Light & Luscious Labor Day Menu

Oh the last weekend of summer. Time to bid fond adieu to lazy days, mid week movie slumber party nights and a whole host of hot weather fun. But Labor Day is that last weekend to hold on to those last precious bits of summer so throw caution to the wind, gather your buddies and cook up a summer sized storm! Check out these light and luscious recipes and live it up for one last weekend!

Sionara Summer Noodle Salad

Dressing

• 1/2 cup of rice vinegar
• 2 tablespoon olive oil
• 1 teaspoon sesame oil
• 3 cloves of garlic, minced
• 2 teaspoon soy sauce
• 2 teaspoon agave

Combine all ingredients thoroughly. Let sit for an hour.

Salad

• 1 handful of cilantro leaves, chopped
• 1 handful of basil leaves, chopped
• 2 green onions, diced finely
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 cup of shredded carrots
• 1/2 cup of toasted peanuts
• 1/2 lb cooked soba noodles

Prepare all the vegetables, set aside. Once the noodles have cooked, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve.

Tempeh Peanut Satay

• 1/2 cup grated coconut
• 2 teaspoon agave
• 1/4 teaspoon cayenne pepper
• 1/2 cup tamari
• 1/4 cup orange juice
• 1/2 lb of tempeh, steamed for 20 min
• 1/4 cup peanut butter
• 1 teaspoon sherry
• 1/2 teaspoon vinegar
• 1/4 teaspoon garlic powder
• 1 cup plain soy yogurt

Marinade:
Puree orange juice with only half of the agave, coconut, tamari and cayenne pepper in a blender. Cut tempeh into 2 cm cubes and add to marinade. Set aside for 1 hour.

Peanut sauce:
Blend remainder of agave, tamari and cayenne pepper together with the peanut butter, sherry, vinegar, garlic powder and soy yogurt. Refrigerate.

Thread tempeh cubes onto 4 skewers. Grill tempeh over medium-hot grill 3 to 5 minutes on each side. Brush kebabs with marinade and sprinkle with remaining coconut. Serve the tempeh kebabs with peanut sauce.

Caipirinha Cooler

• 1 lime, quartered
• 1 1/2 tablespoons ginger syrup
• 1 sprig mint
• 2 ounces cachaça (or rum if you can’t find cachaça)
• 1 quarter-sized slice raw ginger

Muddle lime with ginger syrup and mint. Add cachaça, shake and pour over ice. Add a raw ginger wedge for garnish.

Virgin Recipe :

• 1/2 diced lime
• 1/2 small diced lemon
• 1/2 small diced orange
• 1 sugar cube
• ginger ale
• fresh mint

Place the fruit in the bottom of a mixing glass. Add the sugar cube and a dash of ginger beer. Muddle to release the juices. Strain into a glass filled with crushed ice. Top with ginger beer. Garnish with mint.

Piña Colada Popsicles

• 1 can light coconut milk
• 2 cups Pineapple juice
• 1 banana

Pour ingredients into a blender and puree. Pour into popsicle molds and freeze at least 4 hours.