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This recipe is from my mother – and my favorite way to eat tofu. The combination of cilantro, tofu and ponzu is so refreshing and light. An easy way to add a healthy, vegan side dish to your weeknight rotation. Can be whipped up in 5 minutes or less, and makes eating tofu fun and exciting.

This recipe is so versatile – feel free to add in other vegetables that you need to use up. —Naomi B.

Directions

1. Wash and dry the cilantro. Starting at the leafy top, begin to roughly chop the cilantro until you reach the area with more stems. Once you reach the stems, finely chop the stems into fine pieces. Put the chopped cilantro into a large mixing bowl.
2. Drain the extra firm tofu and pat dry with paper towels. Add the tofu into the mixing bowl.
3. Using a wooden spoon or fork, begin to “mash up” the tofu into small pieces, and mix all the ingredients together. Continue to mash up the tofu until the tofu looks like crumbled feta pieces. Taste and adjust seasoning if necessary, by adding more ponzu and/or soy sauce.

Directions

1. Preheat oven to 400 degrees F.
2. Individually wrap each beet in foil. Drizzle each beet with 1 tsp EVOO and 1/4 tsp salt. Close tightly and roast on a sheet pan for 45 minutes. Remove from the oven and let cool in the foil.
3. Meanwhile, add egg to a small pot and fill with water at least 2-3″ over the egg. Bring to a boil over medium-high heat, and then immediately turn off the heat, cover and let sit 15 minutes.
4. Drain the egg, and rinse under cold water. Crack the bottom of the egg where the air pocket is, peel, and then chop coarsely. Set aside.
5. When the beets are cooled, remove from the foil. Peel off the skin and grate on a box grater. (P.S. this is a very messy job so I used a crappy, plastic cutting board).
6. Combine 2 Tbsp EVOO, chives, shallot, mustard, capers and lemon zest. Add grated beets and mix thoroughly.
7. While the flavors are marrying, drizzle remaining 1 Tbsp of EVOO over baguette slices. Toast, remove and while still warm, rub garlic over the top. The crusty edges will grate the garlic and impart a wonderful garlic flavor.
8. For presentation, if you so desire, using a circle cookie cutter (or cut a plastic cup to a similar size!) carefully spoon beet tartare into the cutter, making sure its level. Remove the cutter, top with chopped egg and serve with garlic toasts.

Directions

1. In a medium bowl, combine the lime zest and juice. Whisk in olive oil, tasting as you go, until you get a dressing that you like. (We like ours on the very tangy side, but just keep tasting as you drizzle.) Add salt and a few grinds of pepper. Dice the avocado, and toss it in the dressing. Set aside.
2. Bring the broth to a boil in a saucepan over high heat, and then stir in the couscous. Remove from heat, cover, and let steam for 5 minutes. Fluff with a fork.
3. In a large bowl, combine the avocado and dressing, cucumber, red pepper, and beans. Toss gently to combine. Add the couscous, and toss to evenly coat everything with the dressing. Serve.

Directions

1. In a large bowl, combine all the dry ingredients except apples, walnuts and oil.
   Add enough water to make a thick but flowing batter.
   Do a taste test and adjust the amount of salt and sugar according to your taste.
2. Heat oil for deep frying.
   Stir in chopped apples and walnuts into the batter and give it a good mix.
   The batter should coat the apples and walnuts and if too thin, stir in some cornstarch or chickpea flour.
   If the batter is too thick, add some water.
3. Once the oil is hot, drop spoonfuls of apple batter into the oil and reduce heat.
   Fry on medium heat until crispy and golden brown.
   Drain on oil absorbent paper-lined plates.
4. Serve hot, crispy cinnamon flavored apple and walnut fritters or pakoras immediately sprinkled with extra sugar and cinnamon.
   These crispies are best served hot. If they cool down, deep fry them again for a few seconds in hot oil and serve immediately!

   Enjoy!!!

Directions

1. Preheat oven to 350º F, then toast the sesame and sunflower seeds in the oven for a few minutes on a parchment-lined baking sheet, stirring occasionally and making sure that they don’t burn. Once slightly browned, remove them from the oven and set aside.
2. In a small saucepan over medium heat, combine the honey and almond butter, and stir until well mixed and warm. In a large bowl, combine the almond flour and coconut, along with the toasted seeds, then add the honey-almond butter mixture. Stir to incorporate.
3. Using a spoon, scoop the mixture into tablespoon-sized balls of dough and place them on a parchment-lined cookie sheet to bake. Flatten each ball down slightly with the back of the spoon. Bake for 7 to 9 minutes, keeping an eye out that the edges do not burn, as honey cooks quickly. Remove them from the oven onto a wire rack and serve warm or at room temperature.

Directions

1. First, assemble all of your mise en place and preheat the oven to 400 F. Start by steaming the butternut squash in a pot with the stock.
2. Reserve some leaves of the basil for plating. Blend the avocado, olive oil and remaining basil until pureed. Season & set aside.
3. Cut the tomato into a large dice and puree. Season & set aside.
4. Once softened, puree the butternut squash with the vegetable stock, season, and set aside.
5. Make breadcrumbs by blending the bread until crumbled. Cut the eggplant into 1/4 inch slices and lightly season. dust with rice flour, then milk, then top with bread crumbs. Cook on a griddle or in a cast iron skillet until golden. Reserve on a few paper towels for assembly.
6. Slice Squash 2 inches in length, but thin, noodle like thickness.
7. Once your mise en place is ready to assemble, start layering! Do it however you would like and have fun with the textures and colors. Remember that you already seasoned all of the ingredients so I wouldn’t do so at this stage. Once assembled, bake for 1 hour, or until the top has color and the casserole has solidified, with some give. Allow to cool for a bit before diving in! Feel free to garnish with leftover sauces and basil.