Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Instructions:

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving

Chocolate Buttercream Frosting

From Vegan Cupcakes Take Over the World

1/4 cup margarine, softened
1/4 cup shortening
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 1/2 cups powdered sugar sifted
3 tablespoons soymilk
1 1/2 teaspoons pure vanilla extract

Cream together margarine and shortening until well combined. Add cocoa powder and incorporate well. Add confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).

Hummus

Yield: 2 cups

3 c Garbanzo beans
-- 2 16 oz. cans
-- rinsed and drained
1/2 c Tahini
7 tb Lemon or lime juice
1/4 c Olive oil
1/4 c Tamari or soy sauce
-- preferably tamari
4 lg Garlic cloves
-- crushed or minced
1/2 ts Black pepper
1/8 To 1/4 tsp. cayenne pepper
1 Portion olive oil
(opt'l. but I wld. include)
1 Portion paprika
(opt'l. but I wld. include)
1 Portion chopped parsley
(opt'l. but I wld. include)

Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and
peppers in food processor; blend to desired smoothness. Transfer to
serving bowl.

Drizzle top with olive oil; sprinkle with paprika and parsley if
desired.

Lime is pretty awesome in this and complements the cayenne nicely.

Jamaican Rice & Peas

Serves 8

In Jamaican cuisine, "peas" usually refers to kidney beans or some other type of small bean.

* 1 cup long-grain white rice
* 1/2 pound dried red kidney beans, soaked in water overnight
* -- Kosher salt
* 1 tablespoon vegetable oil
* 1/2 cup chopped onion
* 14 ounce can unsweetened coconut milk (see Note)
* 1/4 cup water
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 Scotch bonnet pepper (or habanero), halved and
* seeded
* -- Freshly ground black pepper, to taste

Instructions: In a fine mesh strainer, wash the rice in cold running water for 5 minutes. This helps remove excess starch from the rice, and prevents it from becoming gummy or sticky. Set the rice aside to drain.

Put the kidney beans in a medium-size pot and add enough water to cover them by an inch or two. Salt the water liberally. Boil 30-45 minutes, until the beans are tender. Drain and set aside.

In a separate pot, saute the rice in the vegetable oil until opaque, about 5 minutes, stirring frequently. Add the onion and saute until slightly tender, about 2 minutes. Combine the coconut milk with the water and add to the pot. Add the garlic, thyme, bay leaf and the Scotch bonnet pepper. Bring to a boil over high heat, cover, reduce heat to low and cook for 15-20 minutes, until all the liquid is absorbed. Fluff rice with fork and fold in the beans. Remove the chile pepper and bay leaf. Season with salt and pepper and serve.

Note: Coconut "cream" powder is a dry packaged product that can be found at Caribbean stores such as Art's Jamaican Market, 4042 Broadway (at 41st, Oakland); (510) 652-2168. If using, substitute 2 cups water for the coconut milk and water. After the rice has cooked 10 minutes, stir in 1 to 2 teaspoons of the coconut powder, then continue cooking for another 5 to 10 minutes or until rice is tender.

Per serving: 215 calories, 4 g protein, 24 g carbohydrate, 13 g fat (10 g saturated), 0 cholesterol, 9 mg sodium, 1 g fiber.