Serves 4-6

Served with avocado, crispy tortilla strips and a dollop sour cream, this recipe can serve several, or you can sit down and feast with a friend and save left-overs (even better) for a serious second round of indulgence.( I had this on retreat @ White Lotus & loved it.. Dr C)
Ingredients:
1-3 dried Ancho or Pasilla chilies
1 onion (chopped medium)
1-2 tablespoons olive oil
2-3 celery stalks (thinly chopped)
1 bunch scallions (thinly chopped)
1 can (15oz) crushed tomatoes
1/2 can (15 oz) corn kernels
2-5 cloves garlic (minced)
4-5 cups soup stock
Water from the soaked chilies
1/2 bunch cilantro (chopped medium fine)
Salt (to taste)
Red pepper flakes (optional)
1/4 teaspoon crushed red pepper flakes
1 small to medium avocado (sliced into strips or small chunks)
6-8 teaspoons sour cream
2-4 corn tortillas
1/2 lime (optional)

Rinse chilies under cold water. Place them in a small bowl and cover with hot water. Soak ½ hr. When soft, drain and reserve the water for the soup. Take out the membrane and the seeds using gloves so that you do not get chili oil, which has a strong heat, on your hands. These chilies have a fairly high rad rating (chili heat index) so you don’t want to over do it by using too many in the soup. Cut the chilies into small pieces and set aside.
Heat olive oil in a medium sized soup pot. Sauté chopped onions, celery, scallions and garlic for 5-10 minutes. Add 3 cups soup stock and the can of crushed tomatoes. Let simmer; do not boil. Add 1 -2 cups water from the soaked chilies, less if you do not want your soup have a lot of heat.. Use additional soup stock if needed. Add chilies and corn. Season with salt. For a more spicy heat, add some red pepper flakes. Turn soup off and cover. If you like, squeeze some lime juice into the soup.
Cut corn tortillas in half and then cut thin strips starting along the shorter side. Bake on a cookie sheet at 350 degrees for about 10 minutes. Let the tortilla strips cool while on the baking sheet so that they get crunchy, and then transfer to a bowl and set aside. Cut avocado into small chunks or strips and set aside.
When ready to serve, if necessary, re-warm soup for a moment but do not boil. Just before serving add finely chopped cilantro.
Serve each portion with tortilla strips, avocado and sour cream on top. Ole!

Makes 8 slices
This cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing.

8 to 10 ounces fresh cranberries
1/3 cup natural granulated sugar
1 3/4 cups whole wheat pastry or spelt flour
2 tablespoons ground flaxseeds, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup applesauce
1/3 cup maple syrup
2 tablespoons light oil
2 tablespoons rice milk or other nondairy milk
1 teaspoon vanilla extract
1 cup grated carrot
Maple-Cream Cheese frosting (see following recipe)
1/3 cup finely chopped walnuts

Preheat the oven to 350 degrees.

Place the cranberries in a food processor fitted with the blade and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well, and set aside. In a large mixing bowl, combine the flour, optional flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly.

Make a well in the center and add the applesauce, syrup, safflower oil and vanilla. Stir until the wet and dry ingredients are completely combined, but don’t over mix.

Stir the cranberries and carrots into the batter. Pour into a lightly oiled 9-inch round cake pan or springform pan. Bake for 30 to 35 minutes, or until a knife inserted into the center tests clean.

If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly. Once the cake has cooled to room temperature, release from the pan if you’ve used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip fetchingly over the sides. Otherwise, leave the cake in the pan and simply frost the top. Sprinkle evenly with the optional walnuts, then cut into wedges to serve.

Makes about 3/4 cup, enough to frost one average-sized cake

1/2 cup vegan cream cheese
2 to 3 tablespoons maple syrup, to taste
2 tablespoons rice milk or other plain nondairy milk

Combine the ingredients in a food processor. Process until creamy and smooth. Use a flexible cake spatula to remove from the work bowl. Spread on the cake once cooled to room temperature.

4 or more servings
This salad is so delicious it can make a cauliflower-lover out of almost anyone. The secret is roasting the cauliflower—a technique that brings out the best in many vegetables, but perhaps most remarkably so in cauliflower.

