'Chicken', Corn, and Tomato Salad

I'm playing with Gardein chicken again tonight... for this easy entree salad, you can either serve it just as it is for dinner, or, pack leftovers in tupperware and tuck inside a pita for lunch tomorrow.

The original recipe called for 2 cups of chopped cooked chicken, so cook 4 Gardein 'tuscan chicken breasts' (without the sauce) in a skillet over medium heat for 2-3 minutes on each side, then chop into 1/2-inch pieces; set aside.

Cut 1 and 1/2 cups of fresh corn kernels off the cob (about 2 ears of corn). Heat a medium skillet coated with cooking spray over medium-high heat and saute the corn for 3 minutes.

In a large bowl, combine the cooked 'chicken', the corn, 1 cup halved cherry tomatoes, and 1/2 cup sliced green onions.

In a separate bowl, whisk together 2 tablespoons red wine vinegar, 1 and 1/2 tablespoons olive oil, 2 teaspoons lemon juice, 1 teaspoon chopped fresh thyme, 1 teaspoon minced garlic (use bottled minced garlic to make this already-quick recipe even quicker!), and 1/2 tsp. Dijon mustard. I omitted the salt in the dressing, since Gardein chicken already has a fair amount of salt in it.

Pour the dressing over the salad, and toss to coat. 1 and 1/4 cups makes a serving of 240 calories.

Cost:
fresh corn $2.49
cherry tomatoes $2.58
green onions $0.99

Onion Bread Pudding

This easy meal requires only about 15 minutes of active time, making it ideal for a busy weeknight!

Slice 1 Vidalia onion into 1/4-inch thick slices. Heat a large skillet over medium-high heat, and cook the onion slices for about 3 minutes on each side (note: it's okay if the onion slices fall apart a little, but do your best to keep them intact so you can flip them over easily!).

While the onion cooks, combine 2 cups plain soy milk (such as Silk), 1/4 tsp. salt, 1/2 tsp. dried thyme, 1/8 tsp. black pepper (of which I accidentally added 1/2 tsp.!), and the equivalent of 2 eggs using egg replacer (such as Ener-G).

Add 8 cups cubed French bread (about 8 or 9 ounces of bread) and 1/2 cup shredded vegan cheese to the soy milk mixture. The original recipe called for Gruyere, but I used the vegan smoked cheddar from Sheese, which made a nice substitute. The original recipe didn't specify how large the bread cubes should be, but mine were about 1-inch.

Spoon the bread mixture into an 8-inch baking dish coated with cooking spray, and arrange the onion slices on top. Sprinkle the top with an additional 1/4 cup vegan cheese, then bake at 425 degrees for 25 minutes - the pudding should be golden and set by the end.

Divide into 4 equal squares (about 1 and 1/2 cups) of 370 calories each. This dish would be great with some asparagus or a simple salad on the side to round out the meal.

Cost:
Vidalia onion $1.31
French bread $1.29

Chocolate Pudding with Bananas

The bananas are buried on the bottom of this pudding, for a fun surprise!

Heat 2 and 1/4 cups plain soy milk in a saucepan over medium-high heat, until tiny bubbles form around the edges, but don't let it come to a boil - it's best to use a thermometer, since this step will happen somewhere between 160 and 180 degrees.

While the soy milk heats, combine 1/3 cup raw sugar, 1/3 cup unsweetened cocoa powder, 2 tablespoons cornstarch, 1/8 tsp. salt, and 2 ounces finely chopped dark chocolate in a large bowl. Gradually pour in the soy milk, stirring with a whisk. Return the whole mixture to the saucepan and cook over medium heat, stirring constantly with a whisk. Once it is thickened and bubbly (which should take about 5 to 10 minutes) remove from heat and stir in 1 teaspoon vanilla extract.

Arrange 1 and 1/2 cups sliced banana in the bottom of a 1 and 1/2 quart casserole dish. Spoon the pudding over the bananas. You can serve this warm if you like, or cover the top of the pudding with plastic wrap (so it doesn't form a skin on top!) and chill.

1/2 cup of pudding is 190 calories. I thought this turned out exactly like the soy pudding snack packs from Zen Soy, which made my quite proud.

Here's the pudding after chilling, and before anyone spooned into it!


Cost:
plain soy milk $2.49
dark chocolate $3.99
banana $0.52

'Smoked Cheddar' and Lentil Burgers

There actually is a vegan smoked cheddar on the market for these yummy veggie burgers, from a UK company called Sheese. I used it before in my Turnip Green and Shiitake Mushroom Calzone with 'Smoked Cheddar' recipe, and bought another batch for these burgers! You can order it in the States from veganessentials.com.

To start, combine 1/2 cup dried lentils, 1 and 1/4 cups water, and 1 bay leaf in a saucepan. Bring to a boil, then cover, reduce heat, and simmer for 30 minutes.

Drain the lentils and discard the bay leaf. Place the lentils in a large bowl and mash partially with a potato masher, then let cool slightly (about 5 minutes seems to have been enough time).

Meanwhile, heat 1/2 tsp. olive oil in a small skillet over medium-high heat. Add 1/2 cup finely chopped onion and 1/4 cup finely chopped carrot; saute for 5 minutes, then let cool slightly.

Add the onion mixture to the mashed lentils, along with 1/2 cup shredded Sheese smoked cheddar, 1/4 cup dry breadcrumbs, 1 teaspoon chopped fresh thyme, 1/2 tsp. salt, 1/4 tsp. garlic powder, 1/4 tsp. paprika, 1/4 tsp. black pepper, and 1/8 tsp. ground red pepper.

Whisk together "egg whites" by whisking 2 and 1/4 teaspoons Ener-G egg replacer powder into 3 tablespoons warm water. Pour the 'eggs' into the lentil mixture, and then stir until combined.

Cover and chill the mixture for 45 minutes.

When you're ready to assemble the burgers, divide the mixture into 4 equal patties, and shape them until they are about 1/2-inch thick. Heat an outdoor grill or indoor grill pan over medium-high heat and coat with cooking spray. Grill the patties for 5 minutes on each side.

Spread 1 teaspoon stone-ground mustard (such as Organicville), on the bottom half of 4 whole wheat sandwich buns. I used Whole Foods' whole wheat hamburger buns, which they have newly formulated with vegan shortening!

Place one lentil patty on the bottom half of each bun, then top each with a 1/4-inch thick tomato slice, 1/4 cup arugula, and the top half of the bun. Each burger is 360 calories.

Cost:
carrot $0.44
fresh thyme $2.49
stone-ground mustard $3.99
tomato $3.89
arugula $2.50

Tofu Negamaki

Negamaki is a Japanese kebab which traditionally consists of beef and scallions. For this vegan version, use baked tofu instead! The kebabs make a perfect summertime appetizer.

