Roasted Plums with Ginger and Pecans

Here's another delicious summer fruit dessert that would be perfect after a meal eaten al fresco!

Bring 1/2 cup vegan sweet Riesling of your choice to a simmer in a saucepan over medium-high heat. Stir in 3 tablespoons chopped dried apricots, then remove from heat, cover, and let stand for 20 minutes. Drain the apricots over a bowl, reserving the wine as well; set both aside.

In a bowl, combine 1 and 1/2 tablespoons raw sugar, 1 and 1/2 teaspoons grated fresh ginger, 1 and 1/2 teaspoons vegan butter (such as Earth Balance), and the equivalent of 1 egg yolk using Ener-G egg replacer (which is 1 and 1/2 teaspoons powder whisked into 1 tablespoon warm water).

Stir in the dried apricots and 1 and 1/2 tablespoons chopped pecans (which you can toast first, if you like).

Halve and pit 5 plums. You actually only need 9 plum halves for the recipe, which means you'll have 1 half extra - I highly recommend noshing on it while you cook!

Place the 9 plum halves in an 8-inch square baking dish, and stuff each half with about 1 and 1/2 teaspoons of the sugar mixture. Pour the reserved wine around the plums, then bake at 350 degrees for 20 minutes.

Remove the plums from the dish, and transfer the liquid to a saucepan; bring to a boil, then cook until reduced to only about 2 tablespoons (about 4 minutes).

Serve 3 plum halves with 2 teaspoons of the sauce and 1/3 cup vegan vanilla 'ice cream' of your choice for 3 dessert servings of 230 calories each. My favorite remains the Soy Delicious vanilla from Turtle Mountain.

I will confess, although the plums were delicious, it was really the apricot-ginger stuffing that made my taste buds pop here!

Cost:
Riesling $9.99
pecans $1.88
plums $2.89

Mexican Black Bean and Spinach Pizza

Using store-bought pizza crust makes this recipe a snap! Instead of using Boboli (which contains cheese), try the whole wheat pre-made crust from Whole Foods' house brand. They come two to a pack, so use one tonight and freeze the other for the next time you want a quick pizza dinner!

In advance, you'll want to thaw and squeeze dry a 10-ounce frozen package of spinach. You only need half of the package for this recipe (about 3/4 cup) so save the rest for another use.

Place the pizza crust on a baking sheet and bake at 375 degrees for 5 minutes by itself.

Meanwhile, prepare the topping: rinse and drain a 15-ounce can of black beans, then mash with a fork. Stir in 2/3 cup chopped onion, 1 teaspoon ground cumin, 1 teaspoon ground chili powder, and 1 minced garlic clove.

Spread the bean mixture evenly over the crust, leaving about a 1-inch border. Spoon 1/2 cup bottled salsa evenly over the beans - any variety will do, and I chose the mild salsa from Muir Glen.

Sprinkle evenly with the thawed spinach and 2 tablespoons chopped cilantro, then drizzle with 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard).

The original recipe called for a blend of shredded cheddar and shredded Monterey Jack sprinkled on top - 1/2 a cup of each. I used the vegan cheddar from Galaxy Foods and the vegan Monterey Jack from Vegan Gourmet.

Bake the pizza at 375 degrees for 15 minutes. Slice into 8 wedges and serve! 2 wedges of pizza make a serving of 410 calories.

Note: I forgot the hot sauce before I slipped the pizza into the oven, so drizzled it on top once out of the oven.

Cost:
pizza crust $4.99
canned black beans $1.99
onion $0.72
bottled salsa $4.39
frozen spinach $2.49
cilantro $1.69
vegan cheddar $2.50
vegan Monterey Jack $4.39

'Honey' Peach and Blackberry Cobbler

I can't get enough of peaches in the summertime! This yummy dessert is the perfect end to a summer meal.

In a bowl, combine 2 tablespoons all-purpose flour with 4 cups chopped and peeled peaches, 2 tablespoons agave nectar (in place of honey), 1 and 1/2 tablespoons lemon juice, and 1/8 tsp. salt; let stand for 15 minutes.

Definitely don't forget to peel the peaches before you chop them! I chopped up one, then had to remove the peel from each individual cube, before realizing my mistake.

Gently fold in 1 and 1/2 cups blackberries, then spoon the mixture into an 8-inch square baking dish coated with cooking spray; set aside.

Lightly spoon 1 cup all-purpose flour into a measuring cup and level with a knife. Combine the flour in a bowl with 6 tablespoons vegan sugar (such as Wholesome Sweeteners), 1 and 1/2 teaspoons grated lemon rind, 1/2 tsp. baking powder, and 1/4 tsp. salt. I realized last minute that I didn't have any fresh lemons at home, so omitted the rind!

