OK, so it’s not broccoli. But as far as desserts go, it isn’t that bad.

To flatten the treats, I use a square of parchment paper. If you don’t flatten enough, the treats will fall apart easily, but flattening too much makes it a bear to cut through.

This recipe is so adaptable. My only suggestion would be if you don’t have or want to get ume plum vinegar, substitute a somewhat tart fruit juice (pomegranate, cherry) but not another vinegar.

This recipe can be gluten-free if you use g-f brown rice cereal (not all are – check the label). I like the organic Erewhon’s Crispy Brown Rice, but I’m sure this recipe would work well with plenty of crispy cereals. :)

I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).

It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).

This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.

Delicious and filling. I like to alternate this one with “Ancient Grain Raisin Cereal.”

This is my favorite morning cereal. If you already have the toasted mix in your pantry, it cooks up in under 15 minutes. You can substitute steel-cut oats for whole, but don’t use rolled oats. Pearled barley will also work, but it’s not as nutritious as hulled.

Good stuff – very festive! I drank it straight, but the authors say it’s also decent with Maple Cinnamon Buckwheat Crispies cereal (p. 272).

Delicious! This simple recipe is my favorite from this book and is best served on the rocks. I didn’t have almond extract, but hazelnut extract did the trick.

Very rich! I thought it would taste best iced, but that made the coconut butter clump up – room temperature next time.

I made it with 1/3 c. raw agave nectar because I didn’t have stevia, and I don’t have lecithin, and it turned out fine. Also, if you don’t have cheesecloth, a fine mesh strainer will do.