Our sun-dried tomato sauce was a bit richer than his, thus our tarts are a bit more colorful than his. We adapted the recipe by using vegan soy cheese and vegan puff pastry. It is simple and delicious. It’s also quick to make, which makes it handy for a nice lunch, brunch or if people suddenly stop over.

Yield: 1 – 1 & 1/2 cups

Ingredients:

• 1 tablespoons mustard seeds
• 2 lbs. ripe plums, cleaned pitted and chopped
• 1 tablespoon oil
• 1 medium onion, chopped
• 2-3 teaspoons Chinese Five Spices
• 1 teaspoon salt
• 1/2 cup white vinegar
• 3-4 tablespoons brown sugar
• dash cayenne pepper
• dash cinnamon

Directions:

1. In a medium saucepan, heat the mustard seeds until the change color and begin to pop.
2. Add the oil and chopped onion.
3. Saute until the onion begins to soften.
4. Add the chopped plums and stir well.
5. Add the seasonings , vinegar and sugar.
6. Cook at a low heat the plums have softened and the mixture has become a thick syrupy mixture.

Serving Size: 4

Ingredients:

• 12-16 ounces wholewheat spaghetti
• 1 ecological lemon
• 3 tablespoons almond slices
• 3 tablespoons olive oil
• 1 clove garlic
• 2 cups fava beans, from the pod, blanched, and skins removed
• 3-4 spring onions, cut in ringlets
• 1 sweet red bell pepper, sliced in pieces
• 1&1/2 cups spicy tofu pieces
• salt and pepper to taste
• vegan Parmesan (optional)

Directions:

1. Slice the bell pepper.
2. Mince the garlic
3. Zest the lemon, then juice it.
4. Slice the spring onions, white parts and the light green parts.
5. Prepare the fava beans.
6. Prepare the spicy tofu pieces.
7. Cook the wholewheat spaghetti according to directions on the package.
8. Heat the olive oil in a small sauce pan.
9. Add the bell pepper pieces and saute until they begin to soften.
10. Add the garlic and spring onions.
11. Add the fava beans and prepared tofu pieces.
12. Add the lemon juice and mix.
13. When the spaghetti is cooked al dente, remove from the heat and drain.
14. Place the spaghetti in a large serving bowl.
15. Pour the sauce over sprinkle the lemon zest and toss well.
16. Serve garnished with the almond slices and optionally vegan Parmesan (for instructions click here) cheese.

Notes:

If you can’t get fava beans, limas or edamame are good alternatives.

Ingredients:

• 3-4 cups fresh blackberries (total for the recipe)
• 2 cups soy yogurt (plain or vanilla)
• 1 cup blackberry sauce (recipe below)
• 1 teaspoon vanilla (optional)
• 1-2 tablespoons powdered sugar (optional)

for the sauce:

• 2 & 1/2 cups fresh blackberries
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

Make the blackberry sauce first.

to make the sauce:

1. Place 2 & 1/2 cups fresh blackberries in a saucepan.
2. Add 1/4 cup sugar and about 1/2 cup water.
3. Bring to a soft boil.
4. Mash the blackberries with a potato masher when they have become soft.
5. Push the mixture through a sieve to discard the solids.
6. Return the liquid to the saucepan.
7. Add the cornstarch that has been mixed with the 2 tablespoons of water and stir to mix well.
8. Heat the sauce, stirring until the sauce becomes clear and thick.
9. Remove from the heat and allow to cool.

We enjoyed the tartness of plain yogurt with this recipe. However if you wish it to be a bit sweeter, add 1/2 teaspoon of vanilla and 1-2 tablespoons of powdered sugar to the soy yogurt and mix to a smooth consistency. Alternatively you can use vanilla soy yogurt.

to assemble:

1. Place a few fresh, clean blackberries in the bottom of a parfait glass or bowl.
2. Put a couple of tablespoons of soy yogurt on top, then a bit of the blackberry sauce.
3. Continue with a second layer of each and top with a few blackberries.
4. Serve with the remainder of the sauce as additional topping for those who wish.

Serving Size: 4

Ingredients:

• 1 large baking potato per person
• 1 & 1/2 cups soy yogurt
• 2 tablespoons lemon juice or vinegar
• 1 cup crumbled spicy tofu
• 1-2 tablespoons soy sauce
• Cajun seasoning
• 1 tablespoon oil
• handful chives
• salt and pepper to taste
• 1/4 cup vegan parmesan

for the vegan parmesan:

• 1/4 cup bread crumbs
• 1/4 cup nutritional yeast
• 1 teaspoon dried mustard
• 1/4 teaspoon nutmeg
• salt and pepper to taste

Directions:

to bake the potatoes:

1. Scrub the potato under cold water and pat dry.
2. Prick the potato overall with a fork so that the steam may be released (otherwise is may explode with a messy oven as a result).
3. If you want a soft skin, then oil with olive oil, if you want crispy skin then place the potatoes directly in the oven.
4. General guidelines for baking a medium sized potato (about 5 ounces or 150 grams) are: 45 minutes at 400 F, or 60 minutes at 350 F or 90 minutes at 325 F
5. While the potatoes are baking, prepare your toppings.

to make the sour soy yogurt:

1. Mix 1&1/2 cups plain soy yogurt with 2 tablespoons lemon juice or vinegar.
2. Mix well to blend, ad place in a bowl for serving.

