Fresh Cilantro Chutney

1 tsp cumin seeds
3 T sesame seeds
1/4 C freshly grated coconut OR chopped almonds
Slowly dry-roast the above in small skillet till fragrant
2 C trimmed cilantro, medium-packed
1 jalapeno chili, seeded and chopped
1/2 inch piece peeled ginger root, minced
2 or more Tsp. water – enough to allow blender to work
3T sour cream, yoghurt or coconut milk (opt)
3/4 tsp. salt
3/4 tsp. honey
Juice of 1/2 lime or lemon

Combine all in a blender; puree, scraping down sides and adding more water if needed. Should be the consistency of applesauce–not runny.
Will keep a week in refrigerator.

Miso Soup

1 rounded tsp. miso paste (dark is better)
1 2″ cube tofu
1 tsp Marigold Swiss low salt vegetable
bouillon
2 or 3 inches finely sliced green onion
2 radishes, sliced wafer thin
½ sheet nori seaweed, torn into small pieces
Shiitake or maitake mushroom, chopped (fresh or dried)
½” ginger root, peeled, finely sliced or chopped
1 clove garlic, crushed

In 1 cup water, dissolve bouillon; add garlic & ginger. Simmer a minute; add onions, mushrooms, radishes. Remove from heat; blend miso with a little water. Mix all.

(From Patrick Quillan, Ph.D., RD, CNS)

No-Cook Chocolate Pie

2 packages “lite” silken tofu
¾ cup raw honey
3 tsp. vanilla
½ cup pure cocoa powder

Whip tofu smooth. Warm honey gently
Add cocoa to honey; blend, Combine with tofu; stir well; pour into prepared pie shell
Garnish with bananas
and enjoy!