Fresh-Squeezed Lemonade

This is the perfect pitcher of lemonade to set out on a hot day!

Squeeze 3/4 cups of fresh lemon juice (about 5 lemons) into a bowl or pitcher. You'll get the most juice from your lemons if you let them sit at room temperature first.

Stir in 1/2 cup plus 1 tablespoon vegan sugar (such as Wholesome Sweeteners), and stir until the sugar dissolves.

Add 3 cups chilled water (I used filtered water, for the cleanest taste), then serve the lemonade over ice!

1 cup of lemonade is 120 calories.

Cost:
lemons $4.95

'Scallops' with Roasted Pepper 'Butter' Sauce

So, I've gotten adventurous within the past month or so, and pretty much tried every vegan meat product on the market (with the exception of ground pork - still not quite brave enough for that one!). I also hadn't yet used the vegi-scallops, available from Cedar Lake (which you can buy online at veganessentials.com), so I thought it might be time to give it a whirl.

First, cut 2 red bell peppers in half lengthwise and discard the seeds and membranes. Place on a baking sheet lined with aluminum foil and flatten with your palm. Broil for 15 minutes, then transfer to zip-top plastic bags and let stand for 10 minutes.

Peel the peppers and discard the skins. Place the peppers in a blender with 1 cup vegetable broth and 1/4 cup vegan dry white wine of your choice (I used a Spanish white tonight - for vegan options, check out theorganicwinecompany.com); process until smooth.

Transfer the sauce to a skillet; bring to a boil, then continue to cook until reduced to 3/4 cups (about 5 to 7 minutes). Stir in 1 tablespoon vegan butter (such as Earth Balance), then remove from heat; cover the pan to keep the sauce warm.

Meanwhile, drain 1 (1 pound) can of vegi-scallops. Thread the 'scallops' onto 6 kebab skewers - it will work out to about 5 pieces per skewer - and sprinkle with 1/8 tsp. salt.

Heat a stovetop grill pan or outdoor grill over medium heat, and coat with cooking spray. Grill the skewers for 2 and 1/2 minutes on each side. Serve 2 kebabs (10 'scallops') with 3/4 cup sauce, for 3 servings of 210 calories. Add some French bread to round out the meal, and soak up the extra sauce!

What's the verdict on the vegan scallop taste? Hard to say... in full disclosure, I've never eaten a real scallop (I became vegetarian at age 12, and scallops weren't really on the menu prior to that!). There was a slight seafood taste to the product (which is mainly made of wheat gluten), and the texture was fine, but I may wait until the food technology gets a little better before cooking with 'scallops' again.

Cost:
vegan scallops $5.99
red bell peppers $4.37
dry white wine $10.99

'Turkey' Lasagna

A cautionary tale before I begin tonight's recipe: don't forget to take your time, while cooking, even on busy nights! After a day spent in jury duty, all I wanted was a hearty dinner, relatively fast. I reached into the pantry for a 26-ounce jar of Amy's tomato-basil pasta sauce (purchased earlier in the week), and it slipped from my fingers and shattered all over the kitchen floor. Let me tell you: it is not easy to clean up a pile of tomato sauce and glass! Luckily, there's an organic grocer across from my apartment, so a replacement was easy to come by, even at 9 pm. Although not certified vegan like Amy's pasta sauce, most tomato-basil varieties will be vegan by default; just read ingredient labels in the off-chance they contain cheese.

Now on to the recipe - which otherwise would have been quite simple!

Ahead of time, you need to make some vegan cottage cheese - simply combine 1 (14-ounce) package firm tofu with 1 tablespoon lemon juice; mash with a fork until the mixture resembles cottage cheese curds. Cover and chill, ideally for about 5 hours so the flavors can blend, but I find that a couple hours works just fine.

Heat 2 tablespoons vegetable or canola oil in a large skillet over medium-high heat. Add 1 and 1/4 cups chopped onion, 3/4 cup chopped green bell pepper, 8 ounces pre-sliced mushrooms, and 1 minced garlic clove; saute for 5 minutes.

Chop 10 ounces (about 16 slices) of vegan deli turkey slices - I like either Yves Veggie or Light Life. Add the 'turkey' to the skillet, and cook for 10 minutes, stirring frequently.

Add 1 (26-ounce) jar of tomato-basil pasta sauce (without breaking it!) and 1 teaspoon dried Italian seasoning; reduce the heat to medium and simmer for 10 minutes.

Meanwhile, cook 8 lasagna noodles according to package directions (about 10 minutes in boiling water); drain and set aside.

To the 'cottage cheese' that you made earlier, add 1/4 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 tsp. black pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G). I omitted the 1/4 tsp. salt in the original recipe, but add it if you like.

To assemble the lasagna, spread 1 cup of the 'turkey' mixture on the bottom of a 13x9-inch baking dish coated with cooking spray. Top with 4 lasagna noodles, half of the 'cottage cheese' mixture, and 2 cups of the 'turkey' mixture. Repeat the layers - 4 more noodles, the rest of the 'cottage cheese' mixture, and the rest of the 'turkey' mixture.

Sprinkle the top with an additional cup of shredded vegan mozzarella, then bake at 350 degrees for 45 minutes. Let stand for 15 minutes before cutting into 9 pieces of 290 calories each.

Cost:
onion $1.04
green bell pepper $0.59
presliced mushrooms $2.49
vegan deli turkey $5.58
tomato-basil pasta sauce $3.97
firm tofu $2.39

'Chicken' Salad with Olive Vinaigrette

Try the Tuscan chicken breasts from Gardein for this recipe - you'll need 2 packages, and you can either discard the sauce that comes packaged separately, or save it for another use.