In a small saucepan, combine 1 and 1/2 tablespoons raw sugar, 3 tablespoons soy sauce (preferably low sodium), 1 tablespoon mirin, 2 teaspoons grated orange rind, 1 teaspoon grated fresh ginger, and 1 teaspoon rice vinegar. Bring to a boil, then continue to cook for 1 minute - all the sugar should be dissolved. Remove from heat and let cool slightly.

While the mixture cools, slice 1 (8-ounce) package of baked tofu (such as Soyboy) into 16 equal pieces. Cut 16 (4-inch long) tops off of green onions; reserve the bottoms for another use.

Working with 1 (10-inch) kebab skewer at a time, thread on 1 green onion top, about 1/2-inch from the end of the onion. Thread 1 tofu cube onto the skewer, then wrap the onion top tightly around the tofu and thread the other end of the onion onto the skewer; push to the opposite end of the skewer, then repeat the process. (See the photo if those instructions are slightly unclear!) At the end, you'll have 4 pieces of tofu and 4 green onion tops on each skewer.

Coat an outdoor grill or indoor grill pan with cooking spray and heat over medium heat. Brush the kebabs with the soy sauce mixture, and coat with cooking spray (the latter of which I forgot!), then grill for about 3 minutes on each side, while basting frequently with the soy sauce mixture.

One thing to watch out for: your grill pan needs to be big enough so that the kebab skewer length don't prevent the food from coming in contact with the pan itself - I actually had to press down on the tofu cubes to ensure that they grilled, since my grill pan is only about 8-inches square!

Each kebab is 130 calories.

Cost:
orange $1.15
green onions $0.99
baked tofu $2.99

Garden Slaw with Tarragon

You'll get tons of fresh summer veggies in this easy slaw!

The dressing in the original recipe was buttermilk-based, so to make it vegan, pour 3/4 tsp. lemon juice into a measuring cup; fill with plain soy milk (such as Silk) to equal 1/4 cup, then let stand for 5 minutes to clabber (sour) the mixture.

Combine the 'buttermilk' with 3 tablespoons vegan mayonnaise (I like the light canola mayo from Spectrum Foods), 1 tablespoon lemon juice, 2 teaspoons raw sugar, 1/4 tsp. salt, and 1/4 tsp. black pepper; set aside.

Steam 1 cup of (1-inch) diagonally-cut wax beans until tender - about 4 minutes. Trim the ends off of 1/2 cup snow peas, then cut into thin strips lengthwise. Combine the wax beans and the snow pea strips with 3 cups sliced Savoy cabbage, 1/2 cup red bell pepper strips, 1/3 cup shredded carrot (a large-holed grater works well for shredding), 1/4 cup vertically sliced red onion, and 1 tablespoon chopped tarragon.

Pour the dressing over the vegetables, tossing to coat. Chill for 30 minutes before serving. You'll have 6 servings of about 3/4 cup and 70 calories each.

Cost:
lemon juice $2.99
Savoy cabbage $2.14
red bell pepper $1.86

'Chicken' with Lemon and Fennel Seeds

I tried something completely new for this blog tonight. As someone who hasn't eaten meat since she was 12, I scarcely remember what it takes like, much less crave it. However, the brand Gardein (recently on the market) has done some amazing things with texture and flavor of vegan meats (for now they just make 'chicken' and 'beef,' but I'm hoping they expand their product line!), and it made me wonder if I could adapt their packaged food to a recipe.

In particular, the "tuscan chicken breasts" come with a sauce, but the sauce is packaged separately, so I wondered if I could take a chicken recipe and use these vegan chicken breasts in place of regular meat. An added benefit is that it means I could cook "chicken" for my non-vegan boyfriend for the first time, resulting in a rather romantic meal together! In fact, his words afterward were, "If this is what it tastes like, I could eat vegan!"

You'll need 4 Gardein "tuscan chicken breasts" for this recipe, which is two packages. Look for them near tofu in the grocery store. As I mentioned, you won't need to use the sauce, so save it for another use if you like, or simply discard it.

Here's the 'chicken' before I did anything to it:



Sprinkle the 'chicken' with 1/4 tsp. black pepper and set aside. The original recipe called for salt, as well, but I omitted it since salt is already in Gardein's formula.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 'chicken' and cook for about 2-3 minutes on each side.

Add 3 tablespoons dry vegan white wine of your choice (I liked a French Sancerre here), 1 teaspoon grated lemon rind, 2 tablespoons fresh-squeezed lemon juice, 1/2 tsp. fennel seeds and 1 garlic clove, pressed through a garlic press. Cover the skillet, reduce heat, and simmer for about 5 minutes.

1 'chicken breast' plus about 1 and 1/2 teaspoons of the sauce drizzled on top is 230 calories. Add some rice or warm bread and some broccoli rabe sauteed with a little garlic and crushed red pepper, and you'll have a complete dinner!

Cost:
Gardein chicken breasts $7.98
dry white wine $20.99
lemon $0.69

Multigrain Fruit Bars

Somewhere between a bread and a cookie, this batter turns out like a homemade breakfast bar!

Start by spooning 1 cup applesauce onto several layers of paper towels, spreading so it is about 1/2-inch thick. Cover with additional paper towels and let stand for 5 minutes.

Place 2 cups Kashi puffed seven-grain cereal in a blender or food processor and pulse until coarsely ground. Lightly spoon 1 and 1/4 cups all-purpose flour into measuring cups and level with a knife. Add to the blender, along with 1/4 cup powdered soy milk (in place of nonfat dry milk), 2 tablespoons wheat germ, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 tsp. salt (tho I accidentally added 1/2 tsp!); pulse until combined.

Note: powdered soy milk should not be confused with soy protein powder! It's simply a dry powder mix that you can combine with water to make soy milk at home. Look for it with the boxed soy milk in the grocery store. I could only find vanilla-flavored, rather than plain, but figured that the extra vanilla would be a yummy addition to the fruit bars.

Spoon the applesauce from the paper towels into the blender with a rubber spatula. Add 1 cup fresh blueberries, 3/4 cup packed organic brown sugar (such as Wholesome Sweeteners), 1/3 cup chopped dried apricots, 1/3 cup vegetable or canola oil, 1 teaspoon vanilla extract, and the equivalent of 2 eggs using egg replacer (such as Ener-G); mix until combined.

Spoon the batter into a 13x9-inch baking dish coated with cooking spray - don't worry, the thickness won't be much more than 1/4-inch high - which is about what commercial breakfast bars look like!

Bake at 350 degrees for 30 minutes - a toothpick inserted in the center should come out clean. Cool completely in the pan on a wire rack, then divide into squares. For snack size bars, cut into 24 squares of 100 calories each. I liked these as a breakfast bar though, in which case try cutting them into 8 larger pieces of 300 calories each.

