Tofu and Kale

1 large bunch organic Tuscan kale

1 package plain organic tofu, firm or medium firm 3 medium to large yellow onions, sliced to cup olive oil to cup organic raw sunflower seeds 4 tablespoons organic tamari sauce, or to taste 3 to 4 carrots, chopped into large coins and

steamed

Wash kale well, remove ribs and stems (optional) and cut into small pieces. Steam the kale until soft, about 30-40 minutes.

Sauté the onions over medium heat in olive oil until soft, about 5 minutes. Add the sunflower seeds and cook for 1 minute.

Add the steamed kale to onions and sunflower seeds and mix well.

Strain and cut the organic tofu into small pieces and add to the kale without mixing at first, letting the tofu heat up.

Add tamari sauce, mix all together, and cook for 5-10 minutes.

Serve on a platter with steamed carrots as a garnish for vivid color against the kale. Serves 4.

SYRUP

5 cups white sugar

11⁄2 cups cold water

Juice of 2 lemons

11⁄2 tablespoons orange blossom water Prepare the macaroons: Dissolve yeast cakes in milk. In a large bowl, mix flour and sesame seeds. Thoroughly combine anise seed and mahlab in a blender together and add to the flour mixture.

Add olive oil and whisked eggs to flour mixture.

Knead all the ingredients well (but not hard) for about 15 minutes until the bowl is clean on the sides. The dough should be a little loose. Cover and let the dough rise for 1 hour. Preheat the oven to 400 degrees.

After the dough has risen, form 2 handfuls into a big, long, rounded shape on the worktable, about 2 feet long. Cut the dough into 1-inch pieces.

To form a macaroon, gently press each 1-inch piece against the grain on a flat cheese grater to create a pattern. Carefully roll the dough off the grater in one motion with the back of your fingers, forming a macaroon about the shape of a forefinger. Place onto a cookie sheet with the overlap facing down.

Bake for about 25 minutes. The macaroons are finished when slightly brown.

Prepare syrup for glaze: While macaroons are baking, dissolve sugar and water. Add lemon juice. Bring to a boil, stirring constantly, and boil for 3-4 minutes. Add orange blossom water.

With a slotted spoon, dip cooked macaroons in hot syrup to glaze as soon as they are removed from the oven. Remove from glaze and place in a colander sitting in a larger bowl to permit the macaroons to drain slightly before being placed on a platter.

If macaroons are being stored for future eating, use wax paper between layers to prevent them from sticking to each other. Makes about 90 macaroons.