Chop the 'chicken' to equal 2 cups; cook in a skillet coated with cooking spray over medium heat for about 7-8 minutes, until the liquid is absorbed and the 'chicken' is lightly browned.

Meanwhile, cook 1 cup uncooked Israeli couscous according to package directions. This ingredient might also be labeled 'Middle Eastern' or 'pearl' couscous, and is much larger than smaller (French) couscous grains; look for it near rice in the grocery store.

In a large bowl, combine 1/4 cup chopped and pitted kalamata olives, 2 tablespoons chopped flat-leaf parsley, 1 tablespoon chopped capers, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 tsp. black pepper, and 1 minced garlic clove; stir with a whisk. Note: I omitted the 1/4 tsp. salt from the dressing, since Gardein chicken already has a fairly high sodium content.

Stir in the couscous, tossing gently to coat. Just before serving, stir in the 'chicken'. 1 and 1/2 cups makes a serving of 350 calories.

Cost:
Israeli couscous $5.99

Piadini with Cherry Tomatoes and 'Smoked Mozzarella'

Vegans are in luck for 'smoked mozzarella' - a version is available from the U.K. company, Sheese. As far as the dough for the piadini, you can buy premade flatbreads at the store, but I always find baking bread at home to be enjoyable.

If you do decide to make the piadini (an Italian flatbread from the Romagna region), dissolve 1 packet yeast (about 2 and 1/4 teaspoons) in 1/2 cup warm water (check with a thermometer to make sure the temperature is between 100 and 110 degrees). Stir in 1/2 cup bread flour, then let stand for 30 minutes. This process creates a "sponge," which results in a nice, airy bread dough - if you've never watched yeast in action, take a peak at the sponge towards the end of the 30 minutes and watch the bubbles!

Stir in an additional 1/2 cup plus 2 tablespoons warm water, an additional 1 and 1/2 cups bread flour, and 1/2 tsp. salt, stirring until a dough forms.

Turn out onto a floured surface and knead until smooth, adding up to 1/4 cup more bread flour as needed so the dough doesn't stick to your hands. For some reason, I had a remarkably sticky dough tonight, so not only did I add that extra 1/4 cup of flour right off the bat, I also used a well-floured surface and only kneaded lightly for a couple of minutes.

Transfer the dough to a bowl coated with cooking spray, turning so the top of the dough is coated as well. Cover and let rise for 45 minutes, ideally some place about 85 degrees and free from drafts (an unheated, closed oven works perfectly).

While the dough rises, make the filling: combine 1 and 1/2 cups halved yellow cherry tomatoes, 1 and 1/2 cups halved red cherry tomatoes, 1/2 cup thinly sliced basil, 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 minced garlic clove; toss to combine, then set aside.

Note: you could use all grape tomatoes here instead of cherry tomatoes, or a mixture of the two; the key is simply to make sure you have both yellow and red tomatoes for a nice color combination!

Once risen, punch the dough down, and let it rest for 5 minutes. Divide into 4 equal portions.

Working with one portion at a time, roll the dough into a 7-inch circle on a floured surface. Heat a large skillet coated with cooking spray over medium-high heat, then add 1 circle of dough; sprinkle with 3 tablespoons shredded vegan smoked mozzarella and cook for 3 minutes. Remove from the pan, and repeat with the remaining 3 circles of dough, sprinkling each with 3 tablespoons of the 'cheese'.

Spoon about 3/4 cup of the tomato mixture onto each piece of bread; fold in half and serve. 1 piadini is 360 calories.

Cost:
yellow grape tomatoes $4.50
red grape tomatoes $2.49
basil $2.99

Open-Faced 'Bacon', Lettuce, and Fried Green Tomato Sandwiches

This is a fun variation on the BLT!

Cut 1 green tomato into 6 (1/4-inch) thick slices. Place the slices in a large bowl, and cover with hot water; let stand for 15 minutes, then drain and pat dry with paper towels. The original recipe didn't specify how hot the water should be, so I brought a tea kettle to a boil, let the water cool a minute or two, then poured it over the tomatoes, which seemed to work.

While the tomatoes stand, combine 1 tablespoon plain soy milk (such as Silk) and the equivalent of two eggs made with egg replacer (such as Ener-G) in a bowl. In a separate shallow dish, combine 3/4 cup yellow cornmeal with 1/4 tsp. salt and 1/8 tsp. black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Dip the tomato slices one at a time first in the soy milk mixture, then in the cornmeal mixture. Return to the soy milk mixture, then return to the cornmeal mixture.

Place all 6 tomato slices in the skillet and cook for 4 minutes on each side.

While the tomatoes cook, slice 5 vegan bacon slices (such as Light Life) in half, and heat in a skillet according to package directions (about 3 to 4 minutes on each side), until crisp.

Finally, combine 2 and 1/2 tablespoons vegan mayonnaise (I like the light canola mayo from Spectrum Foods) with 1/2 tsp. lemon juice, and 1/8 tsp. hot sauce (such as Hot Stuff from the Wizard). Divide the spread evenly among 3 (1 and 1/2-ounce) slices of toasted white bread - it works out to a little less than a tablespoon per bread slice. Any white bread will work, but just check ingredient lists for sneaky things like nonfat milk or honey! I actually forgot to toast the bread, but the sandwiches still tasted absolutely great.

