Sushi

Ingredients
1 3/4 cup Japanese style short-grain rice
2 cups water
3 Tb rice vinegar
2 1/2 Tb sugar
2 tsp sea salt
1/2 cucumber
1/3 avocado
2 strips of crab
5 sheets of seaweed

Method

• Wash the rice with water thoroughly, until the water runs clear. Drain. Soak in clear cold water for 10-15 minutes, then drain.
• Transfer to a saucepan, add water and cover. Bring to a boi over high heat.
• Lower the heat and simmer for 10 minutes. Remove off heat, keep covered and let rest for 10-15 minutes.
• Mix the rice vinegar, sugar and salt. Add to the rice and fold using a spatula.
• Layer 1 sheet of seaweed, add rice and then your favorite filling, roll and slice.
  
  
  

Banana, Walnut, and Currants Pancakes

Ingredients
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 Tb baking powder
1/4 tsp salt
1 cup rice milk (preferrably homemade)
1/2 cup water (divided in half)
3 Tb maple syrup
2 Tb corn oil
2 tsp vanilla extract
1 ripe banana, thinly sliced
1/4 cup dried fruits (raisins, blueberries, cranberries, currants, whatever you like or have)
1/2 cup chopped walnuts (you can also use candied walnuts)

Directions

• Mix first 5 ingredients.
• Make a well in the middle and add milk, 1/4 cup water, maple syrup, oil, and vanilla. Stir until smooth
• Heat a big non-stick pan on medium heat until very hot.
• Pour 1/4 cup of the batter. Add 2 slices of banana, some walnuts and some dried fruits.
• When bubble forms, flip and cook on the other side until golden colored.
• Serve with more maple syrup.
  

Baklawa Cups (Shortcut Baklawa)

Ingredients
1/4 cup pistachios, finely chopped
1 Tb sugar
1/4 tsp cinnamon
1 package of mini Fillo Shells
1/4 cup of simple syrup

Method

• Mix the first 3 ingredients.
• Fill each shell with the pistachio mix, put on a cookie sheet. Bake the filled shells for 8-10 minutes, until warm. Be careful not to burn them.
• While warm, drizzle the syrup on top.
  

Corn Casserole

Ingredients
1 egg or 1 egg substitute
1/4 cup butter, melted
1 (8 3/4 ounce) can white corn (drained and rinsed)
1 (8 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) package corn muffin mix
1 cup yogurt or thick homemade rice milk
1/2 lb of good deli turkey, cubed (optional)
some salsa for serving

Method

• Preheat oven to 350 F.
• Spray a casserole with non-stick spray or an 8x8 glass pan
• Mix all ingredients together, except for the salsa. Pour into casserole and bake for 45 minutes or until the casserole is set.

Butternut Squash Risotto

Ingredients
4 cups broth
1 Tb butter
1/2 small onion finely chopped
1 cup butternut squash finely chopped
1 cup arborio rice
1/2 cup shredded parmesan
2 sage leaves, finely chopped
1 tsp fine salt (pink salt, or kosher salt)

Method

• Heat broth covered over medium heat for 5 minutes, cover and lower heat.
• Melt butter, add onion and squash. Saute for 2 minutes.
• Add rice and saute for 1 minutes.
• Add broth to cover. Stir until almost dry. Add more broth until rice is covered, and stir until almost dry. Repeat until you used all the broth, it will take 18-20 minutes.
• Add parmesan and stir. Remove from heat and add sage and salt. Stir and serve.
  
  
  

Sweetly Spiced Pork

Ingredients
1 lb pork tenderloin or boneless pork chops
1 Tb extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cinnamon
1 cups butternut squash, cubed
1/2 onion, chopped
1/2 tsp ground cloves
1/4 tsp ground mace
1 apple (granny smith), peeled, cored and chopped
1/2 cup dried cranberries, or currants
2 Tb brown sugar
1/2 cup water
1/2 cup chopped walnuts

Method

• Heat oil, add pork and saute until browned on the outside over medium heat.
• Add cinnamon, salt and pepper. Remove pork and set aside.
• Add squash and onions and saute for 4 minutes. Add cloves, mace, apples, dried fruits, and brown sugar. Saute for 4 to 5 minutes.
• Add water, reduce heat and add the reserved pork. Cook for 8 till 10 minutes or until the pork is fully cooked. Add walnuts and serve.
  
  
  
  

Pumpkin Pie

Ingredients
Crust for 1 pie
2 cups canned pumpkin
1 cup rice milk
3/4 cup corn syrup
1/4 cup cornstarch
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice

Method

• Prepare Crust
• Preheat oven to 425F
• Mix the rest of the ingredients, pour into crust
• Bake for 10 minutes, lower temperature to 350F and bake for 50 minutes
• Cool, transfer for fridge and let set for 24 hours.