Cilantro-Lime Chickpea and Avocado Salad

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If you're short on time, this protein salad—featuring a mix of hearty chickpeas and creamy avocado—is your pal. An immersion blender (or small food processor) will get you a dressing seasoned with lime and fragrant fresh cilantro in no time. Bonus: it's thickened and made creamy by way of the combination of oil and pumpkin seeds.

Once you've whipped up the dressing, there's nothing to do but mash canned chickpeas and stir those together with diced avocado. Top your toast or lettuce leaves and dig in with whatever lovely bit of produce you have in the kitchen as garnish. Hey, you're fed! And thereby ready to speed off to whatever's next on the schedule.

Cilantro-Lime Chickpea and Avocado Salad

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serves 4 [see Note]

2 15-oz cans chickpeas

2 ripe avocados, halved and pitted

1/4 cup loosely packed fresh cilantro

1/4 cup unsalted pepitas (hulled pumpkin seeds)

1/4 cup canola or other neutral vegetable oil (olive oil will not work here)

1 very small clove garlic

2 TBSP lime juice

2 TBSP water

1/2 tsp fine sea or kosher salt

For garnish: slices of cucumber, tomato, or radish; snipped chives or scallions; or whatever fresh produce you like.

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly. Slice avocado halves, still in the skin, into dice, and set aside.

Add remaining ingredients, except garnish, to a wide-mouth jar and process with an immersion blender until smooth (or, if you have a small food processor, that'll work, too).

Add chickpeas to a mixing bowl and mash roughly with a fork. Add avocado dice to the mixing bowl, using a spoon to scoop out the flesh. Add dressing and toss until combined.

Serve at once with your fresh garnish on toast or in lettuce leaves.

[Note: avocado does not keep well once exposed to air, so if you do not need all four servings at once, you can make a half-recipe by making all of the dressing at once, and reserving half in a small container in the refrigerator for several days. Prepare the other half of chickpeas and avocado at your leisure, and your dressing is already waiting for you.]

Hitting the Books No. 7: Gena Hamshaw's Power Plates (ftr. Whipped Banana-Coconut Cream)

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I'm pretty jazzed about this little Hitting the Books post. I'll be highlighting two seriously lovely (and easy!) recipes from Gena Hamshaw's Power Plates, which I've been having a great time digging into lately. Anyone who reads The Full Helping won't be surprised that this latest book of Gena's is totally gorgeous:

Also unsurprising, but still valuable is the conceit of this cookbook, which offers "nutritionally balanced" dishes. Frequently, that means the recipes showcase a grain, a protein, a fat source, plus a buncha veggies. I love that kind of thoughtful framing—basically, Gena thought about it so now I don't have to. It makes reaching for this book a no-brainer when I need to plan meals during busier times.

And busier times are exactly what I've been having lately. So instead of digging deep into the bowl section—with all its alluring chopped veggies, savory proteins, and variety of sauces and dressings—I've sampled some of the quicker items from Power Plates. Starting with this to-die-for Guacamole Rice Salad with Black Beans. (It's actually a quinoa salad in the book, but I find quinoa aggressively joyless, so I swapped in brown rice. I can't wait to try this with couscous, too, but I've been adoring the rice.)

Gena advertises this salad as basically a batch of guacamole with mix-ins, so sign me up. And boy howdy, does she deliver. This seems like a dish you would hardly need precise instruction for, but I promise you want to use Gena's recipe. The balance of everything is bang-on, and this is my new favorite meal. Stuff it in romaine leaves and eat it like a taco, and invite me over when you do.

The recipe starts with preparing all the avocado and then adds everything else, but I don't need the whole recipe at one sitting. To make it work for my leftover-reliant weekdays, I assemble the salad first, which keeps well in the fridge for a few days, then add freshly mashed avocado to the amount I want just before serving. Works like a charm.

I was so eager to dive into this recipe that I bought grocery store cherry tomatoes in April. I regret nothing, but they were predictably sad, so my advice is to substitute chopped Persian cucumbers, diced jicama, or a mix of both, if you're making this out of season (which I continue to do because you could not possibly stop me).

I'm equally enthusiastic about Gena's Whole Grain Waffles. The first thing that struck me about Power Plates is how generous the breakfast section is, with plenty of savory options. I may have mentioned fifty or so times that I prefer savory breakfasts to sweet. But I make an exception for waffles. These are made with spelt, which I had never used before, and they are super-tasty. If you adore nutty, more complex whole-grain baked goods, then there's nothing more I need to say here. These guys are totally great, and I'll be making these repeatedly whenever I'm craving a waffle with sweeter toppings.

