Rawfried Beans

This recipe takes about a day in advance to make - at least eight hours for soaking the seeds, and at least twelve hours for the spread to sit before serving.

1 cup raw sunflower seeds
1/2 cup raw cashews
1/4 cup vegetable oil
2 cloves garlic, roughly chopped
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp chipotle hot sauce
1 tsp tamari
salt to black pepper to taste

Pour the sunflower seeds in a large mason jar or medium bowl and cover with cold water. Cover the container and let the seeds soak in the refrigerator for at least eight hours. After soaking, many of the skins from the seeds will be floating at the top of the water. Remove as many of these as possible before draining. The seeds will expand after soaking, and you should end up with around 1 1/2 cups of seeds.

Add the seeds, cashews, vegetable oil, and garlic to a food processor and let the machine run until the mixture starts to become smooth, scraping down the sides with a spatula as necessary. Add the chili powder, hot sauce, and tamari or nama shoyu and continue to process until the mixture becomes uniformly smooth. Move the mixture to a small bowl, cover with plastic wrap, and refrigerate for at least twelve hours to let the flavors meld. Serve cold or at room temperature.

Chili Powder

3 dried ancho chiles
2 guajillo chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1/2 tbsp mild paprika
1 tsp smoked paprika
1/8 tsp salt
1 tsp garlic granules

De-stem and de-seed the chiles, then crumble into small pieces and add to a spice grinder. Add the cumin seeds and grind until fine. Add the oregano, mild and smoked paprika, and salt and continue to grind. Add the garlic and shake to combine. Store in an airtight container.

Gluten-Free Donut Holes

In a large heavy-bottomed pot or saucepan, pour in around two inches of vegetable oil. Heat over medium-low heat until a thermometer inserted in the oil reaches 325°F.

While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:

1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt

In a large bowl, whisk together the following wet ingredients:

1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil

Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.

Gluten-Free Zucchini Bread

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer

In a large bowl, whisk together the following wet ingredients:

1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla

Add the dry mix to the wet in batches, gently whisking until thoroughly combined.

Optionally, you can fold in the following:

1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.

Breakfast Quinoa

2/3 cup quinoa
1 cup cold water
1/4 cup non-dairy milk
2 tbsp fruit jam
2 tbsp nut butter
1/4 tsp salt
additional non-dairy milk (optional)

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the water, non-dairy milk, jam, nut butter, and salt. Bring to a boil, then cover the pot and bring to a simmer over medium-low heat. Cook for 15 minutes, stirring once halfway through, then uncover and continue to cook while stirring frequently for another 2-3 minutes. Stir in additional non-dairy milk if desired.

Makes 2 servings.