Cost:
applesauce $2.99
blueberries $3.99
dried apricots $4.49

Fresh Banana-Berry Shake

Here's the perfect snack for a muggy summer afternoon!

Slice 2 cups of banana and 1 cup of quartered strawberries. Place the fruit in a blender with 1/4 cup orange juice and process until smooth.

Add 3 cups vanilla vegan 'ice cream' of your choice - there are so many varieties on the market now, from soy, to rice, to almond, to coconut milk based, so choose whichever you prefer! My favorite is still Turtle Mountain's soy vanilla. Process until smooth, then pour 1 cup of the smoothie into each of 4 glasses.

Each serving is 230 calories. Bonus points if you have fun squiggly summer straws to sip it through!

Cost:
banana $1.09
strawberries $2.99
orange juice $1.99
soy vanilla ice cream $4.19

Rice Noodles with Tofu and Bok Choy

You could use angel hair pasta in this recipe, but I like it best with authentic thin rice noodles. I also recommend doing all chopping and prep work in advance, since the recipes comes together quite quickly!

Cook 6 ounces of rice noodles in boiling water for 6 minutes, then drain and set aside. Meanwhile, whisk together 1/4 cup soy sauce (preferably low sodium!), 2 tablespoons rice vinegar, 1 teaspoon raw sugar, 1 teaspoon dark sesame oil, and 1/2 tsp. crushed red pepper. I actually only had about 3 tablespoons of soy sauce left at home, so thinned it with water to equal a 1/4 cup.

Heat a large skillet coated with cooking spray over medium-high heat. Add 2 cups red bell pepper strips and saute for 2 minutes. Add 5 cups sliced bok choy and saute for 1 minute. Note: with bok choy you can slice the stems as well as the leaves, unlike other leafy greens such as kale.

Add 8 ounces (1/2-inch cubed) firm tofu and 3 minced garlic cloves; saute for 2 minutes.

Add the cooked rice noodles and the soy sauce mixture, and cook a final 2 minutes, tossing well to combine.

Sprinkle 1/2 cup sliced green onions and 3 tablespoons chopped cilantro over the top.

Divide evenly among 4 plates (about 2 cups per serving) for 4 servings of 290 calories each. Don't forget the chopsticks!

Cost:
rice noodles $3.99
red bell pepper $4.55
bok choy $5.47
firm tofu $2.39
green onions $0.99
cilantro $1.69

Grilled Pizza with Smoked Tofu and Roasted Red Peppers

This slightly complicated recipe makes for great weekend backyard (or city stovetop!) grilling. I highly recommend having a glass of vegan rose wine in hand while you work.

To make the pizza dough, start by dissolving 1 teaspoon raw sugar and 1 package yeast (about 2 and 1/4 teaspoons) into 1 cup warm water - check with a thermometer that the temperature is between 100 and 110 degrees. Let stand for 5 minutes.

Lightly spoon 2 and 1/2 cups all-purpose flour into measuring cups and level with a knife. Add the flour to the yeast mixture, along with 1 tablespoon olive oil and 1 teaspoon salt, stirring until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, adding up to 1/4 cup more flour as necessary to keep the dough from sticking to your hands. I found that this was a particularly sticky dough, so needed just about all the extra flour! To knead, simple press the dough flat with the palm of your hands, fold the dough over on itself, turn it a 1/4-turn on the work surface, then repeat!

Place the dough in a bowl coated with cooking spray, turning so the top of the dough is coated as well, then cover and let rise for 45 minutes - ideally you want some place about 85 degrees and free from drafts (like a closed, unheated oven!)

While the dough rises, make the sauce: heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 minced garlic clove and saute for 1 minute. Add 1 (28-ounce) undrained can of plum tomatoes; bring to a boil, then reduce heat and simmer for 30 minutes - the sauce should be thick by the end. Break up the plum tomatoes as they simmer, too, using the back of your cooking spoon. Add 1/4 tsp. salt and 1/4 tsp. black pepper at the end of simmering, then set aside.

Meanwhile, cut 2 red bell peppers in half and discard the seeds and membranes. Press the pepper halves flat with your palm, then grill (either outdoors or on a stovetop grill pan coated with cooking spray) skin-sides down, until blackened. Place in a zip-top plastic bag and let stand for 15 minutes, then peel and cut into strips.

Once the dough has risen, punch it down and let rest for 5 minutes.

Divide the dough into 6 equal portions, and roll each into a 6-inch circle. Place the dough rounds on two baking sheets coated with cooking spray, lightly coat the tops of the dough with cooking spray, then cover with plastic wrap; let stand for 15 minutes.

It's best to prep the rest of the toppings here, since things will move fast in the next step! Shred 2 cups worth of smoked tofu (such as SoyBoy) and 1 and 1/2 cups of vegan mozzarella (I definitely recommend the one from Vegan Gourmet, since it most closely resembles "fresh" buffalo mozzarella). Set the toppings aside. (Note: I crumbled my smoked tofu rather than shredding it; if there is a pre-shredded smoked tofu on the market, I could not find it, but I'd be curious to hear if anyone knows of a brand!)

To grill, place the dough rounds on the grill rack for 2 minutes. I found it slightly difficult to keep them in perfect circles during the transfer process, but rather liked the uneven edges and individual feel to each pizza that resulted!

Turn the dough over and spread 1/3 cup tomato sauce on each dough round, leaving about a 1/2-inch border. Sprinkle each with 1/3 cup of the smoked tofu, 1/4 cup of the 'mozzarella', and about 1/3 cup of the bell pepper strips. Close the grill lid (or, if using a grill pan, cover with foil) and cook for a final 2 minutes.

These little pizzas are best served immediately. 1 pizza is 430 calories.

Cost:
yeast packets $2.69
garlic $0.72
canned plum tomatoes $3.39
red bell peppers $4.55
smoked tofu $2.79
vegan mozzarella $4.39

Black Bean Salsa

This easy salsa is great either as a dip with tortilla chips or as a filling in a tortilla wrap sandwich.

Get ready for a long list of ingredients! In a large bowl, combine 3 tablespoons finely chopped red bell pepper, 2 tablespoons finely chopped red onion, 2 tablespoons chopped cucumber, 2 tablespoons diced plum tomato, 1 tablespoon chopped celery, 1 tablespoon chopped and seeded jalapeno pepper, 1 and 1/2 teaspoons chopped basil (or 3/4 tsp. dried basil, if you prefer), 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 and 1/2 teaspoons fresh-squeezed lime juice, 1/4 tsp. dried thyme (or 3/4 tsp. chopped fresh thyme, if you prefer), 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/4 tsp. chili powder, 1/8 tsp. black pepper, and 2 small minced garlic cloves.

