Jelly Donut Cupcakes

Makes 12 cupcakes. Takes 40 minutes.

1 cup soy or rice milk
1 tsp apple cider vinegar
2 tbsp cornstarch
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar
2 tsp pure vanilla extract
1/3 cup raspberry preserves
2 tbsp confectioners' sugar

Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12 cup muffin pan with paper cupcake liners.

In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour and pour your wet ingredients into. Stir the soy milk mixtue with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar and vnilla. Stir until well combined.

Fill the cupcake liners about 3/4 cup full with batter. Place a heaping teaspoonful of jam in the center of each cupcake. You don't need to press down on the jam or do anything else; the baking will take care of all that.

Bake for 21 to 23 minutes. You can't really do a toothpick test here but the cupcakes should be done by this point. The tops should be firm. Remove from the oven and let cool completely on wire racks.

Once cooled, set them someplace cool and dry, and leave uncovered. Let them sit overnight and preferably up to 24 hours. This will makes the tops dry and a little bit crispy and more donut-like. Sprinkle with confectioners' sugar.

Caramel Apple Spice Cupcakes

Makes 12 cupcakes. Takes an hour.

2 tart, firm cooking apples such as Granny Smith
2 tbsp brown sugar
1 tbsp margarine
1 cup soy milk
1 tbsp lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg

Caramel-penuche frosting:
1/2 cup granulated sugar
3 tbsp margarine
1 tbsp molasses
1/3 cup soy creamer or soy milk
2 tbsp plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped, roasted peanuts for sprinkling

Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners.

Leaving the skins on the apples, core and dice them into small pieces (about 1/4 inch cubes) for about 1 2/3 cups diced apples.

Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring until the mixture begins to bubble. Add the apple pieces and sir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.

In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for a minute to curdle. Add the canola oil, granultaed sugar, lemon zest and vanilla and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir only unti lthe dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liner 3/4 full and bake for 20 to 22 minutes, until a toothpick inserted comes out clean. When the cupcakes are done, remove them from teh oven adn cool on wire racks.

While they cool, prepare the frosting. Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from heat.

When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla and beat with electric mixer for 2 to 3 minutes until creamy. Slowly beat in remaining confectioners' sugar until a thick, smooth, fugelike frosting forms. It can be spread warm or slightly cooked, but too much cooling will make the frosting too stiff to spread. If this happens let it warm to room temperature. Top with chopped peanuts.

Strawberry Plum Crisp

Serves 6. Takes about an hour.

Filling:
2 pounds black plums (about 10)
1 cup strawberries, hulled, sliced in half
1 tbsp tapioca flour or arrowroot flour
1/4 cup sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves

Topping:
3/4 cup rolled oats
1/2 cup all purpose flour
1/4 cup sugar
1 1/2 tsp aniseeds
Pinch of salt

Preheat the oven to 375 degrees.

Prepare the filling:
Chop the plums by cutting around the seed. Cut them into slices that are between 1/4 and 1/2 inch thick. Place in an 8 inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.

Prepare the topping:
Toss all the topping ingredient except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn't look too dry. If you've go tit by 3 tablespoon of oil, more power to you, but you may need to add another few teaspoons up to a tablespoon to get the right consistency. Sprinkle relatively evenly over the plum mixture.

Place in the oven and bake for 45 minutes, the filling should be bubbly. Remove from the oven and let cool for about 10 minutes. Scoop into bowl and top with ice cream.

Fudgy Wudgy Blueberry Brownies

Makes 16 brownies. Takes 50 minutes.

2/3 cup plus 1/2 cup semisweet chocolate chips
10 ounces blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp pure vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries

Preheat the oven to 325 degrees. Grease a 9 x 13 inch baking pan.

Melt the 2/3 cup of chocolate chips in a double boiler, reserving the other 1/2 as whole chips. In a large mixing bowl, combine the blueberry spread, soy milk, sugar, canola oil and extracts. Mix on high speed until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda and alt. Stir until well mixed; use a fork because the batter is very thick. Mix in the melted chocolate as well. Fold in the remaining chocolate chips and fresh blueberries. Spread the batter in the baking pan.

Bake for 45 minutes. Remove from heat and let cool. Slice into squares and serve warm.

Chewy Chocolate Raspberry Cookies

Makes 2 dozen. Takes 35 minutes.

1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt

Preheat the oven to 350 degrees. Lightly grease cookie sheet.

In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the we t in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.

Roll the dough into walnut-size balls and then flatten them with your hands into disks. Place on cookie sheet 1/2 inch apart. Bake for 10 minutes. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely . You can also serve these cookies still warm over a scoop of ice cream.

