Spicy Chickpeas and Potatoes

I haven't been a big fan of Indian food, but over the past few years have been slowly acquiring a taste for it. I don't like spicy food as a general rule, preferring the spice toned down a bit. I am always amazed when dining at our local Thai restaurant and two of my kids order their dishes highly spiced, when I go for the level just above no spice. So Indian food is another new adventure for me.

Spicy Chickpeas and Potatoes

2 c. water
1 bay leaf
1 can of chickpeas/garbanzo beans, drained
Olive oil
1 t. ground coriander
1/2 t. cumin
1 t. ginger
2 cloves garlic, minced
1 t. turmeric
Half an onion, chopped
3-5 potatoes, peeled and cubed
2 c. chopped tomatoes
Cilantro

Bring the water and bay leaf to a boil, and add the garbanzo beans. Boil for about 5 minutes, then drain, but retain, the water. Saute the spices and onion until the onion is tender. Add the potatoes and the tomatoes, bring to a boil, cover and reduce to simmer. After about 20 minutes (or until potatoes are soft), add a couple of tablespoons of the reserved garbanzo water and a handful of chopped, fresh cilantro. Cook until the the liquid becomes gravy like. Salt to taste. Serve. Enjoy!

Personally, I found this just a tad too spicy for me, but my kids liked it. Next time I will tone down the spices a bit.

Caribbean Dressing

My husband and daughter-in-law love coconut. I'm not a huge fan of it, but I try to find dishes for them that I think I will like, too. This is one of those dishes.

Caribbean Dressing

One loaf of bread, cut in cubes
1/4 c. olive oil
2 T. chopped garlic
2 T. tarragon
2 onions, chopped
1/2 c. celery, diced
2 c. mango, cubed
1/2 c. cilantro, chopped
One package vegan Italian sausage
1/2 c. vegetable stock
1/4 c. shredded coconut

Mix the bread cubes with the olive oil, garlic, tarragon, and salt and pepper to taste. Bake it for 10 minutes at 350. In a skillet, sauté the onions, celery, mango, and cilantro. Add the baked bread cubes to the skillet briefly, then place everything in a bowl. In the same skillet, sauté the sausage with the vegetable stock. When sausage is browned, add this mixture and the coconut to what is already in the bowl. Stir to mix everything well. Place this new mixture in a casserole dish and bake at 350 for 30 minutes. Serve. Enjoy!

Seasoned Black Beans and Cilantro Lime Rice

The other day I picked up some frozen vegan tamales at the grocery store, on a whim. Remembering how much I like the seasoned black beans and cilantro lime rice at our new favorite taco place, I decided to make some at home to accompany the tamales.

Seasoned Black Beans

2 T. olive oil
2 cloves garlic, minced
1 t. cumin
One can black beans, drained and rinsed
1-1/3 c. vegetable juice
1/2 t. salt
Handful of chopped cilantro

Saute the garlic and cumin in the olive oil. Add the beans, juice and salt and heat through. Remove from heat and toss in the cilantro. Mix gently.

Cilantro Lime Rice

1 c. rice
1 t. butter
2 cloves garlic, minced
1 t. lime juice
16 oz. vegetable broth
1 c. water
1 T. lime juice
Handful of chopped cilantro

Bring the rice, butter, garlic, lime juice, vegetable broth and water to a boil. Cover, reduce heat, and cook 20-25 minutes. Remove from heat and fluff the rice. Add the additional lime juice and cilantro and mix gently.

Serve. Enjoy!

Black Bean and Corn Salsa

It would be Texas without a salsa at a celebration. And I really love trying out new and different salsas!

Black Bean and Corn Salsa

2 cans black beans, drained and rinsed
One can corn, drained and rinsed
2 tomatoes, chopped
One avocado, chopped
1/2 an onion, chopped
One handful of fresh cilantro, chopped
3 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1 t. salt
1 t. black pepper

Combine all of the ingredients in a large bowl, stirring to mix well. Cover and chill. Serve with tortilla chips or large corn chips. Enjoy!

