The Crispiest Tofu

As with most well breaded recipes, you need a three “bowl” workstation for this. I like to use lipped plates, but if you don’t have any, try using cake pans.

Start with marinated tofu. Cut them into whatever shapes you want to eat.



Set up a three bowl work station consisting of: seasoned potato starch, thickened seasoned non-dairy milk, and seasoned home-made bread crumbs.

Mix the following together into each bowl:
Bowl 1:
½ cup potato starch
dash of salt and freshly ground black pepper

Bowl 2:
1 cup unsweetened soymilk
1 tablespoon lemon juice (or apple cider vinegar)
1/4 cup chopped parsley (or a combo of other fresh herbs)
dash of salt
dash of hot pepper or allepo pepper

Bowl 3:
1 1/4 cups homemade breadcrumbs (leave your favorite gluten-free bread out on the counter for a day or so, then pulse in a food processor until crumbly).
1/3 cup potato starch
dash of salt and freshly ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon ancho chili powder

You'll need:
1 big block of extra-firm tofu, cut into whatever shapes you want to eat and marinated overnight, or as long as possible.
parchment lined baking sheet, greased with 3 tablespoons of neutral oil (like canola).
salt and pepper

Preheat oven to 425F.
Dredge a few pieces of tofu with the starch mixture in bowl one. Make sure each piece is completed coated with a thin layer of starch, then tap off any extra and move down to bowl two.

Submerge each tofu into bowl two and allow any excess liquid to drip off. Move ‘em down to bowl three.

Pat each piece of tofu in the seasoned breadcrumbs, to completely coat on all sides. Transfer each breaded tofu to the oiled baking sheet.

Repeat the above steps until you’ve breaded everything within reach.

Season the tofu with a little salt and freshly ground black pepper.



Bake for about 5 minutes, then carefully flip each piece to allow the other side to absorb some of the oil from the baking sheet. Bake the tofu until the bottoms are brown and crunchy, about 10 minutes, then flip to brown the second side. Keep an eye on these so they don’t burn, you’re going for a deep golden brown.

Dip in yummy things like bbq sauce, low fat Vegenaise, tartar sauce, or be fancy and make remoulade!

The time needed to cook this recipe is a tiny bit more than one hour.

Happy Cinqo de Mayo!

Mexican Tortilla Bake

I'm adding a layer of seasoned burger/sausage crumble mix, too.
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 11/2 cups cooked pinto beans or one 15-ounce can, drained and rinsed (I'm using cilantro lime black beans)
• 1 141/2-ounce can diced tomatoes, drained
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 11/2 cups prepared tomato salsa
• 4 ounces soft or silken tofu
• 2 tablespoons lime juice
• 12 6-inch flour tortillas
• 1 cup shredded vegan cheese

1. Preheat oven to 350°F.
2. Lightly oil a 9″ x 13″ baking dish. In a large skillet over medium heat, heat the oil. Add the garlic and cook until fragrant, about 30 seconds. Add the pinto beans, tomatoes, chili powder, and salt and pepper to taste, and simmer for 5 minutes. Remove from heat.
3. In a food processor or blender, combine the salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Process until well blended.
4. Spread a thin layer of the tofu and salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the tortillas on top, overlapping as necessary. Spread the remaining bean mixture over the tortillas and cover with another layer of tortillas. Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese. I'm also topping this with salsa verde w heavy avocado chunks.
5. Bake until hot and bubbly and lightly browned on top, about 30 minutes.

Homemade Horchata

• 1 cup long grain rice, rinsed
• 1 quart of soy milk
• 2 quarts water
• 1 tablespoon of ground cinnamon
• 1 teaspoon vanilla (optional, but definitely necessary, in my opinion)
• 1/2 cup white sugar

1. In a large saucepan, combine rice, water and cinnamon. Heat until it’s just about ready to boil.
2. Reduce heat, and simmer for 30 minutes. Allow to cool.
3. Purée rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Black Bean Soup

* 1 onion, finely chopped
* 2 garlic cloves, minced
* 2 celery ribs, finely chopped
* 1/4 large red bell pepper, finely chopped
* 2 small chicken bouillon cubes
* 1 -1 1/2 cup boiling water
* 2 (15 ounce) cans black beans, undrained
* 1/2 teaspoon salt
* 1/2 teaspoon cumin
* 1/2 lemon, juice of
* 1 1/2 tablespoons cornstarch

Prep Time: 5 mins
Total Time: 25 mins

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Dear Mr IHOP :)

Most of my readers will already have this link, but for those who don't....
Magical Loaf Studio. Enjoy :)

Black Bean Soup

Black Bean Soup

* 3 TBS olive oil
* 1 medium onion, chopped
* 1 TBS ground cumin
* 2-3 cloves garlic
* 2 (14 1/2 ounce) cans black beans
* 2 cups chicken broth or 2 cups vegetable broth
* salt and pepper
* 1 small red onion, chopped fine
* 1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)

Prep Time: 10 mins
Total Time: 25 mins

1. Saute onion in olive oil.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
4. Add 1 can black beans and 2 cups vegetable broth.
5. Bring to a simmer, stirring occasionally.
6. Turn off heat.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
9. Serve soup with bowls of red onion and cilantro for garnish.
10. I add a bit of cilantro to the pot, too.
11. Can be doubled or frozen.