Cut 3 tablespoons vegan butter (such as Earth Balance) into small pieces, then cut the 'butter' into the flour mixture using a pastry blender or - my favorite method - your fingers, until the mixture resembles coarse meal.

The recipe called to add 1/2 cup plus 2 tablespoons buttermilk. It's tough to make that much vegan buttermilk at home, so I made a full cup (1 tablespoon lemon juice plus enough plain soy milk to measure 1 cup; let the mixture stand 5 minutes to sour it). I added the amount needed, then discarded the extra.

Stir the 'buttermilk' into the flour mixture just until moist, then drop in 6 mounds on top of the peach mixture. Sprinkle the mounds with 1 tablespoon turbinado sugar (which you probably already have in your pantry, as a vegan!).

Bake the cobbler at 400 degrees for 40 minutes - it should be bubbly and golden by the end.

1/2 cup of cobbler plus one biscuit makes a serving of 290 calories. Although delicious hot out of the oven, I actually enjoyed leftovers for breakfast, too!

Cost:
peaches $7.26
blackberries $2.99
plain soy milk $2.49

Green and Yellow Wax Beans with Roasted Pepper

It's a meat-centric holiday today, due to all those fired-up barbecues. So remind people how delicious vegetables can be by bringing along colorful, fun side dishes! This recipe fits the bill perfectly.

Cut 1 yellow bell pepper and 1 red bell pepper each in half lengthwise and discard the seeds and membranes. Place the pepper halves on a foil-lined baking sheet, and flatten with your palm. Broil for 15 minutes, then place in zip-top bags and let stand 10 minutes before peeling and cutting into thin strips; set aside.

Meanwhile, bring a large pot of water a boil. Add 3/4 pound trimmed green beans and cook for 4 minutes. Remove from the pot with a slotted spoon, plunge in ice water, then drain.

Add 3/4 pound trimmed yellow wax beans to the boiling water; boil for 4 minutes, drain, rinse with cold water, then drain again.

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the bell pepper strips, the cooked beans, 1 minced garlic cloves, 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 2 minutes.

Remove from heat and stir in 2 tablespoons pine nuts (which you can toast first, if you like), 2 teaspoons grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice.

1 cup makes a side serving of 70 calories.

Happy 4th of July!

Cost:
bell pepper $1.72
green beans $3.49
yellow wax beans $4.99
lemon $0.99

Spicy Red Lentil Dal with Pita Wedges

This easy lentil spread is great for any number of summer events, since it's make-ahead and portable. Bring it along for your next picnic or hike!

In a saucepan, combine 2 cups vegetable broth with 1 cup dried red lentils; bring to a boil, then partially cover, reduce heat, and simmer for 10 minutes. Remove from heat, cover, and set aside. (The lentils they will continue to absorb any leftover liquid as they sit, so don't drain them!)

Heat 1 tablespoon vegetable or canola oil in a large skillet over medium heat. Add 1 and 1/2 cups chopped onion, 1 tablespoon minced garlic, 1 teaspoon mustard seeds and 1/2 tsp. crushed red pepper. Cook for 5 minutes; you should hear the mustard seeds start to "pop" by the end. Note: I was the tiniest bit short on the onion - closer to and 1 and 1/4 cups.

Add 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 tsp. ground coriander, and 1/2 tsp. black pepper; cook for 3 minutes, stirring constantly. Add 1 tablespoon tomato paste and cook for 3 more minutes, stirring constantly.

Add the cooked lentils, 1/2 cup light coconut milk (such as Native Forest), and 1/4 tsp. salt; cook for 3 minutes.

Remove from heat and stir in 2 teaspoons fresh-squeezed lime juice, then let cool to room temperature.

When you're ready to serve, cut 6-inch pitas into 8 wedges each. 1/2 cup of dal plus 8 pita wedges makes a serving of 380 calories.

Cost:
vegetable broth $2.49
tomato paste $2.49
light coconut milk $2.39
lime $0.50
pitas $1.99

Pearl Oyster Bar 'Crab' Cakes with Sweet Corn Ragout

Crab cakes?? you ask. Yes, thanks to another vegan meat company I am trying out: Match Meats. I'm not sure I'm brave enough to try their ground pork, beef, or chicken options yet, but their products look quite simply amazing, and I figured their vegan ground crab was a good way to ease into this new world of cooking with 'meat'. You can order the products right from their online store, making it super convenient no matter where you live:

www.matchmeats.com

For this recipe, you need 1 package (1 pound) Match crab. It needs to thaw for 24 hours in the fridge, so keep that in mind!

This dish gets its name from the Pearl Oyster Bar restaurant in New York; the only difference is that my crab isn't real!

In a large bowl, combine 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon dry mustard, 2 teaspoons chopped chives, 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard), 1/2 tsp. vegan Worcestershire sauce (such as Annie's), 1/4 tsp. pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G); stir well with a whisk. Note: I omitted the 1/4 tsp. salt called for in the original recipe since Match already has salt added in and I wanted to keep down the overall sodium total.