Speaking of toppings, I have something special for you. It's a dead-simple whipped banana-coconut cream, and it adds a dreamy, fluffy tropical note to any baked good, fruit salad, fresh berry, or spoon you care to stuff in your pie hole. I finished off this particular plate with some trail mix I had handy, but cacao nibs are also a nice, crunchy addition. Or you can enjoy the cream atop the waffles without anything extra. I recommend it like I recommend Power Plates.

Whipped Banana-Coconut Cream

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yields 1 generous cup

1 can full-fat coconut cream chilled at least 24 hours, such as Thai Kitchen brand

1 just-ripe banana

1 TBSP powdered sugar

1 tsp lemon juice

1 tsp vanilla extract

Spoon the solid fat from the chilled can of coconut cream (reserve liquid for another use). You should have one rounded cup of chunks (not firmly packed).

Puree all ingredients in a food processor until smooth and fluffy. Leftovers may be kept for several days in an airtight container.

__________________________________________________________

About Hitting the Books: You know that shelf in your house with all the great cookbooks you don't get to nearly as often as you'd like? Yeah, there's one of those over here, too. The Hitting the Books series allows for occasional opportunities to dig into that shelf and highlight some handy cookbooks.

Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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There may be nothing handier than having a batch of chickpea salad hanging out in the fridge. Plus, making your own convenience foods gets you instant meals that are made to suit your tastes. Like this simple and flavorful little chickpea salad that will fill you up whether on a plate of munchies with crackers, tucked into a loaf of pita, or scooped atop big tender lettuce leaves. Mash up your chickpeas, stir in some dill, orange zest, and a little fennel seed, and you're set.

Well, almost. First, you whip up this simple tahini spread. Which is currently the favorite sandwich spread in the MSV kitchen. It's lemony and satisfying, and hangs onto a sandwich without running all over the place like thinner tahini sauces. And it's all thanks to pureeing in just a little bit of silken tofu. Did I mention handy?

Orange, Dill, and Fennel Chickpea Salad with Essential Fluffy Tahini Spread

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serves 4-6

2 15-oz cans chickpeas

2 TBSP fresh dill

zest of half an orange (about 1 tsp)

generous pinch fennel seed

1/3 cup Essential Fluffy Tahini Spread, recipe follows

fine sea or kosher salt and freshly cracked black pepper, to taste

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly while you prepare the other ingredients.

Transfer chickpeas to a mixing bowl and mash roughly with a potato masher. Stir in all other ingredients and add salt and pepper to taste.

Essential Fluffy Tahini Spread

yields about 1 cup

1/3 cup tahini

1/4 cup silken tofu (from an aseptic pack)

1/4 cup water

3 TBSP lemon juice

1 small clove garlic

1/2 tsp fine sea or kosher salt

Blend all ingredients until smooth. Spread can be used immediately, but will firm and fluff up a bit after chilling in the refrigerator.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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Granted, you don't actually have to reserve this tasty mix of smoked tofu, shallot, and cornichons for the warm months, but the salty and savory salad begs to be topped with fresh produce and served open-faced. Think sliced radishes, spicy greens, or—of course—nice big slices of tomato.

Grated smoked tofu gives great flavor and texture, and plays extremely well with finely diced shallot and briny little pickles. Dress it all up a bit further with a touch of Dijon and dill, and breezy summer lunches are no sweat at all.

Dead Simple Smoked Tofu Salad Sandwich (for Summer)

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serves 2-4

8 oz smoked tofu, such as Soy Boy brand

1 shallot, minced

5 cornichons, thinly sliced (about 2 TBSP)

2 tsp extra virgin olive oil

1 tsp Dijon-style mustard

1/2 tsp dried dill

1/4 tsp freshly cracked black pepper

Grate tofu into a mixing bowl. Add all other ingredients and stir to combine. Serve at once or chill until ready to use.

Black Bean-Stuffed Avocado over Sweet Corn Puree

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Avocado lovers, is this ever the composed salad for you. The warm and the room-temperature and the firm and the creamy bits all play so well together, and it's really simple to put together. Even though it's nothing terribly fancy, it's a great dish to entertain with.

So, grab some perfectly ripe avocados, pour in some earthy blacked beans spiced with cumin, coriander, and smoked paprika. Top with fresh tomatoes and chopped herbs. Now serve the whole rich, spiced, juicy, and fresh thing over a puree of corn cooked with a little shallot and good dose of coconut milk for the best summer meal ever.