Rinse and drain a 15-ounce can of black beans. Add to the rest of the ingredients, and stir well to combine, then cover and chill for at least 2 hours before serving, so the flavors can blend.

You'll have 2 cups of salsa, although you can also double all the above quantities easily for more! 1/4 cup of salsa makes a serving of 100 calories.

Cost:
red bell pepper $1.36
cucumber $3.99
plum tomato $0.32
celery $3.49
jalapeno $0.20
lime $0.50
canned black beans $1.99

Tempeh Fajitas

Here's yet another fun way to put your grill to vegan use.

Cut 1 (8-ounce) package of five-grain tempeh in half crosswise, then cut each of those halves into 6 strips (so you have 12 pieces of tempeh total). Place the tempeh strips in a shallow bowl and set aside.

In a saucepan, combine 1 cup pineapple juice (such as R.W. Knudsen), 1/4 cup soy sauce (preferably low sodium!), 2 tablespoons fresh-squeezed lime juice, 2 teaspoons ground cumin, 2 teaspoons canola oil, 1/4 tsp. black pepper, and 1 minced garlic clove. Bring the mixture to a boil, then pour over the tempeh strips.

Let marinate at room temperature for at least half an hour, and up to 2 hours, depending how busy your night is! I marinated mine for about an hour and a half.

When it comes toward serving time, preheat a grill or indoor grill pan over medium heat, and coat with cooking spray.

Grill 2 cups (1/2-inch thick) vertically sliced onion and 1 and 1/2 cups (1/2-inch thick) green bell pepper slices until light browned, turning occasionally. The original recipe said this step should take about 5 minutes, but I like onions and peppers best when they're really tender, so I gave mine 10 minutes. Note: if you're using an outdoor grill, you'll want to use a grill basket for this step so the veggies don't fall through the cracks!

Remove the tempeh from the marinade and grill for 2 minutes on each side, basting with the reserved marinade occasionally; you can discard any leftover marinade.

Heat 4 (8-inch) whole wheat tortillas - the quickest way is in a microwave, wrapped in paper towels, for about 30 seconds. I like the brand Maria & Ricardo, because their tortillas are certified vegan.

In the center of each tortilla, arrange 3 tempeh strips, 1/2 cup of the vegetable mixture, and 1 tablespoon chipotle salsa (such as Frontera). Roll up the tortillas and serve! Each fajita is 260 calories.

Cost:
five-grain tempeh $1.99
limes $1.00
onion $1.40
green bell pepper $1.49
whole wheat tortillas $2.99
chipotle salsa $4.39

Nectarine Clafouti

Clafoutis is a dessert from the Limousin region of France, where it traditionally consists of cherries baked in a flan-like batter. However, you can use almost any kind of fruit, and tonight I chose nectarines. Substituting tofu for eggs makes the batter vegan-friendly!

Instead of 2 eggs, combine 6 ounces firm silken tofu in a food processor with 1 tablespoon cornstarch and 1 tablespoon water; process until smooth.

Transfer the 'eggs' to a large blender, along with 6 tablespoons all-purpose flour, 1/2 cup vanilla soy milk (such as Silk), 6 tablespoons raw sugar, 1/4 cup plain soy yogurt (such as Whole Soy), and 1/2 tsp. vanilla extract; process until smooth.

Transfer the batter to a bowl and chill for 30 minutes.

Coarsely chop 2 and 1/2 cups of nectarines (about 3), and place the fruit in an 8-inch square baking dish coated with cooking spray. Pour the batter over the fruit, then bake at 400 degrees for 35 minutes - the batter should be set by the end of cooking.

Divide into 4 equal servings of 220 calories each. You could also try this dish with peaches for a fun variation! Or, in the winter, try pears or cranberries.

Cost:
vanilla soy milk $1.69
silken tofu $2.39
nectarines $4.19

'Mascarpone'-Stuffed Apricots

I made another apricot dessert recently (see post for Fruited Apricots with Lemon-Amaretto Sauce) but I'm making another because I can't get enough of this adorable fruit right now! The original recipe called for mascarpone cheese, but that need not be a set-back; a mixture of vegan cream cheese and vegan sour cream makes a close substitute. For both the 'cream cheese' and 'sour cream', I recommend the Tofutti brand.

In a bowl, combine 1/3 cup vegan cream cheese with 2 tablespoons vegan sour cream, 2 tablespoons agave nectar (in place of honey), 1/2 tsp. lemon juice, and 1/8 tsp. nutmeg, stirring well with a whisk. Add 2 tablespoons coarsely chopped walnuts (which you can toast first, if you like), and then chill for 1 hour.

Cut 10 apricots in half, and remove the pits. If you slice around the center of an apricot with a knife, the two halves twist apart quite easily, and the pits are "free" and slip right out - unlike with peaches! Sprinkle the cut sides of the apricots with 1 tablespoon lemon juice, and spoon a heaping teaspoon of the 'mascarpone' mixture into the center of each half. Chill for 1 hour.

Note: I was a little loose on the chilling times. I only chilled the 'mascarpone' mixture for half an hour, and once I had the apricots stuffed, I chilled them for 3 hours, not 1!

2 stuffed apricots make a serving of 70 calories. You can garnish with mint sprigs, if you like, for a pretty presentation!

Cost:
walnuts $0.72
apricots $5.34

On a side note, tonight was a useful reminder to read recipes carefully! I had made the 'mascarpone' mixture just right according to directions, and set it chill. Then, I glanced down at the recipe and thought it said to add 2 tablespoons lemon juice (don't ask me why!) and so I panicked, pulled the mixture from the fridge, added the new lemon juice, and then thought... that looks awfully wrong. Realizing I had now messed up the sauce, I had to toss the ruined mixture, dash across the street to purchase a new container of Tofutti Better Than Sour Cream, and recommence. All I can say is oops!

Tofu Steaks with Red Wine-Mushroom Sauce and Mashed Grilled Potatoes

Tonight, I thought I'd do something I don't often offer on this blog - a full meal, as opposed to one component of it. For that reason, I definitely don't recommend this recipe for beginners, because you need to manage all three components at once - the mashed potatoes, the tofu, and the sauce!

For the potatoes: Peel 2 pounds of baking potatoes and cut into 1-inch pieces. Cut a large (18x12-inch) sheet of aluminum foil, and coat the foil with cooking spray. Place the potatoes in the center, along with 6 peeled garlic cloves. Gather up the edges of the foil and tightly seal to form a pouch. Pierce the pouch with a fork several times, then place on a grill rack or indoor grill pan over medium heat and grill for about 30 minutes. Turn the pouch occasionally so the potatoes grill evenly on all sides.

Unfortunately, my pouch opened up towards the end of cooking, and my potatoes spilled out. This was less of a problem since I was using an indoor grill pan, so I simply finished them off directly on the pan. But be careful if you are using an outdoor grill, because your potatoes would fall through the cracks!

