Preparation

On your mark . . .

• Generously oil the bottom and sides of a 9-inch square baking dish.

• Preheat the oven to 163° C/325° F with a rack in the middle of the oven.

Get set . . .

• Combine the oats and wheat germ in a medium bowl. Pour the mixture evenly across a dry 13- by 18-inch heavy-duty metal baking sheet.

• Bake undisturbed on the middle rack of the oven for 15 minutes. Let cool for 5 minutes, but don’t turn off the oven.

• In the meantime, carefully fit the all-purpose blade in a food processor.

• Add the almonds and close the lid. Process for 15 seconds or until the almonds are finely chopped.

• Add the raisins, cranberries, sunflower seeds, and dates; process for about 15 seconds or until coarsely chopped.

• Add the eggs and flour to the food processor and process for 15 seconds.

• Transfer the fruit-and-nut mixture from the food processor to a large bowl.

• Add the oat mixture and the blueberries. Mix well to coat all the ingredients. Set the bowl aside.

Cook!

• Combine the butter, honey, sugar, and peanut butter in a small saucepan and melt over low heat, stirring until smooth.

• Add the butter mixture to the fruit mixture along with the almond milk and toss well to combine and coat all the ingredients.

• Pour the mixture into the prepared baking dish, packing it down firmly into an even thickness. A spatula will work well for this. Wet your hands and pack firmly again, pressing the mixture into the pan. The better packed the mixture, the less likely it is to crumble when you cut it.

• Bake on the middle rack of the oven for 45 minutes. It is all right if the top of the bars get browned.

• Let the bars cool on a wire cooling rack for 15 minutes.

• Cut the bars into 16 squares.

• Let them cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight.

• Wrap the bars individually in wax paper, aluminum foil, or plastic wrap and keep refrigerated until you are ready to serve. They can also be frozen.

Preparation

On your mark . . .

• Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.

• Peel the onion, chop into medium dice, measure out 1 cup, and set aside.

• Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.

• Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.

• Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chiles and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chile a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.

Get set . . .

• Break the stem from the dried chiles and discard. Shake out any seeds, tear the chiles into small pieces, and place in a bowl. Add ½ cup hot water and set aside to soften. Wash your hands.

• Combine the tomatoes, including the liquid, and the tomato-and-green chile combination. Measure out 3 cups and set aside.

• Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.

• Coarsely chop the tempeh and set aside.

Cook!

• Drain the dried chiles in a hand strainer or colander and pat dry.

• Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.

• Add the onion and dried chiles and sauté for 4 to 5 minutes, until the onion is soft and translucent.

• Add the garlic, tempeh, canned green chiles, chopped fresh chiles, chile powder, paprika, salt, cayenne pepper (if using), and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.

• Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.

• Stir occasionally to prevent sticking. Add water if the chile becomes too thick, but avoid making it soupy. Taste the chile and correct the seasoning.

• Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.

Preparation

On your mark . . .

• Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside.

• Wash the scallions. Remove the root ends and any dark or discolored leaves. Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine.

• Wash the basil, shake off any excess water, and wrap in a paper towel to dry. Tear the basil leaves into small pieces and add to scallions and tomatoes.

Get set . . .

• Add the olive oil, salt, and pepper to the bowl and toss well.

• Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again.

• Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature.

Cook!

• Cook the pasta until al dente according to package directions.

• Drain the pasta in a colander. Add to the tomato mixture. Toss to combine.

• Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don’t try to cut through the flesh.

• Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a spoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture.

• Repeat with the remaining avocado.

• Gently toss the salad until all the ingredients are combined.

• Arrange the salad on a serving platter.

• Serve warm or at room temperature.