Volume 8, Issue 092 - May 10, 2005

Hello Recipe Club,

Toady's theme is "Dinner in 30 Minutes Flat"...no we are not featuring that girl from the Food Station on TV. We are featuring Mark Reinfeld and Bo Rinaldi from the Blossoming Lotus restaurant in Kauai, Hawaii. Their new cookbook, VEGAN WORLD FUSION CUISINE is on book store shelves now and we are lucky to have a sneak peek this week. This is NOT your usual vegan cuisine. These guys are over the top! You can learn a lot more about them at their hip website, BlossomingLotus.com

The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on May 30th. Click Here to Win Yours!

Primal Peanut Sauce

This is great served over whole grain or pasta - we recommend basmati rice.

10 minutes prep
Makes 2 1/2 cups

Ingredients:

1 3/4 cups coconut milk
1/3 cup peanut butter
2 1/2 tablespoons maple syrup, or to taste
2 tablespoons Nama Shoyu, or to taste
1/2 teaspoon curry paste
1/4 teaspoon crushed red pepper flakes

Loving preparation:

Place all ingredients in a blender and blend until smooth.

Variations:

Replace peanut butter with almond butter or other nut butter.

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Ilaka's Lemon Miso Tahini Dressing

Serve over mixed green salad.

10 minutes
Makes 2 1/4 cups

Ingredients:

1 cup filtered water
2/3 cup tahini, raw
3 tablespoons Nama Shoyu, or to taste
3 tablespoons lemon juice, fresh squeezed
1 tablespoon miso paste, your favorite
1 tablespoon cilantro, minced
2 teaspoons maple syrup or agave nectar
1/4 teaspoon cayenne pepper, or to taste

Loving preparation:

Place all ingredients in a blender and blend well.

Variations:

For a thick miso tahini dip, add water slowly until a desired consistency is reached.

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Immortal Chocolate Banana Custard

25 minutes cooking
Makes 3 servings

Ingredients:

24.6 ounces Silken tofu, firm
5 tablespoons maple syrup
1/4 cup almond butter
1 teaspoon vanilla extract, alcohol free
pinch cinnamon powder
pinch cardamom powder
2 cups chocolate chips, melted in a double boiler
1 1/2 cups banana, mashed

Garnish:

2 tablespoons toasted coconut
3 mint leaves
3 strawberries

Loving preparation:

Place all ingredients except chocolate, banana and toasted coconut in a food processor and process until smooth. Remove 1/2 of the mixture and set aside.

Add banana to processor with remaining mixture and process until smooth. Remove from processor and pour into 3 parfait glasses.

Place melted chocolate chips and the base mixture that was set aside in the processor and process until smooth. Pour over banana mixture and garnish with toasted coconut, a strawberry and a mint leaf.

Variations:

Replace chocolate chips with carob chips.

Replace chocolate chips and bananas with other seasonal fruit.

Replace tofu with avocado.