Seasonal Sensations

Cool it down this summer...

Wow! We're just in time to kick off a great summer.

We're starting this new 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.

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.

Ingredients

1 unpeeled, chopped apple

1/2 cup/125 mL sunflower seed nuts

1/2 cup/125 mL raisins

1/4 cup/60 mL chopped dates

1 sliced banana

2 tbsp/30 mL honey

1 tbsp/15 mL fresh orange juice

1 tsp/5 mL Original Double-Strength Vanilla

1/2 tsp/2.5 mL Purest Ground Cinnamon 6 oz.

1 cup/250 mL 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.

Root Beer Baked Beans

Ingredients

1 pkg (5.25 oz.) veggie bacon strips, chopped into
small pieces

1 medium onion, diced

2 tbsp/30 mL barbecue sauce

1/4 cup/60 mL ketchup

2 (28 oz/798 g) cans baked beans

1/4 tsp/1.2 mL Root Beer Extract

1/2 tsp/2.5 mL prepared mustard

2 tbsp/30 mL brown sugar

Dash hot pepper sauce

to taste black pepper 6 oz.

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.

Bean and Barley Salad

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

Curried Potato-Tomato Salad

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

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.

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.