1 block tempeh

3 tablespoons plain nondairy milk

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Batter

2 tablespoons unsweetened shredded coconut

2 tablespoons brown rice flour

1/4 teaspoon sea salt or Himalayan salt

1 teaspoon turbinado sugar

1/8 teaspoon ground ginger

2 tablespoons nondairy milk

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Olive oil for frying

Cut the tempeh into 1 inch strips and steam for 10 minutes.

Dip into the 3 tablespoons of milk and set aside.

Combine the batter ingredients.

Coat the tempeh with the batter.

Fry on each side until browned.

So yummy, and you can have them on Passover!

Makes 9 servings.

1/3 cup semisweet chocolate chips or 2 ounces chocolate

1/3 cup vegan butter

3/4 cup sugar

2 tablespoons nondairy milk

2 tablespoons applesauce

1 3/4 teaspoons vanilla

1/2 cup matzo cake meal

1/2 cup almond meal

1/2 cup chocolate chips

1/2 cup walnuts (optional)

Preheat oven to 350 degrees F and oil a 9-inch square baking pan.

Melt the 1/3 cup chocolate chips and the vegan butter.

Stir in the sugar, milk, applesauce, and vanilla.

Stir in the flours, chocolate chips and nuts if using.

Spread evenly in pan.

Bake for 30 minutes.

Serve as soon as possible.

Store in a sealed container.

5 potatoes, boiled until soft and peeled, still warm

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

5 large cloves garlic, roughly chopped

3/4 teaspoon sea salt

dash freshly ground black pepper

Combine all ingredients in a food processor or blender.

2 Japanese eggplants or 1 small eggplant, peeled and cut into 1/2 inch cubes

1 package mushrooms, sliced thickly

1/4 cup toasted sesame oil

1 1/2 tablespoons tamari

2 cloves garlic, minced

1 handful cilantro, chopped

2 scallions, chopped

3/4 cup vegetable broth

1 tablespoon sriracha

1 tablespoon agave nectar

1 teaspoon ginger paste or minced ginger

Cook the eggplant, mushrooms in the oil on medium heat in a large saute pan for 10 minutes, stirring occasionally.

Add the rest of the ingredients and continue to cook for about 8-10 minutes, making sure eggplant is soft.

Serve immediately over rice.

Garnish with chopped cilantro.

1 tablespoon fresh lime juice

1/2 teaspoon finely grated lime peel

1/4 cup extra virgin coconut oil, melted

2 tablespoons agave nectar

Beat the ingredients with an electric mixer for 2 minutes, until thoroughly emulsified.

12 oz dates
4 oz raisins
1 cup raw walnuts
1/4 cup orange juice
zest of 1 orange
1/2 cup sweet wine
1 Granny Smith apple, grated

Process dates, raisins, and nuts in a meat grinder. Stir in remaining ingredients.

You can add a little more orange juice or wine if needed. It should be very thick and sticky.

Let sit in a sealed container overnight before serving.

1/4 cup sliced or slivered almonds, lightly toasted, and ground if desired

2 tablespoons extra virgin olive oil

15 ounce can of fire roasted tomatoes

2 cloves garlic, minced

1 large handful fresh baby spinach

Cook all the ingredients in a medium pot for 10 minutes on low heat, stirring occasionally.

1 1/2 cups granulated sugar

1/2 cup unsweetened cocoa powder, sifter (I prefer dark cocoa)

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups nondairy milk

1/2 cup canola oil or melted unscented coconut oil

1 teaspoon white or apple cider vinegar

1 teaspoon vanilla

Preheat oven to 350 degrees F and oil and flour 2 8-inch round pans.

Combine the dry ingredients in a large bowl.

Add the wet ingredients and stir to combine.

Pour evenly into pans and bake for about 26 minutes or until a toothpick inserted into the center comes out clean.

1 cup sweet sorghum flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

2 ounces semisweet chocolate or 1/3 cup chocolate chips

3/4 cup granulated sugar

1/3 cup vegan butter

2 tablespoons nondairy milk

1 3/4 vanilla

1/2 cup nondairy chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees F and oil a 9 inch square baking pan.

You can also use mini, regular or jumbo muffin pans (silicone work very well and do not require oiling.

Sift the flour, xanthan gum, baking powder and baking soda into a large bowl.

Melt the 2 ounces chocolate together with the sugar and vegan butter.

Stir the chocolate mixture, milk and vanilla into the flour mixture using a wooden spoon.

Fold in the 1/4 cup chocolate chips and nuts if using them.

Spoon and press the mixture into the pan evenly.

Bake for about 28 minutes, or 23 minutes for muffin pans–edges should look set but the middle should look gooey.

1 eggplant, peeled and diced into 1/2 inch cubes

1/4 cup extra virgin olive oil

2 tablespoons olive oil

1 celery rib, thinly sliced

1 onion, finely diced

1/3 cup chopped green olives

1/3 cuo chopped artichoke hearts (canned or frozen and thawed)

1/2 cup water

3 tablespoons Balsamic vinegar

2 1/2 tablespoons tomato paste

1 teaspoon agave nectar

1/8 teaspoon freshly ground black pepper

Salt to taste if needed

Cook the eggplant in the 1/4 cup olive oil in a large saute pan over medium heat. Cook for about 10 minutes, turning occasionally, until the eggplant browns.

Place the eggplant aside in a bowl and add the 2 tablespoons of oil to the pan.

Saute the celery and onion until light brown.

Return the eggplant to the pan and add in all the rest of the ingredients.

Stir to combine thoroughly and keep cooking about 10 minutes.

Place in a large bowl and chill for several hours prior to serving.

Keep refrigerated.