As we bid fond adieu to summer, we have one last, long holiday weekend to soak in the fun and sun with our friends and family. Before it’s time to pack away our swimsuits and pull out our sweaters, be sure to cook up one last summer storm and enjoy every last morsel!
Say Goodbye to Summer Sangria
- 8 cups dry red wine (Cabernet Sauvignon is best)
- 8 cups apple juice
- 1 small grapefruit, cut into eights
- 1 medium orange, peeled and sliced thin crosswise
- 1 medium lemon, peeled and sliced thin crosswise
- 1/2 cup green seedless grapes
- 1 small pear, finely diced
- 1 medium apple, finely diced
Combine the wine, apple juice, and grapefruit pieces in a large pitcher, glass is best. Mix well, cover and refrigerate overnight. The following day, add the orange and lemon slices to the wine and refrigerate for about 3 more hours. Add the pear and apple to the mixture, then allow to stand for 1 more hour so that all of the flavors are absorbed well. Add the grapes, stir well and serve over ice.
Ta-ta For Now Taters
• 6 baking potatoes (about 8 ounces each)
• 2 tablepoons vegan butter, melted
• 2 cups shredded vegan cheddar cheese
• 3 slices tempeh bacon, crisp-cooked and crumbled or vegan bacon bits (Gluten free if needed)
• 1/2 cup vegan sour cream
• Chopped tomato and green onion
Bake potatoes ahead of time until tender. Cut potatoes in half lengthwise. Scoop out pulp. The potato skin shell should be about 1/4 inch thick. Chill until you are ready to make the skins. You can also do this the night before and serve extra potatoes for another meal.
Brush the inside of each shell with melted butter. Divide shredded cheese between the shells, sprinkle with vegan bacon/bacon bits.
Grill the skins (skin side down) on a medium heat grill for 10-12 minutes until the skins are crisp. Close the top for a few minutes to help melt the cheese.
Remove and top with the vegan sour cream. Serve the green onion and tomato as a garnish.
- 2 pounds green and yellow string beans
- 1/4 cup extra-virgin olive oil
- 2 medium shallots, minced
- 2 tablespoons chopped tarragon
- Salt and freshly ground pepper
- 1 pint cherry tomatoes, halved
In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.
Sweet Potato Tacos
- 1 pound sweet potatoes
- 2 teaspoons dried chipotle chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon oil (grapeseed or olive oil)
- 1/2 jicama, sliced into thin strips
- 1/2 cup cashews, soaked, drained and dried
- 1 teaspoon maple syrup
- 1/2 teaspoon dried chipotle chile powder
- 4-6 tortillas
- Shredded vegan mozzarella cheese (optional)
Prepare the sweet potatoes: Cut the sweet potatoes into a thick julienne – 1/2″ by 1/2″ sticks. Combine the spices, then toss the sweet potatoes in the oil and spice mixture. Spread the sweet potatoes onto a baking sheet and roast at 400 F for 45 minutes, tossing after 25 minutes.
While the sweet potatoes are roasting, puree the cashews in a food processor. Add water to thin into a creamlike consistency. Add maple syrup and chipotle powder to taste.
Assembly: Warm the tortillas on the grill. Plate the tortillas and add cashew cream, roasted sweet potatoes, jicama, and cheese.
Grilled Sunshine Pound Cake
- 2 cups cake flour
- 1/4 cup finely grated lemon zest (from 3 lemons)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks vegan butter, at room temperature
- 2 cups sugar
- 6 egg replacers, divided
- 1/4 cup soy milk
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- Coconut oil, for brushing
- Vegan Whipped Cream and/or vegan ice cream
Preheat the oven to 325°. Spray a 9 1/2-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.
In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the egg replacers one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in the milk, lemon juice and vanilla, scraping down the side of the bowl as necessary.
Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.
Light your grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate againTop with Whipped cream or vegan ice cream and serve.