I ❤️ love to cook!

Summer time is about refreshing favorites …

Vegan Waldorf Salad

Servings: One big ass salad

Based on a the original recipe seen in the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

(You may also want to add a little agave or more dates to balance the tartness.)

INGREDIENTS

1/4 cashews soaked in spring water for 8 hrs

1-2 large juicy date

1/4 C spring water

1 Tbsp lemon juice

1/2 teaspoon salt

Pinch of freshly ground black pepper

2 sweet apples, cored and chopped ** I used persimmons in this fall version of this classic

1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)

1 cup celery, thinly sliced

1 cup chopped walnuts soaked in spring water at least 8 hrs more is better. Rinse water.

Butter Lettuce

METHOD

In a vitamix combine cashews water, dates, salt and lemon juice until combined. You may need more or less water. This should make 6oz of dressing more or less.

In a bowl stir in the apple, celery, grapes, and walnuts. Pour dressing on top and toss to coat. Serve on a bed of fresh butter lettuce.

3 bean salad Asian Style

When I was a nanny I made this salad often. High fiber and protein. The kids liked it and so did their mom.

Ingredients

1 pound string beans, trimmed and cut into 1-inch pieces

1 (10-ounce) bag frozen shelled edamame (green soy beans)

3 tablespoons sesame oil

3 tablespoons rice wine vinegar

1/4 cup 100 percent fruit apricot preserves

1 teaspoon freshly grated ginger

1 (15-ounce) can black beans, drained and rinsed

2 scallions, sliced

Salt

Directions

Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

Tofu Salad

Yield: Makes 4 servings

This looks and tastes like egg salad, even though it's made with tofu.

Active time: 15 min Start to finish: 20 min

Ingredients

1 (14-oz) package firm tofu, rinsed and drained

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon turmeric

1/2 teaspoon dry mustard

2 celery ribs, finely chopped

1/4 cup chopped fresh chives

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Accompaniments: sandwich bread; lettuce leaves; sliced tomato

Preparation

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

Gourmet, July 2004

Vegan Enchiladas in a crock pot

(I invented this for when you are at home and you want Mexican food. Just throw it together, watch a movie then eat a good dinner. All you need is a nice side salad and some limeade)

Yield: Makes 8

Ingredients

4 tablespoons (1/2 stick) earth balance

Veggie filling:

3 cups coarsely chopped zucchini and/or yellow crookneck squash

1 cup chopped onion

1 1/2 cups fresh corn kernels or frozen, thawed

1 4-ounce can diced mild green chilies

1/2 cup chopped fresh cilantro

Sauce:

3 tablespoons chili powder

1 1/2 teaspoons ground cumin

2 1/2 cups almond or plain nut / seed milk of your choice or yogurt

Zest and juice of 1 lime

2 cups (packed) vegan grated Monterey Jack and/or sharp cheddar style almond cheese (about 8 ounces)

8 - 8-inch warm tortillas or you can use corn, brown rice or any kind of tortillas you like.

Preparation

Preheat crock pot to 350°F ( high) Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.

In a bowl heavy mix in chili powder, milk 1/2 the cheese and 1/2 the cilantro and cumin.Season with salt and pepper.

Lightly butter the crock pot.

Spread 1/4 cup sauce in bottom of crock pot. Mix 3/4 cup sauce into with the veggies. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in crock pot Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

Reduce heat to low and bake vegetable enchiladas until heated through, about 1-2 hours. Sprinkle with 1/4 cup cilantro and serve.