1/4 cup brandy
1/4 cup sugar
2 ripe but firm peaches, halved, pitted, and thinly sliced
1/2 honeydew melon, seeded, peeled, cut lengthwise into thirds, and thinly sliced crosswise (4 cups)
1 bottle chilled white wine (Pinot Grigio or Sauvignon Blanc)
1 can (12 oz) seltzer or club soda (1 1/2 cups), chilled
ice cubes for serving

In a pitcher combine brandy and sugar. Let stand 5 minutes then stir to dissolve sugar. Add fruit and wine to brandy mixture and stir.  Refrigerate until ready to serve. Just before serving, fill glasses with ice. Add seltzer to pitcher and  stir. Pour into glasses, allowing some fruit pieces to fall into each glass. Serves 8

If you cannot find ripe honeydew, use thinly sliced seedless oranges.

3 large boxes (3.8 oz each) Dr. Oetker Organic Vanilla Pudding
4 1/2 cups Silk Soy Very Vanilla
2 10.14 oz boxes of SoyaToo Soy Whip (fridge section, whip until firm peaks formed  & refrigerate until ready to use)
1 box Graham Crackers (*honey free)

Cook pudding on stove according to box directions, except use only 4 1/2 cups of Silk until pudding thickens. Chill pudding in frig before combining with soy whip. Once pudding is chilled, stir and fold in prepared whipped topping (use 3/4 and save 1/4 for tomorrow mornings berries) with the chilled pudding. In a 9×13 pan, layer graham crackers, half the pudding/whipped topping mixture, then another layer of graham crackers, rest of pudding/whipped topping mixture, and a final layer of graham crackers. (crackers, pudding, crackers, pudding, crackers).  Set aside.

 Topping:
 1 cup sugar
 ½ cup Earth Balance
 1/3 cup Silk Soy Vanilla
 2/3 cup chocolate chip morsels

In a large sauce pan melt earth balance then add sugar and silk. Stir together and bring to a boil. Once at a strong boil, let boil for 1 minute (will rise and look frothy) while stirring. Turn off stove and add in chocolate chips and stir until completely melted and chocolate is smooth.  Pour melted chocolate over top layer of graham crackers.

Cover with foil and chill in frig overnight. Make this at least 1 night before you want to serve. The longer it sits the better it is.

2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing

Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.

Makes 1 sandwich

Tip: Use left over Tofurky Roast sliced thin.

1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste

In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.

Diced heirloom tomatoes with freshly made basil vinaigrette is a great side dish to lasagna.

1 1/2 packages Silken soft tofu (21 oz), rinsed and gently patted dry between paper towels
2 1/2 TBL lemon juice
3/4 cup granulated sugar (you can use maple syrup, same amount, instead)
1/3 cup canola oil
1 TBL vanilla extract
2 tsp lemon zest
1 cup chocolate chip morsels (you can used diced fruit instead, strawberries work well)
1 Arrowhead Mills Graham Cracker Crust 9″ ready to use

Preheat oven to 350 degrees F.

In a food processor or blender, add in tofu, lemon juice, sugar, oil, vanilla, and lemon zest. Blend until combined and smooth.

Stir in chocolate chip morsels (or fruit). Place crust on cookie sheet to catch any spills and pour tofu mixture into crust. Bake for 35 minutes. The top of the pie should spring back at a light touch to the center. Remove from oven, cool, and refrigerate overnight before slicing. The pie filling firms up as it cools in the refrigerator. Garnish as you like with soy or rice whip topping, lemon zest, chocolate chip morsels, or coconut.

Serves 8

Note: if you use 2 tofu packages, 14 oz each, you will have a little extra filling. Pour extra filling in individual ramekins, leaving a little room to rise, and bake with the pie for the same amount of time. This recipe delivers a light cheesecake consistency.

Soy is rich in protein, iron and isoflavones, which can protect against cancers, like prostate cancer in men and breast cancer in women, as well as lung cancer. Whole, unrefined soy foods are heart healthy and should be consumed daily with 1-2 servings coming from a cup of soymilk, a half cup of tofu, tempeh, edamame, or roasted soy nuts. Tofu is a great exchange for meat, so if you are not 100% vegan, try replacing meat in your dishes with tofu.

2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)

Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.

In medium saucepan over high heat, bring No-Chicken broth to a boil.  Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.

Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.

Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.

Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.

1/2 cup soy milk (vanilla)
1/2 cup hot chocolate powder (Green & Black’s)
1 1/2 cups ice

Add all ingredients in a blender. Cover and blend until desired consistency. Pour into a large glass and enjoy. Optional: top with soy or rice whip.

Makes 1 serving

1 large tortilla or lavish bread (use flavored tortillas for more taste)
¼ cup hummus
Cucumber peeled and diced
Tomato chopped
Red cabbage shredded
Spinach leaves
Red onion diced
Avocado

Spread hummus on tortilla. Layer on a handful of each of the last 6 ingredients. Customize to your liking. Fold up the ends and roll up tortilla. Cut in half and enjoy.

non-stick spray for pan
2 slices of your favorite bread
non-dairy butter (I like Earth Balance)
2 slices Rice Cheddar Flavor cheese singles (Galaxy Nutritional Foods brand)
1 heaping TBL of Daiya Mozzarella shredded cheese

Butter one side of each piece of bread. Heat pan and lightly coat with a non-stick spray. Lay 1 piece of buttered bread in pan, butter side down, lay on 2 cheese singles and sprinkle on Daiya mozzarella, then top with remaining piece of bread, butter side facing up.

Cover and fry over medium to high heat for 3-4 minutes. Check the underside and flip over once golden brown. Repeat on uncooked side until golden brown.

Makes 1 grilled cheese sandwich

1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice

In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.

Makes 3 cups of dressing