INGREDIENTS Three cups of oat flakes 1 tsp. Sea salt ⅓ cup flax seeds ⅔ cup chopped walnuts One cup chopped almonds ⅓ cup sunflower avocado oil ¼ + cup maple or rice syrup ¾ cup dried apricots diced ½ tsp. Vanilla ¼ tsp. Almond extract 1 tsp. Cinnamon One cup of raisins

How to Make Polenta in an Array of Presentations, starting with one simple recipe.

Millet is one of the most versatile and understated of all the grains. How to cook and use this remarkable tiny grain millet in so many ways from warm creamy porridge, fluffy main or side dish, nori wrapped appetizer, corn crusted tempura squares and easy preparations.

INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk, preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional)

Thanksgiving Veggie Way For years, I have been making seitan a substitute for the all-famous central figure of Thanksgiving - the endearing Mr. Turkey. Seitan is a wheat gluten protein made from whole wheat flour. I grind mine from organic whole Hard Red Spring Wheat ordered from Great River Organic Milling Company. Many cultures throughout the world commonly use seitan or “wheat meat” in place of meat. Every year, I try to hone this dish to its best potential, always learning more ways to improve it, as it can be very time-consuming. The goal in making seitan is to remove the bran and starch, leaving only the gluten, which forms a dough to be used in many ways.

INGREDIENTS 3 Ears of organic corn or frozen corn Two cups of whole wheat flour 1/2 tsp sea salt Fifteen scallions (white part only) 1/3 cup miso (Mugi) 2-3 Tbsp. water 4 Tbsp. Toasted sesame oil

INGREDIENTS Three cups of cooked long-grain rice Two cups of soy or almond milk ¼ cup sweetener (maple) One cup of raisins 1 3-inch stick cinnamon 1 tsp vanilla ½ tsp nutmeg 1 tsp cinnamon ¼ tsp sea s alt

Preheat Preheat oven at 350° for approx. 35 to 40 minutes INGREDIENTS Two cups cornmeal (best freshly ground dried whole organic corn) One cup water 1 1/2 cups Pastry or Un bromated all-natural white flour 1 tsp sea salt 1 Tbsp arrowroot starch 1/3 cup excellent quality oil One cup of plant milk 3 tbsp maple or rice syrup ½ tsp vanilla 2 Tbsp baking powder mix with 2 Tbsp. plant milk

INGREDIENTS 1 cup cornmeal ½ cup Hasa Harina ¾ cup organic fresh or frozen Corn 1 Tbsp. arrowroot powder ½ tsp. Sea salt 1 cup plant milk 6 Tbsp. toasted sesame/olive oil

Preheat oven at 350° for approx. 25/30 min. INGREDIENTS 1 pkg. yeast mix with plant milk warmed to 110 (F) 2 cups whole wheat flour (sifted) 2 mashed baked yams 1 1/2 cups water 1 tsp. sea salt

Ingredients Two cups brown rice Three cups water pinch sea salt per cup of rice