Don't forget the chips and salsa on the side.

Black Bean-Stuffed Avocado over Sweet Corn Puree

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serves 4

2 tsp extra virgin olive oil

1 large shallot, trimmed, halved and very thinly sliced

2 cups corn kernels, frozen or fresh

fine sea or kosher salt

1/2 cup full-fat coconut milk

2 15-oz cans black beans, drained (but not rinsed)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

4 ripe avocados

flaked sea salt

freshly ground black pepper

chopped cherry tomatoes, to taste

chopped fresh cilantro leaves, to taste (for variations, substitute basil, dill, or parsley)

Heat oil over medium heat in a small pot. Add shallot and cook about three minutes, until it begins to turn from white to golden. Add corn kernels and a couple of generous pinches salt. Cook, stirring frequently, two minutes. Add coconut milk and bring to a boil. Cook, stirring occasionally, until corn is tender, but not too soft, and the flavors have come together, about five minutes. Remove from heat. Use an immersion blender to carefully blend the mixture to your taste. (If the mixture is too thick after blending, add water by the tablespoon until you reach your desired consistency. Gently reheat.)

While the corn cooks, open the cans of beans and pour the liquid off the top (do not drain in a sieve). Add beans with all liquid remaining in the cans along with cumin, coriander, and smoked paprika to another pot over medium heat. Stir to combine. Cook, stirring regularly, until the beans are heated through, the flavors have melded, and the liquid is gently bubbling and has thickened into a nice sauce, five to seven minutes. (If the liquid is evaporating too quickly, or if there wasn't much to begin with, reduce heat, and add a tablespoon or three of water.) Salt to taste, if needed (generally, the liquid from the can of beans you didn't rinse off will provide enough salt).

Halve and pit the avocados. Use a spoon to gently scoop each half from its skin.

Divide the corn mixture among four plates. Top with two avocado halves. Sprinkle flaked sea salt and freshly ground black pepper over the avocado. Spoon the beans over top, and finish with tomatoes and cilantro (or other herb), to taste. Serve at once.

Black Bean, Strawberry, and Herb Salad

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Strawberry season is nearly over in East Tennessee, but that means it's not quite over yet. There's still a little time to get cozy with spring's first fruits, using herbs and lime to keep everything fresh and invigorating, and black beans as a soft, earthy bed.

Here's how to work strawberries into a light dinner, lunch, or dreamy snack/appetizer for a happy hour at home: grab two cans of black beans; chop up some watercress, cilantro, and mint; add chopped strawberries; and toss the whole thing in a lime vinaigrette seasoned with a little golden rum and ground coriander seed. Just add tortilla or pita chips, and transition into summer like a champ.

Black Bean, Strawberry, and Herb Salad

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serves 4-6

2 15-oz cans black beans

1 pint strawberries, trimmed

1/4 cup tightly packed watercress leaves

1/4 cup tightly packed cilantro

1 TBSP finely chopped mint

juice and zest of 1 medium lime

2 TBSP olive oil

1 TBSP golden rum

1 TBSP natural cane sugar (evaporated cane juice)

1/2 tsp fine sea or kosher salt

1/2 tsp ground coriander

Drain and rinse beans in a sieve. Set aside to let drain thoroughly.

Chop strawberries into small bite-size pieces and add to a serving bowl. Chop watercress, cilantro, and mint, and add to serving bowl. Add drained beans to serving bowl.

In a small bowl, whisk together all other ingredients. Pour over salad and toss to coat. Adjust salt, if needed. Salad can be served just after mixing, but benefits from resting for half an hour, or up to two hours. Serve with tortilla or pita chips.

Party Animals No. 49: The MSV Wedding Reception

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So, I got hitched in May to my boyfriend of 10 years. And yeah, I did the food for our (teeny tiny) party. There's so much credit to give out, so let's dive right in.

First, all of these seriously dreamy photos were taken by the totally fabulous Leah Moyers. She improved our wedding day in so many ways, and has made my food look better than it will ever look again. Despite knowing that we devoted a significant chunk of our wedding day's relatively modest budget to her services, I still feel like I owe her so many extra thanks. Also, hey, she's vegan.

Quickly, though this isn't something I normally talk about on MSV, my hair was done by my regular stylist, Emily, who is also vegan, and works at Geo Hair Lab (they do not use products tested on animals or containing animal products). I did my own makeup with Tarte products.

