Preheat oven to 350

Peel, core, and thinly slice apples. dissolve the arrowroot in the apple juice. Set aside.

Place apples and raisins in the baking dish, add sugars and spices and combine everything well. Pour arrowroot mixture over everything.

To prepare the topping, in a medium bowl, combine all ingredients. Add oil, soymilk, and vanilla. Mix well. Crumble topping over the apples. Bake until bubbling, about 1 hour.

In a medium saucepan, combine almond milk and tea bags over medium-low heat. Warm gently, and cook about 6-7 minutes. Remove tea bags, squeezing gently to release tea flavor. Stir in dissolved arrowroot powder. Add brown rice and remaining ingredients, stirring well to combine. Increase heat to medium-high heat and bring mixture to a light boil, stirring frequently to prevent rice from sticking to bottom of pan. Continue cooking until liquid has reduced, about 8-10 minutes. Serve warm or chilled, garnished with chopped fresh pecans or almonds.

Using a sharp cleaver, cut off top portion of the coconut. Drain coconut water into a container and reserve in the fridge for some other use. Using a melon baller, scoop out the coconut flesh and place in a high-speed blender or VitaMix. Add remaining ingredients and blend until velvety smooth. Pour into 2 or 3 small serving bowls and chill in the refrigerator for at least 1 hour. Keeps for 3 or 4 days in the refrigerator.

1.In a food processor, process the avocado, agave nectar, sugar, coconut butter, vanilla, balsamic and shoyu until completely smooth.
2.Add sifted cocoa powder and process again until completely incorporated.
3.Taste mousse and add more agave if more sweetness is desired.
4.Spoon the mousse into martini glasses or ramekins and top with berries. Serve. (Will keep in the refrigerator for 24 hours)

Crust:
1. Combine pecans and oats in a food processor and blend until
fine.
2. Whisk together maple syrup, oil and salt until emulsified.
3. Add liquid in a thin stream through the top nozzle of the
food processor as it runs. The crust will form a ball of
dough.

4. Press crust dough into an oiled pie plate and bake at 350
degrees F. for 15 minutes.

Filling:
1. Combine the cooked squash and tofu in a food processor and
blend until very smooth.
2. Add remaining ingredients and blend thoroughly.
3. Pour into prebaked pie crust and bake at 300 degrees F. for
1 hour and 30 minutes. Put a pan of water in the oven with the
pie. Pie will set even more as it cools.

Topping:
1. Blend cashews and water until smooth.
2. Turn blender to low speed and add oil in a thin stream
through the top nozzle.
3. Add maple syrup and vanilla and blend for a few more
seconds.
4. Refrigerate. It will become thicker as it cools.
5. Place a couple of spoonfuls over piece of squash pie for a
delicious treat.

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl combine the flours, coconut, ground flax, granulated maple syrup, baking soda and salt. Chop ½ cup of the walnuts into pieces about the size of chocolate chips and add to flour bowl. In a food processor, carefully pulse the remaining ½ cup of walnuts in short bursts until they resemble a granulated, mealy texture. Be very careful not process the nuts into walnut butter. Transfer ground walnuts into flour bowl and stir to combine. If your coconut oil is solid in texture, gently warm the oil in a small pan on the stovetop until almost liquefied, and remove from heat immediately. In a small bowl, whisk together the coconut oil, liquid maple syrup and vanilla extract until emulsified and set aside to cool slightly. Using a sharp knife, slice down the center of each of the walnut halves and set aside. Pour emulsified liquid mixture into flour bowl and stir until well combined. Using a small ice cream scoop or tablespoon, drop mixture onto parchment-lined baking sheet. You should have about 12 or 13 cookies on the sheet. Shape cookies into mounds and press a sliced walnut into the center of each cookie. Bake for about 10-12 minutes, until lightly golden brown. Remove pan from oven and allow cookies to cool on cookie sheet undisturbed for at least 10 minutes.

Heat the soymilk over medium heat until warm and slightly steaming. Scrape the seeds from the vanilla into the milk and add the rest of the pod. Add a pinch of salt. Cook until well flavored. Pass through a sieve to remove seeds and pod. Add tapioca to soymilk and cook until thick and creamy, and tapioca is chewy but not soft. In a saucepan, heat vin santo to a simmer and cook off alcohol. Add florida crystals and cook until thickened and reduced by about half. Take off heat and add whole Basil leaves, stir and set aside. Melt Chocolate over a double boiler until smooth and liquid - DO NOT OVER HEAT! Gradually whisk in soy milk and cocoa powder until consistency is ultra-smooth and liquid enough to pour but not runny. Take the now wilted basil out of the vin santo sauce. Add a pinch of salt to both sauces, add to squirt bottles and prepare to serve.

Pit the dates and mash together to make pie crust. In a bowl, mash bananas with a fork then stir in the blackberries. Mash and stir to break up some of the berries and get the juices flowing while keeping a chunky texture. Pour the blackberry/banana mix into the date crust. Top with fresh peaches or nectarines and serve.

Blend persimmons into a creamy mixture and pour into bowl. Slice bananas and put in persimmons. Serve.