Directions
Preheat oven to 350°F (175°C).
Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.
Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.
Bake for one hour or until a wooden toothpick inserted into the cake’s center comes out clean.
Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.
Nutrition Facts
Calories: 267
Total Fat: 8g
% Calories from fat: 27%
Protein: 4g
Carbohydrate: 46g
Cholesterol: 37mg
Sodium: 232mg
Directions
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.
Cook linguine according to package directions. Toss pasta with artichoke mixture.
Cake:
1/2 cup (60g) whole wheat pastry flour
1/2 cup (60g) unbleached white flour
1/4 tsp (2g) sea salt
1 Tbsp (15g) baking powder
1/4 cup (60mL) canola oil
1/3 cup (80mL) maple syrup
1 tsp (5mL) vanilla extract
1/3 cup (80mL) soy milk
Mousse:
4 cups (910g) butternut squash; peeled, seeded and cut into 1-inch cubes
4 cups (910g) pumpkin; peeled, seeded and cut into 1-inch (2.5cm) cubes
1 3/4 cups (420mL) unfiltered apple juice
1 cinnamon stick
1/2 tsp (1g) allspice
1/4 tsp (1g) ground cardamom
1/4 tsp (1g) ground clove
1/4 tsp (1g) nutmeg
2 Tbsp (6g) agar flakes
1 Tbsp (15mL) kuzu
1/2 cup (120mL) maple syrup
1/4 cup (70g) tahini
1 1/2 Tbsp (25mL) vanilla extract
Carob Fudge Sauce:
1/8 cup (15g) carob powder
1/2 Tbsp (8mL) canola oil
1/2 Tbsp (8mL) maple syrup
1/4 tsp (1mL) vanilla extract
1/8 cup (30mL) soy milk
Directions
Preheat oven to 350°F (175°C). Lightly oil a 9-inch (23cm) springform pan.
To make cake, sift flours, sea salt, and baking powder into a mixing bowl. In a separate bowl, combine wet ingredients. Add wet ingredients to dry and stir until just blended. Pour batter into springform pan and bake for 20 minutes. Place cake on a cooling rack. Do not remove from pan.
To make pumpkin mousse, place pumpkin and squash in a large saucepan with 1 cup apple juice, a pinch of salt, cinnamon, allspice, cardamom, clove and nutmeg. Cover and bring to a boil over medium-high heat. Reduce heat and cook for 30 minutes or until squash is soft. Remove cinnamon stick.
Place 1/2 cup (120mL) apple juice and 2 Tbsp (6g) agar flakes in a small saucepan. Let sit for 10 minutes. Over medium heat, bring agar mixture to a slow simmer. Do not boil. Cook for 10 minutes on low heat.
Dissolve 1 Tbsp kuzu in 1/4 cup (60mL) apple juice. Add to agar mixture. Stir with a whisk until starchy-white color disappears. Add maple syrup, tahini and vanilla extract. Continue to stir with whisk until blended. Add to cooked squash. Puree squash mixture in food processor to creamy consistency.
To make carob fudge sauce, combine carob powder, canola oil, maple syrup, vanilla and soy milk in a small glass bowl. Mix well. Sauce should be thick but pourable.
To assemble dessert, pour pumpkin mousse mixture over cake in springform pan. Dribble the carob sauce over the mousse to create four horizontal, joined lines. Drag a chopstick across the carob in a similar pattern to create a marbleized effect. Cover cake with clear plastic and refrigerate at least 2 hours. Remove springform pan ring from cake before serving.
Directions
Cut cabbage into quarters. Slice away the inner core and discard. Slice the quartered cabbage into thin strips. Core apple and chop into 1/2-inch (1cm) pieces.
Heat oil in a large skillet. Add cabbage and apple and cook, uncovered, stirring for 10 minutes, until cabbage is wilted.
Add brown sugar, vinegar, salt and pepper, and mix well. Cover and cook for 5 minutes more.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 126
Total Fat: 4g
% Calories from fat: 25%
Directions
Mix together broth and soy sauce in a small bowl; set aside.
In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.
Nutrition Facts
Calories: 332
Total Fat: 4g
% Calories from fat: 9%
Protein: 9g
Carbohydrate: 66g
Cholesterol: trace
Sodium: 703mg
Directions
Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.
Add remaining ingredients and simmer, covered, over low heat for 45 minutes
Nutrition Facts
Protein: 3g
Carbohydrate: 23g
Cholesterol: 0mg
Sodium: 292mg
Directions
Cook the lentils until soft.
In the meantime, saute the onion for 5 minutes in a little oil. Add the mushrooms and saute for a few more minutes.
Add the tomatoes and tomato paste. Simmer gently to a sauce. Add the cooked lentils when finished.
Cook the potatoes and make mashed potato by adding the margarine and soy milk. Add enough soy milk to make a smooth mixture.
Place lentils into a greased baking dish and cover with the mashed potato. Bake in a moderate oven (180degC) for 30 minutes.
Directions
Saute the onion for 5 minutes in the margarine. Add the seasoning, then sprinkle over the flour and gradually stir in the soy milk to make a smooth white sauce.
Mix together the white sauce, breadcrumbs and nuts. Add more soy milk if the mixture is too dry.
Form 8 patties and place in an oiled baking dish. Bake in a moderate oven (180degC) for 20-30 minutes until patties begin to brown. Serve with tomato sauce.
Directions
Cook the lentils until soft.
Saute the onion for 5 minutes, then add the garlic and mushrooms for a few more minutes.
Add the tomatoes and seasoning and gently simmer to a sauce consistency. Add the cooked lentils.
Combine lentil mixture, bread crumbs and flour and stir vigorously. Form into 8 burgers and cook in a moderate oven (180degC) for 20-30 minutes. Serve with tomato sauce. Serves 4.