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Cut the pears into thin slices lengthwise. Heat a large sauté pan and add the remaining ½ cup (100 g) sugar, the brown rice syrup, and the water. Simmer over medium-high heat, stirring occasionally, about 5 minutes. Add the pears and stir with a wooden spoon. Continue to cook another 5 minutes. Remove from the heat and set aside.

In a small bowl, mix the cream cheese with the remaining 1 teaspoon of garlic powder. Spread the garlic cream cheese mixture on each of the crostini slices, top with a pear slice and then drizzle with the balsamic reduction. Add a sprinkle of chives, for garnish. Repeat with each bread slice.

Srv: 2 Crostinis (114 g) | Cal: 130 | Fat: 5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 20 g | Fib: 3 g | Pro: 3 g

Boston Baked Beans

This is one of my all-time favorite comfort foods, but the canned version usually contains boatloads of sugar and salt. Try this homemade version for a nice treat. To bulk it up for a meal, throw in some veggie or tofu hotdogs for franks and beans.

MAKES 8 SERVINGS

2 tablespoons grapeseed oil

1 small onion, diced

2 (15-ounce/430 g) cans of navy beans, drained

and rinsed

⅔ cup (165 ml) Barbecue Sauce

(recipe on page 147)

⅓ cup (55 g) barley malt

Salt and pepper, to taste

5 soy hot dogs, chopped (optional)

Preheat the oven to 350° F (180° C).

In a medium-size saucepan, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the beans and cook 2 minutes. Transfer to a medium-size baking dish and add the barbecue sauce and barley malt. Add salt and pepper, to taste. Mix well, cover with foil, and bake 20 minutes. Stir in the soy hot dogs (if using) and bake an additional 5 minutes.

Srv: 141 g | Cal: 410 | Fat: 3.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 73 g | Fib: 27 g | Pro: 25 g

Root Veggie Mash

Though mashed potatoes are yummy, they have little nutritional value. This Root Mash is a delicious alternative to traditional mashed potatoes and is high in fiber and vitamins. Add a generous serving of savory gravy (see recipe on page 146) and you’ve got something to smile about.

MAKES 8 SERVINGS

2 rutabagas, peeled and cubed

2 parsnips, peeled and cut into chunks

1 potato, peeled and cut into chunks

Pinch of salt

3 tablespoons Earth Balance

⅓ cup (75 ml) almond milk

½ teaspoon salt

Pepper, to taste

1 tablespoon chives, for garnish

Bring a large pot of water to a boil. Add the rutabagas, parsnips, potato, and a pinch of salt. Cook the vegetables until tender, about 15 minutes. Drain and place in large bowl. Add the Earth Balance, almond milk, salt, and pepper. Beat with an electric mixer and whip until fluffy. Garnish with the chives. Serve immediately.

Srv: 170 g | Cal: 120 | Fat: 4.5 g | Sat Fat: 1 g | Col: 0 mg | Carb: 18 g | Fib: 4 g | Pro: 2 g

Kale with Peanut Dressing

This is a fresh take on one of my favorite salads at M Café in Venice, California. Kale is the perfect match for a rich peanut dressing. If you have a peanut allergy, you can substitute almond butter.

MAKES 4 SERVINGS

1 large bunch of kale with hard spine removed,

chopped

1 carrot, julienned

½ cup (130 g) peanut butter

¼ cup (60 ml) water

2 tablespoons tamari

2 tablespoons rice vinegar

1 tablespoon agave nectar

Red pepper flakes, for garnish

Sesame seeds, for garnish

Fill a steamer basket with the kale and carrot and steam over an inch of boiling water in a medium saucepan until the vegetables soften, about 5 minutes. Remove from the pan and transfer to a large bowl.

In a small bowl whisk together the peanut butter, water, tamari, rice vinegar, and agave nectar. Toss the vegetables with the dressing until well combined. Garnish with red pepper flakes and sesame seeds.

Srv: 135 g | Cal: 250 | Fat: 17 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 18 g | Fib: 3 g | Pro: 11 g

Summer Squash Fritters

Every now and then, you need to indulge. You need to eat something that if you ate it every day, you’d look like the Pillsbury Doughboy. What better way to cheat on