Okay, now for the food! I got tons of support from friends:

My pal Caitlin is responsible for all the stunning calligraphy you see (in addition to being on assist all evening, ferrying food up and down the staircase). Her work elevated the food presentation dramatically.

Friends Casey and Elaine ran the beverages like bosses, including hauling in lovely glassware (and so much more). Elaine—hospitality and ice cream master—also put together the table decor and basically acted as my day-of coordinator. All the great plating, arranging, and everything everything everything was directed by Elaine, and I'll never be able to repay her dedication to putting together a killer party.

This shot demonstrates just how thoughtful my friends were in providing stemware. And also what public speaking is like for me.

I can't begin to list all the credit that's due these folks and others, so just know they totally ran the show, and I had very little to do with any of it once the food was made. Even with the party as small as it was (about three dozen total), this was easily the largest crowd I'd ever cooked for, and I couldn't have done it alone. All I had to do was make the almond pâté tower, the sandwiches, the pickled green beans, and the four desserts. Got them to the church on time, so to speak, and sighed while everyone else took over. I'm a lucky lady.

Pals working while I celebrate

Additionally, we asked for volunteers among our guests to pick up food and bring it in to the party (our party was extremely intimate—only the people who love us very best in the world were there, the kind of folks you don't mind asking to stop and bring in some taro chips, if they don't mind). So anything marked store-bought in the menu was generously provided by guests so I had several less things to handle.

And now, the menu:

Hors D'oeuvres Buffet                                                                                                

• Almond pâté tower (four-tier):                                                                                               
  • top tier: red wine-fig jam marbled (app. 3")                                                                                    
  • third tier: peppercorn-crusted (app. 4")                                                                                            
  • second tier: smoked tea (6")                                                                                
  • bottom tier: lemon zest and herbes de Provence (9")
• Assorted Crackers (store-bought)                                                                                                
• Mixed nuts (store-bought)                                                                                                
• Fresh fruit (from Tomato Head catering)                                                                                         
• Dried fruit (store-bought)                                                                                                
• Mixed olives (store-bought)                                                                                                
• Spiced balsamic pickled green beans                                                                                              
• Taro chips (store-bought)                                                                                                
• Greek green salad (from Tomato Head catering)                                                                              
• Spring potato salad (from Whole Foods catering)                                                                           
• Buffalo (vegan) meatball sandwiches                                                                                               
• Smoked-tofu bánh mì                                                                                              
• Marinated veg & chickpea-salad sandwiches (a variation on this)                                                                                               

Dessert Buffet                                                                                                
                                                                                                

• Lime & thyme blueberry Bundt cake                                                                                                
• Lavender & lemon vegan cheesecake                                                                                                
• White chocolate-coconut-macadamia truffles rolled in cacao nibs                                                 
• Jumbo oatmeal cookies with currants and dark chocolate

Drinks

• Cucumber-lime agua fresca (plus another agua)
• Cocktail: 212 (gin, Aperol, grapefruit juice) topped with ginger beer (and garnished with lemongrass straws—Elaine's seriously gorgeous finishing touch)
• Coffee from K Brew (they substituted almond milk for the creamer in their catering packs for me easy peasy)
• beers, wines, cava, water

And, finally, the moment we've all been waiting for, the food photography:

Phew. And <3.

Party Animals No. 47: Big Ears Brunch 2017

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Big Ears brunch, 2017 edition! (Past years: 2014, a tiny peek at 2015, and 2016.)

In addition to coffee on the hot end, there were four chilled drinks on offer:

• pineapple-carrot-chamomile juice topped with sparkling water
• blueberry-mint Bellini
• apricot-ginger Bellini
• ginger shandy made with Harpoon UFO White

All four garnished with a lime wedge (easy peasy).

The main focus this year was breads and things. There were biscuits with tempeh-walnut patties (not pictured), everything bagels, wheat toast, and pecan-raisin toast.

And the toppers, from right to left:

• apple-chamomile molasses
• strawberry-jalapeno jam
• Blackberry Farms blackberry jam (out of frame)
• coconut bacon
• pear slices
• mashed avocado
• pesto
• Kite Hill plain cream cheese
• smoked sun-dried tomatoes
• chives
• capers
• lime wedges
• freshly cracked black pepper
• flaked sea salt
• crushed red chiles

No one went hungry.