On top of each bread slice, place one green lettuce leaf (such as Bibb or Boston lettuce) 3 bacon pieces, and 2 fried green tomatoes. Sprinkle each with 1 teaspoon chopped chives. You'll note that you have 1 bacon piece leftover, which I highly recommend nibbling on as you assemble the sandwiches!

Each sandwich is 390 calories.

Cost:
Bibb lettuce $2.49
vegan bacon $3.39

Tomato Garlic Soup with 'Parmesan' Croutons

In the winter, canned peeled tomatoes are a great timesaver - but in the summer, when tomatoes taste their best, it's infinitely worth it to take the time and peel fresh tomatoes at home!

To peel the tomatoes, slit a shallow X in the bottom of each of 4 large tomatoes (in fact, you want them to be quite large, coming to a total of about 2 and 1/2 pounds). Bring 2 quarts (8 cups) of water to a boil; add the tomatoes and cook for 30 seconds to 1 minute, then remove with a slotted spoon and immediately transfer to 2 quarts ice water.

Drain the tomatoes, and slip off the skins. Remove the cores, and cut the tomatoes in half crosswise; push out the seeds either with your fingers or the tip of a knife (I find fingers to be easier); discard the seeds and chop the remaining tomato pulp. Set aside.

Meanwhile, cook 1 and 1/4 cups uncooked seashell pasta (such as Whole Foods' 365 brand) according to package directions. To save on water, reuse the water that you just boiled the tomatoes in! Drain, toss the pasta with 1 teaspoon olive oil, then let cool completely.

Heat 1 tablespoon olive oil in a Dutch oven over medium-low heat. Add 3/4 cup finely chopped red onion and cook for 7 minutes. Add 8 thinly sliced garlic cloves and continue to cook for 3 minutes, stirring frequently.

Add the chopped tomatoes, 1 cup water, 1 tablespoon chopped flat-leaf parsley, 1 tablespoon chopped chives, 1 teaspoon minced oregano, 1 teaspoon minced thyme, and 28 ounces of vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes. Make sure you use your largest pot for this recipe, as it makes quite a lot of soup! I originally had my mixture in a medium-sized saucepan, and realized midway that I needed to do a transfer.

After 20 minutes, add the cooked pasta, 1 tablespoon red wine vinegar, and 1/2 tsp. black pepper; cook for 1 final minute.

Meanwhile, slice 8 (1/2-inch thick) slices of French bread baguette; arrange on a baking sheet. Top each slice with 1 tablespoon shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods). Broil for 1 and 1/2 minutes.

Ladle 1 and 1/2 cups of soup into each of 4 bowls, and serve each bowl with 2 of the croutons; each serving is 340 calories. Add a crisp green salad on the side to round out the meal!

Cost:
tomatoes $7.48
seashell pasta $1.79
flat-leaf parsley $1.69
chives $2.49
fresh thyme $2.49
French bread baguette $1.29
vegan cheese $3.39

Streusel-Topped Peach Pie

Next time you buy a big batch of peaches (or pick them!) try out this yummy pie.

I made the crust in a large bowl, but you can also make it in a food processor if you have one big enough. Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 1/2 tsp. salt and stir (or pulse) to combine. Cut 1/2 cup vegan butter (such as Earth Balance) into small pieces, and cut into the flour mixture using a pastry blender (or pulse in the food processor to combine) until the mixture looks like coarse meal. Add 1/4 cup ice water and 1 tablespoon white vinegar, and stir (or pulse) until blended.

Divide the dough into thirds. Place two-thirds of the dough on a layer of plastic wrap, and pat into a 4-inch circle. Cover with 2 additional layers of paper towels, then roll into an 11-inch circle through the wrap; freeze for 5 minutes. Remove the top sheets of plastic wrap, and place the dough, plastic wrap-side up, into a 9-inch pie plate. Remove the remaining plastic wrap. Press the dough into the bottom and up the sides of the pie plate, and flute the edges; set aside.

Note: I am an inexpert pie-crust-fluter, so just sort of crimp the edges willy-nilly with my fingers. There are better how-to's online if you want your pie to look nice and professional!

Meanwhile, combine the remaining third of the dough in a food processor with 1/2 cup regular oats, 1/2 cup packed organic brown sugar, 1/4 tsp. cinnamon and a dash of ground cloves; pulse until crumbly, then set aside.

In a large bowl, combine 1/3 cup all-purpose flour, 6 cups peeled and sliced peaches (about 5-6 peaches), 1 cup vegan sugar (such as Wholesome Sweeteners), 1/2 cup raisins, 1 tablespoon lemon juice, 1/2 tsp. salt, 1/2 tsp. cinnamon, and a dash of ground cloves. Let the mixture stand for 10 minutes, then transfer to a saucepan over medium heat and cook for ten minutes, stirring occasionally.

Spoon the peach mixture into the crust. Top evenly with the streusel mixture, then bake at 350 degrees for 50 minutes - the top should be browned by the end.

Divide into 12 wedges of 330 calories each.

Cost:
white vinegar $2.99
peaches $3.15

Crustless Broccoli and 'Cheese' Quiche

This quiche is served with toasted slices of whole wheat bread, so it is somewhere between a proper quiche and a spread! It's a great dish for brunch, or for an easy weeknight supper.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1/2 cup vertically sliced onion and 1 minced garlic clove; saute for 1 and 1/2 minutes. Add 5 cups broccoli florets and saute for one additional minute. Pour the broccoli mixture into a 9-inch pie plate coated with cooking spray and set aside.