Mango Cole Slaw

While the weather is getting most decidedly cooler, I felt that cole slaw was still the right choice to accompany the broiled tofish I was making.

Mango Cole Slaw

1/2 c. vegan mayonnaise
2 T. orange juice
1 T. distilled white vinegar
1 t. salt
1/8 t. cayenne
One head of cabbage, shredded
One mango, peeled and diced
5 green onions, diced
One small bunch of cilantro, diced
1/2 c. chopped pecans

Mix the first five ingredients in a bowl, stirring to mix well. Add the remaining ingredients to a large bowl and pour the mayonnaise mixture on top, stirring to mix well. Cover and chill until ready to serve and enjoy!

Samosa Pie

We've bought samosas from the frozen food section a couple of times and found them to be mediocre. My daughter actually got sick after eating some and now refuses to eat them. I wanted to try to make my own at home, but decided to compromise a bit and make it simpler. I also used a lot less curry than conventional recipes call for. To me, a little curry goes a long way.

Samosa Pie

3 large potatoes, baked, cooled and peeled
One can cut green beans, drained
One frozen pie crust
One onion, chopped
3 carrots, chopped
1 t. fresh ginger, minced
1 t. curry powder
1/2 t. cilantro (or coriander - they are the same thing)
1/2 t. salt
1/4 t. cumin
1/4 t. cayenne pepper
One can chickpeas (or garbanzos - they are the same thing), drained
One can tiny green peas, drained

Saute the onion, carrots and ginger in olive oil until softened. Stir in the herbs and spices until mixed well. In a large bowl add the potatoes and chickpeas and mash slightly. To this add the sautéed vegetables, green beans and green peas. Mix well. Spoon this mixture into the pie crust. Bake at 400 for about 45 minutes. Serve. Enjoy!

It made enough for two pies, but I chose instead to bake the rest without a crust in a casserole dish. I thoroughly enjoyed this, and thought the curry was just right. If you are a curry fan, you can probably add up to 1 tablespoon of curry, or more if you are so inclined.

Black Bean and Veggie Burger

Cilantro is a common herb used where I live, but I went years before ever tasting it fresh. On a whim I had it added to a salad at a local restaurant known for its wonderful salads, and I've been sold on it ever since.

Black Bean and Veggie Burger

One can black beans, drained and rinsed
One can diced tomatoes with chiles, drained
3 cloves garlic, minced
1 t. onion powder
3 green onions, chopped
3 carrots, chopped
1 c. fresh cilantro
2 c. quick (not rolled or old fashioned) oats

Into a food processer add the beans, tomatoes, garlic, onion powder, green onions, carrots and cilantro. Whir until well blended. Add the bean mixture to a large bowl and add the oats. Stir well. Make patties and place on an oiled or sprayed cookie sheet. Bake at 450 for about 8 minutes, then turn the heat up to broil for about 2 minutes, or until you see the patties starting to brown. Serve on buns with your toppings of choice.

Honestly, I thought the cilantro is what really made these burgers. Someone asked me if those were potato chips on the sandwich in the picture. No, it's iceberg lettuce. However, my daughter and daughter-in-law both like to add potato chips inside sandwiches and swear it is good eating. So maybe you can try that.

Greek Wrap

Have you ever looked at cookbooks from the 60s or 70s, maybe the 80s and seen recipes labeled Mexican or Chinese, and you know there is NO way the recipe is even remotely authentic? You've had authentic Mexican or Chinese food and you are just slightly offended that the author is trying to pass off their concoction as something other than it is?

Well, that is probably the case with this recipe. (Sorry!) I only named it Greek because it reminds me a teeny bit of a gyro.