There were also some fork foods to round out the table. On the left is a fruit salad of mixed grapes and halved strawberries tossed with a little oil, a dose of apple-chamomile molasses (the best fruit booster, by the way—adds tart and sweet in one go), and finely chopped mint. On the right is a dish of black beans and tomatoes simmered with cumin, coriander, smoked paprika, and Mexican oregano. Into a giant baking dish they went. The top was studded with slices of polenta, which were brushed with a mix of olive oil, nutritional yeast, and kala namak before baking. Hearty and comforting and seriously spiced. Finally, a big bowl of this potato salad was served, but with roasted cauliflower florets substituted for the potatoes (with all the bread on hand, potatoes seemed a bit much). Parsley for the herb. It was a hit, as ever. Seriously, take that salad to the next party you go to.

So there you go. This was decidedly a generous vegan brunch. And a great festival.

Back next week with a new recipe. Thanks for reading.

Balsamic-Dressed Sweet Potato Salad with Shallot, Chives, and Coconut Bacon

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This dead-simple side turns absolutely anything into a meal. Toss some lettuce and beans in a creamy dressing, serve this colorful, warm salad on the side, and you're all set.

The sweet potatoes take about half an hour to roast, but everything else is done in mere minutes. And when was it ever not worth waiting for a potato to cook? Meanwhile, take just a few minutes to whip up a batch of stovetop coconut bacon.

When the potatoes are finished, you'll quickly cook the shallots, season the whole lovely thing with balsamic vinegar and black pepper, and dig in.

Balsamic-Dressed Sweet Potato Salad with Shallot, Chives, and Coconut Bacon

Print the recipe

serves 2-4

For the base:

1 lb small sweet potatoes

4 tsp olive oil, divided

pinch fine sea or kosher salt

2 large shallots

1 TBSP balsamic vinegar

1/4 tsp freshly cracked black pepper

To serve:

1 recipe Coconut Bacon, recipe follows

1/4 cup chopped chives

Heat oven to 425.

Slice sweet potatoes into wedges 2-2 1/2 inches in length. Toss with 2 tsp oil and transfer to a baking sheet in a single layer. Sprinkle with a pinch of salt and cook until tender, about 30 minutes.

Meanwhile, trim and thinly slice shallots and set aside. Chop chives and set aside. Prepare coconut bacon and set aside.

When potatoes are done, heat remaining 2 tsp oil in the nonstick skillet you used to prepare the coconut. Add shallots and sauté for a few minutes, until they begin to brown. Add balsamic vinegar and black pepper. Stir to coat. Remove from heat, add sweet potatoes to skillet and toss to coat uniformly. Serve, topped with coconut bacon and chives.

Coconut Bacon

yields 1/4 cup, adapted from Colleen Patrick-Goudreau

1 tsp reduced-sodium tamari

1/2 tsp liquid smoke

1/4 tsp maple syrup, grade B preferred

1/4 cup shredded unsweetened coconut

Heat a nonstick skillet over medium heat. In the skillet, combine tamari, liquid smoke, and maple syrup. The second it begins to boil, sprinkle coconut over and stir until thoroughly mixed. Continue cooking for a few minutes—stirring every 20-30 seconds—until coconut absorbs all liquid, the skillet becomes dry, and coconut just begins to crisp in spots. Your nose is your best guide. When it smells deeply toasted and just shy of burning, quickly remove from heat and immediately transfer to a plate, spread out in a single layer. Coconut will continue to crisp as it cools.

Autumn Fattoush-Inspired Salad with Tahini-Dijon-Herb Dressing

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This is such a simple but totally lovely—and seriously satisfying—salad. Start by combining only a few elements that play very well together: fresh romaine, mild and hearty chickpeas, vegetal and crisp celery, plus sweet and crisp apple. Meanwhile, chop a small pita loaf and toss the chunks with za'atar and and olive oil, then throw them under the broiler until crispy.

Finally, there's the dressing. It comes together in a snap with an immersion blender, and contains a whole lot of flavor: tahini, lemon, Dijon-style mustard, garlic, and parsley (or chives). It's a fabulous dressing for this salad, with its emphasis on fresh ingredients. (You may want to use the dressing regularly on your other green or grain salads, but keep in mind that it's both acidic and salty, so avoid adding particularly salty or pickled ingredients to your salads before testing it out all together.)