Salsa Verde

Endless applications. Lasagna, enchiladas, boiled fingerlings, on top of a chicken sandwich smothered with queso..... endless applications.

Mexican salsa verde

• a small bunch of fresh cilantro
• a small bunch of fresh mint, leaves picked
• 1-2 cloves of garlic, peeled
• 1–2 fresh red or green chillies, seeded
• 4 large scallions, trimmed
• 2 tomatoes, roughly chopped
• juice of 1–2 limes

Directions:

To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chili, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chili, and put it into a bowl ready to go.

Cabbage Stew

Cabbage and Bread Stew

Serves: 6

* 3 to 4 cups cubed (about 1 inch) Italian or sourdough bread
* 2 TBS olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic
* 5 cups water
* 2 large carrots, peeled and diced
* 2 large or 3 medium potatoes, diced
* 4 cups coarsely shredded green cabbage
* 1 medium green or red bell pepper, diced
* 1 16oz can salt-free diced or stewed tomatoes, undrained
* 1/4 cup dry red wine -- I'm using heavy veggie beef stock
* 1 teaspoon paprika
* 1/2 teaspoon cumin
* 3 TBS lemon juice-- I'm skipping this bc DH doesn't care for sweet n sour
* 3 TBS natural granulated sugar-- skipping this too - no sweet n sour for DH
* Salt and freshly ground pepper to taste

Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on a baking sheet and bake until golden and crisp, about 12 to 15 minutes. Remove from the oven and set aside.

Heat the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until golden, about 10 minutes.

Add the water, carrots, potatoes, cabbage, bell peppers, tomatoes, wine/broth, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 to 35 minutes, or until the vegetables are tender.

Stir in the lemon juice and sugar. There should be a subtle sweet-sour balance. If you’d like it to be more pronounced, add more lemon juice and/or sugar to your liking.

Season with salt and pepper, then simmer over very low heat for 10 minutes longer. If time allows, let the stew stand off the heat for an hour or two, then heat through before serving.

When ready to serve, divide the bread cubes among the serving bowls and ladle the stew over them. The bread will absorb much of the liquid and add a tasty, textural element to the stew. Remember, if you don't use a good crusty loaf, you're gonna get nothing but a flavorful soggy stoup :)

Gluten En Croute

2 cups vital wheat gluten flour
1 cup whole wheat flour
1/4 cup nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup beef flavored vegetable broth (I'm using Beef McKay's)
1/2 cup extra-virgin olive oil
1/4 cup soy sauce or tamari (I'm using Bragg's)
3 tablespoons tomato paste
1 tablespoon prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.

Yield: 1 loaf (about 8 servings)

Crock Pot Wild Rice

Crock Pot Wild Rice

Makes 4-5 servings
Ideal slow-cooker size: 3-4-qt.

1 cup wild rice, or wild rice mixture, uncooked
½ cup sliced mushrooms
½ cup diced onions
½ cup diced green, or red, peppers
1 Tbsp. oil
¼ tsp. salt
¼ tsp. pepper
2½ cups 98%-fat-free, reduced-sodium chicken broth



1. Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper over vegetables. Stir.

2. Heat chicken broth. Pour over ingredients in slow cooker.

3. Cover. Cook on High 2½-3 hours, or until rice is soft and liquid is absorbed.

** I'm going to be adding Italian marinated chops as the top layer**

Oven Roasted Tom Tofu

While making out our Thanksgiving menu, I ran across this little jewel. Won't hit my table this year (we're going w the Tofurkey and the Dinner Roast combo), but maybe it'll hit yours :)

1 pound regular tofu (firm), rinsed and patted dry
Marinade:
3/4 cup water
3 tablespoon soy sauce -- I use Bragg's
3 tablespoon nutritional yeast
1/2 teaspoon poultry seasoning -- I use the chik-it seasoning
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Coating Mix:
1/2 cup whole wheat pastry flour
1/4 cup yellow cornmeal -- I like panko instead
1/4 cup nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
Cut the tofu into 1/2-inch-thick slices, and place them in a wide, shallow mixing bowl.
Place all the ingredients for the marinade in small mixing bowl and whisk them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the marinade.
Cover bowl and place in refrigerator.
Let tofu marinate for several hours or overnight, turning slices over occasionally.
When you are ready to cook the tofu, place the ingredients for coating mix in a shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.
Remove each slice of tofu from the marinade, and dredge it in the coating mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.

