Earthy Carrot Ginger Soup

Traditional "Journeycakes" with Fig Jam, Goat Cheese and Honey

Sunflower-Sage Burgers

Sautéed Dandelion Greens

Cranberry Galettes

Stuffed Baked Apples with Maple-Tofu Cream

Carrot Ginger Soup

1/4 cup butter
2 yellow onions
2lbs. chopped carrots
4 cups stock
1/3 cup fresh orange juice
2 Tbsp. lemon juice
salt/pepper
2 Tbsp. minced ginger root

serves: 6

Sauté onions and ginger in melted butter, add remaining ingredients and simmer until the carrots are soft. Place in blender and puree until smooth. Garnish with fresh chives

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Traditional "Journeycakes" with Fig Jam, Goat Cheese and Honey

1 cup cornmeal
1 cup whole wheat pastry flour
2 Tbsp. maple syrup
1 cup boiling water
thin with soymilk or cream
pinch salt
Tbsp. rosemary (optional)

Mix together and fry in butter or oil until golden brown.

For the Jam:
Clean dry figs of tough stems and simmer in lemon juice and honey until soft. Puree.

Assemble:
Spread 1Tbsp.of jam on cake and dot with a tsp. of soft goat cheese. You may add a fresh fig for texture.

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Sunflower-Sage Burgers

4 cups brown basmati rice
3 carrots
2 cups sunflower seeds
1 small onion
splash of tamari
1 Tbsp. sage
olive oil

Place all ingredients in food processor and mix until smooth. Begin with the seeds, then add the onion and carrots, then rice, then tofu, liquid and pulse. Form into patties and fry in olive oil or bake until golden on both sides.

Other additions:
Walnuts
Black beans
Mung beans
Scallions
Dulse

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Sautéed Dandelion Greens

garlic, minced
olive oil
sprinkle of lemon

Sauté garlic in oil, when lightly brown, add greens and cook until soft and sprinkle with lemon juice.

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Cranberry Galettes (Millennium Cookbook)

1/2 cup walnuts
3 cup whole wheat pastry flour
1/4 cup turbinado or agave nectar
1/2-3/4 cup soymilk
1 1/2 lbs. cranberries
1/4 cup lemon juice
1 tsp. cinnamon
2 Tbsp. fresh ginger

Grind walnuts and add to sifted flour, add tubinado and pinch of salt. Slowly drizzle in oil mixing well until dough forms balls. Mix in soymilk until the mixture forms a ball. Wrap in plastic wrap, knead lightly and place in refrigerator for 30 minutes.

Cook berries, lemon juice, orange zest, 11/2 cup turbinado, 1 tsp. cinnamon, ginger in cup of water for 15-20 minutes until broken.

Divide dough into 7 balls and roll out to 6 inches round. Place the cup of filling in center and fold over sides.

Bake 35 minutes.

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Stuffed Baked Apples with Maple-Tofu Cream

Baked Apples
4 baking apples (jonathan, rome)
1 cup dates
1 cup walnuts
2 Tbsp. honey
zest 1 orange
1 tsp. cinnamon
apple juice

Place everything but apples and juice in processor, grind into paste. Core apples, leaving inch of core at bottom and peeling off the top of the skin. Stuff and top with one whole walnut. Place in covered baking dish with apple juice and bake 50 minutes or until tender at 375F.

Maple-Tofu Cream
1/2 lb. silken tofu
3/4 cup maple syrup
1 tsp. vanilla extract
1 tsp. lemon juice
water if needed

Process until smooth and creamy. Pour over apples.

Food and Supplement Recommendations-Coming Soon!

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