Meanwhile, make the equivalent of the eggs from the original recipe (which used 4 egg whites and 2 whole eggs); combine 8 ounces silken tofu in a food processor with 1 tablespoon water and 1 tablespoon cornstarch; puree until smooth.

Combine the 'eggs' in a large bowl with 1 and 1/4 cups plain soy milk, 1 cup shredded vegan cheese in place of Swiss cheese, 2 tablespoons chopped parsley, 2 teaspoons Dijon mustard, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. ground nutmeg. (Note: for the Swiss, I used the smoked mozzarella from Sheese, available at veganessentials.com).

Pour the soy milk mixture over the broccoli, and then sprinkle the top of the quiche with 1 tablespoon vegan Parmesan sprinkles (such as Galaxy Foods).

Bake at 350 degrees for 40 minutes - a knife inserted in the center at the end should come out clean; let stand for about 5 to 10 minutes before slicing into 6 wedges.

Toast 6 (1-ounce) slices of whole wheat bread (such as Vermont Bread Company); serve 1 piece of toast with each slice of quiche for 6 servings of 220 calories each.

Cost:
onion $0.89
broccoli $5.93
plain soy milk $2.49
parsley $1.69

'Ham' and 'Cheese' Breakfast Sandwich with Mango Chutney

There's nothing my boyfriend likes better to start the day than a bacon-egg-and-cheese breakfast sandwich - so I was excited to try out this vegan version! And although the word 'breakfast' is in the title, I see nothing wrong with making these tasty sandwiches for a weeknight supper - add some hash browns and a side salad to round out the meal.

The original recipe actually already called for soy ham here, which I thought was rather nice! They also recommended Canadian bacon, so I figured, why not combine the two, now that Yves Veggie brand makes a vegan Canadian bacon. But vegan ham slices (such as LightLife) would work just as well.

To start the recipe, toast 4 whole-grain English muffins. I like the spelt English muffins from Rudi's Organic Bakery. If you don't have a toaster, split the muffins in half and cook in a skillet over medium heat for about 2-3 minutes on each side. Arrange the English muffin bottoms and tops, cut-sides up - on a baking sheet; spread 2 teaspoons mango chutney over the bottom halves of the muffins; set aside. I like Geeta's mango chutney because it is certified vegan. Look for it in the Indian section of grocery stores.

Heat a large skillet coated with cooking spray over medium-high heat. Add 8 vegan ham or Canadian bacon slices and cook for 2 minutes on each side. Plate 2 of the 'ham' slices on top of each English muffin bottom (i.e., over the mango chutney).

Meanwhile, make the equivalent of 4 eggs; in a food processor, combine 8 ounces silken tofu with 2 tablespoons water, 1 tablespoon cornstarch and 1/4 tsp. turmeric (for color). Divide into 4 equal portions in the hot skillet. I played it by ear here, to see how they would cook in comparison to regular eggs (which would need about 1 minute on each side). My recommendation is to cook the tofu eggs for about 4 minutes, without flipping them over. They won't quite firm up all the way in the skillet, but once you transfer them on top of the ham slices (1 "egg" per English muffin bottom), they will continue to set as they cool.

Finally, shred 3/4 cup of vegan cheddar (such as Galaxy Foods). Sprinkle 1 tablespoon of the 'cheddar' over each 'egg', and 2 tablespoons of the 'cheddar' over each top of the English muffins.

Broil in the oven for about 2 minutes, then remove from the oven and place the top halves of the English muffins on top of the bottom halves.

Each of the 4 breakfast sandwiches is 340 calories.

Cost:
silken tofu $2.39
English muffins $4.19
vegan cheddar $3.39

Antipasto Italian Roll-Ups

These easy sandwiches transform a traditional Italian antipasto plate into wrap form!

In a bowl, combine 1 tablespoon vegan sour cream (such as Tofutti's Better Than Sour Cream) with 1 tablespoon sun-dried tomato spread. I actually used a sun-dried tomato paste, which was the closest I could find - supermarket shelves abound with sun-dried tomato pestos, tapenades etc., but I couldn't find anything labeled a sun-dried tomato spread. Buy whichever you prefer, but just make sure the product doesn't contain cheese or anchovies, as many brands do.

Spread 1 tablespoon of the tomato mixture down the center of each of 2, fat-free flour tortillas (such as Whole Foods' brand). Top each tortilla with 1/4 cup fresh basil leaves, about 3 tablespoons chopped bottled roasted red bell peppers, 1 ounce of thinly sliced vegan mozzarella, and 1 slice of vegan salami.

For the 'mozzarella', I definitely preferred Vegan Gourmet here, since it is closer to fresh Buffalo mozzarella than other versions on the market. For the 'salami', try Yves Veggie brand.

Roll up the tortillas and serve! Each tortilla is 280 calories.

Cost:
sun-dried tomato paste $2.77
fat-free tortillas $1.69
basil $2.99
bottled roasted red bell peppers $2.00

Peach and Muscat Granita

I've made several peach desserts this month, and tonight I'm giving you yet another, so you can take advantage of summer's bounty! This dessert is particularly easy because you can make it ahead.

In a blender, combine 2 cups sliced peaches with 3/4 cup sweet muscat (about half of a 375 ml bottle). For the muscat, make sure you don't buy muscato d'asti, which is sparkling - a certified vegan muscat to try is the Stellar Heaven-on-Earth sweet muscat from South Africa.

Puree the mixture until very smooth, then pour into a bowl through a sieve, discarding any solids; set aside.

