Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges, carrots, celery sticks, or red pepper chunks for dipping

Directions

1. Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
2. Transfer to a small dip dish and surround spread with warm pita wedges and veggies. This recipe makes a great appetizer, or anytime snack.

Serves 4.

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Ingredients

6 ounces salt cod
8 anchovy fillets
6 oz. olive oil–packed canned tuna, drained and separated into 1-inch chunks
2 ripe tomatoes, coarsely chopped
3⁄4 cup black olives, preferably Arbequina
1 head escarole, cored and separated into leaves

For the sauce:
1⁄2 cup blanched almonds
4 nyora or romesco peppers or ancho chilies, 1 tsp. pimentón or hot paprika
1 slice coarse country white bread, about 1 oz., crusts removed
1 tablespoon red wine vinegar
8 to 10 hazelnuts
4 garlic cloves, peeled
1⁄3 cup extra-virgin olive oil
Salt, to taste

Directions

1. To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl and refrigerate for 3 days, changing the water once a day.
2. To make the sauce, in a dry, heavy fry pan over medium heat, toast the almonds until browned, about 30 seconds. Transfer to a plate to cool. If using nyora peppers, let them soak in boiling water for 10 minutes, then scrape the flesh off the skins. Sprinkle the coarse country bread with the vinegar. Using a large mortar and pestle, grind together the almonds, hazelnuts, garlic, the peppers and the vinegar-soaked bread until a thick, reddish paste forms. Alternatively, process the ingredients together in a food processor, making sure the mixture remains coarse. Add the olive oil in a thin stream, stirring constantly with a wooden spoon, until the ingredients are thoroughly combined and the sauce is just liquid enough to be poured. Season with salt. (The sauce will keep in an airtight container in the refrigerator for 1 week. Use leftover sauce with roast meats or vegetables.)
3. Remove any bones and skin from the salt cod, then shred the meat with your fingers into thin strips. Cut or tear the anchovy fillets into strips. Place the salt cod, anchovies and tuna in a bowl with the tomatoes and olives and toss to combine. Pour over enough of the sauce to coat everything thickly and toss again.
4. Just before serving, in a large salad bowl, toss the escarole with the salt cod mixture. Serve immediately.

Serves 6.

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Ingredients

1 cup walnuts, roughly chopped
1 large head escarole, torn into pieces (about 12 cups)
1 small red onion, thinly sliced
2 ounces Parmesan, shaved (about 1/2 cup)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
kosher salt and black pepper
1/3 cup olive oil

Directions

1. Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
2. In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
3. In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

Serves 8 as a first course.

Nutritional information per serving: Calories 208, Fat 19g, Saturated Fat 3g, Cholesterol 5mg, Sodium 277mg, Protein 6g, Carbohydrate 5g, Fiber 3g.

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Ingredients

Vanilla Pound Cake
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Lime Glaze
1/3 cup confectioners’ sugar
1 Tbs. lime juice

Directions

1. To make Vanilla Pound Cake: Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray.
2. Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth.
3. Whisk together cake flour, baking powder, baking soda and salt in large bowl.
4. Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.
6. To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set.

Serves 6.

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