1. Pickled Ginger

Ingredients:

• Cup fresh ginger root, thinly sliced
• Cup fresh turmeric root, thinly sliced (if available, otherwise double the ginger)
• Lemon juice to cover
• Tsp sea salt

Instructions:

• Scrub the ginger and/ or turmeric to remove and dirt and dry it with a clean towel.
• Slice the roots into thin rounds (about 1/8th inch thick)
• Combine the ginger and turmeric in the jar
• Add salt and lemon juice to cover the roots
• Shake well and refrigerate.

Note: Choose young ginger and turmeric roots if available. Young roots are tender. Mature, large roots will make a more fibrous pickle. These tender roots will be about the width of your thumb. Tender ginger and turmeric can be found at Asian markets if not available in your grocery store. Use only clean utensil to serve the pickled ginger to prevent it from spoiling. With proper handling pickled ginger can be stored in the fridge up to several months without spoiling. Ginger pickled in lemon juice is a variation of traditional south Indian digestive.

2. Veggie Loaf

Ingredients:

• 1-2 Tbsp. olive oil
• 5 portobello mushrooms
• 5 large leaves Swiss chard, spinach or other greens
• 1 roasted red pepper, drained
• 1 carrot, cut up
• 1 cup cooked cauliflower rice, packed
• 1/2 cup almonds
• 1/2 cup pecans or walnuts
• 2 Tsp Italian Herbs or dried basil/thyme/sage
• 1 Tbsp. balsamic vinegar
• 1-2 Tbsp GF vegan Worcestershire sauce or molasses
• 1/2 Tsp cumin
• 1/2 Tsp curry powder
• 1 large organic free-range egg, lightly beaten (or vegan egg substitute)

“Maple” Sauce

• 1/3 cup Lakanto syrup
• 1/2 cup gluten-free/sugar-free ketchup
• 2 Tsp gluten-free honey mustard
• 1/2 Tsp McCormick or other GF mild curry powder
• 1/4 Tsp nutmeg

Instructions:

• Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft.
• Remove from heat; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice.
• Scrape into a large mixing bowl.
• Process the cooked cauliflower rice, almonds, and pecans until the mixture forms a coarse meal
• Toss into the mixing bowl.
• Add the herbs, balsamic vinegar, Worcestershire and spices.
• Add the beaten egg and stir the mixture until well blended.
• Press the mixture evenly into an oiled loaf pan.
• Preheat the oven to 350 degrees F.
• Make the sauce by combining all the sauce ingredients with a whisk. Optional: add a spoonful of granulated Lakanto to the sauce.
• Pour the “maple” sauce over the top and bake for about 45 minutes, until the loaf is firm and done.
• Remove the loaf from the oven and allow it to rest.
• This eases cutting and serving; though the slices are a bit fragile while it is warm.
• We use a thin vinyl spatula to remove the slices from the pan.
• Serve with garlic mashed cauliflower and some lovely roasted green beans.

3. Pumpkin Pie

Ingredients:

• 1 container of EXTRA firm silken organic tofu (or any firm, organic tofu)
• 1/2 c. Lakanto syrup
• 1 can of organic pumpkin (or half of one small pumpkin)
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1 tsp. cardamom

Instructions:

• Pre-heat the oven to 350 degrees.
• Poke the frozen almond flour pie shell’s bottom with a fork several times and bake it, empty, for 20 minutes, or until very slightly browned.
  Mix the ingredients in a food processor
• Put the smooth, pudding-like mix in the pre-baked pie shell and bake for 45-min-1 hour, at 375-400 degrees until the pie is browned on the top. Voila! Enjoy!