Greek Wrap

2 cans garbanzo beans (or 4 c. cooked from dried)
3 cloves garlic, minced
1 t. coriander (that's cilantro to the rest of us)
1 t. cumin
2 t. dried parsley or 1 T. chopped fresh parsley
Whole wheat flour tortillas
Shredded lettuce, chopped tomatoes, chopped cucumber, chopped green onion, plain vegan yogurt

In a pot, add the garbanzo beans, garlic, coriander, cumin and parsley. Cook until heated through. Use a potato masher and mash the bean mixture slightly. You want it a little chunky. On the flour tortilla, layer the shredded lettuce, tomatoes, cucumber, green onion and a dab of yogurt. Add a spoonful of the beans on top. Roll up. Eat!

I actually mixed the tomatoes, cucumber, green onion and yogurt together and served it that way.

I tend to cook at night and have to use a flash, so it washed out the photos, but you can get an idea of what it might look like.

Chick'n Salad with Mango Salsa

The weather is starting to warm up here, after a few fits and starts. Of course, I am totally okay with the weather staying cool as long as possible, what with our ridiculous heat in the summer. But right now, I can open up the windows and sleep comfortably without either the heater or the ac running, so this is my favorite time of year. If only it could stay this beautiful year round!

Chick'n Salad with Mango Salsa

1/4 c. soy sauce
1 T. cornstarch
1 T. sesame oil
1 T. lemon juice
1 T. grated ginger
One package Gardein Chick'n Scallopini
2 mangoes, cut into small chunks
2 green onions, diced
One serrano pepper, seeded and diced
1 c. cilantro, chopped
3 T. lime juice
1/4 t. salt
5 t. olive oil
1 T. lemon juice
Lettuce

Mix the soy sauce and cornstarch together and stir until the cornstarch is dissolved. Add the sesame oil, lemon juice and ginger. Slice the chick'n into strips and add to the soy sauce mixture, stirring to coat well. Set aside and let marinate for about 30 minutes.

Mix the mangoes, green onions, serrano pepper, cilantro, lime juice and salt in a separate container. Set aside and let marinate for about 30 minutes.

Shred the lettuce into a large bowl. Add the olive oil and lemon juice, sprinkle on some salt and pepper. Stir well to coat.

After the chick'n has marinated, dump it and the marinade contents into a frying pan and heat over medium until heated through.

To serve: Place some of the lettuce on individual serving plates. Top with some of the chick'n, then some of the mango salsa. Enjoy!

Dips and Savories

I have a fondness for delectable finger foods. Especially at Yule. Christmas Eve. New Year's Eve. Any day that ends in y. We refer to them as fun food. Sometimes we buy up a bunch of several different prepackaged kinds, but after awhile they become boring. Making my own ups the fun ante and the plus side is I get to experiment with new recipes.

Tiny Taco Tarts

30 individual frozen mini phyllo shells, thawed
1/4 c. vegan mayonnaise
6 T. vegan sour cream
1/2 packet of taco seasoning mix
1 T. lime juice
Toppings of choice (we used cilantro)

Bake the phyllo shells at 375 for 10 minutes. Let cool. Mix the remaining ingredients (except for toppings) and spoon into the cooled shells. Top with chosen toppings and serve.

These were very tasty, but don't use too much of the mixture in the shells, or you'll taste more mayonnaise than anything else. Use a smaller amount and the mix of creamy ingredients with phyllo crunch is perfect.

Black Bean Dip

Half a red onion, cut in quarters
1 c. cilantro leaves
2 cand black beans, rinsed and drained
4 t. olive oil
1 t. salt
1/2 t. chili powder
1/8 t. ground red pepper
1/2 c. orange juice

Add onion and cilantro to a food processor and whirl until finely chopped. Add remaining ingredients except for orange juice and whirl again until well mixed. Place in a bowl, add orange juice and mix well. Serve with tortilla chips.

I would have liked the beans to be more mashed than they were, so would whirl it all a little longer. This, however, did not stop it from being devoured. Also, more than half an onion overwhelms all other flavors. Add more if you like that.

Cilantro Pesto

2 c. cilantro
2 T. walnuts
1 T. lime juice
2 t. soy sauce
1 t. sesame oil
1 t. sugar
1/2 t. salt
1/8 t. pepper
2 T. water

Combine everything in a food processor and whirl until well mixed. Serve with raw veggies. We used cucumber and celery.

