Monthly Archives: July 2011

Late Summer Fruit Salad with Agave-Mint Dressing

Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors.

Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing

Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as […]

Curry Popcorn and Nuts

A seasoned popcorn mixture with a lingering bite. An “adult” snack that is good to have at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.*

Eggplant and Tofu Outdoor Mixed Grill

Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.*

Vegan Cashew or Almond Parmesan-Style Cheez

This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds or calcium-rich sesame seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.”

Lettuce: A New Spin

At farmer’s markets and community supported agriculture farms, lettuces make their appearance in May and go strong through mid-summer. When I belonged to a CSA farm, each week, we could take as many as three healthy heads of lettuce for our share. No matter how much one loves salads, three heads a week is a […]

Creole Stuffed Eggplant

This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks.

Sautéed Carrots with Dried Fruits

Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon.