Peach-Blueberry Crisp

This is one of my all-time favorite warm weather dishes - especially when peaches are in season at the Farmer's Market. The original recipe called for Apricots, but when I saw those fresh peaches staring at me from the bins of the Farmer's Market...it was as if they were calling to me. Peaches and blueberries - such a perfect duo. This can easily be eaten for breakfast (as the original recipe suggested eating it with some yogurt on top - YUM!), or as a dessert! This is a light and fragrant dish with just a little crumble on top, so no worries about feeling weighed down!

Ingredients:
1/2 lb of Peaches, sliced (about 2 cups)
1/2 pint of Blueberries
1 1/2 Tbs Sugar
1 Tbs flour
pinch of nutmeg (I used Pumpkin Pie Spice)

Crumble:
1/2 stick of butter, melted
1/2 cup oats
1/2 cup flour
2 Tbs Almonds
3 Tbs sugar
pinch of salt

What to do:
1. Preheat the oven to 400 degrees
2. Put sliced peaches and blueberries in a 9" baking dish
3. Sprinkle with 1 1/2 Tbs sugar and the pinch of nutmeg
4. Stir in the Tbs flour
5. In a separate bowl, pour the melted butter and sugar in, combine
6. Add a pinch of salt, the oats, the flour, and then the almonds until clumps form
7. Sprinkle the crumble mixture over the fruit, and bake for 30-35 mins

Adapted from: Smitten Kitchen

Purple Cabbage Salad with Raisins, Carrots, and Almonds

Dear Purple Cabbage,

I'm sorry that I never understood or appreciated your deliciousness before. I was blind, but now I see - and I wholeheartedly promise to chop you, shred you, and even saute you more from now on.

Fondly,
Allison

Now that that's out of the way - this is SUCH a great summer salad! I found this recipe online the other day, and was intrigued. It has tons of flavors with so many ranges - from sweet to salty, and even a little tangy. The crispness of the cabbage is perfectly contrasted with the chewy raisins. I changed the original recipe from currants to raisins, and added in some spring onions for a little more bite. Keeps well in the fridge too!

Ingredients:
1/2 head of Purple Cabbage
3 Spring Onions, chopped
3 Carrots, grated
3 Tbs Almonds
3 Tbs Raisins

Dressing:
1 Tbs Balsamic Vinegar
2 Tbs Rice Vinegar
1 Tbs Water
1/4 tsp Salt
1/4 tsp Sugar (I used Agave Nectar)
1 tsp Maple Syrup
2 Tbs Canola Oil

What to do:
1. Cut off the bottom stem on the cabbage, and cut the half into half again, coring the thick white middle
2. Thinly slice and place in large bowl
3. Grate the carrots, and add to the cabbage
4. Toss in the onions and almonds
5. In a separate bowl, whisk all dressing ingredients, except for the oil together
6. Once combined, slowly whisk in the oil
7. Pour dressing over the cabbage mixture, and serve immediately, or store in refrigerator

From: Vegan Yum-Yum

Tofu Summer Roll

Yes, I know that it's February and yes, I know that the high today (in NYC) was 40, and YES, I know there is still snow on the ground. Maybe it was the 60 degree weather we had this past Friday, or maybe the cold weather has gone to my head - or maybe I have Spring fever. How dare I think to make something so healthy and *gasp* so LIGHT on a cold winter night?! Well, I dared and, horror-of-horrors, I enjoyed! I needed a break from the bone-sticking, heavy-sitting meals that my body seems to only crave during these chilly nights. Summer rolls are easy to throw together, the ingredients (unless you want to go nuts with it) are cheap, and is so light - yet - filling. Other possible fillers: sticky rice, julienned carrots, sliced avocado, sauteed tempeh strips (or chicken!), spinach, arugula...

Ingredients:
1 pack of rice paper rolls (found in specialty Asian food stores - super cheap)
1/4 of a red pepper, julienned
2 green onions, cut into 2" strips
1/3 pack of tofu, cut into 2" strips
1 "nest" of thin rice noodles (also found in specialty Asian food stores)
1 deep, round baking dish or bowl that is large enough for the rice paper rolls to fit in

What to do:
1. If using the rice noodles, let the "nest" soak in a bowl of hot water for 15 mins
2. Meanwhile saute the tofu with just oil or with garlic and/or your sauce of choice over a medium heat
3. Let tofu cook for 8-10 minutes, then turn off heat and let them cool
4. Prepare a sauce pan with water and bring to a boil
5. When the rice "nests" have finished soaking for 15 mins, put the noodles in the boiling water for 3 minutes - rinse and set aside
6. Prepare the large, deep baking dish or bowl with hot water
7. Take one rice paper sheet and carefully submerge it into the water
8. Let it soak for 2-3 minutes until completely soft
9. Carefully remove it from the water and spread flat onto a cutting board
10. Start layering your ingredients in the middle of the rice paper- starting with 2-3 pieces of tofu, then a spoonful of rice noodles, then the 3 green onions and 3 red pepper strips - don't overload the roll!
11. Fold in the sides of the roll, then bring the bottom piece up and over the ingredients and roll until all side are tucked in and it is in the shape of a roll - pull as tight as you can without tearing the rice paper - they are tougher than you think but still be delicate!
12. Set aside and repeat - makes 4-5 rolls. Adjust the amount of ingredients to make more!

Finish with the dipping sauce of your choice - you could use Soy sauce, Teriyaki sauce, or make your own Peanut sauce