Makes about 8 slices (4 servings).

Elvis Fried Tofu

All credit for this beauty goes to the master at What The Hell. There's some seriously mad genius at work over there!!



Elvis Fried Tofu
(makes 16 pieces)

1 block of firm tofu
smoker box with hickory chips (optional)
1 1/2 tbs. tamari

Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles.

Smoke the tofu with hickory chips for 25 minutes.

Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes.

3/4 cup of AP flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper

Oil (for frying)

Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix.

Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch.

Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).

Serve with a fresh made mushroom roux gravy, mashed potatoes and roasted broccoli. WOW!!

Hot Potato Salad

I didn't measure anything, so all I can do is give you the general idea. Most folks seem to prefer cold, creamy, mayonnaise-y style potato salads. I like them too. But I occasionally get a hankering for a warm potato salad, particularly when served with skillet fried sausages and chops. The concept is extremely simple… start with several boiled potatoes straight out of the hot water. Heat up a large saucepan and add some olive oil, lots of chopped veggie bacon and let that caramelize, add sliced red onions and or shallots/leeks and when these are wilted enough, add the boiled potatoes, cubing them first into bite size pieces and leaving the skin on. Add more olive oil, lots of salt and cracked black pepper, and some vinegar or balsamic if you like and mix this all up. The hot potatoes will absorb a lot of the flavor so copious amounts of seasoning are required. Serve warm. Any extras can be stored in the fridge and microwaved the next day. Perfect with sausages and steaks. I'm serving it with veggie bbq ribs. Super easy to make, always a crowd favorite. Starchy, salty, faintly vinegary… maybe a 1/4 cup or so of soy cheddar throughout the mix, but it certainly doesn't need it!! Enjoy! :)

Nut Roast

This nut roast provides a filling, satisfying main dish to a special meal (or any meal). The Brazil nuts and added wine contribute to the robust flavor, but if you prefer, feel free to substitute other nuts, or vegetable broth for the wine.

2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, grated
3-1/2-4 cups mushrooms, chopped (I used a mixture of white button and portobella)
1/2 cup chopped cilantro
1-3/4 cups cashews
1-1/2 cups Brazil nuts - I used pecans
2 slices dense wholegrain bread, torn into bite-sized pieces
1/4 cup ground flaxseeds
1/2 cup old-fashioned (not quick) rolled oats
1 Tbsp. tamari or soy sauce -- I used Braggs
1/4-1/2 cup hearty red wine (pick one you’d enjoy drinking) or vegetable broth
1 tsp. dried oregano
1/2 tsp. dried thyme
salt and pepper to taste

Preheat oven to 350F (180C). Lightly grease a loaf pan or spray with nonstick coating.

In a nonstick frypan, heat the oil and add the onion, garlic, carrot and mushrooms; sauté until onions are soft and just starting to brown, about 10 minutes. Add the cilantro and stir to mix; turn off heat.

Meanwhile, place the nuts, bread, flax and oats in the bowl of a food processor and process until ground and a uniform texture (like a coarse meal). Add the herbs and pulse to combine.

Measure 1-1/2 cups of the veggie mixture as well as 1-1/2 cups of the crumb mixture and place in a large bowl. Set aside.

Add the remainder of the mixture in the frypan to the crumbs left in the food processor, along with the soy sauce and red wine. Process until smooth. Scrape this mixture into the bowl with the vegetables and other crumbs.

Combine the ingredients in the bowl until you have a sticky, thick “dough”. Scrape this mixture into the loaf pan and smooth the top. Bake in preheated oven for about one hour, turning once about midway through, until the top is dry and the edges are well browned. Allow to cool 10 minutes before slicing. Makes 8 servings.

Jalepeno Poppers

* 12-18 whole fresh jalapeno
* 1 cup nonfat refried beans
* 1 cup shredded Monterey Jack or extra-sharp Cheddar cheese
* 1 scallion, sliced
* 1 teaspoon salt, divided
* 1/4 cup all-purpose flour
* 2 large eggs
* 1/2 cup fine cornmeal
* Olive oil or canola oil cooking spray


Preparation

1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
2. Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
4. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
5. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.

