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Cream Blend ingredients in a Vita-Mix until very smooth; freeze. Run in a Pacojet; freeze.

Sauce Blend all ingredients in Vita-Mix until smooth.

“Ice cream” Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer’s instructions.

Assembly Cut cake into 2 x 4-inch rectangles. Make “sandwiches” by spreading 1/4 cup vanilla cream between two cake rectangles. Serve with ice cream and raspberry sauce on the side. Serves 4–6

Yellow Squash Pasta, Creamy Saffron Broth, and Wild Fennel

As a young kitchen apprentice at the Sicilian restaurant Malvasia, I remember the chef receiving his weekly delivery of sardines from Italy and preparing the classic Pasta con Sarde with Wild Fennel and Golden Raisins. The aroma of the fennel and saffron cooking together was so magical and the sweet spiciness so captivating that his kitchen transported you to a Mediterranean island at that moment.

Pasta

3 cups yellow squash, peeled and cut to fit a spiral slicer

1 head fennel, shaved and tossed in olive oil, salt, and black pepper, then dehydrated 3–4 hours

1 cup Pine Nut “Parmesan”

1 cup sliced cherry tomatoes, dehydrated overnight

1/4 cup pitted and chopped green olives

1/4 cup pine nuts

1/4 cup white raisins, soaked 2 hours in 1/4 cup white wine and 1 teaspoon lemon juice

Broth

2 cups water

3 tablespoons saffron

1/2 cup cashews, soaked 1–2 hours

Salt

2 tablespoons olive oil

Salt and black pepper to taste

2 tablespoons lemon juice

2 tablespoons raw agave

Bread Crumbs

1 cup flax meal

1/4 cup dried basil

1 tablespoon dried oregano

2 yellow squash, rough chopped

1/2 cup walnuts, soaked 8–10 hours

1 teaspoon sea salt

1/2 teaspoon black pepper

3 tablespoons olive oil

1/2 shallot, minced

1 tablespoon nutritional yeast

1 tablespoon raw agave

1 tablespoon fresh lemon juice

Garnish

Fennel fronds

Pine Nut “Parmesan”

Pasta Mix all ingredients together in a large bowl.

Broth Combine water with saffron and place in a dehydrator for 2 hours to infuse. Add to remaining ingredients and blend until smooth.

Bread Crumbs Place flax meal, basil, and oregano in a medium-size bowl; set aside. Process remaining ingredients in a food processor until smooth. Add to bowl with flax meal and stir until well combined. Spread on Teflex sheets. Dehydrate at 115 degrees F for 24–36 hours until almost completely dry but still a bit pliable. Crumble onto screens and dehydrate until crisp.

Assembly Toss pasta with 1/2 of the broth and 2/3 of the bread crumbs. Pour the remaining broth into shallow bowls, add pasta, and garnish with generous amounts of “Parmesan,” fennel fronds, and remaining bread crumbs. Serves 4–6

Oyster Mushrooms and Hijiki Caviar with Leek and Brazil Nut Truffle Foam

This could very well be a New Year’s appetizer, with its decadent creamy truffle sauce. Most interesting is the “shell,” which makes these very easy to present and eat. It would work equally well as an hors d’oeuvre.

Mushrooms

2 cups water

Juice of 2 lemons

1 tablespoon lemon zest

1 cup cashews, soaked 4–6 hours

2 tablespoons raw agave

Salt and pepper

20 oyster mushrooms

Shells

1 recipe black and white dumpling wrappers

Caviar

1 cup hijiki seaweed, soaked 1 hour and drained

3 tablespoons sesame oil

1 tablespoon raw agave

1 tablespoon nama shoyu

Foam

1 cup chopped leek

1/4 cup white truffle oil, divided

2-1/2 tablespoons salt, divided

4 cups Brazil nuts, soaked 8–10 hours

8 cups water

1 teaspoon nutritional yeast

1 cup chard, stemmed

Garnish

1 bunch chives, chopped

Mushrooms Blend all ingredients except mushrooms in a Vita-Mix. Cut mushrooms into oyster shape by trimming edges a bit and toss with the lemon cream. Place in a dehydrator to warm for 1 hour.

Shells Cut each sheet into 16 squares, trim edges to form rounds, then mold in bottom of 4-ounce soufflé containers; dehydrate another 3–4 hours.

Caviar Chop hijiki into very small caviar-size pieces. Toss