Once grilled, transfer to a large bowl, and combine with 1/2 cup plain soy milk (such as Silk), 1/4 cup vegan sour cream (such as Tofutti's Better Than Sour Cream), 1 tablespoon vegan butter (such as Earth Balance), 1/4 tsp. salt, and 1/2 tsp. black pepper. Mash to desired consistency, then set aside and keep warm.

Here's where I encountered a rather vexing problem: I think because I was using an indoor grill pan, my potatoes weren't tender enough. I was running out of time, so I dumped the whole mashed potato mixture into a saucepan and simmered, covered, for about 10 minutes, hoping to soften the potatoes enough for mashing that way. They still were not quite as tender as I hoped, so I guess my "desired consistency" tonight was rather lumpy!

Now for the tofu: Cut a 14-ounce package of firm tofu into 4 slices, lengthwise. Place a sheet of aluminum foil on a baking sheet, and coat with cooking spray. Place the tofu slices on the foil, then lightly coat the tops with cooking spray. Bake at 375 degrees for 25 minutes (the ideal time to do so is while the potatoes are grilling!).

Cool the tofu slightly, then sprinkle with 1/4 tsp. dried thyme (use 1/2 tsp. chopped fresh thyme, if you prefer), and 1/4 tsp. black pepper. Grill - whether indoors or out! - for 3 minutes on each side.

While those two elements are underway, prepare the sauce! Heat a large skillet coated with cooking spray over medium-high heat. Add 1/3 cup finely chopped shallots and cook for 1 minute. Add 3 cups sliced cremini mushrooms, 3 cups sliced shiitake mushroom caps, and 1 (4-ounce) portobello mushroom cap, cut into 1-inch pieces. Cook for 6 minutes - the liquid that the mushrooms release should be absorbed by the end.

Remove the mushroom mixture from the pan and set aside. Add 1 and 1/2 cups dry vegan red wine of your choice to the pan; bring to a boil, then continue to cook until reduced to about 3/4 cup - it will take about 4 minutes.

Measure out 1 cup of water. Take 1 tablespoon of that water, and mix it together in a separate bowl with 1 tablespoon red miso. Add the miso mixture, the rest of the water, the mushroom mixture, 1/4 tsp. salt, and 1/4 tsp. black pepper to the reduced wine; return to a boil, then continue to cook until the entire mixture equals 2 cups. The original recipe said this would take about 4 minutes, but as with previous recipes in which I have to reduced liquid, I found that I needed about double that - closer to 10 minutes. Add 2 tablespoons chopped parsley to the sauce at the end of cooking.

Now pull it all together! Serve 1 tofu steak with 1 cup of mashed potatoes and 1/2 cup of the mushroom sauce. Each serving is 460 calories.

Cost:
baking potatoes $2.11
firm tofu $2.39
cremini mushrooms $2.75
shiitake mushrooms $7.89
portobello mushroom $3.49
red miso $4.99

Seasoned Fries

Homemade fries will always be better for you than anything you order in a restaurant - and you don't need to worry what kind of fat they're cooked in! Whip up these easy fries next time you have veggie burger night.

Peel 1 and 1/2 pounds baking potatoes, and cut into thin strips.

Combine the potato strips in a large bowl with 1 tablespoon vegetable or canola oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1/8 tsp. ground red pepper; toss to coat.

Spread the potatoes in a single layer on a baking sheet, and bake at 450 degrees for 35 minutes - they should be nice and golden by the end. A note of caution - don't stir the fries while they are baking! Rather counter-intuitively, by the time they are crispy at the end, they come off the baking sheet no problem, but while they are tender mid-cooking, you risk breaking them apart.

Divide into 4 servings of 200 calories each. Next time you make the fries - and I'm sure there will be a next time! - try varying the spices: cumin, onion powder, garlic powder, or paprika would all work really well. I recommend Amy's Bistro burgers to round out the menu!

Cost:
baking potatoes $2.11

Zucchini Custards with Tomatoes and Basil

I love it when I can make the vegan version of an egg-based dish work out! These little custards make a nice component of a light summer supper. Serve with crusty French bread and perhaps some corn on the cob!

Grate 10 ounces of zucchini with a large-holed grater. Spread the zucchini onto several layers of paper towels, and sprinkle with 1/8 tsp. salt. Cover with additional paper towels and let stand 15 minutes; it should be barely moist by the end. Transfer to a bowl and set aside.

Meanwhile, heat a saucepan coated with cooking spray over medium heat. Add 2 tablespoons minced shallots and cook for 5 minutes, stirring occasionally.

While the shallots cook, place 2 tablespoons all-purpose flour in a bowl. Add 3 tablespoons plain soy milk (such as Silk), and whisk until combined. Add an additional 1/2 cup soy milk, whisking to combine.

Add the soy milk mixture to the saucepan, and continue to cook until thick, stirring constantly - it should take between 2 and 3 minutes. Mine actually grew thick almost immediately, so I lowered the heat from medium to low, to avoid burning the mixture!

Transfer the soy milk mixture to a blender, along with 1 and 1/2 tablespoons chopped basil, 1 teaspoon chopped fresh oregano, 1/8 tsp. black pepper, and just a pinch each of nutmeg and ground red pepper.

The original recipe called for 2 whole eggs and 1 egg white. To make a vegan version, I combined 6 ounces silken firm tofu in a food processor with 1 tablespoon cornstarch, the equivalent of 1 egg made with Ener-G egg replacer, and 1/4 tsp. turmeric (for color); process until smooth, then transfer to the soy milk mixture in the blender.

Puree the whole mixture until smooth. Add 2 tablespoons grated vegan Parmesan sprinkles (such as Galaxy Foods), and process again until smooth. I only had 1 tablespoon of the sprinkles left at home, but decided it was okay since I find that the flavor is pretty strong compared to real Parmesan.

Add the grated zucchini and pulse a few times to combine.

Divide the zucchini mixture evenly among 4 ramekins coated with cooking spray. Place the ramekins in a baking dish, and fill the dish with about 1 inch of hot water. Bake at 350 degrees until a toothpick inserted in the center comes out clean. The original recipe said baking should take about 30 minutes, but mine were set after 35 minutes.

While the custards cook, you want to peel, seed, and dice 1 cup worth of tomato - about 2 tomatoes. To peel them easily, slice an X in the bottoms, then cook in boiling water for about 1 minute; transfer to a bowl of ice water, then slip off the skins! Seed and dice.

Remove the ramekins from the pan and run a knife around the edges, then invert onto plates. Sprinkle each serving with 1/4 cup of the diced tomato. You can also garnish with basil sprigs if you like, for a pretty presentation!

Each custard is 120 calories.

