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hot sides yields 4 servings yields 4 servings slices on top of kugel. Bake for 1 hour. a lined or greased 9x13-inch baking dish and arrange tomato bine with the spinach and zucchini, mixing well. hour and 20 minutes. boiling water, and pepper. zucchini. While still blending, add the salt, oil, coconut flour, 3. Add the eggs, cornmeal or kasha, salt, and pepper. Pour into 2. In a skillet, sauté the onion and mushrooms in the oil. Com- 1. Preheat the oven to 350˚ F. 3. Pour the batter into the prepa

TANGY APPLE FLOWER PIE yields 12 servings SWEET POTATO LATKES WITH CASHEW SOUR CREAM yields 4 servings
AND APPLE RELISH
2 Granny Smith apples, peeled
and sliced into wedges Surprise your family and friends with this refreshing, delicious side dish or serve as a
2 tablespoons freshly squeezed unique dessert. The Cashew Sour Cream is the closest you can get to sour cream and
lemon juice keep it pareve. The cashews need time to soak, so plan ahead.
¼ cup honey 1½ cups peeled, chopped sweet CASHEW SOUR CREAM APPLE RELISH
½ cup sugar potatoes 2 cups raw cashews, soaked for 4–6 1 cup dried apples
¼ cup brown sugar 1½ cups chopped cauliflower hours 1 apple, peeled, cored, and diced
1/3 cup oil 1 cup raw pine nuts or cashews 4 tablespoons olive oil into small pieces
1 teaspoon vanilla extract ½ cup chopped leeks 3 tablespoons fresh lemon juice or 2 tablespoons flax oil
2 eggs, beaten 2 tablespoons onion powder apple cider vinegar 1½ tablespoons fresh lemon juice
1 tablespoon lemon zest ¼ cup cold-pressed oil 2 tablespoons agave nectar or raw 1 tablespoon onion powder
1 cup spelt flour or ¾ cup kamut ¼ cup water honey 2 tablespoons minced red
flour ½ tablespoon Celtic sea salt or Vidalia onion
1 teaspoon baking powder 2 tablespoons dried parsley 2 tablespoons fresh parsley
¼ teaspoon salt 1/3 cup potato starch or tapioca flour ½ tablespoon ground cinnamon
Cinnamon, for sprinkling
1. To prepare the latkes, in a food processor, puree the sweet potatoes, cauliflower, nuts, leeks, onion powder, oil, water,
salt, parsley, and potato starch or tapioca flour until the consistency is very smooth.
2. Preheat the oven to 350˚ F and line a cookie sheet with baking paper.
1. Preheat the oven to 350˚ F. Grease a 9-inch round baking pan. 3. Form 8–10 latkes from the sweet potato mixture and place on the lined cookie sheet. Bake until the tops are slightly
2. In a medium saucepan, cook the apples in the lemon juice and honey over low heat for several minutes until slightly browned, for 25–30 minutes.
softened. Set aside to cool. 4. To prepare the Cashew Sour Cream, blend the soaked cashews, olive oil, lemon juice or vinegar, and the agave nectar
3. In a medium bowl, combine the sugars, oil, and vanilla extract. Add the eggs and lemon zest and whisk until well or honey in a blender or food processor until smooth.
combined. 5. To prepare the Apple Relish, soak the dried apples in water to rehydrate, about 30 minutes. In a food processor, blend
4. In another bowl, combine the flour, baking powder, and salt. Add to the egg mixture to form a batter and pour into the rehydrated apples until smooth. Transfer to a mixing bowl.
the prepared baking pan. 6. With a spoon, combine the pureed dried apples, diced apple, oil, lemon juice, onion powder, onion, parsley, and
5. Arrange the apples over the batter in a circle, slightly overlapping, to look like a flower. Sprinkle lightly with the cin- cinnamon until thoroughly combined.
namon and bake for 50 minutes. 7. To serve, place two latkes on each of 4 individual serving plates. Top each latke with 2 tablespoons of the Apple Rel-
ish. Spoon 3 tablespoons of the Cashew Sour Cream on the side.

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