MILLET MAYONNAISE

1+1/2 c. cooked millet

1 T. tapioca flour

2 T. cashews (blanched almonds could be substituted)

1 t. onion powder

1 t. salt

1/2 t. garlic powder

scant 1/8 t. paprika

3 T. lemon

Place all of the above ingredients in the blender and then add just before blending:

1/2 c. boiling water

Blend until smooth.  This will take several minutes as the millet must be hot to make it smooth.

WALNUT CHEESE SPREAD

1 c. organic tofu

1/4 c. walnuts

3/4 c. olives

1 celery stalk

1 t. onion powder

1/2 t. salt

1 clove garlic

1 T. lemon juice

Place all of the above into a food processor and process it until it is about the consistency of large curd cottage cheese.

Mix with 1/2 c. millet mayonnaise (or other mayonnaise of choice) and chill.

DINNER WAFERS

1 c. whole wheat flour

1/2 c. oats blended to flour

1/2 c. raw cashew nuts, well rinsed and blended to a flour or paste

1/2 c. brazil nuts blended to a flour or paste

1/4 c. sesame seed

2/3 t. salt

1/2 c. water

Mix all dry ingredients together and stir in enough water to make a stiff dough.  Roll out with a rolling pin to less than 1/8 inch thickness and cut with a cookie cutter.  Place on non-stick cookie sheets or parchment paper.

Bake at 350 degrees.  Ovens will vary but start checking in 10 minutes and it may take as long as 20 minutes.  Remove the crackers when they are just starting to turn golden brown on the edges.  Be careful not to burn the wafers as they are very thin.

COCONUT HALVAH

2 cups coconut                              

1 cup sesame seeds                                 

Pinch of salt

1/4 cup peanut butter or other nut butter (pecan or cashew)

1/4 cup honey

1/2 cup dried fruit such as raisins, cranberries, cherries, blueberries etc.

Grind the coconut, sesame seeds and a pinch of salt in the food processor then add the nut butter.  Process a few more minutes and then add the honey and continue to process. As the mixture processes it will warm and the oil will begin to ooze out of the coconut, seeds and nuts. This may take as long as 5-10 minutes. 

Finally add the dried fruit and chop/process to a desired size.  It is OK to process the dried fruit finely but if you are using cherries or cranberries and only lightly process them, they will make pretty multicolored flecks. 

Spoon the mixture into a flat pan and press it no deeper than 1 inch.  Cut into 1-2 inch squares and place in the freezer for at least an hour before serving.  A little goes a long way!

ALMONDAISE

2/3 c. blanched almonds

2-3 T. fresh lemon juice

1/2 t. salt

3/4 c. water

1 small clove garlic

1/4 c. olive oil

Place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend water and almonds on high to make cream.  Add 1-2 tablespoons of water if blades don't move freely.  Add seasonings.  Slowly dribble olive oil into blender, on high, until cream thickens.