Simple Summer Vegan Dinner Party

I had some friends in town this past weekend. On Saturday we tooled around the Farmer’s Market and visited a couple of local shops and art galleries. The afternoon was spent cooling off in my pool; later enjoying the early evening breeze and manatee-watching off my dock on the Indian River.

We had picked up some veggies at the Farmer’s Market that morning so as night fell we broke open a bottle of wine and the four of us quickly put together a yummy light summer meal before we settled in to watch a soppy chick flick & eat watermelon, the end to a perfect day! All ingredients are ORGANIC, of course!

Veggie Salad with Peanut Sauce

1 bunch broccoli, chopped
2 ears corn on the cob, corn cut off the cob
1 red bell pepper, chopped
DRESSING
1/2 cup peanut butter
1/4 cup water
1 tablespoon fresh lemon juice
1 tablespoon agave nectar
1 tablespoon soy sauce
1 clove garlic, crushed
1/4 teaspoon fresh ginger, grated
Salt & red pepper flakes to taste

Place the broccoli, corn & bell pepper in a mixing bowl. Put the remaining ingredients in a blender and process until smooth. Mix thoroughly with the vegetables. Serves 4.

Sweet & Sour Vegetable Stir Fry with Almonds
     (adapted from The Complete Vegetarian Cuisine by Rose Elliot-1988)

1/2 cup sesame oil
1 cup slivered almonds
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 medium zucchini, chopped
4 celery stalks, chopped
1 bunch green onions, chopped
1/2 pound shitake mushrooms, chopped
SAUCE
2 garlic cloves, crushed
1/4 cup fresh ginger, grated
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon wine vinegar
2 tablespoons agave nectar

This savory mixture of sweet & sour flavors cooks fast so if you plan to serve it over brown rice (which is oh-so-yummy), be sure to start the rice early enough to be ready when you are! This dish is also good served cold.

Put the ingredients for the sweet & sour sauce in a blender and blend until smooth. Heat the sesame oil on medium in a deep fry pan or wok. Add the almonds & stir fry for 2 minutes. Turn the heat to high and add the vegetables. Stir fry for 5 minutes until the vegetables begin to soften. Turn the heat off, stir in the sauce and cover the pan for 2 minutes to heat through. Serves 4.