Yield: 1 serving

The sun-dried tomatoes in the pâté stuffing provide intense color and flavor in this appetizing dish.

Ingredients

• 1 portobello mushroom, stemmed
• 1 1/2 teaspoons tamari
• 1/4 cup Sunflower Seed and Sun-Dried Tomato Pâté
• 1/2 teaspoon minced fresh parsley, for garnish

 Equipment

• cutting board 
• chef’s knife, 8-inch
• teaspoon
• small bowl
• measuring spoons
• small bowl
• plate
• measuring cup
• rubber spatula

Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Drain off excess tamari and pat the mushroom dry. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.

Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.

Yield: 3/4 cup, 2 servings

This light, delicately flavored pâté tastes great in a Stuffed Mushroom.

Ingredients

• 1 cup soaked sunflower seeds
• 1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained
• 2 tablespoons water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon crushed garlic
• 1/4 teaspoon salt
• Dash cayenne
• 1 tablespoon minced red or green onion
• 2 teaspoons minced fresh dill, basil, or parsley

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• garlic press
• food processor
• rubber spatula
• small bowl
• cutting board
• chef’s knife, 8-inch

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Yield: 2 servings

“Carpaccio” is an Italian word that refers to ingredients that are sliced paper-thin and arranged attractively on a plate. Try dessert carpaccios made from any fruit you like, such as pineapples, melons, fresh figs, or pears.

Ingredients

• 2 ripe mangoes, thinly sliced
• 2 tablespoons agave nectar or honey
• 1 tablespoon freshly squeezed lemon juice
• Pinch ground cinnamon
• Fresh mint leaves (optional)

Equipment

• measuring cups and spoons
• citrus juicer or reamer
• small mixing bowl
• whisk
• cutting board
• paring knife
• chef’s knife

Arrange the mango slices on a plate. Put the agave nectar, lemon juice, and cinnamon in a small mixing bowl and whisk to combine. Drizzle over the mango slices. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh mint leaves, if desired.

Mango Carpaccio with Strawberries and Kiwifruit: Add 1/2 cup (4 ounces) of thinly sliced strawberries and 1 kiwifruit, peeled and thinly sliced, to the plate of sliced mangoes.

Yield: 1 serving

A composed salad provides an elegant presentation, since ingredients are positioned carefully on the plate rather than randomly tossed. In this version, strawberry slices are fanned out, with dressed greens mounded on top.

Ingredients

• 1/2 cup thinly sliced strawberries
• 1 1/2 tablespoons Classic Vinaigrette
• 2 cups mesclun

Equipment

• cutting board
• chef’s knife, 8-inch
• serving plate
• measuring spoons
• salad spinner
• measuring cups
• small bowl
• tongs

Fan the strawberry slices out on a serving plate and drizzle with about 1 teaspoon of the vinaigrette. Put the mesclun and the remaining vinaigrette in a small bowl and toss to combine. Mound on top of the strawberries. Serve immediately.
 

Yield: 2 cups (4 servings)

Kheer, a creamy rice pudding delicately flavored with sweet spices and golden raisins, is my favorite Indian dessert. The traditional rice and milk are replaced with coconut in this raw recipe.

Ingredients

• 1 cup young coconut meat (from 2 coconuts)
• 3/4 cup coconut water
• 1/4 cup light agave syrup
• 1/4 cup unsweetened shredded dried coconut
• 2 1/2 tablespoons golden raisins, soaked for 10 minutes, drained, and rinsed
• 1 tablespoon raw pistachios (unsoaked), chopped
• 1/2 teaspoon rose water (optional)
• 1/4 teaspoon ground cardamom

Equipment

• cutting board
• cleaver
• large spoon
• measuring cups and spoons
• blender
• rubber spatula
• small mixing bowl

Put the coconut meat, coconut water, and agave syrup in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer the mixture to a small mixing bowl and add the dried coconut, raisins, pistachios, rosewater, and cardamom. Stir with a rubber spatula to combine. Chill in the refrigerator for at least 2 hours before serving.

Stored in a sealed container in the refrigerator, Kheer will keep for 3 days.