Lower-fat Banana Bread

Makes one loaf. Takes 1 hour, 20 minutes.

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tbsp molasses
2 cups all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.

In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil and molasses and whisk briskly to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips if using. Transfer the batter to a prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and invert onto a cooling rack, flip the bread right side up and let cool.

Skillet Corn Bread

Makes 8 big slices. Takes 35 minutes.

Basic corn bread:
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil

Jalapeno-onion variety:
1 tbsp canola oil
1 medium sized yellow onion, sliced
3 jalapenos, seeded and sliced thinly
1/4 tsp salt

Double-corn variety:
1 cup fresh or frozen and partially thawed corn kernels
1 tbsp oil

Preheat the oven to 350 degrees. If making plain corn bread, lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.

Jalapeno-onion:
Preheat a cast iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the slat and mix well. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.

Double-corn:
Preheat a cast iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn in slightly browned. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.

Preparing the corn bread:
Combine the soy milk and vinegar in a measuring cut and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined, some lumps are okay. If using the double-corn variety, fold corn into the batter.

Pour the batter into prepared cast iron skillet. If using the jalapeno variety, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool a bit before serving.

Dill Tahini Sauce

1/2 cup tahini, at room temperature
1/2 cup water, at room temperature
1 clove garlic, chopped coarse
1/4 cup fresh lemon juice (juice of 1 lemon)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp paprika
1/4 tsp salt
1 cup lightly packed fresh dill

Combine all ingredients but the dill in a blender or food processor. Blend until smooth. Add the dill and pulse a few times until the dill is just small green flecks. Serve immediately or refrigerate until ready to use. Bring back to room temperature because it thickens dramatically when cold.

Mushroom Gravy

Makes 4 cups. Takes 30 minutes.

2 cups vegetable broth
1/4 cup flour (1/3 cup for thicker gravy)
2 tbsp olive oil
1 medium onion, thinly sliced
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
Several dashes fresh black pepper
1/4 cup white cooking wine

Mix the flour into the vegetable broth until dissolved and set aside.

Preheat a large non-stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until the mushrooms are tender.

Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixtures.Stir constantly until thickened, about 5 minutes. If not serving immediately, then gently reheat when ready.

Salsa Verde

Makes about 2 cups. Takes 40 minutes.

10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
2 serrano peppers, minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of 1 lime
1 cup loosely packed fresh cilantro

In a small saucepan over low heat, saute the garlic and chile in oil until fragrant, about 3 minutes. Add the tomatillos and salt, saute until the tomatillos begin to soften and release moisture, about 5 minutes. Add the vegetable broth, bring to a slow boil, and cook for about 20 minutes, stirring occasionally. Remove from the heat, let cook until it is not steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.

Red Wine Roux

Makes 2 cups sauce. Takes 15 minutes.

1 1/4 cup boiling water
1 vegetable bouillon cube
2 tbsp margarine
3 tbsp all-purpose flour
3 large shallots, minced fine
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried rosemary, crumbled between your fingers
2 tbsp minced fresh chives

In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible. Melt the margarine in a separate small, heavy bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly until the mixture is a deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.

Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.

Gradually pour in the wine, continuing to stir with the whisk and bring to a boil again. Lower the heat once more and simmer for 4 to 6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon). Remove from heat, stir in the chopped chives, and either ladle directly over food or serve in a gravy boat.

Asparaugus and Lemon Risotto

Serves 4 to 6. Takes 1 hour 20 minutes.

Lemongrass broth:
3 cloves garlic, whole and unpeeled
1-inch piece fresh ginger, sliced into 1/4 inch slices
1 small stalk lemon grass, or 1 tbsp dried, chopped lemongrass (if using dried, then tie off a bouquet for soaking)
3 cups vegetable broth
3 cups water
3 tbsp soy sauce

Risotto:

1/3 cup cooking sherry
1 pound asparagus
5 tbsp peanut oil
1 cup basil leaves (Thai preferred), rolled and sliced into very thin strips
2 tbsp chopped fresh mint
6 large shallots, sliced thin
4 cloves garlic, minced
1 serrano red chile, sliced very thin, or 1/2 to 1 tsp dried red pepper flakes
1 1/2 cups Arborio rice
1 tsp sugar
2 tbsp lime juice
Chopped roasted peanuts and lime wedges for garnish

If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice in half and cut into 3-4 inch lengths, then slice into matchstick pieces. Lightly bruise the ginger slices with the side of a knife. Crush the garlic with the knife as well, but keep whole. Prepare your boquet garni using an empty tea bag or cheesecloth tripled up.

