Chocolate & Banana Pudding Parfaits (Vegan!)

This pudding is luscious, creamy and delicious -- both a tribute to how fabulous vegan treats can be and also to how well they can disguise as their non-vegan twins. You probably would not guess by the taste that this is not a regular, fabulous, milk/cream/eggs-based pudding. You probably also would not guess that it's made with... tofu. This is the first time I've tried vegan pudding. I was unsure if I would like it. I do! And here it is to inspire you!

Spicy Summer Green Beans

After posting this recipe, I've received a couple requests for more veggie recipes. I hear that. I love my ice cream maker a little too much, perhaps. And cookies. Definitely love the cookies. A lot. But I go to a couple different farmers' markets each week and could definitely be sharing more of the summer's market-recipe bounty.

This Spicy Green Bean recipe is a big go-to dish in our house. We make it a couple times a week and eat it with just about everything. You may be a bit more choosy in your flavor-partnering, but we mix up all sorts of flavors, from all parts of the world. The spices used here are Indian-inspired. If you don't have these spices on hand, they stock them at Indian grocers, as well as at well-stocked grocery stores (or try this place online -- a great herb and spice shop). Feel free to eliminate the fenugreek if you don't have it (but I do recommend giving it a try -- it has a distinctive fragrance and flavor). You can change up the flavor a bit and add other things, like curry powder or chopped fresh basil at the end, or make it more or less spicy.

Coconut Lime Sorta-Sorbet

With the hot weather continuing, my ice-cream maker is getting quite the work out and is certainly earning it's keep.  This recipe is the latest trial -- and will certainly be repeated.  It is dairy free, but seems too creamy and rich to lump into the 'sorbet' category.  Using coconut milk as the liquid (instead of water or a dairy product) makes this a refreshing and creamy dairy-free treat.  The lime and rum bump up the flavor, adding a fragrant, citrus-y edge without being booze-y.  This recipe also keeps well in the freezer: it does not become too hard or icy.

Rainbow Zucchini 'Pasta' Salad

Believe it or not, but I don't only eat sweets.  It might be hard to tell from all the sweet things I post here.  But, in fact, I really do love eating good, healthy food.  It would be a shame to let all the beautiful, colorful vegetables at the farmers' market (and in my garden!) go without notice.   This salad is a brilliant way to pack in a ton of colorful, fresh veggies -- all without heating up the house with any cooking.  There is no real 'pasta' in this recipe -- the 'pasta' is actually thin slices of the raw zucchini and cucumber.  It's great as a side salad, or it can be a more substantial dish with the addition of walnuts and Mozzarella.  Delicious, refreshing, pretty!

Bean & Barley Soup (in honor of Mickey)

Mickey Schoenberg

This week's blog is dedicated to my great family.  Especially to my Grandpa Mickey, who passed away peacefully on February 26th, 2011.

In the last few hours of his life, surrounded by his entire family -- wife, children, grandchildren, sister -- he talked about how grateful he was for his family, for his wife of 62 years, and for all the great meals my grandmother has made for our family.  He smiled as he rattled off a list of his favorites: Grandma's chicken fricassee, her Thanksgiving turkey and stuffing, matzoh ball soup.  Everyone reminded him that he also makes a darn good bean & barley soup.