Cost:
zucchini $1.69
shallots $0.84
basil $2.99
oregano $2.49
tomato $4.69

Banana Blueberry Bread

Blueberries give a fun summer twist to regular banana bread!

Lightly spoon 1 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, and level with a knife. Combine the flours in a large bowl with 3/4 cup uncooked grits, 1/2 cup raw sugar, 1/2 tsp. salt, 1/2 tsp. baking powder, and 1/4 tsp. baking soda.

In a separate bowl, combine 3 tablespoons vegetable or canola oil with 1 cup mashed ripe banana (about 2 bananas), 3/4 cup blueberries, and the equivalent of 2 eggs using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the banana mixture, stirring just until moist (although on a side note, this batter was not as liquid as some other quick-bread recipes I've made, so don't be alarmed if you find the same is true of yours).

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, then bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.

Cool in the pan on a wire rack for 10 minutes, them remove from the pan and cool completely.

Cut into 16 slices of 150 calories each.

Cost:
banana $0.68
blueberries $3.99

Greek-Style Stuffed Eggplant

Here's a hearty vegan entree that makes the most of fresh summer produce.

Cut 2 eggplants in half lengthwise (mine were about 1 pound each), and carefully scoop out the pulp, leaving about a 1/4-inch thick shell. Coarsely chop the pulp and set aside.

Place the eggplant halves, cut-sides down, in a microwave-safe baking dish. Add water to fill the bottom of the dish, then cover with plastic wrap and microwave for 5 minutes - the shells should be very tender. Don't forget to leave room for steam to escape in the plastic wrap!

Meanwhile, heat a large nonstick skillet over medium-high heat, and coat with cooking spray. Add the eggplant pulp, and saute for 7 minutes. Add 1 cup chopped onion and continue to saute for 2 minutes. Add 1 cup chopped plum tomato, 1/4 cup vegan white wine of your choice, and 3 minced garlic cloves; cook for 3 minutes, stirring occasionally. In keeping with the Mediterranean flavors of the dish, I chose a white wine from Italy.

Remove from heat and stir in 1 cup crumbled vegan feta (such as Sunergia), 1/4 cup chopped parsley, 1/4 tsp. salt, and 1/4 tsp. black pepper.

Place the eggplant shells on a baking sheet coated with cooking spray, and fill each with about 3/4 cup of the stuffing.

Place 2 ounces of French bread in a food processor, and pulse until you have coarse crumbs. Combine the crumbs with 1/4 tsp. chopped parsley, 1/4 tsp. salt, and 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods). Sprinkle about 1/4 cup of the breadcrumb mixture over each eggplant half.

Broil for 2 minutes, then serve! 1 stuffed eggplant half is 250 calories.

Note: I forgot the cooking spray on the baking sheet, but luckily my eggplant shells didn't stick!

Cost:
eggplant $5.68
onion $1.01
plum tomato $0.86
white wine $26.12
vegan feta $3.69
parsley $1.69

Yellow Tomato Gazpacho

If you see yellow tomatoes at the market, snap them up to make this lovely gazpacho!

You'll need 1 pound of yellow tomatoes, which you want to peel, seed, and chop. I unfortunately forgot to peel mine, but the easiest way is to make an X in the bottom of each tomato, place in boiling water for about 1 minute, then transfer to ice water; the skins will slip right off.

Combine the chopped yellow tomatoes with 3/4 cup chopped, peeled, and seeded cucumber, 1/2 cup chopped Vidalia onion, 1/2 cup coarsely chopped yellow bell pepper, 3 tablespoons white wine vinegar, 1 and 1/2 teaspoons olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 small minced garlic clove.

Transfer the mixture to a blender and process until smooth, then pour into a bowl, cover and chill.

Soon before serving, tear 1 ounce of French bread into 1/2-inch pieces. Drizzle the bread with 1/2 tsp. olive oil, and toss to coat. Spread the bread in a single layer on a baking sheet and bake at 375 degrees for 10 minutes; let cool to room temperature.

Ladle 3/4 cup gazpacho into each of 4 soup bowls; top each serving with a few of the bread pieces, about 2 tablespoons quartered grape tomatoes, and1 tablespoon diced, peeled, and seeded cucumber.

Each bowlful is 90 calories.

Cost:
cucumber $1.99
yellow bell pepper $1.92
French bread $1.29
grape tomatoes $3.99

Glazed Spice Cake Cookies

These yummy little cookies have a texture somewhere between a cookie and a cake.

Lightly spoon 1 and 1/2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 1 and 1/2 teaspoons baking powder, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. ground allspice, 1/4 tsp. ground cloves, and 1/2 tsp. salt; set aside.

In a stand mixer, combine 1 cup canned pumpkin with 1 cup packed organic brown sugar and 1/4 cup vegan butter (such as Earth Balance); beat until combined. Add 1/4 cup plain soy milk (such as Silk), 1 and 1/2 teaspoons vanilla extract, and the equivalent of 2 eggs using egg replacer (such as Ener-G); beat until combined.

Gradually add the flour mixture, stirring to combine between each addition.

Drop the dough by tablespoonfuls onto 2 baking sheets coated with cooking spray, to make 24 cookies total. Bake at 375 degrees for 10 minutes. Cool the cookies on the pans for 1 minute on a wire rack, then transfer from the pans to the wire rack and cool completely.

Once the cookies have cooled, make the glaze: whisk together 3/4 cup organic powdered sugar (such as Wholesome Sweeteners), 1 tablespoon plain soy milk, 1/4 tsp. vanilla extract, and a dash of cinnamon. The original recipe said to dip the tops of the cookies in the glaze, but since mine was very thick, I found it easier to spread it over the cookies with a knife. Return the cookies to a wire rack so the glaze can set.

Each cookie is 110 calories.

Cost:
canned pumpkin $2.99
vegan butter $3.29
plain soy milk $2.49
powdered sugar $5.99

Vietnamese Lettuce Rolls with Spicy Grilled Tofu

Here's a fun variation on grilled tofu.

Start by slicing a 14-ounce package of firm tofu into 12 slices. Arrange the slices on several layers of paper towels, then cover with additional paper towels. Place a cutting board over the top, and place a cast-iron skillet on top of the cutting board (!) All of these layers ensure that the tofu will be firmer when you grill it. Let stand for 30 minutes to 1 hour (I let mine stand for 45 minutes), then arrange in a single layer in a 13x9-inch baking dish.

In a saucepan, combine 1/2 cup fresh-squeezed lime juice with 1/2 cup agave nectar (in place of honey), 1/4 cup thinly sliced and peeled lemongrass, 2 tablespoons soy sauce (preferably low sodium), 3/4 tsp. chile paste with garlic, 1/4 tsp. black pepper, and 3 minced garlic cloves. Bring to a boil, then continue to cook for 1 minute. Pour over the tofu slices, cover, and marinate at room temperature for 1 hour.