Combine 1/2 cup water and 6 tablespoons raw sugar in a saucepan; bring to a boil, then continue to cook, stirring, until the sugar is dissolved. Remove from heat and add an additional 1 cup water - since the added water never cooks, I used filtered water for the cleanest taste.

Combine the sugar mixture with the peach mixture, stirring with a whisk, then transfer to an 8-inch baking dish. Freeze for 6 hours, stirring twice during the first 2 hours (I stirred at the 1 hour mark and then again 45 minutes later).

1 cup of granita is 190 calories and you'll have about 4 servings - scrape the mixture with a fork to get that nice fluffy granita texture as you dish it out. Note: although it needs to freeze at least 6 hours, there is no problem letting it freeze longer than that - I made mine closer to 9 hours in advance.

Cost:
peaches $3.66
sweet muscat $10.99

'Honey'-Roasted Nuts and Fruit

Use agave nectar in place honey for this easy dish. You can serve the mix as an appetizer with summer cocktails, or bring along as trail mix on your next hike!

Before you start the recipe, line a baking sheet with parchment paper (aluminum foil would work, too), and coat with cooking spray; set aside.

Melt 1 teaspoon vegan butter (such as Earth Balance) in a large skillet over medium-high heat. Add 1/4 cup agave nectar, and cook for 2 minutes.

Add 1/4 cup slivered almonds, 1/4 cup chopped hazelnuts, 1/4 cup chopped pecans, 1/4 cup sunflower seeds, 1/2 tsp. cinnamon, 1/4 tsp. ground cardamom, 1/4 tsp. salt, and just a dash of ground cloves; reduce the heat to medium and cook for about 8 minutes, stirring frequently - the nuts should be golden by the end.

Stir in 1 cup raisins, then immediately transfer to the prepared baking sheet and cool completely - be careful not to touch the mixture right away, because it will be hot!

1/4 cup of the mix is 200 calories.

Cost:
hazelnuts $6.99
sunflower seeds $0.95
raisins $2.99

Rustic Tomato-Basil Tart

This homemade tart is about as fresh as it gets - fresh tomatoes, fresh basil and oregano, and fresh pureed corn kernels as part of the crust!

You'll want 1 and 1/2 pounds yellow tomatoes and 1 and 1/2 pounds red tomatoes for this recipe - buy medium-sized ones rather than large, so your slices aren't too big around. Cut all of the tomatoes into 1/4-inch thick slices and arrange in a single layer on paper towels; sprinkle with 1/2 tsp. salt and let stand for 20 minutes, then pat dry with paper towels and set aside.

Meanwhile, combine 1 cup fresh corn kernels in a food processor with 1 tablespoon lemon juice and 3 tablespoons vegan sour cream (such as Tofutti's Better Than Sour Cream); puree until smooth.

In a large bowl, combine 1 and 1/2 cups all-purpose flour, 1/4 cup cornmeal, and 1/2 tsp. salt. Cut 1/4 cup vegan butter (such as Earth Balance) into small pieces, then cut the 'butter' into the flour mixture using either a pastry blender or - my preferred method - your fingers, until the mixture is like coarse meal. Add the pureed corn mixture and stir until you have a soft dough. Turn out onto a work surface and knead gently about 3 or 4 times.

Place 2 overlapping sheets of plastic wrap on the work surface (which should be slightly damp). You want the plastic sheets to be about 16-inches square. Pat the dough into a 6-inch circle on the plastic wrap, then cover with two more 16-inch sheets of plastic wrap. Through the plastic, roll the dough with a rolling pin into a 14-inch circle. Place on a baking sheet and freeze, still covered, for 10 minutes.

While the dough is in the freezer, combine 1/4 cup thinly sliced basil, 1/3 cup shredded vegan cheese in place of fontina (I used the vegan mozzarella from Vegan Gourmet), and 1 tablespoon chopped oregano.

In another small bowl, combine 2 tablespoons all-purpose flour and 1/2 tsp. salt; set aside.

Remove the dough from the freezer. Line the baking sheet with parchment paper, and sprinkle with 1 tablespoon cornmeal (I forgot the cornmeal here, but luckily that was a minor mistake!). Remove the plastic wrap from one side of the dough, and place, plastic-wrap-side-up, on the parchment paper; remove the final sheets of plastic wrap from the top of the dough.

Sprinkle the basil mixture over the crust, leaving about a 1-and-a-half inch border. Through a sifter or sieve, sift half of the flour/salt mixture over the basil mixture. Arrange half the tomato slices on the tart, then sift on the rest of the flour mixture, and top with the rest of the tomato slices. (Note: the tomatoes will be piled high now, but once they are done baking in the oven they become dried and smaller).

Fold the crust up to tuck in the tomatoes around the edges. Bake at 400 degrees for 35 minutes, then let stand for 10 minutes.

Sprinkle the top with 1/4 cup more sliced basil, and 1/4 tsp. black pepper, and cut into 6 wedges. Each wedge is 320 calories.


Cost:
yellow tomatoes $4.81
red tomatoes $4.01
fresh corn $0.80
basil $2.99
vegan cheese $4.39
fresh oregano $2.49

Yellow Tomatoes in Spiced Balsamic Vinaigrette

Fresh yellow tomatoes shine in this summer salad! Serve al fresco with veggie burgers and corn on the cob.

Thinly slice 1/4 cup green onions, and place in a large bowl, along with 1 and 1/2 teaspoons minced and seeded jalapeno and 4 yellow tomatoes, each cut into 6 wedges (you want the tomatoes to total about 1 and 1/4 pounds).