Tomato Tart

* 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
* 1/4 cup extra-virgin olive oil
* 1 tablespoon plain dry breadcrumbs
* 2 tablespoons prepared pesto
* 3/4 cup crumbled feta cheese, (about 4 ounces)
* 1 large red tomato, cut into 1/4-inch slices
* 1 large yellow tomato, cut into 1/4-inch slices
* 1/2 teaspoon kosher salt, or to taste
* Freshly ground pepper, to taste
* 10-12 small basil leaves


1. Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
5. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Notes

* Make Ahead Tip: Bake the tart up to 8 hours in advance; cover and refrigerate. Transport it directly on the baking sheet. Pack basil leaves separately in a plastic bag. Reheat the tart at 350° for 10 to 15 minutes, or until warmed through.

* Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Crashed Potatoes

5 whole medium potatoes
1 1/2 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Garlic powder to taste
Oregano to taste



Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.



With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and spices (garlic, oregano, paprika-- your choice). Bake in a 450 degree oven for 20-25 minutes until golden brown.

These were as delicious as I expected.

Avgolemono Soup

When I was younger, I worked in a Greek restaurant for about 5 years. I remember watching Papui make it, every Sunday. The past few days my throat has been raw from coughing... this felt like heaven in a bowl.



Servings: 10

* 2 cups milk
* 2 tablespoons cornstarch
* 6 egg yolks, beaten
* 2 quarts chicken stock -- I used vegetarian chickit stock
* 1/2 cup long grain rice -- I used orzo.
* 1/4 cup butter
* chopped parsley
* 1/2 cup fresh lemon juice (or more to taste)
* 1 lemon, rind of, grated
* salt and pepper

**Note** You can vary this to taste, of course. I usually add a bit more cornstarch for thickening, diced vegetarian chicken, double the orzo or rice, about 1/2 c finely chopped onion, and about a handful of chopped celery.

**Note** Keep in mind, with the omission of the rice, this would be a great sauce for chicken linguini. Or atop asparagus. Or fresh snapped green beans. Or potatoes! Actually this reminds me to post the Greek potato recipe, too. Ahhh.... so much to eat, so little time :)



Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.

Oriental Black Beans

8 c thinly sliced napa cabbage, divided
2 15 oz cans black beans, drained
1 1/4 c chopped sweet red pepper
1 c fresh bean sprouts
1/4 c plus 2 Tbs sesame soy and ginger vinaigrette

Combine 2 c cabbage, beans, and 3 remaining ingredients in a bowl, tossing well.
Divide remaining cabbage evenly among 4 individual servings
Spoon bean mixture evenly over sliced cabbage.

Yield 4 servings
Serve w baked pita chips

The mild flavor and crisp texture of napa is especially good in this recipe. You can substitute angel hair slaw, which is shredded, prepackaged cabbage. It has a slightly stronger flavor.

Options:
1/2 c roasted peanuts
1 c edamame


We had this all tossed together with an Asian vinaigrette and it was amazing good!

Nikki's Sweet Potatoes

If you'd like to prepare part of this recipe in advance you can certainly bake the sweet potatoes a day or two in advance and save the mashed sweet potatoes in the refrigerator until you are ready to move forward with the remaining steps. Also, you can make these vegan by using olive oil and not butter.

2 1/2 pounds orange-fleshed sweet potatoes
1/3 cup coconut milk
1 tablespoon fresh ginger, grated
1 tablespoon maple syrup
1/2 teaspoon fine-grain sea salt
1/3 cup raw, unsweetened grated coconut
2 tablespoons olive oil or melted butter
1/3 cup toasted macadamia nuts, chopped

Preheat your oven to 350F degrees, a rack in the upper third. Butter or oil 6 ramekins or a single medium-sized casserole dish.

Wrap each sweet potato in foil, pierce numerous times with the tines of a fork and place in the oven for somewhere between an hour and an hour and a half, until each is baked through. Times vary greatly depending on the size of your sweet potatoes - in the end you should be able to cut through the center flesh as if it were soft butter. Remove the potatoes from the oven, let them cool for a few minutes, and cut each sweet potato in half. Scrape the flesh into a medium mixing bowl. You should have about three cups of sweet potatoes. In a large bowl mash the sweet potatoes with the coconut milk. If my sweet potatoes are on the fibrous side, l take a hand blender to them for a minute or so (alternately you could use a food processor). Stir in the ginger, maple syrup and salt. Let it sit for a few minutes, stir again and taste - adjust the seasoning if you need to - this is your chance to get the right amount of salt and ginger in the sweet potatoes before they go in the oven.

Spoon the sweet potato mixture into individual baking dishes (or single larger baking dish), sprinkle with coconut, drizzle with olive oil and bake uncovered until warm and the coconut golden roughly 30 - 40 minutes. Remove and sprinkle with the toasted macadamia nuts.

Serves about 6.

Texas Two-Step

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Haas avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.