Autumn Fattoush-Inspired Salad with Tahini-Dijon-Herb Dressing

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serves 2 as a main or 4 as a side

For the salad:

2 romaine hearts

1 15-oz can chickpeas

2 medium stalks celery

1 medium sweet apple, such as Honeycrisp

For the pita croutons:

2 small pita loaves (scant 6-inch-diameter), cut into 1-inch cubes

1 tsp olive oil

1/2 tsp za'atar

pinch fine sea or kosher salt

For the dressing:

1/4 cup tahini

2 TBSP lemon juice

2 TBSP water

1 TBSP Dijon-style mustard

1/2 tsp fine sea or kosher salt

1/2 tsp garlic powder

1/4 cup tightly packed parsley leaves [see variation note, below]

Chop romaine hearts into thin strips. Add to serving bowl. Drain and rinse chickpeas in a fine sieve. Set aside to let drain thoroughly. Meanwhile, chop celery thinly and cut apple into 1/2-inch dice. Add to serving bowl.

Heat oven broiler. Toss pita cubes with olive oil. Sprinkle za'atar and salt over top, then toss again. Thoroughly toast cubes on second rack from the broiler until crisp, watching very carefully to avoid burning.

Use an immersion blender to puree all dressing ingredients in a wide-mouth pint jar until smooth. Add chickpeas and crisped pita to serving bowl. Add dressing and toss salad until thoroughly combined. Serve at once.

[Variation: as desired, substitute all or part of the parsley with roughly chopped fresh chives.]

Smoked Tofu Salad Sub

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Your lunches are totally covered. Sunny October afternoon picnics, too. And thanks to commercially prepared smoked tofu, this satisfying baguette sub couldn't be easier.

Start with your smoked tofu, grate it, add a good bit of plain nondairy yogurt (Kite Hill or Silk recommended), and season that with lemon juice, cornichons, and capers.

Technically, you can stop right there, grab the crackers, and call it good. Or you can sandwich it up with romaine and top with salt, pepper, oil, red wine vinegar, and thinly sliced red onion. Totally classic presentation with a blissfully flavorful convenience item. Meet your new favorite protein-salad sandwich.

Smoked Tofu Salad Sub

Print the recipe

serves 3-4

For the smoked tofu salad:

8 oz smoked tofu, grated, such as Soy Boy brand

5 oz plain nondairy yogurt, such as Kite Hill or Silk brand

1 6-inch piece celery, thinly sliced

4-6 cornichons (1 to 1 1/2 inches each), finely chopped

2 tsp drained capers

2 tsp lemon juice

1/2 tsp garlic powder

1/4 tsp fine sea or kosher salt

To serve:

baguette loaf

romaine leaves

red onion, sliced into paper-thin half-moons

olive oil

red wine vinegar

fine sea or kosher salt

freshly cracked black pepper

Stir all tofu salad ingredients together.

To serve, cut off a desired length of baguette and split in half lengthwise. Line bottom slice with romaine. Spoon tofu salad on top, pressing down a little to aid cohesion. Top with onion, to taste. Drizzle oil over top, add several dashes red wine vinegar, and finish with a gentle sprinkle of salt and a generous amount of freshly cracked black pepper.

Note: for travel, toast cut sides of bread before assembling. Will keep well, wrapped, for a few hours.

Lemon Creme Fruit Salad

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If your heat wave is anything like the heat wave in the MSV neighborhood, you're more than ready for this recipe.

This fresh fruit salad features lovely little blueberries and sweet red grapes stuffed into a wedge of cantaloupe, finished off with fresh mint. But not before being tossed in a creamy mix of equal parts coconut milk (for richness) and silken tofu (for a little protein-based structural assist). You'll mellow those two distinct flavors out with—what else?—sugar, lemon, and a little vanilla.

Serving the little guys in the melon wedge accomplishes three things. First, it looks beautiful. Second, it saves you melon-chopping time. Finally, you get great big unadorned scoops of melon just garnished with the creme-coated sweet small bites. That interplay really is nicer than just tossing everything in a bowl, so don't feel strange about treating yourself to a fancy presentation that saves time and boosts flavor.

Serving this with grilled zucchini planks crusted with panko crumbs and almonds won't steer you wrong for a blissfully low-key and summery meal at any hour, but if you keep a batch of chickpea salad on hand, you'll have a protein-packed accompaniment that means pulling whole meals straight from the fridge. No sweat.

Lemon Creme Fruit Salad

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serves 2

half of 1 medium ripe cantaloupe

generous 1/4 cup fresh ripe blueberries

generous 1/4 cup red grapes, halved

2 TBSP chilled Lemon Creme, recipe follows

fresh mint, finely chopped, to finish

Seed cantaloupe half and cut in half to make two large wedges.

In a small bowl, toss blueberries and grapes with creme. Spoon into melon wedges and sprinkle mint on top, to taste. Serve immediately.