Add 2 tablespoons finely chopped and seeded plum tomato and 1 pound vegan crab, tossing to combine. Stir in 5 tablespoons dry breadcrumbs, then cover and chill for 30 minutes.

Using a 1/4 cup measure, form 8 patties from the 'crab' mixture. Melt 1 and 1/2 teaspoons vegan butter (such as Earth Balance) in an oven-proof skillet over medium-high heat. Dredge the patties in 2 tablespoons breadcrumbs, then add to the skillet and cook for 4 minutes.

Turn the patties over, wrap the handle of the skillet in foil, and bake in a 450 degree oven for 5 minutes.

While the 'crab' cakes are in the oven, make the ragout: bring a 1/4 cup water to a boil in a saucepan, then add 2 and 3/4 cups fresh corn kernels and 1/4 cup frozen peas; cook for 2 minutes.

Remove the pan from heat and add 1 and 1/2 cups finely chopped and seeded plum tomato, 2 tablespoons chopped basil, 2 tablespoons chopped chives, 1 tablespoon vegan butter, and 1/8 tsp. black pepper. (Again, I omitted the 1/4 tsp. salt).

Serve 1 crab cake with 1/3 cup ragout for 8 servings of 180 calories each.

I will be honest with my reader that - although this recipe was objectively delicious! - I had a hard time swallowing it down because it really did taste like crab. However, I remember feeling the same way the first time I tried vegan bacon, vegan chicken, vegan beef patties etc., which are all products that I have come to love, so keep your eyes open for more future 'crab' recipes on this website.

Cost:
chives $2.49
plum tomato $1.52
vegan crab $7.50
fresh corn $2.49
frozen green peas $2.99
basil $2.99

Peppermint Patties

These homemade ice cream sandwiches are a fun project for a summer afternoon!

An interesting side benefit of being vegan (on top of the many others I'm sure you know of already!) is that you can halve recipes that call for 1 egg. While a real egg is hard to cut in half, as a vegan, you can simply whisk 3/4 tsp. Ener-G egg replacer into 1 tablespoon warm water. For the cookies in this recipe, make that "half egg" and set aside.

Meanwhile, lightly spoon 3/4 cup all-purpose flour into measuring cups and level with a knife. Combine the flour in a large bowl with 3 tablespoons cocoa powder, 1/4 tsp. baking soda, and just a pinch of salt; set aside.

In a stand mixer, combine 1/4 cup raw sugar, 1/4 cup packed organic brown sugar (such as Wholesome Sweeteners), and 1/4 cup vegan butter (such as Earth Balance); beat until well blended. Add the "egg" and 1/2 tsp. vanilla extract; beat to combine.

Add the flour mixture, and beat until well blended. Lightly coat your hands with cooking spray, and shape the dough into a 6-inch log - try not to overwork it, or it will become very soft!

Wrap the dough in plastic wrap and freeze for one hour; once firm, slice into 24 thin slices (about 1/4-inch thick each).

Place the cookie slices on 2 baking sheets coated with cooking spray, and bake at 350 degrees for 11 minutes; cool completely on a wire rack. I found it best to let the cookies sit on the baking sheet for about one minute before transferring them to the rack, as they were quite soft when they first emerged from the oven.

To assemble the patties, crush 1/2 cup of hard peppermint candies. For the best vegan option, try the wild peppermint drops from Yummy Earth - they won't be red-and-white striped like traditional peppermint candies, but they have the benefit of being certified vegan! I found a few light taps of a hammer worked great to crush them into pieces. Place the crushed candies in a shallow bowl.

Let 1 and 1/2 cups vegan vanilla ice cream of your choice soften slightly - any kind should work here, whether rice, almond, coconut or soy-milk based; I used the soy vanilla from Turtle Mountain. As a note of caution, I find that non-dairy ice cream melts faster than real ice cream, so start to work with it while it is still pretty frozen, or you risk making a big mess!

Place 2 tablespoons of the vegan ice cream on the flat sides of 12 cookies. Top with the remaining 12 cookies, pressing gently so the ice cream reaches out to the edges of the cookies. Roll the patties in the crushed peppermint candy, then wrap individually in plastic wrap and freeze for 4 hours before serving.

Note: since my soy ice cream was becoming awfully melted, I rushed to get the patties into the freezer, then went back about 15 minutes later to wrap them in plastic wrap.

Kids will love these yummy summer treats! 2 patties make a serving of 330 calories.

You can, of course, double this recipe, in which case you'll go back to the original recipe which called for a whole "egg" - but isn't it nice to have the option of cutting it an egg in half for baking when you want to?

Cost:
soy vanilla ice cream $4.19