Summer is a wonderful time to gather with friends and to be outside in nature. Here are a few Summer offerings for your next picnic or potluck:

Durga’s Hummus

This often- requested recipe is from our manager, Durga, who gives it to friends and family as presents each year!

Delicious as a dip for veggie sticks (carrots, celery, red pepper),  crusty bread, or pita bread wedges – or as a spread for sandwiches. Yum!

1/4 cup organic tahini
1 cup cooked organic garbanzo beans
1 cup water
3 cloves garlic
9 tablespoons fresh lemon juice
½ teaspoon salt

Blend in a blender or food processor until smooth and creamy. (If the mixture is too dry for your blender at first, stop the blender, stir from the bottom and re-start- or add a little more water.) Adjust the ingredients to your taste!

Asian Noodle Salad

Lallah, one of our kitchen devas, is always looking for new and creative ways to make healthy and flavorful dishes. 

1 medium-sized butternut squash, peeled and cut into bite-sized pieces (or buy pre-cut)
2 tablespoons olive oil
3-4 radishes washed and de-stemmed
1 box of Brown Rice Noodles
2 cups snow peas, ends pinched off and chopped in thirds
1 cup cucumber, cut into bite-sized pieces
½ cup green onions, thinly sliced
2 tablespoons sesame seeds + some to garnish
½ cup fresh chopped basil
½ teaspoon of salt, less if desired

Sesame Lime Dressing

½ cup fresh squeezed lime juice (3 to 4 limes)
2 tablespoons toasted sesame seed oil
1 tablespoon ume plum vinegar
2 tablespoons tamari
½ teaspoon sea salt
1 tablespoon nutritional yeast

1 . Pre-heat oven to 400 degrees. Line a sheet pan with parchment paper. Toss butternut squash with olive oil and salt and put on sheet pan.  Bake for 30 minutes until the squash is tender and slightly golden brown.

2. Slice radishes very very thin, put in a bowl, and cover with cold water to keep them crisp. Add for garnish at the end.

3) Boil noodles, add snow peas to the boiling water and boil with the noodles for the last 2-3. Pour into a strainer and run cold water over snow peas and noodles to stop cooking. When cooled, transfer to a large bowl. Add butternut squash, cucumber sesame seeds, green onion, and basil.

4) In a smaller bowl whisk together all the ingredients for the dressing.

5) Add the dressing to the vegetable mixture and toss the noodle salad to evenly distribute the flavor . Refrigerate for an hour before serving.

Garnish with Radish, Basil, and Green Onion.

Serves 4 to 6; Gluten-free. Adapted from the Mississippi Vegan, Timothy Pakron

Potato Salad with a Twist

Secret ingredients make this potato salad sing!

3 lbs new potatoes, rinsed and quartered
3 bay leaves
1 large onion, chopped
½ cup vegan mayo
¼ cup whole grain mustard
1 tablespoon apple cider vinegar, plus ½ tablespoon for boiling water
1 large lemon, squeezed
¼ teaspoon cracked black pepper
¼ cup good olive oil (cold pressed)
2 tablespoons nutritional yeast flakes
½ teaspoon sea salt
1 ripe avocado, cut into bite-size pieces
½ cup fresh dill, chopped
Salt and pepper, to taste

  1. In a large pot, combine potatoes and bay leaves. Add 1 tablespoon of sea salt and 1½ tablespoons apple cider vinegar and cover with water. Cook on medium high heat until the water comes to a boil.  Boil for about 10 minutes, or until the potatoes are tender.
  2. Once the potatoes are tender, strain and remove bay leaves. Let cool completely. Cover and place in the fridge for at least 2 hours or overnight.
  3. Make the dressing: Pour some olive oil in a skillet, bring to medium heat. Add the onions, sauté about 7-10 minutes, until the onions become tender and caramelized. Remove from heat and set aside.
  4. In a small bowl, combine the mayo, mustard, apple cider vinegar, fresh lemon juice, black pepper, olive oil, nutritional yeast, and sea salt. Mix well. When the onions are cool, add them to the dressing
  5. Once the potatoes cool, add the dressing and toss together. Add the avocado and dill. Toss again.  Season with salt and pepper to taste.

Serves 4 to 6; Gluten-free