Place all broth ingredients in a large stockpot and bring to a boil, then lower the heat to medium-low. Simmer for 10 minutes, then strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover, and place over over low heat to keep warm.

Warm the cooking sherry in a separate, small saucepan over medium heat. Slice the asparagus into 1/2 inch pieces, removing any tough parts from the bottom of the stem. separate tips from stems and place each in separate small bowls.

In a medium size heavy bottomed pot, saute the asparagus tips in 1 tbsp oil over medium heat until the tips are bright green and crisp-tender, 3 to 4 minutes. Return them to their small bowl. Add 1 more tbsp of oil to the pot and saute the sliced asparagus pieces until crisp-tender, 5-6 minutes. Add the basil and mint, saute for 30 seconds more, removing from the heat, set the asparagus mixture aside in a small bowl separate from the tips.

Add the remaining oil to the pot. Saute the shallots and garlic, stirring occasionally until the shallots are very soft and just starting to brown, 6 to 8 minute. Stir in the chile pepper and rice, and saute for about 8 minutes until the rice smells slightly toasted. Add the cooking sherry and stir constantly until the liquid is absorbed.

Ladle about 1/2 cup of borth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center. When the broth is almost gone, stir ithe sugar and lime juice into the last of the broth before adding to the risotto. You may add more water or additional regular vegetable broth in 1/4 cup increments if the broth runs out and the rice isn't cooked enough yet. This will take 35 minutes.

Stir the asparagus stems into the risotto and cook for another 5-10 minutes, until the asparagus has reached desired tenderness. Garnish with sauteed tips, chopped peanuts and lime wedges.

Southwestern Corn Pudding

Serves 6. Takes 1 hour, 20 minutes.

2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne

Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.

When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.

Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.

Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.

Baked Potato and Greens Soup with Potato-wedge Croutons

Serves 6. Takes 30 minutes.

Soup:
6-8 baking potatoes (3 1/2 pounds) baked and cooled
2 tbsp olive oil
1 large yellow onion, sliced into short strips
3 cloves garlic, minced
1/2 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp dried rubbed sage
1 tsp salt
Plenty of fresh ground black pepper
1/4 cup dry white wine or more broth
4 cups veggie broth
4 cups kale, torn into bite-size pieces (about 6 leaves, rough stems removed)
1/4 cup plain soy milk

Potato wedges:
2 heaping tbsp coarse cornmeal
1/4 tsp dried thyme
1/2 tsp paprika
Generous pinch of salt
2 cloves garlic
Olive oil


Once your potatoes are baked and cool enough, preheat a soup pot and saute the onion in olive oil over medium-high heat until good and brown, about 12 minutes.

Slice baked potatoes in half lengthwise. Reserve three of the halves to make the wedges. Slice the rest into 3/4 inch chunks.

Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes and then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 minutes more.

Slice the reserved potato halves lengthwise. Preheat a heavy-bottomed skillet over medium0high heat. Combine all ingredients for the wedges, except the oil, on a plate.Wet the wedges and dredge them in the cornmeal mixture.

Lightly coat the skillet with oil. Cook the potatoes on each side for about 4 minutes, or until golden and crispy. Spray with oil as you alternate cooking sides. The soup should be done by this point. Use a potato masher to mush up about half of the soup, add the soy milk, and mix.

Roasted Yellow Pepper and Corn Bisque

Serves 6 to 8. Takes 1 hour, 20 minutes.

4 yellow bell peppers
3 cups fresh corn, cut from the cob
1 tbsp vegetable oil
1 medium-size Vidalia or Walla Walla onion, diced
3 cloves garlic
2 hot chiles, sliced thin
1 yellow summer squash, cut in half lengthwise and sliced thin (about 3 cups)
3-4 cups vegetable broth
1 1/2 tsp salt
1 (14 ounce) can coconut milk
1 tbsp pure maple syrup
Juice of 1 lime
1 whole nutmeg

Preheat oven to 375. Cut the stems off the peppers and pull out the seeds. Place on a rimmed baking sheet and bake for about 40 minutes, turning once. The pepper should be very soft and collapsed. When the peppers are done, place them in a plastic bag for about 30 minutes. This will steam them and make the skin very easy to peel away. Remove from bag, peel away the skin, and roughly chop the peppers.