Note: 1/2 a cup of lime juice is a lot of limes - about 8! Be prepared for a lot of squeezing.

Remove the tofu from the dish but reserve the marinade. Grill the tofu in an outdoor grill or indoor grill pan coated with cooking spray, over medium heat, for 3 minutes on each side.

To assemble the lettuce rolls, remove 12 outer leaves from a head of romaine lettuce. Cut off the bottom halves of each lettuce leaf and reserve for another use - you'll be all set for a lunch-time salad tomorrow!

On each lettuce leaf top, place 1 tofu slice, 2 teaspoons cilantro leaves, 3/4 tsp. chopped peanuts, 3 mint leaves, 3 (2-inch) julienne-cut strips of carrot, and 1 basil leaf. Wrap the lettuce around the toppings.

3 lettuce rolls plus about 1/4 cup of the reserved marinade makes a serving of 300 calories.

Cost:
firm tofu $2.39
limes $3.50
agave nectar $4.99
lemongrass $2.00
romaine lettuce $2.79
cilantro $1.69
peanuts $0.89
mint $1.99
carrot $1.06

Penne with Tomatoes, Olives, and Capers

This pasta dish for two is simple as can be, letting the fresh basil and tomatoes really shine!

Cook 4 ounces of uncooked penne pasta according to package directions, then drain and set aside. I like the whole wheat penne from De Boles, which has higher protein thanks to the addition of Jerusalem artichoke flour.

While the pasta cooks, heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1/8 tsp. crushed red pepper and 2 small minced garlic cloves; saute for 30 seconds. Add 1 and 1/2 cups chopped plum tomato, 1/4 cup chopped and pitted kalamata olives, 2 and 1/4 teaspoons capers, and 1/8 tsp. salt; reduce the heat and simmer for 8 minutes, stirring occasionally.

Add the cooked penne to the skillet and cook a final minute, stirring to combine. Sprinkle with 6 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), and 1 and 1/2 tablespoons chopped basil.

Divide evenly among two plates (about 1 and 3/4 cups per serving). Each serving is 490 calories.

Cost:
garlic $0.36
plum tomato $1.71
kalamata olives $4.99
basil $2.99

White Bean Dip

This make-ahead dip is great for summer picnics!

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 6 sliced garlic cloves, 1 tablespoon ground coriander, and 1 teaspoon paprika; cook for 2 minutes. You should stir constantly, though I confess to only stirring frequently.

Add 1, drained and rinsed (15-ounce) can of cannellini beans, and cook for 2 minutes, stirring frequently. Add 3/4 cup vegetable broth; bring to a boil, then cover, reduce heat, and simmer for 15 minutes.

Transfer the bean mixture to a blender or food processor, and process until smooth. Stir in 2 tablespoons chopped flat-leaf parsley, then spoon into a bowl and chill - the original recipe did not specify for how long, but I made the dip about an hour and a half in advance.

Sprinkle with 1/8 tsp. paprika just before serving, and serve with sesame breadsticks (I like the long thin ones from Alessi). 1 breadstick plus 1 tablespoon dip makes a nosh of 50 calories.

Cost:
garlic $0.45
canned cannellini beans $2.19
flat-leaf parsley $1.99
sesame breadsticks $2.49

Blueberry Brunch Cake

Enjoy summer's fresh blueberries in this cake - it makes the perfect brunch to serve weekend summertime guests!

Coat the bottom of a 10-inch springform pan with cooking spray, and line with parchment paper or wax paper. Coat the bottom and sides of the pan with cooking spray, then dust with 1 tablespoon all-purpose flour (a helpful tip is to turn the pan gently at an angle to coat the sides, as well).

In a stand mixer, combine 3/4 cup vegan sugar (such as Wholesome Sweeteners) with 6 tablespoons vegan butter (such as Earth Balance); mix until well blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G) and mix well.

Lightly spoon 1 and 2/3 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 3/4 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt; set aside.

Next, make vegan 'buttermilk'; pour 1 and 1/2 teaspoons lemon juice into a measuring cup, then fill with plain soy milk (such as Silk) to equal 1/2 cup; let stand 5 minutes to clabber (sour) the mixture.

The recipe called next for 1 teaspoon of either grated lemon rind or grated orange rind. I figured - why not use both? so grated 1/2 tsp. of each.

Combine the grated rind with the 'buttermilk', 1/4 cup orange juice, and 1 teaspoon vanilla extract.

Alternate adding the flour mixture and the 'buttermilk' mixture to the sugar mixture, starting and ending with the flour mixture, and beating well between each addition. Fold in 1 and 1/2 cups blueberries. Spoon the batter into the prepared pan.

Next, the original recipe actually called for raw (turbinado) sugar, because of the nice crunch it adds, so in this case there's no need to make a vegan substitution! Combine 2 tablespoons turbinado sugar with 1/8 tsp. nutmeg, and sprinkle evenly over the top of the batter.

Bake at 350 degrees for 40 minutes - a wooden pick inserted in the center should come out clean. Cool the cake in the pan for 10 minutes on a wire rack, then remove the sides of the springform pan.

Combine 1/2 cup vegan sour cream (such as Tofutti's Better Than Sour Cream) with 1 teaspoon vanilla extract, and 8 ounces vanilla soy yogurt (such as Whole Soy). Divide the cake into 12 slices, and serve each slice with about 2 tablespoons of the 'sour cream' sauce and an additional tablespoon or so of fresh blueberries sprinkled over the top. This cake is equally delicious while still warm or at room temperature!

Each serving is 240 calories.

Cost:
vegan sugar $4.99
orange juice $1.99
lemon $0.50
orange $0.65
blueberries $6.98
vanilla soy yogurt $2.38

Mediterranean Grilled Vegetable Tagine

Although I made this tagine (a stew typical of Moroccan cuisine) in a regular skillet, certainly use an actual tagine pot if you have one!

First, peel a small red onion, and cut it into quarters, leaving the root end intact. Quarter 2 red bell peppers and 1 green bell pepper. Place all the veggies in a zip-top bag along with 2 teaspoons balsamic vinegar, 1/4 tsp. coarse salt and 1/2 tsp. olive oil; toss well to combine. The original recipe didn't specify how long to let the veggies sit in this marinade, so I did this step about 1 hour before grilling them; I have the feeling 1/2 hour is plenty of time, however. Also, since I still don't have large zip-top bags at home, I tossed everything together in a tupperware container with the lid on!

Next, heat 1/2 tsp. olive oil in a large skillet (or tagine!) over medium-high heat. Add 1 and 3/4 cups chopped onion and 2 minced garlic cloves; saute for 3 minutes. Although you should use yellow onion, I was about 1/4 cup short, so made up the difference with chopped Vidalia onion.