Lemon Creme

yields a generous 3/4 cup (300 mL)

4 oz firm silken tofu (preferably water-packed)

1/2 cup chilled coconut cream

2 TBSP plus 2 tsp lemon juice

2 TBSP natural cane sugar (evaporated cane juice)

1/2 tsp vanilla extract

Blend all ingredients until smooth, ensuring the sugar has dissolved completely. Chill several hours before using, preferably overnight.

Creamy Lemon Orzo Salad with Chickpeas and Fresh Zucchini

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This breezy pasta salad is what happens you have an abundance of zucchini (hi, summer), a limited amount of patience, and a need for loaded-in nutrition that eats well for lunch and dinner.

Chickpeas provide protein and heft, the fresh thinly sliced zucchini is a light element with gently crisp texture, and the sauce is made from blended tofu to really pack in the protein and other good stuff. Lemon juice and zest brighten the whole thing up. Fluffy, mild white orzo makes a particularly nice canvas for these summery flavors, but if you can't give up your whole wheat pasta, it should still make for a pile of seasonal and convenient meals.

Creamy Lemon Orzo Salad with Chickpeas and Fresh Zucchini

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serves about 6

1 lb dried orzo

15 oz firm tofu, drained

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 tsp dried basil

1/2 tsp fine sea or kosher salt

1 small clove garlic

1 tsp lemon zest

1/2 tsp freshly cracked black pepper

1 15-oz can chickpeas

1 medium zucchini

Cook pasta in unsalted boiling water for seven minutes, or until tender but firm.

Meanwhile, combine tofu, oil, lemon juice, basil, salt, and garlic in a food processor. Process until very smooth, about a minute, pausing to scrape the sides as needed. Stir in lemon zest and pepper.

When pasta is done, drain well and transfer to serving bowl. Add tofu puree and mix thoroughly. Set aside to cool.

While pasta cools, drain chickpeas in a fine sieve. Set aside to let drain thoroughly. Slice zucchini into very thin half-moons. Add both to serving bowl and toss to mix. Taste, and adjust salt to taste.

Fluff the whole thing again before serving slightly warm or at room temperature. Bring chilled leftovers to room temperature before fluffing and serving.

Strawberry-Tempeh Orzo Salad with Lemon-Parsley Dressing

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Strawberry season! If you're interested in finding a way to put your brilliantly red gems to work outside of eating them straight from the basket, there's always pasta salad.

Start with the nicest strawberries you can get your hands on.

You'll leave the berries in the biggest chunks to really accentuate them. Their sweetness will contrast the earthy tempeh (which you'll cut into smaller dice) and grassy scallions. The tempeh is also balanced by a seriously lemon-forward dressing packed with not a little parsley and a bit of pepitas blended in for additional body.

Give those bold flavors a soft, welcoming bed of orzo to sink into, and you're all set.

Strawberry-Tempeh Orzo Salad with Lemon-Parsley Dressing

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serves 4

For the dressing:

2 TBSP hulled raw, unsalted pepitas (pumpkin seeds)

3 scallions, white and tender green parts roughly chopped, tops reserved for the salad

1/4 cup tightly packed parsley leaves

1/4 cup extra virgin olive oil

2 TBSP lemon juice

2 TBSP water

1/2 tsp fine sea or kosher salt

For the salad:

8 oz tempeh

8 oz dried orzo

8 oz fresh strawberries, rinsed and dried

Fill a pot that can also hold a steamer basket with enough unsalted water to cook the pasta. Place the whole block of tempeh in a steamer basket, place into the pot (leaving enough room underneath for the water to boil), and cover. Bring to a boil over high heat.

While the water heats, puree all dressing ingredients (using only the white and light green parts of the scallions for the dressing) until smooth. There will still be flecks of parsley left—the focus is to get the pepitas well blended so that the dressing isn't chunky. Set aside.

When the water boils, carefully remove the steamer and add pasta. Replace steamer and cover, ensure the water comes back to a boil, and reduce heat to medium or medium-low to maintain a steady boil. Cook 8-9 minutes.

While the pasta cooks and the tempeh steams, trim and halve the strawberries (leave smaller berries whole). Slice scallion tops into 1/4-inch-thick rings. Add both to a serving bowl.

When pasta is done, transfer tempeh to a cutting board and drain pasta thoroughly. Add pasta to serving bowl, pour the dressing over, and toss everything.

As soon as tempeh is cool enough to handle, cut it into scant half-inch cubes. Add to serving bowl and toss everything again. Serve at room temperature or chilled.

