CUTTING EDGE Cuisine

Heat oil in a medium saucepan. Add garlic and saute briefly. Add soymilk and cook over low heat for 15 minutes, stirring occasionally. Dissolve kuzu in 2 tablespoons cold water. Add to saucepan, increase heat to medium-low and whisk until mixture thickens. Remove from heat. Stir in miso, walnuts and cranberries.

PER TABLESPOON: 35 cal; 1g prot; 2g total fat (0 sat fat); 3g carb; 0 chol; 40mg sod; 0 fiber

Wine recommendation: FREY PINOT NOIR

CAROB-RASPBERRY CAKE WITH ALMOND GLAZE

Katrina Cunning Natural Epicurean Academy of Culinary Arts

Serves 12

DRY INGREDIENTS:

3 cups white pastry flour, sifted
1 1/2 cups whole-wheat pastry flour, sifted
1 cup white spelt flour, sifted
1/2 cup carob or cocoa powder
3 tablespoons baking powder

WET INGREDIENTS:

2 1/4 cups VITASOY CAROB SUPREME SOYMILK
3/4 cup corn oil
3/4 cup maple syrup
1 1/2 cups apple juice
1 teaspoon vanilla extract
1 jar raspberry conserves

GLAZE:

1 cup VITASOY ENRICHED VANILLA SOYMILK
1 tablespoon EDEN KUZU
1/2 teaspoon almond extract

ALMOND CREAM (OPTIONAL):

9 oz. NASOYA SOFT TOFU, blanched
4 tablespoons maple syrup
1/4 teaspoon almond extract

Preheat oven to 350 [degrees]. Lightly oil and flour two 9-inch cake pans. Combine all dry ingredients in a large mixing bowl. In a separate mixing bowl, combine wet ingredients (except for raspberry conserves). Slowly add wet ingredients (except conserves) to dry ingredients until combined. Divide batter evenly between cake pans. Bake until inserted toothpick comes out clean, about 25 to 30 minutes. When cake has cooled, remove from pans and spread raspberry conserves over each cake and layer one on top of the other.

For glaze: Dilute kudzu into vanilla soymilk and add almond extract. Heat over medium heat until mixture thickens. Pour over cake. Blend tofu with maple syrup and almond extract in KITCHENAID BLENDER or FOOD PROCESSOR until smooth and creamy. Dollop onto cake when ready to serve. Garnish with raspberries and slivered almonds and almond cream.

PER SERVING WITHOUT ALMOND CREAM: 500 cal; 10g prot; 15g total fat (3g sat fat); 86g carb; 0 chol; 57mg sod; 6g fiber

Wine recommendation: FREY CABERNET SAUVIGNON

WARMING WINTER BEAN SOUP

Leta Moser Natural Epicurean Academy of Culinary Arts

Serves 6

1 lb. sea veggie tempeh (or other variety)
1/4 - 1/2 cup spring water
2 tablespoons EDEN SHOYU
Spring water
2 small yellow onions, diced
4 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
Pinch of sea salt
1 teaspoon curry powder
4 oz. (dry) EDEN SOBA NOODLES
1 red bell pepper, seeded and cut into
  1 1/2 - 2" strips
1 cup broccoli, cut into small florets
1 can AMY'S ORGANIC SOUPS
  BLACK BEAN VEGETABLE
6 oz. cooked black-eyed peas
Roasted pumpkin seeds, to garnish
Grated daikon radish, to garnish (optional)
Dried red bell pepper, to garnish (optional)

Cut tempeh into 1/2" squares and marinate in mixture of shoyu and spring water for 2 hours or longer (overnight makes for a stronger flavor). Bring spring water to a boil in a large pot for cooking noodles. Gently heat 3 tablespoons of olive oil in a cast iron skillet or stainless steel pot over medium heat. Add onions, sea salt, and curry to oil. Stir constantly for 5-10 minutes, until onions are slightly translucent. Slowly add marinated tempeh and leftover shoyu-water mixture into skillet. Reduce heat to low, cover loosely and simmer for 20 minutes, stirring occasionally to prevent burning. Add noodles to pot of boiling water. Cook until al dente, 5-7 minutes. Drain noodles and set aside. Add bell pepper and broccoli to skillet with tempeh and cook over medium heat until broccoli is bright green and slightly tender. Be careful not to overcook. Stir in soup, cooked noodles, and black eyed peas and cook 2-3 minutes. Remove from heat and drizzle remaining tablespoon of olive oil over mixture. In a skillet, roast a handful of pumpkin seeds until they puff up and begin to pop. Add a few drops of shoyu. Stir constantly to evenly cover the seeds and prevent burning. Remove from heat when shoyu has dried onto seeds. Place bean and noodle mixture in large serving bowl and garnish with daikon radish, roasted pumpkin seeds and red bell pepper flakes.