Karl will be performing his work tonight and tomorrow night at the Boston Institute for Contemporary Art! The piece explores connections between human creativity and scientific research about human creativity. See this Boston Herald piece for an interview with Karl.

I know it doesn’t look like much, but when my mom sent me this raw food vegan torte recipe the other day, and she used the word “fabulous” to describe it, I was intrigued. I’ve never “cooked” raw food before, and to be honest I’m deeply skeptical of the genre. Raw food is not easy to make taste good. We are not bunny rabbits. But—a good review from mom is reliable, and I’ll eat most things involving fresh strawberries. This is made like a cake, with alternating layers of fruit and a pecan/fig mixture. The nutmeg and citrus give it a mild fruitcake flavor.

Start with:

• 2 c. pecans
• 2 c. figs
• 1 tsp. nutmeg
• 2 tsp. soy sauce (raw soy sauce, if you want to be 100% orthodox—I wasn’t)
• zest of one lemon

Whiz the pecans in a food processor to a medium grind, then add everything else and process well. You might need to work in two batches. Form half of the mixture into an even layer on a plate, about ¼” thick. Layer sliced strawberries or bananas on top, then the formed other half of the mixture, and top with another layer of fruit.

Now get out the blender and make the “frosting.”

• 1 c. walnuts or pecans
• 3 T. raw honey
• ½ tsp. salt
• ½ c. water
• a capful of orange blossom water

Blend ingredients well and spread/pour over the torte. Let chill for an hour or so in the fridge, and the frosting will solidify. (thanks, Mom!)