Indian Summer Salad

Another pic from Noelly B at Seed Upon the Wind: "I love giving fancy names to simple foods, so this is my Indian Summer Salad, with mixed baby greens, tomatoes and lemon cucumbers from our local farmers' market, along with some daikon sprouts, sunflower and pumpkin seeds, and some home made raspberry vinaigrette."

Lentil Soup & Delicata Squash

Noelly B from Seed Upon the Wind writes, "This is a seasonal veggie soup with lentils (tomatoes, celery, carrots, onion and garlic chives all from our local farmers' market). There are also two amazingly good white/wheat rolls with flax that my sister-in-law made and some baked delicata squash with cinnamon for dessert. I love simple soups, and I'm thrilled that the weather is finally getting cold enough that we can enjoy hot soups to their fullest!"

Roasted Broccoli

Jackie from Munching Madness sent this in: "While I am Italian and have a hard time NOT eating macaroni at every meal, I like to shake it up and add in some greens wherever I can. Normally I mix it all together, but this roasted broccoli was too delicious to mess with!"

Vegan Lentil-ball Sub

Mary writes, "This is a vegan Lentil-ball Sub (a vegan take on a meatball sub) served on organic multigrain sub rolls smothered in a homemade marinara sauce - a fave in our house and one I've gotten quite a few emails about through my own blog This is Vegan."

Tofu and Roasted Chickpea Salad

Iris from the Daily Dietribe blog submitted this Roasted Chickpea and Crumbled Tofu Salad -- follow the link for the recipe!

Peach Pie

From Selene at Veganlicious: "This raw, vegan and gluten-free peach pie features spiced peaches on a candied pecan crust."

Vegan Tomato Mozzarella Caprese

Katherine sent in this submission of "a vegan spin on a classic summer dish: tomato mozzarella caprese. In the picture is fresh-picked basil from my herb garden and tomatoes from the farmer’s market, along with "Buffalo Mostarella" from Jo Stepaniak’s The Ultimate Uncheese Cookbook.

"Everything is dusted with salt and pepper and drizzled with a little balsamic vinegar. It was delicious! I love the "cheez" swaps in Jo’s book!"

Grape Kabobs

Here's a great (or should I say grape? hee hee) submission from Sheri at Vegan Family Inc.:

"These are photos of our new fave summer treat...frozen grape-kabobs!

"To make: Wash grapes, and thread them onto bamboo skewers (I buy these at the dollar store in a pack of 100). Lay the skewers on a cookie sheet and place in the freezer for several hours or overnight. That's it!



"My kids made these by themselves, and were super-excited to have them for breakfast. Such a fun food!"

Thanks, Sheri! My grapevines are loaded with ripe grapes right now, so I may have to give this a try!

Rice Bowl and Restaurant Recommendation

Here's another pretty picture from Natalie: "This rice bowl is my adaptation of the wonderful dishes served at Fresh Restaurants in Toronto. It has a bed of brown rice topped with satay tofu steaks (vegan, purchased at grocery store), avocado, tomatoes, chickpeas and a wedge of lemon. The dressing is Sesame Miso Sauce (also vegan) from the book Fresh at Homeby Ruth Brown and Jennifer Houston, the owner and head chef respectively of the Toronto restaurants.

"If you're ever in Toronto, be sure to check out one of several Fresh restaurants - they're just wonderful. I lived in Canada for three years, and ate at Fresh whenever I could. Now that I'm back home in Australia, I try my best to recreate their beautiful food and juices - thank goodness for cookbooks!"

Quinoa Salad

Here's one from Natalie, who writes, "This quinoa salad is my own recipe, just the cooked grains, tomatoes, cucumber, snow peas and chickpeas (maybe 'garbanzo beans' for you guys?) dressed with olive oil and lemon juice - yum!"

Whole Wheat Gnocchi

Well, it must be Gnocchi Week -- two separate gnocchi submissions in two days!

Jackie writes, "This is a photo of some home-made whole wheat gnocchi over sauteed greens. We love to make things from scratch whenever possible, especially things like gnocchi that are so expensive to get at a restaurant and so easy to make at home! Hope you like it!"