Summer Recipes

Cool It Down This Summer!

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Wow! We're just in time to kick off a great summer. We're starting this section with a toast to a great summer full of wonderful fruits and vegetables. Whether it's a dinner at home with your family or a cook-out or picnic with friends, these recipes are sure to please. Here are a few of our favorite summer feasts.

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Summer Garden Pasta Salad and Dressing

Ingredients

   Pasta

1/2 pound whole wheat pasta, spinach or vegetable spirals
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup carrots, sliced
3/4 cup of zucchini, diced
1/4 cup fresh parsley, chopped
1/4 cup red bell pepper, sliced

   Dressing

1/4 cup olive oil1 1/2 TBSP. lemon juice
1/2 tsp. basil
1/2 tsp. oregano
1/2 clove garlic, minced
1/4 tsp. vegenaise
1/4 tsp. Dijon Mustard

Steam the broccoli, cauliflower, carrots and
zucchini until slightly tender and brightly
colored.
Add these along with the pepper and parsley to
the pasta.
Mix dressing ingredients well. Add to pasta and
veggies and refrigerate before serving.

Serves 4

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Try a light and tasty breakfast fruit salad!
Ingredients

1 unpeeled, chopped apple
1/2 cup sunflower seed nuts
1/2 cup raisins
1/4 cup chopped dates
1 sliced banana
2 Tbsp honey
1 Tbsp fresh orange juice
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 cup plain or vanilla flavored soy yogurt
4 melon halves(honeydew or cantalope)

Combine apples, sunflower seeds, raisins, dates, banana,
honey, orange juice, vanilla and cinnamon; mix lightly to
blend.

Spoon yogurt into melon halves, top with fruit.

Makes 4 servings

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How about this adaptation on baked beans -

Root Beer Baked Beans

Ingredients

1 pkg (5.25 oz.) veggie bacon strips, chopped into small pieces
1 medium onion, diced
2 Tbsp barbecue sauce
1/4 cup ketchup
2 (28 oz) cans baked beans
1/4 tsp Root Beer Extract
1/2 tsp prepared mustard
2 Tbsp brown sugar
Dash hot pepper sauce
Fresh ground black pepper to taste

Chop or cut veggie bacon into small pieces.
Cook veggie bacon and onion in skillet until
veggie bacon is reasonably crisp. Combine barbecue
sauce and ketchup; add to skillet. Mix in remaining
ingredients.

Bake at 300°F/150°C for 1 hour.

Makes 12 servings

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A light and delicious salad . . .

Bean and Barley Salad

Ingredients

1/4 cup olive or safflower oil
1/4 cup fresh lemon juice
3/4 tsp. sea salt
1/4 tsp. black pepper
1 cup of barley, cooked and cooled(2 cups)
1 15 oz. can red kidney beans, drained and rinsed
12 cherry tomatoes, quartered
1/2 cup chopped parsley or celantro
1/4 cup sliced green onions

In a large serving bowl whisk until blended the
oil, lemon juice, salt and pepper.
Add the remaining ingredients and toss to mix and coat
Serve chilled.

Serves 8

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Here's a wonderful new turn on potato salad from our friend
Nava Atlas - to see more of her great recipes - Click Here!

Potatoes and tomatoes in a curry-flavored base make a luscious summertime treat.

Curried Potato-Tomato Salad

Ingredients

5 to 6 medium-large red-skinned potatoes
2/3 cup vegan mayonnaise, or as needed
1 to 2 teaspoons good-quality curry powder, or to taste
3 medium flavorful ripe tomatoes or 4 to 5 plum tomatoes, diced
1 cup steamed fresh or thawed frozen green peas
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro, or more, to taste
Salt and freshly ground pepper to taste

If you’d like to keep the skins on the potatoes, scrub them well.
Microwave or bake the potatoes in their skins until done but still
firm. Let the potatoes cool to room temperature.

If you prefer to use peeled potatoes in the salad, slip their skins
off when they have cooled. Dice the potatoes into approximately
3/4-inch chunks, and place them
in a serving container.

Combine the yogurt and curry powder in a small bowl and stir together.
Pour over the potatoes, add the remaining ingredients, and mix well.
Cover and refrigerate until needed or serve at once.

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COOL AS A CUCUMBER SOUP

Ingredients

2 large cucumbers peeled
2 green onions (scallion), chopped
2 clove garlic, minced
1/2 cup plain soy yogurt
4-6 mint leaves
3-5 tbsp sour cream
salt and pepper to taste

Chop cucumbers and onion roughly. Add salt, pepper, garlic.
Let sit for 15 - 20 minutes.
Put in a blender or food processor along with
yogurt and mint and blend until smooth.
Pour into a bowl and chill for 2 hours. Before serving adjust
consistency and seasoning.
Stir in the sour cream, and garnish with
almonds or green parts of onion or chives.

Serves 4

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