1. Pull bread into small cubes and place in a small mixing bowl with the onion, celery, sauerkraut, thyme, sage, shoyu, EDENSOY and half the mochi.
2. Mix well.
3. Oil the bottom of the mushroom caps.
4. Stuff each mushroom.
5. Sprinkle the remaining mochi on top of the stuffing.
6. Grill on the upper rack of a grill for 10 to 15 minutes or until the mushrooms are tender, stuffing is hot and the mochi has melted.
7. Move to the lower grill and brown for 4 to 5 minutes.
8. Remove and serve.

1. Preheat oven to 425°. Roast squash for 30 minutes, until soft, and then mash and set aside to cool.
2. Mix flour, oats, baking soda, and salt. Make a well in center and add squash and yogurt. Stir lightly until it just comes together.
3. Put onto a floured, lightly oiled baking sheet. Roughly form into a circle and make a cross on top with the handle of a wooden spoon.
4. Bake for 40 to 50 minutes, until golden and cooked. Serve warm or cool. This is especially delicious toasted.

1. Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
2. While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small sauce pan. Heat over medium heat and cook until mixture is smooth and combined.
3. After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired). Whisk to blend. Set marinade aside.
2. Thread cheese cubes, cherry tomatoes and grapes alternately onto 4 wooden skewers as desired.
3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
4. Remove from marinade and serve.

1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.

1. Boil eggs, peel and cut in half.
2. Remove egg yolks and place in a separate bowl.
3. Pit and peel avocado, place contents with egg yolks.
4. Add lime juice, salt, onion powder, and minced garlic.
5. Mix and mash until smooth.
6. Spoon the mixture into halved eggs.
7. Add a pinch of paprika to each egg.
8. Store in airtight container for up to 2 days, until guacamole starts to brown.

1. Pick over cranberries and remove any loose or attached stems or leaves. Rinse cranberries under running water in a colander.
2. Combine cranberries, honey or maple syrup, and [q:1/8] cup of water in a medium pan set over medium heat. Bring mixture to a low boil. Reduce heat to low and simmer, covered, for 10 minutes.
3. Uncover pan and simmer for 10 minutes more, stirring occasionally.
4. Cut unpeeled orange into chunks. Add chunks to a food processor or blender and chop into a fine pulp.
5. Add orange pulp, spices, and another [q:1/8] cup of water to cranberry mixture. Simmer for 20 minutes, uncovered, stirring often. Chill before serving.

1. Preheat oven to 325 degrees.
2. Grease a 9 by 5 inch loaf pan.
3. Combine flour, baking powder, sugar, salt, and baking soda.
4. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened.
5. Stir in butter. Pour into prepared pan.
6. Bake for 65 to 70 minutes.

1. Preheat oven to 350°. Grease an [q:8 1/2] by [q:4 1/2] inch loaf pan with vegetable oil spray.
2. Place walnuts on a baking sheet and toast them for 5 to 7 minutes, or until browned. Set aside.
3. Cover squash with salted water in a saucepan and bring to a boil over high heat. Lower heat to medium and boil squash, uncovered, for 10 to 15 minutes, or until very tender. Drain squash, shaking it in a colander to rid it of as much water as possible. Puree it in a food processor fitted with the steel blade or in a blender. Measure out [q:1/2] cup of puree and reserve remainder for another use.
4. Combine tapioca flour, cornstarch, garbanzo bean flour, sorghum flour, baking powder, gelatin, cinnamon, ginger, baking soda, xanthan gum, and salt in a large, deep bowl and whisk well.
5. Combine butter and brown sugar in the bowl of a stand mixer. Beat at low speed to combine. Raise speed to high and beat for 3 to 5 minutes, or until light and fluffy. Scrape down sides of bowl as necessary. Add egg, cottage cheese, and squash. Beat at medium speed until smooth. Add dry ingredients at low speed and beat for 2 minutes. Stir in walnuts.
6. Scrape dough into prepared pan and smooth top with a rubber spatula dipped in water. Bake bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check bread after 30 minutes and cover it loosely with aluminum foil if it’s getting too brown. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.**

1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
2. Puree until all ingredients are incorporated together. Serve.