Directions

1. Preheat oven to 375 degrees F. 
2. Cut off the top of each apple, about 1" down. Set aside.
3. Use a paring knife to scoop out the cores of the apples, creating a hole about 2" deep and 2" wide in each apple. Carefully cut about 1/8" off of the bottoms of the apples so that each apple has a flat base.
4. In a small bowl, whisk together the butter, sour cream, ginger and sugar. Divide evenly between the 2 apples and pack into the hollow centers. Replace the apple tops and bake for 30 minutes or until the apples have softened and the skin crinkles.

Directions

1. If using bamboo skewers and a gas or charcoal grill, soak skewers in water for at least 30 minutes.
2. Cut tempeh into 12 3" strips, about 3/4" wide. Push onto the tips of the skewers. Sprinkle the tempeh strips lightly with chili powder.
3. Heat a grill or grill pan over medium high heat. If using a grill pan, brush with the vegetable oil. Grill the tempeh for 2-3 minutes on each side or until lightly crisp with grill marks.
4. While the tempeh grills, whisk together the peanut butter, coconut milk, soy sauce, ginger, honey, garlic and lime.
5. Serve the satay sticks atop a mound of greens with peanut sauce on the side for dipping. Garnish generously with cilantro. Makes 12 satay sticks.

Directions

1. Cook gnocchi according to directions in salted water. In a small pot, whisk together pesto and half-and-half over medium heat until well incorporated and hot.
2. Once gnocchi is cooked, toss gently with the creamy pesto and cherry tomatoes. Garnish with leftover pine nuts and Parmesan if desired.

Directions

Cupcake directions

1. Preheat oven to 350 degrees. Line muffin tin with 12 cupcake liners.
2. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom, salt and pistachios if desired.
3. Fill the liners three-quarters of the way. Bake 20-22 minutes. Let cool before frosting.

Frosting directions

1. Using an electric or standing mixer, beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, rosewater and soymilk and beat for another 5 minutes. Best kept cold.
2. After cupcakes are cooled, frost as desired (note: the frosting is very sweet!) and garnish with pistachio nuts, or as desired. Enjoy!

Directions

1. In a small bowl, combine water and yeast. Carefully stir in sugar and allow to activate yeast, about 5 minutes.
2. In a medium bowl, combine flour, baking powder, salt. Cut in butter until mixture is crumbly. Slowly stir in yeast-water mixture until a soft dough forms. Knead until smooth.
3. Cover and let stand for 20 minutes.
4. Roll dough out on a floured board to about 1/4" thick. Use a knife to cut the dough into 3" squares.
5. Heat about 1" oil in a deep pot or frying pan. Fry dough a few pieces at a time, turning over as needed to allow the _sopapillas_ to cook evenly. Fry until golden brown on both sides. Drain on paper towels. Dust with powdered sugar or and serve hot with honey. Makes about 20 sopapillas.