I initially left out the sugar, but discovered it really was needed to tone down the tartness. While it went well with the raw veggies, I found out the next day it went even better over pasta.

I woke up the next day really expecting leftovers. I should have known better serving these to a house full of twenty somethings. Everything was gone but for just over a tablespoon of the cilantro pesto.

Mexican Food, Two Ways

Call me a snob, but the best Mexican food is in Texas. I've traveled around the country, but nowhere do I enjoy eating Mexican food as much as the places in Texas. We call it Tex Mex - a blend of Mexican food with a dash of Texas cuisine.

So when I come across a recipe that uses the word *burrito* or *taco*, naturally I expect it will be something similar to what I find locally. It usually turns out to be anything but. However, that doesn't stop me from trying those recipes. That's what happened here.

Mexican Food, Two Ways

One can pinto beans, drained
One can black beans, drained
One can garbanzo beans, drained
Olive oil
One onion, chopped
5 cloves garlic, diced
One jalapeno pepper, seeded and minced
2 carrots, diced
One green bell pepper, chopped
One zucchini, chopped
2 t. oregano
1/2 c. salsa
1 t. cumin
1 t. chili powder
One can of diced tomatoes, drained
1 c. fresh or frozen corn kernels
1/2 c. cilantro, chopped
Flour tortillas
Phyllo dough sheets
Daiya shreds - I used both cheddar and pepperjack

In a skillet with the olive oil, saute the onion, garlic, jalapeno, carrots, and bell pepper until tender. Add the zucchini and oregano until heated through. Mix in the beans, salsa, cumin, chili powder, tomatoes, corn and cilantro.

Here comes the two ways. Add a spoonful of the bean mixture with a sprinkle of the cheese to:

- the middle of a flour tortilla. Fold it like an envelope, sides first, then top and bottom. Place seam side down in a casserole dish. Pour over some extra salsa.

- lay a sheet of phyllo on a flat surface and brush with olive oil. Add a second sheet and brush with olive oil. Add a third sheet on top of the first two sheets and once again brush with olive oil. Place the bean mixture and cheese in the corner of the three sheets and fold up in a triangle. Place triangles in a separate casserole dish.

Bake at 400 for 15 minutes, until nicely browned. Serve the burritos with some vegan sour cream and the phyllo triangles as is.

No, I did not make these on the same day. When I made the bean mixture I had some left over after using the entire package of flour tortillas. The next day I pulled out the phyllo to make a version of an empanada.

Both are tasty, but my family said they preferred the phyllo empanadas to the burritos. Try it both ways and see which way you like it best.

No, this does not taste like the Mexican food I know, but it was good nonetheless.

World Pasta Day

Today is World Pasta Day. It began with the World Pasta Congress held in Rome on October 25, 1995. That day, delegations from various countries discussed together the theme of the collective promotion in favor of pasta consumption, exchanging their ideas and experiences. Many things were decided, but the main objective of World Pasta Day is to draw the attention of the media and consumers to pasta, stressing the fact that pasta is *a global food, consumed in all five continents, has unquestionable merits, is appropriate for a dynamic and healthy life style capable of meeting both primary food requirements and those of high-level gastronomy*.

The World Pasta Congress is part of the International Pasta Organization. You should check out their website; they have plenty of recipes to back up their points!

Needless to say, this makes today a good day to try a different pasta dish. If pasta to you means spaghetti and meatballs or lasagna, or you grew up eating ravioli out of a can, here is your chance to expand your pasta repertoire. And I have just the recipe for you to try!

Spaghetti with Tomatoes, Black Olives and Garlic

One package thin spaghetti
Two cans diced tomatoes, drained
4 cloves garlic, chopped
One can small pitted black olives, chopped
Red pepper flakes, to taste
1 T. olive oil
One lime
1 T. chopped cilantro
Freshly ground black pepper

Cook the spaghetti according to package directions. In the meantime, mix the drained tomatoes with the garlic and olives. Sprinkle some red pepper flakes over the mixture, determined by the level of heat you enjoy. Mix in the olive oil and squeeze the juice from the lime. Add the cilantro and give a few twists of the pepper.