3 cups small cauliflower florets
1/4 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 1/2 cups cooked or 1 (15.5-ounce) can navy beans or other white beans, rinsed and drained
3 cups cooked brown rice
1 fresh ripe tomato, chopped
1/2 cup minced red bell pepper
2 celery ribs, cut into 1/4-inch dice
2 tablespoons green onions
2 tablespoons minced fresh parsley

Preheat the oven to 425 degrees. Spread the cauliflower on a lightly oiled baking pan and drizzle with 1 tablespoon of oil. Season with salt and pepper and roast until tender and lightly browned, turning once, about 15 minutes. Set aside to cool.
While the cauliflower is roasting, combine the remaining 1/4 cup oil, vinegar, mustard, sugar, 1/2 teaspoon salt, and black pepper to taste in a small bowl. Mix well and set aside.
In a large bowl, combine the rice, tomato, bell pepper, celery, green onions, and parsley. Pour on the reserved dressing, add the roasted cauliflower, and toss gently to combine.
Serve warm…. yum!!!!!!!!!!

The Italians insist upon fresh food, freshly cooked, letting the quality of the ingredients make the flavor of the dish.

3 large local tomatoes, stem end removed, chopped smallish
2 tbs olive oil
2 cloves peeled sliced garlic
fresh herbs to your taste: thyme, marjoram, oregano, flat-leaf parsley, rosemary, basil, etc.
salt and pepper to taste
Spaghetti, regular or gluten-free
Fresh mozzarella cheese

Start boiling water for pasta.

In 1 tbs olive oil, saute one of the chopped tomatoes for 5-10 minutes, stirring occasionally. Put into blender and quickly puree.

Start the pasta cooking.
Wipe out skillet, start again with another tbs olive oil, the other two tomatoes, and the fresh herbs. Saute over medium heat as the pasta cooks. The tomatoes should not lose their essential character. After they have sauteed for 5 minutes or so, stir in the puree. Check the seasoning.

Pour sauce over freshly cooked pasta, decorate with small thin slices of fresh mozzarella. Ciao!

2 tablespoons white-wine vinegar
1/2 cup olive oil
1 cup packed fresh basil leaves
2 1/2 pounds small red potatoes
the kernels cut from 6 cooked ears of corn
1/2 pound cherry tomatoes, halved

In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.

(Recipe serves 4)

2 tablespoons olive oil
Juice from 1/2 a lemon or 1 teaspoon balsamic vinegar
Bragg Liquid Aminos (or tamari) to taste
1-2 teaspoons nutritional yeast flakes
Sesame Salt (Gomasio)

Dry roast sesame seeds in a frying pan with a dash of sea salt.
Stir frequently until seeds are light brown.
Let cool, then grind medium fine in a cuisinart or coffee grinder used just for nuts and seeds.
Place washed lettuce in a salad bowl. Add all dressing ingredients and toss. Add sesame salt (gomasio) for additional flavor and nutrition.

Make every effort to support your local farmers market. Out now Épotatoes, lettuces, beets, some strawberries and asparagus, onions, garlic and other wonderful yumminesses(?).

Note that on July 23rd there will a BIG Farmers Market Bash on the lawn of the Capitol.

Also visit the City Market and go see The Grain MarketÉMy friend Scarlett has her products up for sale. BUY LOCAL!!!!!

…………………… way delicious!!!!!!

1 cup sugar
1/2 cup olive oil
3/4 cup white cider vinegar (I used Red wine vinegar)
1 green yellow pepper, orange and red pepper, chopped
1 red onion diced
1 can white corn (drained)
1 can black eyed peas (rinsed and drained)
1 can black beans (rinsed and drained)
I added a can of small pinto beans…………….. Mix well and enjoy!!!!!

6 or so cups washed and torn mixed greens (see note)
2 Belgian endives, thinly sliced
1/4 cup thinly sliced red onion
2 to 3 small seedless oranges, peeled and sectioned
1/4 cup sliced or slivered almonds
2 tablespoons olive oil
2 tablespoons white balsamic or white wine vinegar
2 tablespoons orange juice

Combine all of the ingredients in a salad bowl and toss together. Serve at once.

Note: Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, watercress, and tender Asian greens such as mizuna in small quantities.

10 to 12 ounces pasta, any short shape
1 pound fresh asparagus
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, minced
4 ounces fresh arugula leaves, rinsed
1/4 cup oil-cured sun-dried tomatoes, plus a little of their liquid
Salt and freshly ground pepper to taste

Cook the pasta according in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler. Fresh slender spring asparagus usually needs no scraping. Cut the spears into 1 to 2-inch long pieces and set aside.

Heat the oil in a small skillet and add the garlic. Saute over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green. Add the arugula, cover, and steam very briefly (less than a minute will do), just until the arugula wilts down slightly.

Combine the pasta, asparagus arugula mixture, and dried tomatoes in a serving bowl and toss well. Season with salt and pepper and serve at once.