Recipes From Sage's Café

• Purée all the ingredients, except the mushrooms, in a blender until smooth.
• Marinate the mushrooms overnight.
• Preheat the broiler on the highest setting.
• Place the mushrooms and 2 to 4 Tbsp. of the marinade into a thin roasting pan. The mushrooms should not be deeper than 2 mushroom slices. You can also use a soufflé dish or a stainless-steel baking pan.
• Portion some of Sage’s Carrot Butter Pâté (see recipe) in either the same roasting pan or in a separate roaster. Broil both the mushrooms and the carrot butter for approximately 8 minutes.
• Serve with toasted baguette slices.

Makes 8 to 10 servings

Sage’s Carrot Butter Pâté
This carrot butter has been used as a pâté for topping baguette slices, as a stuffing for French toast, or as a base for sauces and soups.

1 1/4 lb. carrots, peeled
1 1/2 gallons water
3/4 cup macadamias
1/2 cup safflower or canola oil
2 Tbsp. maple syrup
1/2 Tbsp. vanilla
1/2 Tbsp. salt

• Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours.
• Purée the carrots, macadamia nuts, oil, maple syrup, vanilla, and salt until smooth.

Makes 8 to 10 servings

Wine pairing: This is one of a few dishes that will match perfectly with a rich red wine.
I would choose the Frey Biodynamic Red Zinfandel.
Tea pairing: Try the rich Pu-erh Organic Wild Tree Mini-Tuo Cha from Rishi Teas.
This tea will go well with rich flavors in the “escargot.”

Sage’s Rasta’s Raw Pesto Tossed Salad

• For each entrée serving, toss approximately 3 oz. of Sage’s Rasta’s Raw Pesto (see recipe) with a combination of romaine lettuce and baby greens.
• Garnish with your best garden-fresh ingredients and finely chopped vegetables.
At Sage’s Café, we use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer).

For Sage’s Rasta’s Raw Pesto:

4 oz. fresh basil
1/2 cup cold-pressed extra-virgin olive oil
1/3 cup water
1 1/4 cups raw macadamias or 1 cup raw walnuts
1/8 cup fresh-squeezed lemon juice
1/2 Tbsp. minced garlic
1/2 Tbsp. sea salt

• Remove the hard stems from the basil.
• In a food processor, purée the basil with the remaining ingredients.

Makes 16 oz.

Wine pairing: Sage’s Rasta’s Raw Tossed Salad will go well with a simple, crisp, and citrus-tasting white wine such as the Montevina Pinot Grigio.
Tea pairing: Rishi Tea’s Organic Ancient Emerald Lily Green Tea with its floral aroma and slightly sweet and citrus hints will complement this salad.

Sage’s Tiramisu
Plan to make this the night before the day of serving.

For Sage’s Vanilla Cake:
(This cake is a great foundational recipe—enjoy!)

2 1/2 cups unbleached flour
1 3/4 cups dehydrated cane sugar
1/2 Tbsp. vanilla extract
1 tsp. sea salt
1 Tbsp. vinegar
2/3 cup canola or safflower oil
2 cups water

• Preheat the oven to 350°F.
• Place parchment paper on the bottom of 2 9-inch-by-13-inch pans.
• Mix all the ingredients until smooth. Divide the batter evenly into the 2 pans.
• Bake for 12 to 15 minutes or until light brown and a knife inserted into the center
comes out clean.

For Sage’s Tiramisu Mocha Rum Sauce:

1/4 cup rum
1/2 cup Sage’s Chocolate Syrup (see recipe)
1/2 cup espresso

• Mix all the ingredients until smooth.

For Sage’s Mascarpone-Style Tofu Cream:

7 oz. silken tofu, drained
14 oz. soft tofu, drained
3/4 cup sugar
1/2 cup canola or safflower oil
1/4 cup bottled lemon juice
2 tsp. vanilla extract
1 tsp. sea salt

• Combine all the ingredients until smooth.

For Sage’s Chocolate Syrup:
(Use this syrup for chocolate milk, hot chocolate, shakes, and as a garnish for tiramisu and other wonderful desserts.)

5 1/2 oz. Rapunzel-brand cocoa powder
1 cup water
2 cups dehydrated cane sugar
Pinch sea salt
1 tsp. vanilla extract

• Blend all the ingredients until the sugar is dissolved, approximately 10 minutes.

To Assemble Sage’s Tiramisu:

• Remove the vanilla cakes from the pans and remove the parchment paper.
• In a clean 9-inch-by-13-inch pan, place 1 sheet of vanilla cake and soak with 3/4 cup of the mocha rum sauce.
• When the sauce is fully absorbed into the cake, layer 1/3 of the tofu cream mixture and spread evenly.
• Place the other sheet of cake on top of the cream. Poke the layer with a fork to allow the sauce to infuse evenly.
• Slowly pour the last 1/2 cup of mocha rum sauce over the top sheet of cake. When the sauce has infused fully, place the rest of the tofu cream over the top and spread evenly.
• Cover and refrigerate for 8 hours or until firm. Garnish each portion with Sage’s Chocolate Syrup and ground cinnamon.

Makes 12 servings

Wine Pairing: Serve the tiramisu with a glass of Fetzer’s Five Rivers Pinot Noir. The lovely, rich, fruity taste of this wine will cleanse your palate in between the rich and fragile bites of this outstanding guilt-free tiramisu!
Tea Pairing: Try Rishi Tea’s Organic Wuyi Oolong, which will also cleanse your palate in between bites with its rich but smooth flavor and low levels of acidity.

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