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1/2 teaspoon nutmeg

Kulfi

1/4 cup coconut oil

1 cup coconut meat

1/4 cup raw agave

10 white cardamom pods

1 teaspoon rose water

Macaroon

2-1/4 cups coconut flakes

2 cups almond crumbs

1 cup almond flour

1/4 teaspoon sea salt

1/4 cup lime zest

3/4 cup maple syrup

1/2 cup coconut oil, melted

1-1/2 teaspoons vanilla extract

Pudding Blend in a Vita-Mix and strain through a chinois. Chill, preferably overnight.

Kulfi Blend all ingredients in Vita-Mix until smooth.

Macaroon Mix together dry ingredients. Add wet ingredients to dry mixture and mix thoroughly. Spread 1/2 inch thick onto dehydrator Teflex sheets. Dehydrate 24–48 hours. Cut into desired shapes and transfer to dehydrator screens; —dehydrate another 8–10 hours.

Assembly Fill a 4-inch ring mold with pudding. Spread a thin layer of kulfi on the top, and garnish with a macaroon. Serves 4

Apricot “Yogurt” Cake, Sweet Cream, Pistachio Tuiles, and Anise Syrup

When apricots are in season, buy them! I can have a bowl of several dozen in my home, and they’ll never make it past three days. Fresh apricots are such a different temptation than dried, and their sweetness is so mild and intoxicating that you will keep taking another for quite some time before you realize what it is about them that is so addictive.

Cake

3/4 cup cashews, soaked 1–2 hours

1 cup coconut meat

1 cup dried apricots, reconstituted

6 fresh apricots, pitted and roughly chopped

1/3 cup raw agave

1/4 cup coconut oil

Pinch salt

1/4 teaspoon vanilla extract

1/2 vanilla bean, scraped

Juice of 1/2 lime

1 teaspoon garam masala

Cream

2 cups cashews, soaked 4 hours

1 cup coconut meat

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup raw agave

Tuiles, optional

1-1/4 cups flax meal

3/4 cup chopped pear

1/2 cup coconut meat

2-1/4 teaspoons fresh lemon juice

1 cup water

1 cup maple syrup

1/4 teaspoon salt

2 teaspoons vanilla

1-1/2 teaspoons garam masala

1-1/2 teaspoons cinnamon

3 cups pistachios, finely chopped to crumb form

Syrup

1 cup raw agave

2 teaspoons cinnamon

1/2 teaspoon ground star anise

Pinch salt

Cake Blend all ingredients in a Vita-Mix until smooth. Line a 10-inch cake pan with plastic wrap. Pour dough into pan. Refrigerate overnight.

Cream Blend all ingredients in Vita-Mix until smooth.

Tuiles Blend all ingredients in Vita-Mix until smooth. Spread thinly over dehydrator Teflex sheets. Dehydrate 5–6 hours until dry but very pliable. Remove from Teflex sheets and shape each round; if needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate another 24 hours until crisp. Remove paper clips.

Syrup Blend all ingredients in Vita-Mix until smooth.

Assembly Cut the cake into squares; place a square on a dessert plate, pour anise syrup around edges of cake, and spoon several tablespoons of cream on top of each. Lean tuiles against side of cake. Serves 4–6

Vegetables and Grape Leaf Dolmas with Sumac Flatbread and Cool Mint, Tahini, and Aleppo Pepper Sauces

Dolma is derived from the Turkish verb dolmak, which means “to stuff.” It works with a variety of vegetables and fillings, and because I created this recipe during the summer when baby squash and tomatoes were at their peak, this is what I based this on. The many types of baby squash and zucchini gave this dish an extremely interesting presentation—the spices are not classic Turkish, yet the dish took me back to Istanbul.

Vegetable Dolmas

1 cup almond crumbs

2 tablespoons chopped parsley

12 pattypan squash, with centers scooped out and reserved

12 baby zucchini, split, with centers scooped out and reserved

12 cherry tomatoes, halved, with centers scooped out and reserved

3 tablespoons olive oil

1/4 cup fresh lemon juice

Salt and pepper

Grape Leaf Dolmas

3 cups roughly chopped cauliflower

1 cup macadamia nuts, soaked 1–2 hours

1/2 cup olive oil

3 tablespoons nama shoyu

1 teaspoon salt

2 teaspoons garam masala

1 teaspoon coriander

1/2 teaspoon cumin

2/3 cup currants

18 grape leaves

Flatbread

1 cup flax meal