Heat 2 and 1/4 teaspoons olive oil in a saucepan over medium-high heat. Add 2 tablespoons grated fresh ginger, 1 and 1/2 teaspoons ground cumin, 1 and 1/2 teaspoons black pepper, 1 teaspoon paprika, 1/2 tsp. ground turmeric, and 2 minced garlic cloves; saute for 1 minute.

Add 6 tablespoons balsamic vinegar (the higher the quality the better!), 1 and 1/2 tablespoons organic brown sugar, and 1/4 tsp. coarse salt; bring to a boil, then continue to cook for 1 minute, stirring frequently.

Pour the balsamic syrup over the tomato mixture, and toss gently to coat. Let come to room temperature before serving.

3/4 cup makes a side serving of 80 calories. You can double this recipe easily!

Cost:
green onions $0.99
jalapeno $0.20
yellow tomat0 $4.11
ginger $1.40

Chocolate-Peanut Butter Smoothie

There's nothing like a smoothie for an energy boost, whether for breakfast or after a hard workout. This smoothie packs in protein, potassium, and calcium - on top of which, drinking something nice and cold tastes great on a hot summer day!

Ahead of time, cut a ripe banana into slices and freeze in a zip-top bag - this way the banana will act almost like ice cubes in the smoothie itself! You can also slice up a few bananas now, keep them in individual portions, and pull them out as needed the next time a smoothie-fancy strikes you.

In a blender, combine 1/2 cup plain soy milk (such as Silk), 2 tablespoons chocolate syrup (Ah-laska and Santa Cruz brands are both vegan), 2 tablespoons creamy peanut butter (I like the all-natural Peanut Butter & Co), 1 frozen banana, and 8 ounces vanilla soy yogurt (such as Silk or Whole Soy).

Process until smooth, then pour about 1 cup into each of 2 glasses. Each smoothie is 330 calories.

Cost:
banana $0.34
vanilla soy yogurt $1.09

Peaches and 'Yogurt' with Sugared Almonds

This easy dish would be perfect at either end of the day -either as a protein-packed start to your morning as breakfast, or a sweet cap to your day for dessert.

Whisk together 3/4 tsp. Ener-G egg replacer powder with 1 tablespoon warm water. Add 1/4 cup sliced almonds and 1/4 cup raw sugar, stirring to combine, then spread the mixture in an even layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 10 minutes, stirring halfway through; transfer to a bowl and let cool.

Meanwhile, combine 2 tablespoons raw sugar, 2 tablespoons water and 1/2 tsp. lemon rind in a small saucepan. Bring to a boil over medium-high heat, then continue to cook for 1 minute.

Transfer to a bowl, and add 1/4 tsp. vanilla extract. Add 2 cups peeled and sliced peaches (about 2 peaches), tossing to combine. Let stand 5 minutes, then drain the excess liquid; set the peaches aside.

In another bowl, stir together 1 cup vanilla soy yogurt (such as Silk or Whole Soy), and 1 tablespoon agave nectar in place of honey.

Spoon 1/2 cup of the soy yogurt mixture into each of two bowls. Top each serving with 1 cup of the peaches and about 3 tablespoons of the almonds. Each serving is 400 calories; although the amounts above make enough to serve 2, you can double all the quantities easily.

Note: make sure you buy sliced almonds, not slivered - otherwise the topping won't be quite right! Here's a closer look at the topping, which was to die for!


Cost:
sliced almonds $1.80
lemon $0.69
peaches $4.26
vanilla soy yogurt $2.18

Grilled 'Steak' Salad with Caper Vinaigrette

Here's another entree salad with great all-veggie protein, this time using the new vegan 'beef' strips from Yves Veggie, in place of beef tenderloin. Interestingly, I noticed that Yves is now using Gardein protein in their formula, so I'm happy to see that vegan meat companies are collaborating! Check out all their products at yvesveggie.com

This recipe is much quicker for a vegan than a meat-eater, since normally beef would need to grill for quite some time. For the Yves 'beef' strips, you'll need two packages (12 ounces) for this recipe; heat an indoor grill pan over medium heat and coat with cooking spray, then grill the 'beef' for about 7 minutes, stirring frequently so the strips cook evenly on all sides.

Meanwhile, bring 4 cups water to a boil in a saucepan. Add 3 cups (1-inch) cut green beans and cook for 3 minutes, then drain, rinse with cold water, and drain again. (Note: I was a little short on green beans - closer to 2 cups - but figured it didn't make enough of a difference to run out and buy more!)

Combine the 'beef' and green beans in a large bowl. Add 4 cups watercress leaves, 1 cup halved grape tomatoes, 3/4 cup thinly sliced red onion, 8 ounces sliced mushrooms (buy a package pre-sliced to save prep time!), and 8 ounces of canned hearts of palm (rinsed and drained; although the original recipe didn't specify to do so, I cut the hearts of palm into slices, since they are canned in batons). If you don't like how peppery watercress is, you could gourmet mixed greens instead.

In a separate bowl, whisk together 1/4 cup red wine vinegar, 1 and 1/2 tablespoons lemon juice, 1 tablespoon capers, 1 tablespoon mustard, 2 teaspoons olive oil, 1/2 tsp. raw sugar, and 1/8 tsp. black pepper. Although the original recipe called for honey mustard, I found that Dijon worked just fine for a vegan-friendly option. I also omitted the salt that the dressing called for since the Yves 'beef' already has salt in it.

Pour the dressing over the salad, and toss to coat. 2 cups of salad make a main dish serving of 230 calories. Add some bread on the side and you're ready to go!