Crush 1/2 tsp. fennel seeds with a mortar and pestle. Add to the skillet, along with 1 teaspoon ground cumin and 1/4 tsp. ground cinnamon; saute for 1 minute.

Add 1/4 tsp. salt, 1/4 cup water, 1/4 cup sliced and pitted green olives, 1/4 cup golden raisins, 1/4 tsp. black pepper, 28-ounces canned (undrained) diced tomatoes, and 6 small quartered red potatoes to the skillet; bring to a boil, then cover, reduce heat, and simmer for 25 minutes. (Note: I accidentally added 1/2 tsp. of salt to the marinade in the initial step of the recipe, double the amount called for, so omitted the 1/4 tsp. of salt here to keep overall sodium levels in check. Also note that things move quickly in this phase of the recipe, so have everything prepped and ready to go - sliced olives, quartered potatoes etc.!).

While the tagine simmers, heat an outdoor grill or stove-top grill pan over medium-high heat and coat with cooking spray. Add the red onion and bell pepper pieces and grill for 10 minutes, turning frequently; discard the marinade.

In a separate saucepan, bring 1 cup of water to a boil; gradually stir in 2/3 cup dry couscous. Remove from heat, cover, and let stand 5 minutes, then fluff with a fork.

On each of 4 plates assemble 1/2 cup couscous, 1 and 1/4 cups of the tomato tagine, about 1/2 cup of grilled vegetables, and 1 tablespoon pine nuts (which you can toast first, if you like). Each serving is 470 calories.

Cost:
red onion $0.42
red bell peppers $2.82
green bell pepper $0.90
ground cumin $4.99
green olives $3.99
golden raisins $1.50
canned diced tomatoes $4.98
red potatoes $0.54

Grilled Stone Fruit Antipasto Plate

Stone fruits - peaches, nectarines, plums etc. - are in season now! Rather than serve them for dessert, surprise guests by making this appetizer course.

You'll need 1 pound black plums, 1 pound peaches, 1/2 pound nectarines, and 1/2 pound pluots. For all the fruit, firm ones will hold up much better on the grill than ripe. Pluots are a plum/apricot hybrid that look like a plum from the outside, but have a sweeter taste. I used Flavorosa pluots (although there are many varieties), which have a lovely pink flesh, in contrast to that of normal plums; check out the picture below to see the difference! If you can't find pluots, perhaps try apricots in their place, or add more of whichever stone fruit is your favorite.



Halve and pit all of the fruit. Yet another reason to choose firm fruit is that they will pull apart much easier when you cut along the seams! My plums were a little too soft, which made halving and pitting difficult.

Heat an outdoor grill or indoor grill pan over medium-high heat and coat with cooking spray. Grill the fruit for 3 minutes on each side.

While the fruit grills, make the dressing: whisk together 1 tablespoon organic brown sugar, 3 tablespoons white balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons fresh-squeezed lime juice, 2 teaspoons vanilla extract, 1/4 tsp. black pepper, and 1/8 tsp. salt.

Drizzle the dressing over the fruit, then divide evenly among 8 appetizer plates (about 3 fruit pieces per serving). Each serving is 130 calories. Garnish with mint sprigs if you like, for a pretty presentation!

Cost:
limes $1.00
black plums $3.90
peaches $1.28
nectarines $1.14
pluots $3.91

'Parmesan' Potato Bites

Ever feel a wave of regret when yummy, non-vegan bite-sized appetizers whirl around dinner parties on trays? Well, make these potato bites at home and you won't be missing out on a thing!

Place 12 small red potatoes in a saucepan and cover with water; bring to a boil and cook for 15 minutes, then drain and set aside.

Meanwhile, heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 3/4 cup minced onion, 1/4 cup diced vegan bacon slices (such as Light Life - about 3 slices), 1/8 tsp. black pepper and 3 minced garlic cloves; saute for 5 minutes.

Note: I was a little shy on the 'bacon' - closer to 3 tablespoons, since I was finishing off a package of Light Life that I already had open at home. Luckily there were still enough pieces to get that bacon taste in each potato!

Cut the cooked potatoes in half, and carefully scoop out their pulp, leaving a 1/4-inch shell - a melon baller works really well here, as opposed to a spoon. I recommend letting the potatoes cool slightly before you do this step, or you'll burn your fingers.

Mash the potato pulp with a fork. Rub 1 teaspoon of dried sage between your fingers to break it up slightly, then stir into the pulp, along with 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods); add the potato mixture to the onion mixture, stirring until well combined.

Spoon about 1 tablespoon of the stuffing into each potato shell. Arrange the stuffed potatoes on a baking sheet and broil for 3 minutes. Pass around as appetizers while they are still warm!

2 stuffed halves make a nosh of 70 calories.

Cost:
red potatoes $4.99
onion $1.63

Grilled Tempeh Burgers

These tempeh burgers are packed with 30 grams of protein each! Make them either on an outdoor grill or indoor grill pan, as you kick off the month of June.

Ahead of time, slice one (8-ounce) package of soy tempeh in half horizontally, then each of those pieces in half again crosswise (so you have 4 pieces total). Place in a zip-top bag.

In a saucepan, combine 6 tablespoons water, 1 and 1/2 tablespoons soy sauce, 1 teaspoon vegetable oil, 1/2 tsp. grated fresh ginger, a pinch of ground red pepper, and 1 small minced garlic clove. Bring to a boil, then remove from heat and pour over the tempeh; seal the zip-top bag and marinate in the fridge at least 3 hours, and up to overnight.

Note: since I didn't have zip-top bags big enough, I placed the tempeh in a shallow baking dish, and poured the marinade over the slices, then covered with plastic wrap.

When you're ready to eat, heat a grill or grill pan to medium-high heat. Place both halves of 2 whole wheat hamburger buns, cut-sides down, on the grill and grill for 1 minute, until nicely toasted. Set aside. I recommend Whole Foods' newly formulated hamburger buns, with vegan shortening!

Remove the tempeh slices from the marinade and grill for 2 minutes on each side, basting with the reserved marinade frequently.

Spread 1 and 1/2 teaspoons ketchup (such as Organicville) and 1 and 1/2 teaspoons spicy brown mustard (such as Whole Foods' German-Style mustard) on the top half of each bun. On the bottom half of the buns, layer 1 green leaf lettuce leaf, 2 tempeh pieces, 1 (1/4-inch thick) tomato slice, and 1 (1/8-inch thick) Vidalia onion slice; top with the top half of the buns.

Each burger is 360 calories.

Cost:
tempeh $1.99
ginger $1.24
hamburger buns $2.89
spicy brown mustard $1.99
green leaf lettuce $2.49
tomato $1.00
Vidalia onion $0.80