to make the spicy crumbled tofu:

1. Crumble 1 package of tofu into small pieces.
2. Season with soy sauce and Cajun seasoning or seasonings of choice.
3. Lightly saute in 1 tablespoon oil
4. Place in a small bowl for serving.

to make the vegan parmesan:

1. Mix the bread crumbs, nutritional yeast, dried mustard, nutmeg, salt and pepper.
2. Place in a small bowl for serving.

to make the dish:

1. Chop the chives and prepare any additional toppings you may wish, such as chopped bell peppers, jalapenos etc.
2. When the baked potatoes are done the will feel slightly soft when lightly squeezed yet, with a crisp firm skin.
3. Remove from the oven with an oven mitt or hot pad.
4. Slice 3/4 of the way along the top and gently squeeze the sides so there is an opening to lace the toppings.
5. It’s best to have both a salt mill and pepper mill on the table for those who wish.
6. Serve on individual plates or a serving platter for each to help themselves ad top their potato as desired.

Ingredients:

• 1 pound cherry tomatoes, halved
• 1 pound strawberries, hulled and sliced
• for the dressing
• 2 tablespoons walnut oil
• 2 tablespoons strawberry vinegar
• 1 tablespoon maple syrup
• 1 teaspoon poppy seeds
• 1 teaspoon vegetable bouillon powder
• optional herbs

Directions:

1. Wash and slice the tomatoes.
2. Wash and slice the strawberries.
3. Make the salad dressing by combining the ingredients and whisking.
4. Place tomatoes and strawberries on individual plates, add the dressing and serve.

Notes:

Regular tomatoes can also be used and sliced in wedges. You can also serve the salad o a bed of lettuce or other salad greens. We enjoyed this for lunch today.

We cut a bit thinker than the 1/8 inch in the instructions. Otherwise we did follow the instructions and were very happy to have firm pickled zucchini. They are lightly sweet sour.

Do use lots of ice cubes as that is the big trick, as well as pouring the warm brine over the zucchini, and not cooking them. I hope you give this easy recipe a try and enjoy.

Ingredients:

for the plums:

• 10 plums
• 1/2 cup ground almonds
• 1/4 cup chopped walnuts
• 1 tablespoon maple syrup
• small pinch salt
• pinch cinnamon
• 2 teaspoons water, as needed

for the custard:

• 2 cups vanilla soy milk
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Directions:

Make the custard first.

to make the custard:

1. Place the vanilla soy milk in a small saucepan.
2. Add the sugar, vanilla and cornstarch and stir to mix well.
3. Bring the mixture to a slow boil, stirring constantly.
4. When the mixture has thickened, remove from the heat and allow to cool.

to make the plums:

1. Preheat the oven to 400 F / 204 C.
2. Mix the ground almonds with the small pinch of salt, cinnamon, and maple syrup to make a paste. A bit of water is probably needed to make it a spreadable paste.
3. Halve the plums and remove the seeds.
4. Fill the cavity of each plum with the nut mixture.
5. Top with the chopped walnuts.
6. Place in the oven to bake for 10-15 minutes.
7. Check after 10 minutes to see if the plums are soft, and that the nuts are not too brown.
8. When done, remove from the oven and serve in bowls or plates with the custard.
9. We garnished with a spring of mint.

Notes:

We are trying to cut down in the amounts of sugars and fats used in recipes. We find that fruit recipes often do not need any extra sugars at all. This used just a bit of maple syrup with the nuts, and a bit in the custard. It was a lovely treat. Depending on size of the plums, one full plum per person is usually enough, if they are small perhaps more.

Serving Size: 4

Ingredients:

• 1 cup risotto rice
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup large TVP chunks
• 2 ounces tomato paste
• 16 ounce can chopped tomato pieces
• 1 zucchini, sliced
• taco seasonings to taste
• dash of Tabasco or chili powder to taste
• salt and pepper to taste
• 2 ounces soy cheese shredded

Directions:

1. Place the TVP cubes in a bowl and pour boiling water over them to reconstitute. You just need enough to cover the cubes.
2. Chop the onion.
3. Mince the garlic.
4. Slice the zucchini and grate the cheese.
5. Heat 1 tablespoon of oil in a large frying pan.
6. Saute the onion until they become soft and glassy.
7. Add the risotto and allow it to absorb some of the flavors, it will begin to look transparent (about 2 minutes).
8. Add 1 cup of water and the tomato paste.
9. Stir well to spread the flavors.
10. Add the garlic.
11. Add the tomato pieces and stir.
12. Add the taco seasonings and chili powder if using.
13. And add the reconstituted TVP cubes.
14. Lower the heat and allow the rice and TVP to absorb the tomato and flavorings.
15. Season to taste with salt and pepper, Tabasco or chili powder.
16. In a separate pan, heat the other tablespoon of oil and saute the zucchini slices.
17. Place the risotto mixture on a serving plate and the sauteed zucchini on top.
18. Sprinkle the grated soy cheese on top and place in the oven on broil for a couple of minutes to quickly melt the cheese.
19. Serve directly with a nice salad on the side.

It is quick and easy to make and tastes delicious, especially at this time of the year, with fresh blueberries in season.

We slightly changed the dressing using blueberry/balsamic vinegar reduction to make the dressing with some ginger and olive oil. The combination was very nice, we hope you give it a try.