When spaghetti is done and drained, add to a large bowl and pour the tomato mixture on top. Mix well and enjoy!

This one was a big hit with my family. The uncooked tomato mixture heats up just slightly in the cooked pasta, making the flavors really wonderful.

Collard Greens in Phyllo, Avocado Shooters and Parsnip Fries

I grew up eating collards. I know people who turn up their nose at anything remotely spinachy looking. Not me. Must be a Southern thing.

However, I bet that even if you are one of those that shudder at the thought of dark green leafy things, you will like these.

Collard Greens in Phyllo

One bunch of fresh collards
One shallot
Olive oil
One elephant garlic clove
1-1/2 t. balsamic vinegar
Phyllo dough sheets, thawed
One pear, sliced thin

Tear the collards from the stem and compost the stems. Add the collards, shallot and garlic to a food processor and pulse until everything is chopped. Saute this mixture in olive oil until tender. Stir in the vinegar and a dash of salt and pepper. Set aside.
Coat a cookie sheet with a cooking spray. Lay out a sheet of the phyllo and brush with olive oil. Top with another sheet and brush with olive oil again. Do this a third time. Spoon a heaping spoonful of the collards mixture in one corner of the stacked and oiled phyllo sheets. Top with a slice of pear. Begin folding in a triangle until all of the phyllo has been used. Lay this triangle on the cookie sheet, and begin the process again until you have used up all of the collards mixture. I got about five. Brush these triangles with more olive oil.
Bake at 350 for about 15 minutes, or until golden brown.

Avocado Shooters

2 cloves of garlic
One jalapeno pepper, seeds removed
3 ripe avocados, peeled and pitted
2 T. lime juice
1/2 t. hot sauce
2 c. plain rice or soy milk
1/2 c. fresh cilantro
1/4 t. cumin
1 t. salt
1/2 t. pepper
2 T. olive oil
1/2 onion, chopped

Add everything but the olive oil and onion to a blender and blend on high until everything is smooth.
In a skillet, saute the onion in the olive oil until softened. Add the avocado puree to the onions and gently simmer until it is heated through. Serve in shot glasses with a dollop of vegan sour cream on top.

For those of us who love guacamole, this is like hot guacamole, sipped instead of scooped.

Parsnip Fries

3-4 parsnips
Olive oil
1/2 T. ground coriander
1/4 t. ground cloves
1 T. ground turmeric
1/4 t. ground cinnamon
1/4 t. ground ginger
Pinch of cayenne pepper

Using a potato peeler, shave off strips of parsnip lengthwise. In a ziploc baggie, add the parsnip strips, olive oil and some salt and pepper. Massage the parsnip strips to coat well. Bake for 10 minutes at 400.
Combine the spices and sprinkle on the parsnips strips. Continue to bake another 10 minutes. Remove from oven and stir to make sure everything again is well coated.

Inside Out Burgers and Guacamole Potato Salad

A few years ago my father-in-law gave us one of the George Foreman grills for Christmas. I like it because it is easy to use, and doesn't require fire or my being outdoors in the heat and humidity. Granted, my hubby is the family grillmaster, but this is something I can do myself. Makes it convenient when I want a burger. Like today.

