3 Tablespoons fresh cilantro, chopped or 1 teaspoon coriander powder
2 Tablespoons salsa (optional)
sea salt to taste
Cut tops off peppers and set aside. Scoop out seeds and white part and discard. Rinse peppers and turn over on wooden board to drain.
Heat oil (or water for lower fat) in skillet and sauté garlic and tempeh until golden brown. Add rice, green onions, cilantro, and salsa and mix well. Salt to taste and fill peppers with the mixture. Place peppers in Pyrex or other oven-proof dish, put tops back on them, and bake at 400° for 30 minutes.
A sauce can be made to cover peppers before baking. Either top simply with 3–4 ounces of grated Monterey Jack cheese, or blend 4 ounces of tofu with 1 Tablespoon tamari, 1 teaspoon of tahini, and 2–3 Tablespoons of water, depending on consistency desired.
7 cups apple juice
6 Tablespoons agar-agar flakes
1 teaspoon vanilla extract
1 cups fresh strawberries, or other seasonal fruit, sliced
3 cups granola
4 cups fresh orange juice
3 Tablespoons maple syrup
2 Tablespoons grated orange rind
2 cups fresh or frozen strawberries,chopped, or localberries, whole
fresh mint sprigs for garnish
orange slices for garnish