Cost:
vegan beef strips $7.98
green beans $0.88
watercress $1.99
grape tomatoes $2.49
presliced mushrooms $2.49
hearts of palm $4.39

Mediterranean Potato Salad with 'Shrimp' and 'Feta'

This entree salad seemed like a great way to use up the package of frozen vegan shrimp in my freezer. Available from a company called Vegetarian Plus, these adorable little 'shrimp' are easy to cook: just boil one whole package (10.5 ounces) of vegan shrimp in boiling water for about 2 minutes, then drain and add to the recipe below. You can order the product online at cosmosveganshoppe.com

First, prepare the dressing: whisk together 1 and 1/2 tablespoons chopped basil, 1 tablespoon lemon juice, 2 teaspoons olive oil, 3/4 tsp. raw sugar, 1/4 tsp. black pepper and 1/4 tsp. Dijon mustard; set aside.

Slice 5 cups of small red potatoes into quarters - although I actually had a couple of potatoes so small I only cut them in half! Place the potatoes in a microwave safe dish, and sprinkle with 1/4 tsp. salt and 1/4 tsp. black pepper, tossing to coat. Microwave until tender - the original recipe said 15 minutes, but I have quite a strong microwave, so only needed 10 minutes. Cooking the potatoes this way is much faster than in the oven, making the recipe ideal for a busy night, but of course you could roast them in the oven, too.

Place the potatoes in a large bowl; add the cooked 'shrimp' and 1 tablespoon of the dressing, tossing to combine.

Add the rest of the dressing, along with 3 cups thinly sliced romaine lettuce, 1 cup red bell pepper strips, 1 cup yellow bell pepper strips, 1 cup thinly sliced red onion, and 1/2 cup crumbled vegan feta (such as Sunergia).

Divide the salad evenly among 4 plates (about 2 and 1/2 cups per plate). Top each serving with 1 and 1/2 teaspoons chopped and pitted kalamata olives. Each serving is 370 calories.

Cost:
basil $2.99
small red potatoes $4.99
romaine lettuce $3.99
red bell pepper $1.76
yellow bell pepper $1.72
vegan feta $3.69
kalamata olives $5.99

Carrot Quick Bread with 'Cream Cheese' Frosting

Yum - this loaf bread was like a mini version of a carrot cake! Thick, coffee-shop style slices make a great start to the day for breakfast, or a perfect snack with a cup of tea.

The recipe relies on 3 types of flour to boost the nutrition content - 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, and 1/2 cup soy flour. For all three, spoon the flours out into a measuring cup and level with a knife, for the most accurate measurement.

Combine the flours in a large bowl with 3/4 cup regular oats, 2 teaspoons ground cinnamon, 1 and 1/2 teaspoons baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt; set aside.

In a stand mixer, combine 3/4 cup organic brown sugar with 2 tablespoons vegan butter (such as Earth Balance); beat until well combined.

Add 1/2 cup water plus the equivalent of 1 egg using egg replacer (such as Ener-G); beat to combine. Beat in 1 cup plain soy milk (such as Silk), and 1 teaspoon vanilla extract - don't worry; that this stage the mixture is supposed to be quite watery!

Add the flour mixture a little at a time, stirring just until blended. Fold in 1 and 1/2 cups shredded carrot (about 2 carrots) and 1/2 cup golden raisins.

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

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

Once cool, prepare the frosting: beat together 4 ounces vegan cream cheese (such as Tofutti's Better Than Cream Cheese), and 1/3 cup organic powdered sugar, until nice and fluffy. Beat in 2 teaspoons lemon juice, then spread the frosting over the bread. Cut into 8 slices of 400 calories each.

Note: this bread freezes really well, too; just wrap the slices individually in foil and let thaw at room temperature when you're ready to eat it them!

Cost:
soy flour $3.99
regular oats $2.99
carrot $0.80

Stewed 'Chicken' with Okra and Tomatoes

Tonight I am using Gardein vegan chicken breasts again - this recipe not only let me cook 'chicken' for my boyfriend for the second time, but included okra, his favorite veggie.

Trim the tops off 3 cups of okra (about 3/4 pound), and combine the okra in a large bowl with 4 cups water, 1/4 cup lemon juice, and 1 teaspoon salt. Let stand for 1 hour, then drain and pat the okra dry with paper towels - this step helps get rid of some of the 'sliminess' that okra has otherwise.

You'll need 4 Gardein Tuscan chicken breasts for this recipe (2 packages), without the accompanying sauce, which you can either discard or set aside for another use. Sprinkle the 'chicken' with 1/4 tsp. black pepper (note: I omitted 1/4 tsp. salt, here). Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the 'chicken.' Cook for 4 minutes on each side - both sides should be lightly browned by the end.

Remove the 'chicken' from the skillet; add the okra pods and 1/2 cup thinly sliced red onion; saute for 3 minutes.

Add 1/2 cup vegetable broth, 1/2 cup organic dry white wine of your choice (I used a Petit Chablis), 1 and 1/2 teaspoons chopped fresh thyme, 1 teaspoon ground cumin, 2 whole cloves, 1 (14-ounce) can of diced tomatoes (undrained), and 1 minced garlic clove. Stir well to combine, then return the 'chicken' to the pan. Bring the mixture briefly to a boil, then cover, reduce heat, and simmer for 25 minutes.

Remove the 'chicken' from the pan a final time. Bring the tomato mixture to a boil, and continue to cook until reduced to 2 cups (it should take about 5 minutes). Discard the cloves, and stir in 2 tablespoons chopped flat-leaf parsley and 1/2 tsp. red wine vinegar.