Inside Out Burgers

One package Lightlife Gimme Lean Beef (don't panic! It's vegan!)
1 t. salt
1 t. pepper
1 T. parsley
Sliced onion
Sliced tomato
Daiya Cheddar Style Shreds
Dijon mustard
Pickle relish
Vegan mayonnaise
Lettuce
Whole wheat burger buns

In a bowl, mix together well the beef, salt, pepper and parsley. Divide to make six patties. On top of the first three patties place a slice of onion, a slice of tomato and a sprinkle of the Daiya. On the next three patties add a teaspoon each of the mustard, pickle relish and mayonnaise and spread it on to cover most of the patty. Place one patty with the condiments on top of one patty with the vegetables and cheese and press together lightly.
Grill the patties. On the George Foreman grill I did this for about five minutes, but if you are using a regular grill or frying in a frying pan, I would do about 4-5 minutes per side.
On a hamburger bun, lay on some lettuce and top with the grilled burger. Nothing more need be added.
Warning! These are delicious but MESSY! Keep plenty of  napkins handy and enjoy!

I like using the Gimme Lean beef and sausage. I find them more versatile than what I've used in the past. The Gimme Lean Beef makes enough for six regular sized patties. For these burgers, since two patties were used on each burger, it made three. Adjust accordingly.

Guacamole Potato Salad

Five pound bag of potatoes, washed and cut into bite sized pieces (I rarely to never peel them)
Salt
One avocado, peeled and pit removed
Lime zest
2 limes
3 cloves garlic
Handful of cilantro
Vegan mayonnaise
2 celery stalks, sliced

Boil the potatoes in salted water until tender, about 20 minutes. Drain and allow to cool
In a food processor, add the avocado, lime zest, juice from the two limes, garlic and cilantro. Pulse until everything is well blended and creamy.
In a large bowl, add the cooled potatoes, avocado sauce, celery and enough mayonnaise to coat. Stir gently until all the potatoes are well coated. Taste and add salt if necessary.
It will be a light, beautiful shade of green!
Chill.

My hubby, besides being our resident grillmaster, also fancies himself our resident potato salad maker. He does make some awesome potato salad, I'll give him that! But I like to try different versions. He gave this one a thumbs up. Success!

National Junk Food Day

July 21 is National Junk Food Day. Because the next day was my son's birthday, and he loves the occasional night of snack food dining, I decided to wait. Okay, so we didn't celebrate Junk Food Day on Junk Food Day, but doesn't every day hold the honor of being a junk food day? Well, at least in some form? ;)

The good news is my birthday boy loved the snacks, and that's the most important thing!

I can't count how many potlucks or get togethers I've gone to where someone brought tortilla rollups. Such a simple and pretty thing, but I've never made them before. This offered me the perfect opportunity to correct that.

Tortilla Rollups

One container vegan cream cheese
5 green onions, chopped
2 small cans of chopped black olives
1/4 fake bacon bits
2 T. black bean salsa (see below)
1 t. cumin
2 garlic cloves, chopped
Hot pepper sauce, to taste
Flour tortillas

Soften the cream cheese in a bowl. Add the remaining ingredients, except for the flour tortillas, and blend well. Spoon some of the mixture on a flour tortilla and roll up. Place seam side down on a plate, and stack them on top of each other. Cover and chill. Before serving, slice into rounds.

Black Bean Salsa

2 cans black beans, rinsed and drained
2 tomatoes, chopped
1/2 c. red onion, diced
One green pepper, chopped
1/2 a jalapeno, seeded and chopped
2 garlic cloves, chopped
Handful of cilantro, chopped
3 T. lime juice
2 T. vegetable oil
1-1/2 t. hot pepper sauce
1/2 t. salt

Mix all of the ingredients in a large bowl, stirring to mix well. Cover and refrigerate until ready to serve. Serve with tortilla chips.

Don't buy the canned stuff. This bean dip rocks!

Tex Mex Dip

3 green onions, chopped
One can vegetarian refried beans
One can corn, drained
One package Daiya Pepperjack
1/2 c. beer
One package taco seasoning mix

Mix all the ingredients in a medium sized pot on medium heat. Stir occasionally until everything is mixed well and heated through. Serve with tortilla chips.

Spicy Cheese Crisps

1/2 c. vegan butter, softened
One package Daiya Pepperjack
2 c. whole wheat flour
Pecan halves

Beat butter, cheese and flour together until well mixed. Cover and chill overnight. Shape into balls and place on a cookie sheet. Use a glass to smash the balls into flat rounds. Top with a pecan half. Bake at 350 for 15 minutes, or until browned slightly. Let cool. Enjoy!

