Orange Carrot Juice

3 cups orange juice
2 medium carrots

Peel and quarter carrots.  Add to a blender carafe along with 1/2 cup of orange juice.  Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed.  Store in an airtight container.

No-Bake Energy Bars

For any of the recipes below, start by combining the liquid sweetener, nut butter, and any water or other wet ingredients in a medium bowl. Using a fork or rubber spatula, mix in the remaining ingredients until thoroughly combined. If the mixture is too dry, add more water by the teaspoon until it begins to hold together. Press the mixture into a small pan lined with wax paper (I use an small 8"x6" pyrex pan), cover with plastic wrap, and chill until firm. Cut into eight bars and store in the refrigerator or freezer.

chocolate peanut butter

1/3 cup brown rice syrup
1/2 cup peanut butter
2 tbsp warm water
1/2 tsp vanilla
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
1 tbsp cocoa powder
1/2 cup chocolate chips
1/4 cup dried coconut or sliced almonds
1/4 tsp salt

peanut butter and jelly

3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt

lemon-coconut-cranberry

1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt

Like a Clif Bar.

Sesame Ginger Tofu

1 lb. tofu, frozen and thawed
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt

few cracks black pepper

Slice the tofu into small cubes (around 1/2 inch thick) and set aside. 

In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper.  Slowly stir in the water (adding a tablespoon at a time).  Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills.  Refrigerate the tofu for at least an hour, preferably eight hours or longer.

In a small bowl or on a large plate, mix together the following:

1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt

Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy.  Serve over noodles with the remaining marinade and your choice of veg.

Gluten-Free Chocolate Rum Cupcakes

3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

Preheat oven to 350°F.

In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk.  Sprinkle the egg replacer on top and whisk until incorporated.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.  Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes.  Allow cupcakes to cool, then frost.

* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.

Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt

Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:

- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla

Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.

Crispy Tahini Tofu

1 lb. tofu, frozen and thawed
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste

Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat.  Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.

While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl.  When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.

Tahini Chickpeas with Quinoa

1 cup uncooked quinoa
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar

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 cover with the cold water.  Bring to a boil, then cover the pot and bring to a simmer.  Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.

4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice

While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes.  After cooking, move the potatoes to a large bowl of ice water.

Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers.  Cover with the olive oil and cook for ten minutes.  Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes.  Add the tahini and stir, then add the water and stir until thoroughly combined.  Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste.  Combine with the quinoa and serve.

* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.