeled
1-inch piece of ginger, peeled and roughly chopped
3 small fresh chilies, stemmed and seeded or 1 tsp. red chili flakes or to taste
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 cup shredded dried coconut
3 Tbsp. fresh lime juice
1 Tbsp. oil
salt
1 1/2 to 2 lbs. cod fillet

Prepare a steamer with at least 2 inches of water.

Put the garlic, ginger and chilies in a food processor and grind to a paste.  Add the cilantro, mint and coconut.  Press Pulse a few times until mixture is chopped but not pureed.  Stir in the lime juice, oil and salt.  Taste and adjust seasoning.

Season fish with salt; put it on a plate or in a shallow bowl on steamer rack.  Top with herb paste.  Cover and steam until fish is done, about 15 minutes, or until a thin-bladed knife meets little or no resistance.  Serve at once.

(A nice take on cod preparation.  The chutney seems weird and unnecessary, but really adds a unique flavor.  The steaming keeps the fish nice and moist.)

Orange-Sesame Coleslaw

(recipe from FatFree Vegan Kitchen)

1 bag (16 ounces) prepared coleslaw, or 15 ounces cabbage plus one carrot, grated
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections (or 2 navel oranges, peeled and sliced)
1/4 cup orange juice
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame seeds
1 Tbsp. grated peeled fresh ginger
1 tsp. lime or lemon juice
1/2 tsp. sesame oil (I just added a little olive oil)
sweetener to taste (optional)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl.  Mix together the remaining ingredients and pour over the vegetables.  Allow the flavors to combine for at least half an hour in the refrigerator before serving.

(A nice, light, dairy-free cole slaw option.  The orange, ginger, and sesame flavors are unexpected and delightful.)

Apple Pear Sauce

(recipe from Whole Foods Market)

4 small red-skinned apples, cored and cut into eighths
4 ripe Bartlett pears, cored and cut into eighths
1 thick slice lemon
1 cinnamon stick
4 whole cloves
1 Tbsp. minced fresh ginger root
1/2 cup water

Place apples, pears, lemon, cinnamon, cloves, ginger and water in a large soup pot and bring to a boil.  Cover and reduce heat.  Simmer, stirring often, until apples are completely tender, 15 to 20 minutes.

Remove lemon, cinnamon stick, and whole cloves.  Let sauce cool slightly.  Transfer to a blender and puree until as smooth as desired.  Serve warm, room temperature, or cold.  Store in the refrigerator.

(This is delicious!  The pears and lemon give it real zing.  I actually used a mulling spice mix, which I ground up, in place of the spices.  I also left the whole slice of lemon in when I pureed it.  I really liked the bits of clove, cinnamon, and citrus peel in the final product.)

Cauliflower "Rice" Stir-Fry

(recipe from wholeliving.com)

2 cups cauliflower florets
2 Tbsp. olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
coarse salt
1/4 cup broth
1 Tbsp. minced fresh ginger
1 thinly sliced small red chile
2 cups broccoli florets
1 julienned large carrot
1/2 diced (stemmed, seeded) red bell pepper
Juice of 1/2 lemon
2 Tbsp. shelled pumpkin seeds
2 Tbsp. fresh cilantro leaves

Pulse cauliflower florets in a food processor until finely chopped.

Heat 1 Tbsp. oil in a large skillet over medium heat.  Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes.  Add cauliflower and season with coarse salt.  Stir in broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes.  Transfer to a bowl and cover.

Wipe pan and heat 1 Tbsp. oil over medium-high heat.  Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes.  Add 2 minced cloves garlic, ginger, and chile and cook 1 minute.  Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes.  Season with salt.  Remove from heat and add lemon juice.

For each serving, top cauliflower with vegetables and sprinkle with pumpkin seeds and cilantro.

(Simple, but quite good.  Cauliflower "rice" is the bomb!)