Serve 1 'chicken' breast with 1/2 cup of the tomato mixture for 4 servings of 320 calories each.

Cost:
okra $3.43
Gardein 'chicken' $7.99
dry white wine $19.99
canned diced tomatoes $1.99

Blueberry Power Muffins with Almond Streusel

These muffins are packed with calcium, vitamins, and antioxidants, and would make a great start to your day. Although the recipe makes a lot (30 muffins), they freeze beautifully; just let them thaw at room temperature or zap them in the microwave for about 15 seconds.

To start, spoon 1 and 1/4 cups all-purpose flour and 1 cup whole wheat flour into measuring cups, and level with a knife.

Combine the flours in a large bowl with 1 cup oats, 1 cup vegan sugar (such as Wholesome Sweeteners), 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/4 tsp. salt.

In a separate bowl, combine 2 cups vanilla soy yogurt (such as Whole Soy), 1/2 cup plain soy milk (such as Silk), 3 tablespoons vegetable or canola oil, 2 teaspoons vanilla extract, and the equivalent of 1 egg using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the soy yogurt mixture, stirring just until moist. Fold in 1 and 1/2 cups fresh blueberries.

Coat muffins pans with cooking spray, and spoon about 3 tablespoons of the batter into each of 30 muffin cups; set aside.

In a small bowl, combine 1/4 cup all-purpose flour with 1/4 cup chopped slivered almonds, 1 tablespoon organic brown sugar and 1 tablespoon melted vegan butter (such as Earth Balance). Sprinkle the streusel evenly over all the muffins.

Bake at 400 degrees for 15 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove from the pans. You can serve these while they're still warm, or at room temperature.

Each muffin is 125 calories.

Cost:
vanilla soy yogurt $1.60
blueberries $3.99

Herbed White-Bean Spread Open-Faced Sandwiches

These easy sandwiches make a great light supper with a glass of chilled white wine, and perhaps a frisee salad on the side. Since you can make the bean spread ahead of time, the recipe also works great for picnics or hikes - pack the spread separately from the baguette, and assemble the sandwiches when you reach your destination!

Heat 1/2 tsp. olive oil in a medium skillet over medium heat; add 1/3 cup shallots and saute until tender - the original recipe said ten minutes, but I actually turned the heat down to low because I worried they would begin to brown after that long over medium heat.

Add 1 and 1/2 teaspoons chopped sage, and 1 and 1/2 teaspoons chopped fresh thyme, 1/2 tsp. black pepper, and 1 minced garlic clove; cook for 2 minutes, stirring constantly.

Add 10 ounces (about 1 cup) rinsed and drained canned cannellini beans, and 1/2 cup vegetable broth; cook until the liquid is nearly absorbed. Although the original recipe said this would take about 5 minutes over low heat, I actually kept my head at medium and still needed 7 minutes!

Let the mixture cool to room temperature, then combine in a blender or food processor with 2 tablespoons vegan Parmesan in place of Asiago (I used the Parmesan sprinkles from Galaxy Foods), 1 tablespoon chopped flat-leaf parsley, 1 tablespoon olive oil, and 1 and 1/2 teaspoons lemon juice; process until smooth.

To assemble the sandwiches, slice 5 (1-ounce) slices of French bread baguette. Place 3 tablespoons bean spread on each baguette slice, and top each slice with 2 (1/4-inch thick) slices of red onion.

Each open-faced sandwich is 220 calories. Double this recipe easily for a crowd!

Cost:
shallots $1.44
fresh sage $2.49
fresh thyme $2.49
vegetable broth $2.49
canned cannellini beans $2.19
flat-leaf parsley $1.69

'Honeyed Yogurt' and Mixed Berries with Whole-Grain Waffles

I saw the title of this breakfast recipe and it just demanded to be made. It makes a great start to a vegan day, since you get loads of antioxidants and vitamin C from the berries, plus protein from the soy yogurt and fiber from the waffles.

The original recipe called for 4 frozen whole-grain waffles, and I will say, it can be hard to find vegan waffle brands! Nature's Path has been my go-to brand in the past, but I couldn't find them in any of 3 grocery stores I checked. Van's whole-grain organic waffles fit the bill instead, but if buying that brand, read the ingredient label carefully; many of their varieties have honey.

To start, the original recipe called for draining 1 and 1/2 cups vanilla yogurt in a cheesecloth-lined sieve. I think I've finally realized that soy yogurt doesn't drain off the way cow's-milk yogurt does, but just in case, I placed soy vanilla yogurt (from Wildwood) in a colander for 10 minutes. In actuality, you can probably skip that step and move on to...

...spooning the 'drained' soy yogurt into a bowl. Stir in 2 tablespoons agave nectar (in place of honey), and set aside.

In a bowl, combine 2 cups fresh raspberries with 1 cup quartered strawberries (use the smallest ones you can find!), and 1 cup fresh blackberries. Add 1/3 cup sugar and 2 tablespoons lemon juice, and let stand for 5 minutes.

Meanwhile, toast 4 whole-grain waffles according to package directions.

Place 1 waffle on each of 4 plates. Top each with 1 cup of the fruit mixture, 1/3 cup of the soy yogurt mixture, and 1 teaspoon wheat germ. Each serving is 380 calories.

Cost:
vanilla soy yogurt $2.99
raspberries $7.98
strawberries $2.99
frozen whole-grain waffles $4.99

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