Eat More Kale

Eat More Kale is actually a website dedicated to eating local, eating healthy, and by all means promoting the yumminess of kale. Dried into chips is one of the best ways to eat it, imnsho. Better than store bought potato chips any day!

Researchers have identified over 45 different flavonoids in kale. This broad spectrum of antioxidants has been linked to cancer prevention, and kale is a star. Steamed kale is fiber rich and cholesterol lowering. If you have never tried kale before, the health benefits alone should put it at the top of your grocery list.

There are so many ways to prepare kale, but one way we found was to add it to a hummus sandwich.

Hummus with Kale Sandwich

One bunch of kale, rinsed, drained and leaves torn away from stems
Hummus, either homemade or store bought - we prefer roasted garlic hummus
Green onions, chopped
Half a bunch of cilantro, rinsed and chopped
One lemon

Put the kale in a pot filled with enough water to cover and bring to a boil. Cover and cook for about 3 minutes. Drain well in a colander. Shake the colander to be sure you've gotten most of the water out. Drizzle the drained kale with the lemon, squeezing as much juice from it that you can.

Mix the green onions and cilantro into the hummus, and spread over toasted bread. Top the hummus with a handful of the kale. Add another slice of toasted bread on top and enjoy!

My son discovered he liked adding thinly sliced lemons to his sandwich. I thought it made it too tangy, but you might try it both ways and decide which you like best. I used thin sandwich buns for the bread, but you could also use a pita, if you prefer.

Summer Solstice and the Living is Easy

I live in the South. Needless to say, our summers are HOT. Last year we had a terrible drought, and the temps were regularly in three digits. I'm so happy this year we've had a goodly amount of rain and only a few days of 100+ temps.

I've read about some wonderful solstice celebrations - all outdoors - and I think how I wish I could do that here. Now, if I had my own backyard pool, all bets would be off.  We'd be outside every day!

No matter. I've been eyeing these recipes for the first day of summer for a few months now. Fortunately, the day wasn't sweltering and I was able to talk the hubby into grilling. On a weeknight. Will wonders ever cease?

Macadamia Chick'n with Mango Salsa

1/2 c. soy sauce
2 garlic cloves, minced
1 T. brown sugar
1 T. olive oil
1 t. grated ginger
2 packages of Gardein Chick'n Scallopini, frozen
Mustard Sauce
Chopped macadamia nuts
Mango Salsa

Combine the soy sauce, garlic, brown sugar, olive oil and grated ginger in a ziplock gallon baggie. Add the Chick'n Scallopini. Move it all around to coat and put in the freezer. Periodically pull out the baggie and give it a wiggle to continue to coat. When the coals are ready - they should be about medium hot - grill the scallopini, turning, watching, and brushing with leftover marinade until they are done.

Mustard Sauce

1/2 c. Dijon mustard
2 T. brown sugar
2 T. pineapple juice
1/4 t. ground red pepper

Stir everything together, cover and chill.

Mango Salsa

2 mangoes, peeled and diced
One green pepper, diced
One jalapeno pepper, diced
3 T. cilantro, chopped
2 T. mint, chopped
One red onion, chopped
2 T. agave nectar
1 T. lime juice
1/4 t. ground red pepper
1/4 t. salt

Stir everything together, cover and chill.

To serve: Slather the Mustard Sauce on top of the scallopini. Sprinkle on some macadamias. Top with a spoonful of the Mango Salsa.

I tried the first scallopini with just the mustard sauce and the macadamias. I thought the sauce was a little too tangy for my tastes. On the second one I added the salsa atop, and it made quite a big difference. It softens the tang of the mustard while lending a slight sweetness. Much better, so I really recommend doing it that way.

