Cashew Mushroom Tapenade by Zel Allen
(yields about 2 cups)

For those who shun lengthy kitchen preps, this recipe is ideal. Just marinate, process and serve this spread in many different ways. Present the tapenade as an appetizer wrapped in lettuce or Napa cabbage leaves. Prepare it as a canape by spreading on whole grain crackers, topped with sliced green olives. Serve the tapenade over steamed brown rice. Enjoy as a sandwich filling with sliced tomatoes and romaine lettuce. Serve as a spread with toasted pita bread or crackers. Use as a filling for stuffed tomatoes (heat slightly under the broiler). Spoon over baked potatoes.

1 lb portobello mushrooms, coarsely chopped (about 4 giant mushrooms)

1/4 cup low-sodium soy sauce

1/4 cup apple cider vinegar

1/4 to 1/3 cup water

1/2 lb coarsely chopped cashews

Directions:

1. Put the mushrooms into a large, deep bowl. Add soy sauce, vinegar, and enough water to create a marinade. Cover and marinate at room temperature for 2 hours, stirring occasionally.

2. While the mushrooms marinate, grind cashews into a fine meal in the food processor. Leave in food processor for now.

3. Using a slotted spoon, remove mushrooms from marinade and add to cashews in the food processor. Pulse-chop until the mushrooms are well minced and mixture is creamy.

Note: Button or crimini mushrooms can be substituted if portobello mushrooms are unavailable. However, the portobello mushrooms lend a more pungent flavor and deeper color.

Chocolate Truffle Mousse with Cranberry Splash by Zel Allen

Mousse:

2 cups water
1 cup cashews
1/3 cup coconut cream or full-fat coconut milk
Raw, organic sweetener (to taste)
1.5 tsp vanilla extract
1/2 tsp ground cinnamon
8 oz unsweetened vegan chocolate or cacao nibs

Splash:

1.5 cups fresh cranberries
1.5 cups water
Raw, organic sweetener (to taste)
8 small sprigs fresh mint leaves for garnish

Place water and cashews into a blender. Process for 1 to 2 minutes until smooth and creamy, stopping occasionally to scrape down the blender. Add the coconut cream, vanilla extract and cinnamon. Add sweetneer to taste. Set aside mixture in blender.

2. Put the chocolate in a saucepan. Cook and stir over the lowest heat for 1 to 2 minutes, or until the chocolate is completely melted. Add the melted chocolate to the blender. Blend until the mousse is smooth and creamy, stopping occasionally to scrape down the blender. Spoon the mousse into small dessert cups or long-stemmed glasses to within 1/2 inch of the top. Chill for 8-12 hours to firm. Wash and dry blender jar.

3. To make the splash, combine the cranberries, water and sweetener in a saucepan (taste and add until sweet enough). Then bring to a boil uncovered. Decrease heat to simmer 15 minutes.

4. Let cool for 10 minutes. Transfer the cranberry mixture to a blender. Blend until smooth, stopping occasionally to scrape down the blender. Pour the cranberry mixture into a small pitcher or serving bowl and chill for 8 to 12 hours. Because of its natural pectin, it will firm when refrigerated.

5. To serve, stir splash vigorously and spoon over the chocolate truffle. Top with mint garnish.

Tempeh Bacon-Stuffed Mushrooms

8 large button mushrooms
(2-2.5 inches in diameter)
1/3 cup finely diced tomatoes
2 Tbsp tamari
1/2 cup coarsely chopped cashews
6 strips tempeh bacon (or smoked tempeh)
2 cups water
4 green onions, minced
Lettuce leaves
1 Tbsp freshly lemon juice
1/4 tsp liquid smoke
Pinch cayenne
Sea salt or seaweed powder
Fresh ground pepper

1 slice whole wheat (or gluten-free) bread, cut into 1/8 in cubes (you may also substitute 1/2 cup coarsely chopped walnuts)
8 thin strips yellow or orange bell pepper for garnish

Directions:

1. Pour the water and tamari in a large skillet and bring to a boil. Add mushroom caps, after removing stems, and boil for 3 minutes, turning each minute. Drain and set aside.

2. To make the stuffing, put the cashews in a food processor. Process until they are ground into a fine powdery meal. Transfer the cashew meal to a medium bowl.

3. Add tempeh, mushroom stems, tomatoes, onions, bread, lemon juice, liquid smoke, cayenne, sea salt or seaweed, and pepper to taste, and combine until the mixture is moist and the ingredients are distributed evenly.

4. Spoon a generous portion of the stuffing into each mushroom cap. Line a serving dish with lettuce leaves and arrange the stuffed mushrooms on the lettuce. Garnish each mushroom with a strip of yellow or orange bell pepper.