Pineapple Papaya Salad with Dried Apricots and Coconut

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut

Slice off both ends of the pineapple, then cut the pineapple in half crosswise.  Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board.  Peel the other half.  Cut each half into lengthwise quarters and slice off and discard the tough core portion.  Cut the quartered pineapple into small, uniform chunks.  Place the pineapple in a large mixing bowl.

Cut the papaya in half lengthwise and scrape out the seeds.  Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks.  Add the papaya to the pineapple in the bowl.

Peel the bananas and chop them into small uniform pieces.  Core the apple and chop it into bite-size pieces.  Toss the bananas and apple with the pineapple and papaya.  Add the apricots, orange juice, and lime juice to the bowl and toss.  Transfer to a pretty serving bowl.

Place the coconut in a dry, heavy-bottomed skillet over medium heat.  Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color.  Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.

Stir Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch

Bring 2 cups of water to a boil.  Add the rice, olive oil, and garlic.  Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender.  Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.

Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion.  Saute 2-3 minutes, until onion becomes opaque.  Add the cauliflower and stir.  Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally.  Add the tomatoes, tomatillos, and basil.  Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender.  Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid.  Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce.  Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.

Savoy Cabbage, Radicchio, and Apple Slaw

(recipe from Energy Times magazine)

1/2 head savoy cabbage, finely shredded (I used Napa cabbage)
1/2 head radicchio, finely shredded
1/2 red onion, thinly sliced
1 Granny Smith apple, cut into 1" pieces (I cut mine into thin strips)
1 tsp. rice vinegar
1/4 cup orange juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Put the cabbage, radicchio, onion, and apple in a large bowl and toss together.

In a small bowl, whisk together the vinegar and orange juice.  Add the mayonnaise, and salt and pepper to taste, and whisk until well combined.  Pour over the cabbage mixture and toss until well coated.

Taste, adjust the seasonings, if necessary, and serve.  The slaw will keep, covered, in the refrigerator for up to a day.

(So simple and tasty!  I found the slaw kept for a few days in the fridge.)

Creamy Orange-Avocado Dressing

(recipe from Whole Foods Market)

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 tsp. salt
1/8 tsp. ground black pepper

Puree all ingredients in a blender.

(This makes a nice dip for veggies, too!  Tasted great with carrots!  Is thick, clings well.)

Raw Cranberry Sauce

(recipe from Whole Foods Market)

1 cup pitted dates
1 (16 oz.) bag fresh cranberries, about 4 cups
1/2 cup orange juice

Place dates in a small bowl and cover with boiling water.  Let sit 15 minutes to soften.  Drain dates and place in a food processor.  Add cranberries and orange juice, and process until evenly chopped.  Chill until ready to serve.  Keeps refrigerated up to 3 days.

(Voila! Super simple, three ingredients, no cooking.  Never eat sugary processed cranberry sauce again.  This is seriously that good.  Fresh cranberry revelation.)

Desert Sun

(recipe from a magazine, I'm not sure which one)

"Summaiya Peterman has developed drink recipes for bars all over Manhattan, most recently the trendy Blue Water Grill.  This cocktail is among her summer favorites."

1 serving:

3 oz. Stolichnaya vodka
1 oz. Grand Marnier
1 oz. orange juice
Splash of lime juice
Grenadine

Combine the vodka, Grand Marnier, and citrus juices.  Shake and pour into a martini glass.  Finish with a splash of grenadine and serve.

(I made this in a pitcher for Ladies Night in my garden.  Joann, Alison, Ashley, and Kristen were in attendence, while Amy Casey joined us for a bit via wi-fi (!).  Since I don't have martini glasses, I served them in flutes, with an ice cube or two, and a splash of grenadine on top (found a lovely real grenadine with actual juices at Whole Foods).  Everyone agreed that these were VERY strong drinks.  And they looked like a sunset in a glass.  Cheers!)