Lime-aid

Summer is a time for tasty drinks and lime-aid is one of them for sure! It is still a refreshing tart drink without the predictability of lemon-aid. Don't get me wrong I love lemon-aid but mixing it up a bit is fun!

Ingredients

• 7 medium limes (about one cup lime juice or a bit more)

• 3 cups water

• 1/2 to one cup agave nectar (depending on how sweet you want it)

• ice

• fun straws

Directions

Before cutting the limes roll them this will release more juice when squeezed. Cut and squeeze them, I like a hand squeezer but any method is fine.

Then add the water, stir, then add the agave a quarter cup at a time, you will need at least a half cup, after every addition stir well, sweeten to taste. Pour over ice and insert fun straw... enjoy!

They are so tasty even Vivian wants some!

yum and done!

Vegan Coleslaw

Is there anything better than a cold salad on a hot summer day? The only thing that makes this vegan is that I use vegan mayonnaise, Nayonaise is very popular but I have used Veganaise by Follow Your Heart. I like the texture for salads like this a bit more.

Ingredients:

• 1 small head of cabbage

• 3 large carrots

• 1 long green onion

• 2 1/2 TBSP apple cider vinegar

• 3/4 cup vegan mayo

• 3 TBSP sugar

• 1 TSP pepper

• 1/2 TSP salt, or to taste

• pinch cayenne pepper

Directions:

Shred the cabbage and carrots, I use a mandoline slicer but use whatever method you like. Dice the onion very fine. Toss these together well.

pre-tossed veg

Add the salt pepper and cayenne and sugar. Mix again, finally add the wet ingredients and mix well. Chill for at least an hour for the flavors to mingle serve and enjoy!

Coleslaw, with vegan ribs and corn!

Yum!

Mediterranean Pasta Salad

It's summer and hot pasta just doesn't cut it. So this cold pasta salad is the perfect summer dish for the pasta lover. It keeps well in the fridge so I make a big batch and have it for lunches a few days in a row. The flavors are super together and it's pretty easy to make. The vegetarian version uses goat cheese, the vegan version uses a dried tofu! You can dry tofu by taking an extra firm brick of tofu breaking it up into small chunks and placing it on cheese cloth in the fridge for a few hours this will reduce the moisture and gives it a more goat cheese like texture. Feel free to season to taste!
Ingredients:

• 1 box pasta of your choice I like penne but you can experiment for sure

• 1 clove garlic

• 2 chives

• 10 kalamata olives

• 1 brick of dried tofu or 8 to 10 ounces of crumbled goat cheese

• 1 to 2 medium tomatos (depending on how much you like tomatoes)

• 20 or so medium basil leaves, if you love basil feel free to add more

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• salt and pepper to taste

Directions:

Start water to boil pasta. Well water is coming to a boil mince garlic, slice olives, dice tomatos, crumble tofu or goat cheese, chop basil leaves, and thinly slice chives. Don't forget to put your pasta in! In a large mixing bowl whisk olive oil and balsamic add a small amount of pepper and the garlic, whisk well. Let this mixture sit until the pasta is done, drain and cool the pasta. Add the other veg to the oil mixture stir well to make sure the other veggies are coated add the tofu or goat cheese and mix well, finally add the pasta. If it seems to dry add a bit more olive oil, add salt to taste!

Yum and done!

Sweet Potato Dog Treats

I hate sweet potatoes, I have never liked to eat them. I realize they have great nutritional benefits but I am just not a fan. But as much as I hate them my dogs love them. They are a great low calorie high vitamin treat for them. You can go to any companion animal shop and find a plethora of different types of treats from dehydrated to freeze dried to long dried-ish fry form. My recipe would be considered a dehydrated. I bake them for a long time on low heat.
Ingredients:

• 1 to 2 medium sweet potatoes washed, but not pealed

Directions:

This is much easier with a mandoline slicer but can be down with a sharp knife. Cut about 1/32 to 1/16 inch slices. The wider the slices the longer they will take to dehydrate, so you could go to 1/8 if desired. Prep a baking sheet and lay flat, don't let them touch if you do they could bake together. Which is not so bad but then you have to break them apart. Bake at 270 for 60 to 90 minutes or until crunchy. Let cool and let your four legged friends enjoy!

Declare Your Food Independence

On this July 4 I implore you to take steps to be more responsible and independent with your food. One of the easiest and most fun ways is to grow fruits veggies or herbs. By doing this you form a closer relationship with the things you consume. You depend less on corporate farms. You are also developing a important skill that has been lost by many Americans. And its fun, I have a great sense of pride in my garden and most people I have talked with do as well.

You might say I live in a city I don't have a yard. There are wonderful resources out there for potted gardens. Even if it is basil and rosemary in a window you are taking steps to understand your food better. No green thumb? There are many forgiving plants out there especially herbs go ahead try it and I bet it will taste better than anything you can buy at the grocery store.

If you just don't have the time the space and the desire to grow something please consider shopping at local farmers markets. The food at the majority of farmers markets comes from a 100 mile radius which cuts down on pollution from transporting food. The money you spend at a farmers market stays local and helps out smaller farms so it is a win win!

My personal gardens were small this year mainly because I moved into a new location and was not sure how things would grow. Next year will be a huge expansion for my gardens, they will be eight times larger and have more variety. Here is my list of current garden offerings.

Herbs:
Rosemary, lavender, basil, dill, chives, parsley, marjoram, mint.
Fruits and Veg:
Tomatos, peppers, cucumbers, asparagus, huckleberries, blueberries, strawberries, blackberries, gooseberries and peanuts.

our first tomatos from garden 2011!

Mini Fruit and Pudding Pie

I have been on a mini pie kick this summer. And here is my latest creation. It is a graham cracker crust with tofu pudding and fresh fruits arranged on the top! You can experiment with other fruits but the ones on the top of mine are some of my favorites! Who am I kidding I love all fruit, you might say I am nuts for fruit... :)
Ingredients:

• one block firm tofu

• 1/2 cup agave nectar

• 1/2 tsp almond extract

• 1 tsp vanilla extract

• 1 1/4 tsp cinnamon

• pinch of salt

• 6 to 7 graham cracker mini pie crusts

• various fruits sliced

Directions:

In a blender blend tofu first. Add agave and the extracts, and blend well. Add the salt and cinnamon blend well. Let rest in fridge for at least 5 minutes but up to 30 if you have the time. Evenly divide the pudding into the crusts and arrange the fresh fruit!

Yum and done!

Chocolate Mini Pies!

What is better than chocolate dessert, quick and easy chocolate dessert! I love tofu pudding any flavor but I find that even tofu haters will eat chocolate tofu pudding. The twist on these mini pies was that i blended two bananas in with the tofu and chocolate. This gave it a more traditional pudding like texture.

Ingredients

• 1 block firm tofu

• 1 1/2 cups chocolate chips

• 2 ripe (but not over ripe) bananas

• 1 tbsp vanilla

• pinch of salt

• 6 mini graham cracker pie crusts

Directions

In a double boiler melt chocolate when the chocolate starts to melt blend in a blender the tofu bananas and vanilla. After the chocolate is melted with the blender on add the chocolate about a third at a time on the last third add the pinch of salt. Depending on your blender you might have to scrape the sides and blend until all is incorporated. Let the mixture rest for about five minutes and fill with crusts. I prefer to do a little swirl on the top of mine!

yum and done!