Chocolate Silk Pie

1 14 oz. block of silken tofu
1 3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
2 tbsp almond milk
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt

In a blender combine the tofu, almond milk, vanilla, and salt. Add the coconut to a coffee grinder and pulse for 10 seconds until ground somewhat fine, then add to the blender.

Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust or the gluten-free crust below, then refrigerate at least 3-4 hours until firm.

Vegetarian Chili

2 tbsp vegetable oil

4 cloves garlic, minced

1 tsp dried minced onion

1 tsp cumin seeds

1 red bell pepper, diced

1 serrano or anaheim pepper, diced

1 medium zucchini, diced

1 large carrot, diced

3 cups cooked kidney beans

1 1/2 cups cooked black beans

1 tbsp chili powder

1 tsp cocoa powder

1 28 oz. can diced tomatoes

1 cup vegetable broth

3/4 tsp salt

black pepper to taste

Heat the oil in a large pot over medium heat, then add the garlic onion, and cumin seeds. Cook for 1 minute and then add the peppers, zucchini, carrot, and 1/4 tsp salt. Cook for 10 minutes, stirring occasionally. Add  the beans along with the chili powder and cocoa and stir to coat, then add the tomatoes and broth.  Bring the chili to a boil and then lower the heat to a simmer and cook for 45-50 minutes, stirring occasionally to prevent burning. Add the remaining 1/2 tsp salt and add black pepper and additional salt to taste.

Curried Red Lentils

1 1/2 cup red lentils
2 tsp coriander seed
1 1/2 tsp cumin seed
1 tsp mild paprika
1/2 tsp ground ginger
1/2 tsp garam masala
1/4 tsp cayenne
2 tbsp vegetable oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
juice from 1/2 lemon
3/4 tsp salt

Rinse and pick over the lentils, then set aside. In a spice grinder, combine the coriander, cumin, paprika, ginger, garam masala, and cayenne and grind until fine. Heat the vegetable oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for 30 seconds minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 35 minutes. Add the lemon juice and salt and cook for another 2 minutes, then serve.

Tahini Hummus

1/4 cup tahini
1/2 medium lemon, juiced
1/4 cup water
1 clove of garlic, crushed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1 15 oz. can chickpeas
3/4 tsp salt
2 tbsp olive oil

Add the tahini, lemon juice, water, garlic, cumin, paprika, and red pepper flakes to a food processor and process for around a minute. Drain (but don't rinse) the chickpeas and add them along with the water, and salt and continue to process for another minute, then drizzle in the olive oil while the machine is running. Move to a serving dish and serve immediately or refrigerate.

In lieu of adding the individual spices, you can grind together 1 tbsp each of cumin seeds, smoked paprika, mild paprika, and red pepper flakes, then add 1 tsp of this spice mixture to tahini, lemon juice, water, and garlic.

Black Bean Burgers

1 15 oz. can black beans
3/4 cup wheat gluten
3/4 tsp cumin seeds
1/4 tsp coriander seeds
1 tsp mild paprika
1 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp dried minced onion
1/4 tsp dried garlic granules
1/4 tsp cayenne pepper
1/4 tsp salt
few grinds black pepper
1 tbsp ketchup
1 tbsp olive oil
1/4 cup warm water

Drain and rinse the beans, add to a medium bowl, and mash well with a fork. In a spice grinder, combine the cumin seeds, coriander seeds, mild and smoked paprikas, and oregano and grind together, then add to the beans along with the minced onion, dried garlic, cayenne, black pepper, and salt. Mix together along with the ketchup and olive oil, and water, then add the wheat gluten. Mix with a fork until combined, then knead by hand for 2-3 minutes until the mixture comes together. Separate the mixture into four equal-sized balls, then flatten into patties. When ready to cook, add 1 tsp of vegetable oil per patty to a pan and cook over medium heat for 5 minutes on each side.

Digestion Aid Tea

4 tbsp anise seed
2 tsp fennel seed
2 tsp ground ginger
3/4 tsp cardamom seed

Grind the spices together and store. Serve by adding to green, white, or black tea: add 1/2 - 3/4 tsp spice mix to a tea strainer per cup.

Brined Almonds

3 cups water
2 tbsp salt
2 cups raw almonds

Bring the water to a boil and pour into a medium bowl. Stir in the salt and let the water come to room temperature, then add the almonds. Cover and let soak at room temperature for 6-8 hours. After soaking, the almonds can be baked or the bowl placed in the refrigerator for up to 24 hours until ready to use. The boiling water can also be added directly to the almonds, left at room temperature for 30 minutes, then placed in the refrigerator to soak.

When ready to bake, drain and rinse the almonds and spread onto a baking sheet lined with parchment paper. (If desired, you can pinch off the almond skins before baking.) Place the almonds on the baking sheet in a single layer and sprinkle with salt, than bake for 2 1/2 hours, stirring once halfway through. Allow the almonds to cool completely before storing.

Spiced Almonds

Before brining, add the following to the water and salt:

1 tsp ground cinnamon
1 tsp ground ginger
4 whole cloves

When ready to bake, don't rinse the almonds when draining - they should be coated with a sticky mixture of the spices after being drained. Spread this mixture evenly across the almonds and remove the whole cloves before baking. Bake using the directions above.