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3. Process the remaining ½ cup of dates, 2 tablespoons of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.

4. Roll up the dough by making a small fold along the near long edge, pressing it down, peeling back the Silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into twelve even slices.

5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.

Variations

• For a more devilish dessert, try making a Chocolate-Mint Roll by adding ½ cup raw cacao powder to the dough in step 1. Omit the cinnamon, add ¼ cup of raw cacao powder, and ½ teaspoon of peppermint extract to the filling in step 3. Also, in step 3 you can add 2 tablespoons of raw cacao nibs along with the raisins, and replace the walnuts with macadamia nuts or omit them altogether.

• Another richer variation would be to replace the buckwheat groats with an equal amount of almonds. Simply make almond flour in a high-powered blender or food processor and continue with the recipe.

Superfoods for Health

With origins in Ancient China and popular in Eastern Europe, buckwheat is a triangular-shaped fruit seed often considered a grain. It’s not related to wheat and is entirely gluten free. Raw groats are used in live food preparation. The roasted groat is kasha. Among other nutritional qualities, buckwheat is high in rutin, a bioflavonoid with antioxidant properties that is vital for blood vessel health.

MAPLE-ALMOND FRENCH TOAST

Mark has pleasant memories of eating challah French toast almost every Saturday morning, while growing up. For those not wishing to go through the trouble of making a vegan challah, buy an unsliced loaf of bread and cut thick slices. We love ours served with almond butter, flaxseed oil, and maple syrup or homemade syrup (page 39). Another favorite way to enjoy this is to sprinkle with cinnamon and top with fresh fruit (try mango—yum!).

MAKES 10 SLICES (LESS IF USING THICKER SLICES)

1 recipe French Toast Batter

(see below)

Vegan butter or oil of choice

10 slices bread of choice

French Toast Batter

1¼ cups soy, rice, or coconut milk,

or soy creamer

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

2 tablespoons almond butter or

tahini or a combination of both

3 tablespoons flour

(try spelt or buckwheat)

½ teaspoon vanilla extract

1 tablespoon pure maple syrup,

Sucanat, organic sugar,

or sweetener of choice

1 tablespoon ground flaxseeds

(optional)

1. Preheat a griddle or large cast-iron pan over medium-high heat. Combine the batter ingredients in a large bowl and whisk well.

2. Place a small amount of vegan butter on the griddle. Dip the bread slices into the batter, coating both sides well, and place on the griddle. (Three or four slices should fit simultaneously on a griddle or large cast-iron pan.) Flip after a few minutes, to prevent sticking.

3. Cook until browned on both sides, about 5 minutes, adding more vegan butter to the griddle if necessary to avoid sticking. Rewhisk the remaining batter between dipping the bread slices. Serve the toast with toppings of choice.

Quicker and Easier

As an alternative to buttered toast, try whole-grain bread, toast, or rice crackers with flax or hemp oil, almond butter, and jam. For a savory start, top with vegan butter or your favorite oil, nutritional yeast, and a pinch of salt. Be adventurous and add a bit of miso paste, tomato, avocado, red onion, and cucumber.

COCONUT-LIME BANANA BREAD

If you count baking time, this