Preheat a soup pot over medium-high heat. Saute the onion in the oil for 5 to 7 minutes, until softened and translucent. Add the garlic and chiles. Saute for another minute or so. Add the corn and squash, and cook for 3 to 5 minutes, until moisture begins to release from the squash. Add the roasted peppers, veggie broth and salt. Cover and bring to a boil. once the soup is boiling, lower the heat and simmer for about 20 minutes, covered.

Add the coconut milk and puree the soup. Let eh soup heat through again and grate the nutmeg with a microplane grated directly into the soup. Add the maple syrup, lime and serve.

Porcini Wild Rice Soup

Serves 6. Takes 1 hour.

1/2 ounce dried porcini mushrooms
2 cups boiling water
2 tbsp olive oil
1 large yellow onion, sliced thin
4 cloves garlic
2 tsp fresh thyme
1 tsp salt
Several pinches of black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thin
1 1/2 cups wild rice
4 cups veggie stock
1 carrot, peeled

Place the porcinis in a bowl. Measure 2 cups boiling water and pour over the mushrooms. Cover with a plate and set aside. Preheat the stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, thyme, salt and pepper. Cook for 10 minutes or until browned, stirring frequently.

Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth. Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.

Add the wild rice and the veggie stock. Cover and bring to a boil. Once the soup in boiling, lower the heat and low and simmer for about 45 minutes. When the rice in tender, grate the carrot in and turn off the heat. Let sit for 10 minutes or more. If the soup is too thick, add another cup or so of water or broth.

Chickpea Cutlets

Makes 4 cutlets. Takes 30 minutes.

1 cup cooked chickpeas
2 tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup veggie broth
2 tbsp soy sauce
2 cloves garlic, pressed or grated
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp dried rubbed sage
Olive oil for pan-frying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until the strings of gluten have formed.

Preheat a large heavy-bottomed nonstick skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a rough 6 x 4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands, and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pand and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these! Baking the patties give them a toothsome chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes until firm and golden.

Chickpeas Romesco

Serves 4 to 6. Takes 50 minutes.

1/3 cup sliced almonds
1 (28 ounce) can diced tomatoes (fire roasted are especially good here)
2 roasted red bell pepper, homemade or store-bought
3 tbsp olive oil
3 cloves garlic, minced fine
2 shallots, minced fine
1 serrano chile, minced fine
1/4 cup white wine or veggie broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp dried thyme
1/2 tsp dried rosemary, crumbled
2 (15 ounce) cans chickpeas, drained and rinsed
1/2 tsp salt and pepper

Using a food processor, grind the almonds into a very fine, almost powdery crumbs. Empty into a small bowl and set aside. Working in two or more batches, puree the tomatoes and roasted peppers together until smooth. Pour the tomato mixture into a large bowl and set aside.

Preheat a medium sized heavy bottomed saucepan over medium heat. Saute the garlic, shallots and chile in oil until the shallots are turning golden, 4 to 5 minutes. Pour in the wine and stir to dissolve any browned bits of garlic from the bottom of the pot, simmer for 1 minutes. Add the tomato puree, vinegar, sugar, thyme, and rosemary. Turn the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Add the ground almonds and stir the mixtures until they are completely combined. Fold in the chickpeas and simmer, uncovered for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, seasons with salt and pepper and allow to cool for 5 to 10 minutes before serving.

Saffron Garlic Rice

1 3/4 cup water
1 bouillon cube
Pinch of saffron (5-6 threads)
2 tbsp olive oil
5 cloves garlic, minced fine
1 small yellow onion, diced fine
1 cup long-grain white rice, rinsed and drained
Pinch of ground coriander
Salt and pepper
1/3 cup toasted, sliced almonds

In a medium saucepan boil the water, add the bouillon cube and stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.

Preheat a medium pot over medium heat. Saute the garlic in oil until it has softened and is jst starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minutes. Pour in the broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes until the liquid has been absorbed and the rice is tender.

Remove from heat and allow the rice to stand for 10 minutes. Fluff with a fork and add the toasted almonds. Season with slat and pepper if desired.

Israeli Couscous with Pistachios and Apricots

Serves 4. Takes 40 minutes.

2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
Several pinches of black pepper
1/2 tsp salt
Zest from one lime
1/4 cup chopped mint
1/2 cup chopped dried apricots, to size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime

Preheat a large heavy bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minutes. Add the couscous, raise the heat to medium and stir pretty constantly for 4 to 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 tbsp mint, apricots, pistachios and lime juice. Stir, cover again and cook for 5 more minutes. At this point, the water should be thoroughly absorbed. Remove the cinnamon stick, fluff the couscous and garnish with remaining mint.