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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.

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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.

Apple iTunes

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.

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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.