My absolute favorite thing to eat in the summer........Pasta Salad!! We all probably all grew up with our mom's old fashioned pasta salad and we loved it, but isn't it time for a new version? You can put just about any veggie in it, whatever comes out of your garden or CSA / farm market share, but this is my base for it (alter it as you wish and please share it with us!). So let's say 1 box of pasta (i like brown rice mini penne) cooked al-dente. Rinse with cold water until cooled completely. Then in a bowl mix 1 & 1/2 c Follow Your Heart Vegan Mayo, 2 T juice from black olives, 2 tsp. dill, 1/4 c chopped parsley, and salt & pepper to taste - whisk well. Then add pasta, some chopped broccoli, yellow pepper, cucumber, carrots & celery. And sliced in halves - black olives & cherry tomatoes. Mix and chill. Lasts for a week or more in the fridge. SO good and light, low in cholesterol and super tasty. I recommend chopped up snow peas or snap peas, radishes and even greens or other fresh herbs if you have 'em.....just in time for a 4th of July picnic.
When it comes time for planting your garden remember the traditional Native American planting of the 3 sisters - Corn, Beans & Squash. The corn grows tall, the beans climb up the corn stalks and the squash shades the ground and prevents the weeds from growing up. This soup is wonderful in the summer evenings with zucchini or in the fall with winter squashes. You can make it with whatever seasonings you like but I prefer the southwestern style with cumin and cilantro. I saute' onion and garlic, toss in some cumin and salt and pepper. Add broth with a couple cut up zucchini, corn cut from 4 ears (or 1 bag of frozen), and 2 cans of pinto beans. Bring to a boil, season with Bragg Aminos or tamari, and once the zucchini is tender turn off and add juice of a lime and some fresh chopped cilantro. Yummy yummy yummy in my tummy tummy tummy!
We had this the other night during our Peace Scholorship Banquet to rave reviews. It's an easy dessert but it does have to be made over the course of a few days. The bottom layer is a Kanten (made with agar agar, white grape juice & cherries). The next layer was Vanilla soy pudding by Mori Nu tofu. The top was made just before serving and was a simple sorbet made with apple juice, agave, coconut oil & frozen strawberries. Serve cold, it made for a sweet - creamy - tart expirence.
Tofu is so versatile, you can bake it, fry it, cube it, blend it, even make pie with it. In the summertime I'm a BIG fan of spreads for sandwiches & crackers. And the tofu caper spread is so light and tasty. Just break up a block into your Cuisinart - add some caper juice, apple cider vinegar, olive oil, Bragg amino's, tiny bit of onion & garlic and a dash of prepared mustard. Blend until thick and smooth. Mix in your capers and your ready to spready!
Always a kid favorite and those of us who will permanently be young at heart, my raspberry dressing is so good I sometimes refer to it as the drinkable dressing. Perfect for summer, though, it can be enjoyed anytime of year. In a blender add - 1 bag of frozen org. raspberries, juice of 2 limes, 1/3 c sunflower oil, pinch of celtic salt, 2 T apple cider vinegar, 1/3 c agave nectar & some fresh spring water ~ about 1 c to thin it out. Blend until smooth and serve over any salad!
What's better on a hot summer day than iced cold lemonade? This is my easy (no heating syrup blah blah blah) recipe that will make you smile. So because I make huge quantities of liquids for events I suggest to taste this as your making it and adjust the sweetness to your liking. Squeeze 1 c lemon juice (org if possible) a tiny pinch of salt (necessary for those sweaty hot days) 1/8 tsp. organic lemon extract & 1 c agave nectar. Now take the agave & put into a bowl add 4 c spring water and the salt and whisk until dissolved. Pour into a gallon jar or pitcher add rest of ingredients and fill with spring water. Stir - taste - adjust if you want it sweeter. Fill glasses with ice and add the lemonade. Go outside and sit on the front porch, sit back and sip.....ahhhh life is good.
Often I'm amazed by simple flavors but this blew me away. Homemade hummus is so refreshing and goes with anything, tomatoes, cucumbers, celery, roasted red peppers, cumin and on and on.....but I've now discovered it with basil microgreens. Who knew basil & hummus would make such a lovely couple?! Microgreens may be hard to come by but you might, i repeat might, find them in Wegmans or order them from a great place like Thunder Mountain Foods (my personal fav). But hummus is extremely easy to make. And this can be a base recipe to use and add what other flavors you like. 2 cans organic chickpeas, 1 - 2 cloves garlic, 1 T tahini, 2 T extra virgin olive oil, 1/2 - 1 tsp. celtic salt and juice of 1-2 lemons. blend in a Cuisinart until smooth and creamy. You can add a little spring water if you want it thinner. Great with pita, rice cakes, bread, veggies, chips & pretzels. Though not all at the same time...ha ha!
This is great to have for lunch, dinner or for a picnic. Ideal for when you get your fresh summer tomatoes right out of the garden. Super easy and can be served with warm crusty bread or as a side dish. Slice your tomatoes, cucumber, sweet onion. Then in a bowl - chop coarsely a few cloves of fresh garlic, some fresh ground black pepper, 1/2 tsp celtic salt, 2 T red wine vinegar & a 1/3 c extra virgin olive oil. Toss in your veggies, mix lightly and add fresh basil. I like to stack the leaves then roll them and slice for long strings of basil. Toss well & serve. YUM!!!