Unrefined Vegan

1. Put all of the sauce ingredients in a small bowl. Stir to combine. Taste and add more horseradish, if desired. Cover and refrigerate until serving.
2. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
3. To make the cakes, put 21⁄4 cups bread crumbs, mustard powder, marjoram, 1⁄4 teaspoon sea salt, cayenne pepper and dulse (optional) in a large bowl and stir with a large spoon to combine. Add the zucchini and onion and gently stir to combine. Add the tahini and stir well, mixing it into the zucchini mixture until completely incorporated. If the mixture still seems dry, add 1 more heaping tablespoon of tahini.
4. To make the breading, put 2⁄3 cup bread crumbs, 2 teaspoons olive oil and 1⁄4 teaspoon sea salt in a small bowl and stir to combine. Add an additional teaspoon of olive oil if the bread crumbs seem dry.
5. Scoop up 1⁄4 cup of the zucchini mixture and form it into a cake. Dip it in the breading mixture to thoroughly coat both sides. Put the cake on the prepared baking sheet. Gently press down on the cake to compress it slightly. (This will help it to hold together while baking). Continue in this manner to form a total of eight cakes.
6. Tent loosely with foil and bake for 20 to 25 minutes, or until the cakes begin to get golden around the edges. Flip the cakes and re-tent with the foil. Bake for 10 to 15 more minutes, or until slightly golden. Remove the foil and bake for another 5 to 7 minutes or until the cakes are crispy and golden brown. Put the sheet on a wire rack and let cool 5 minutes. The cakes will be slightly soft. To serve, carefully transfer the cakes, using a flat spatula, onto individual serving plates.
7. For an appetizer, serve one cake per person; for a main course, serve two to three cakes per person, with Classic Cocktail Sauce on the side and garnished with a lemon wedge.

1. Put the cucumber, cashews, water, lemon juice, salt and garlic in a blender and process until smooth. If the soup is too thick, add more water to reach the desired consistency. Add the chopped basil and pulse five seconds more. Season with more salt, to taste.
2. Transfer to a container, cover and refrigerate 3 to 4 hours. Serve well-chilled, in soup bowls, garnished with a basil sprig.

Make the Pudding

1. Put the cashews and 1 cup water in a small bowl. Refrigerate and let soak for 3 to 4 hours. Drain the cashews and rinse well under cold-running water. Drain and rinse again.
2. Heat the remaining 1 cup water in a small saucepan over medium heat until steaming hot, but not boiling. Put the chilled, soaked cashews, Sucanat (or brown sugar), cocoa powder, vanilla extract, dates and chocolate chips in a blender container in the order listed. Pour in the steaming hot water and process until completely smooth.
3. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set. Serve chilled with Vegan Whipped Topping spooned or piped on top, if desired.

Make the Whipped Topping

1. Put all of the ingredients in a blender and process until smooth. Stored tightly covered in the refrigerator, this “cream” will keep up to 2 days.