Peanutty Pasta Salad

2 cucumbers, cut in half lengthwise, seeds removed, sliced in half moon shapes
1 c. soy sauce
1/2 c. coconut milk
1/2 c. rice wine vinegar
1/2 c. chunky peanut butter
4 garlic cloves, chopped
1 t. sesame oil
1/2 t. crushed red pepper
1/2 t. salt
One package angel hair pasta, cooked
3 carrots, peeled and shredded
6 green onions, sliced in diagonals
Dry roasted peanuts

Whisk all the saucy ingredients together, then pour over the pasta, cucumbers, carrots and onions. Mix together well, but gently. Chill. Serve with a spoonful of dry roasted peanuts on top.

Tropical Fruit Toss

2 navel oranges
One can pineapple chunks
One banana
One kiwi
1/2 c. red seedless grapes
Shredded coconut
Chopped macadamias

Peel and slice the oranges, banana and kiwi into bite sized pieces. Mix the fruit together in a bowl. Serve with a sprinkling of the coconut and macadamias.

Now, go enjoy your summer! Just keep cool!

New York Times Veggie Burgers

Becoming a vegan was easy enough for my youngest. We had started reading The Food Revolution by John Robbins and it was a done deal. But when my aspiring firefighter son discovered the story of the Engine 2 firefighters in Austin, it pretty much cinched it for him.

New York Times Veggie Burgers

These yummy burgers from The Engine 2 Diet were not only good tasting, but surprisingly easy to make! Black beans, tomatoes with green chilies, cilantro, garlic and oats blend quickly and easily. Make into patties and bake and you've got dinner! Slice up some tomatoes, tear off some lettuce and slather on some vegan mayonnaise on a whole wheat bun.

If you are unfamiliar with Engine 2, their story is impressive. When firefighter Rip Esselstyn learned that one of his fellow Engine 2 firefighters in Austin, Texas was in dire physical condition with a dangerously high cholesterol level of 344, he motivated the entire Engine 2 firehouse to join together in plant-strong solidarity to help save the life of their friend. By committing to plant-based meals with Rip as their guide, all the Engine 2 firefighters in Austin lost weight (some more than 20 lbs.), lowered their cholesterol (Mr. 344′s dropped to 196), and improved their overall health.

We've made several of the recipes from the book, and each and everyone has been wonderful!

Fettuccine with Cilantro Lime Pesto

My kids and I discovered cilantro lime rice some time ago, and it is one of our favorite ways to make rice. We love it in tacos and burritos, especially. Imagine our delight to find a recipe for it using pasta!

Fettuccine with Cilantro Lime Pesto

This yummy recipe comes from one of the first vegetarian cookbooks I bought, Pasta For All Seasons, another winning cookbook by Robin Robertson. It features the obligatory cilantro and fresh lime, but also flat leaf parsley, garlic, peanuts and other seasonings. You can sprinkle extra peanuts on top, if you'd like.

A Taste of the Tropics Pasta Salad

What a beautiful day! After a blah winter, spring has arrived and it is welcome! Hubby and I spent the day doing a small amount of gardening and some yard cleanup - anything just to get outside and enjoy the lovely weather! A good way to end it is with a pasta salad studded with mangoes!

A Taste of the Tropics Pasta Salad

8 oz of your choice of twisty pasta
1 green pepper, chopped
2 T. peanut oil
1 T. rice vinegar
1/2 t. salt
1/4 t. black pepper
4 green onions, both white and green parts, sliced
1 mango, cut into chunks
8 oz. plum tomatoes
Small handful of chopped cilantro

Cook the pasta according to package directions. Before straining, chop the green pepper and place in the colander. Poor the hot pasta over the green pepper and rinse until pasta is cool.
In a large bowl, whisk the oil, vinegar, salt and pepper. Add pasta and remaining ingredients, stirring well to mix. Refrigerate.
Before serving, sprinkle on some dry roasted peanuts.
Think tropical thoughts!

The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid.

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Cutting open a mango is a little tricky, but with practice, quite easy! You can learn how here.

They are a good source of fiber, so be sure to include some on your next grocery shopping trip!