• In a medium-size saucepan, whisk together the soy nog (or nondairy milk), raw sugar, raisins, rum (if using), ground cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then turn off the heat and remove the saucepan from the stove.
• Pour in the uncooked bulgur, then place the pan back on the still-hot stove.
• Cover with a lid and let stand for 15 minutes.
• Stir the mixture well and remove from the stove.
• Let it stand, covered with a lid, for another 10 minutes.
• Enjoy the bulgur warm, at room temperature, or even cold.
• Sprinkle with chopped pecans, if desired, upon serving.

Preheat the oven to 350°F (180°C, or gas mark 4).

• Have a large-size rimmed baking sheet handy.

To make the Chocolate Almond Cookie Dough:

• Place the almonds, oats, sugar, salt, arrowroot, and baking powder in a food processor.
• Process until finely ground.
• Add the chocolate and milk.
• Process until thoroughly mixed.

To make the Oatmeal Raisin Cookie Dough:

• In a medium-size bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
• In a small-size bowl, whisk together the peanut butter, oil, and milk until emulsified.
• Add the Sucanat and vanilla.
• Stir the wet ingredients into the dry mixture.
• Stir in the raisins.
• Crumble both cookie dough preparations evenly onto the baking sheet.
• Bake for 12 minutes, stirring once halfway through.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once completely cooled.

• Preheat the oven to 300°F (150°C, or gas mark 2).
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together brown rice syrup, canola oil, vanilla extract, and molasses until well combined.
• In a large bowl, mix together rolled oats, wheat germ, sea salt, ground cinnamon, shredded coconut, carob chips, slivered almonds, chopped pecans, and raisins if using.
• Pour the wet ingredients over the dry mixture, stirring thoroughly until evenly coated.
• Spread the granola mixture evenly on the prepared baking sheet.
• Bake for 15 minutes, then stir well.
• Bake for an additional 15 minutes, or until the granola is golden brown.
• Allow the granola to cool on the baking sheet.
• Once cooled, transfer to an airtight container and store in the refrigerator.

• Preheat the oven to 180°C.
• Combine the rolled oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds and sea salt in a medium mixing bowl.
• Whisk the canola oil, agave nectar and vanilla extract together in a small mixing bowl.
• Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
• Spread the granola evenly over a large rimmed baking sheet.
• Bake for 8 minutes, then stir thoroughly.
• Return to the oven and bake for another 10 minutes, watching carefully because the agave can brown quickly.
• Remove from the oven and immediately stir in the dried raspberries and nondairy white chocolate chips so the chocolate partially melts and coats the granola.
• Leave the granola on the baking sheet until completely cool.
• Transfer to an airtight container and store in the refrigerator.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Have a large-size rimmed baking sheet handy.
• In a medium-size bowl, combine the wheat germ, oats, arrowroot, salt, and nuts.
• In a small-size bowl, whisk together the melted coconut oil, maple syrup, and vanilla soy yogurt.
• Combine the wet ingredients with the dry ingredients and stir until well coated.
• Spread the mixture evenly on the baking sheet.
• Bake for 8 minutes.
• Stir well.
• Bake for another 8 minutes, or until golden brown.
• Let cool on the baking sheet before transferring to a tightly closed container.
• Store in the fridge once completely cooled.

• In a mortar or mini-processor, mash the garlic, salt, and parsley.
• Stir in 3 tablespoons of the olive oil.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over low heat.
• Add the onion, bell peppers, and bay leaves and cook, stirring, until the vegetables are softened, about 10 minutes.
• Season with salt, black pepper, and paprika.
• Add the trout and stir to coat well.
• Add the water and the garlic-parsley-oil mixture from the mortar.
• Bring to a boil over medium heat, then reduce the heat and simmer until the fish is cooked through and the broth is well blended, about 10 minutes.
• Remove the bay leaves.
• Break the toasted bread into pieces and arrange them in a shallow earthenware casserole dish.
• Arrange the trout pieces over the bread, then pour the broth over everything.
• Cover and let sit for 10 minutes.
• Serve hot.

• In a medium skillet, combine ½ cup of the water and the clams.
• Bring to a boil over high heat, removing the clams as they open.
• Discard any unopened clams.
• Remove the clam meat from the shells, coarsely chop, and reserve.
• Reserve the cooking liquid.
• In a deep earthenware casserole dish or Dutch oven, heat the olive oil over medium-low heat.
• Add the onion and ham, cover, and cook until the onion is wilted and transparent, about 3 minutes.
• Add the tomatoes, cover, and cook 5 minutes more or until they soften and release their juices.
• Stir in the paprika, then gradually add the remaining 4¼ cups water, the reserved clam cooking liquid, and the fish broth.
• Add the cod, shrimp, peas, rice, and parsley.
• Season with salt and pepper.
• Stir in the reserved clam meat and the chopped egg.
• Let all cook through and blend for 2 minutes, then remove from the heat.
• If using earthenware, serve hot in the dish, or transfer to individual bowls.

• Place the mussels in a medium bowl, add cold water to cover, and let sit for 30 minutes.
• Cut or pull off the beards from the mussels.
• Drain and discard any mussels with cracked shells or that do not close tightly when touched.
• Combine the mussels, water, clam juice, bay leaf, thyme, salt, peppercorns, onion, leek, carrot, parsley, and whiting in a large pot.
• Bring the mixture to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 1 hour or until the broth tastes well blended.
• Pass the broth through a fine-mesh strainer into a medium bowl, pressing to extract as much liquid as possible.
• Discard the solids.
• Cover and store the broth in the refrigerator for up to 5 days.

• Place the mussels in a medium bowl, add cold water to cover, and let sit for 30 minutes.
• Cut or pull off the beards from the mussels.
• Drain and discard any mussels with cracked shells or that do not close tightly when touched.
• Combine the mussels, water, clam juice, bay leaf, thyme, salt, peppercorns, onion, leek, carrot, parsley, and whiting in a large pot.
• Bring the mixture to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 1 hour or until the broth tastes well blended.
• Pass the broth through a fine-mesh strainer into a medium bowl, pressing to extract as much liquid as possible.
• Discard the solids.
• Cover and store the broth in the refrigerator for up to 5 days.

• Soak Lentils: If using Spanish lentils, place them in a medium bowl, add cold water to cover by 1 inch, and let sit overnight in the refrigerator.
• Drain and rinse.
• Cook Base: Heat the olive oil in a soup pot over medium heat.
• Add the onion and cook, stirring, until wilted and transparent (about 5 minutes).
• Add the bacon and cook, stirring, until transparent (about 10 minutes more).
• Add Lentils and Broth: Stir in the lentils, water, crushed tomatoes, parsley, bay leaves, salt, pepper, paprika, cumin, thyme, rosemary, vinegar, and the garlic.
• Bring to a boil.
• Reduce heat to low, cover, and simmer for 45 minutes until well blended.
• Add Potatoes and Spinach: Add the potatoes, cover, and simmer for 15 minutes more or until they are tender.
• Add the spinach, cover, and simmer for another 15 minutes until the flavors are well blended.
• Finish and Serve: Squeeze the garlic flesh into the soup and discard the skin and bay leaves.
• Serve hot.