Versatile Lentil, Green Bean, and Kidney Bean Salad with Orange-Walnut-Dijon Dressing

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So many nice things on one plate. Much of it packed into the dressing, so let's start there. Puree an orange, some walnuts, and a good spoonful of Dijon mustard to get everything moving in the right direction.

The body of the salad isn't much more complicated. Sit a steamer basket atop the pot you use to cook your lentils to gently tenderize the green bits while the lentils simmer away. Turn to the convenience of canned kidney beans to add contrasting color and texture. By the time the lentils are drained, you're ready to assemble.

This eats best after chilling for several hours, so naturally, it's a fabulous cold lunch salad. But it's not too shabby warm, when searing or grilling some slices of prepared polenta for a garnish adds a seriously satisfying finishing touch that makes this feel complete enough for dinner. Not to mention it makes the whole thing awfully pretty.

Versatile Lentil, Green Bean, and Kidney Bean Salad with Orange-Walnut-Dijon Dressing

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serves 3-4

1 cup dried brown lentils

4 cups water

1 dried bay leaf

1/2 tsp dried thyme

1/4 tsp garlic powder

1/2 tsp fine sea or kosher salt, divided

6 oz green beans, fresh or frozen

1 cup cooked kidney beans, drained

1 orange

1/4 cup raw, unsalted walnut halves

1 TBSP Dijon-style mustard

1 tube prepared polenta, optional

In a medium pot that fits a steamer basket, combine lentils, water, bay leaf, thyme, garlic powder, and 1/4 tsp salt. Insert steamer basket, cover pot with lid, and bring to a boil over high heat. Once boiling, reduce heat to medium, add green beans to steamer basket, and cover. Cook until beans turn bright green, just a few minutes.

When beans are ready, remove steamer basket, and cover lentil pot with the lid again. Shock beans in an ice bath and pat dry with a clean towel. Set aside to let dry further. Reduce heat on the lentils to medium-low and continue to simmer, covered, until tender (requires a total of 25-35 minutes). While the lentils cook, rinse kidney beans in a fine sieve and set aside to let drain thoroughly.

To make the dressing, use a paring knife to remove peel and pith from the orange. Discard. Working over a bowl to catch the juices, slice alongside membranes to release segments. When done extracting segments, gently squeeze the remaining membrane to extract any juice from the pulp that clings to it before discarding the membrane. Puree orange segments and juice with walnuts, remaining 1/4 tsp salt, and mustard.

When lentils are done, drain well. Let cool a few minutes. Toss lentils, green beans, and kidney beans with dressing. Chill until ready to serve. Alternately, if serving warm for dinner, grill or pan-sear half-moons of polenta until a crust forms on the outside and the slices are creamy on the inside. Divide the salad among plates, then top each serving with seared polenta.

Apricot-Basil Chickpea Salad on Baguette

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You can never have too many chickpea salad sandwich variations. This one's a little fussier than the last one (which, by the by, is currently MSV's second most popular post ever), but only a bit. And it really sings of warm weather.

You have your chickpeas, of course, plus sweet and sunny dried apricots, fragrant basil, verdant scallions, rich and crunchy almonds, and a creamy yogurt base combined with a heap of lime to hug the whole lovable thing. Add a baguette, and who could resist?

So here are the fussy bits. Do take a few minutes to toast the almonds. It makes a lovely little difference, boosting the savory side of your nuts (in a pinch, use roasted unsalted almonds). Second, you can technically dig in right after assembly, but the salad benefits from a rest in the fridge. There are several bold flavors here—apricots, basil, and all that lime—and they get to know each other a little better and settle down after an hour or so. The bonus here is that this makes a great traveling sandwich, be it for sunny picnics or florescent-lit desk lunches. Finally, use the baguette. Again, with these bigger flavors, a couple leaves of romaine aren't the ideal accompaniment. This salad does best with a dreamy crusty bread that can absorb its personality.

Otherwise, you chop a handful of things and have instant lunch for days.

Apricot-Basil Chickpea Salad on Baguette

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serves 4-5

2 15-oz cans chickpeas

1/4 cup raw, unsalted almonds, roughly chopped

3/4 cup plain or plain unsweetened nondairy yogurt

1/4 cup loosely packed basil leaves, cut into chiffonade

1/4 cup lime juice

1/2 tsp celery seed

1/2 tsp sweet paprika

1/4 tsp garlic powder

5 medium scallions, white and green parts, trimmed and thinly sliced

heaping 1/4 cup dried apricots, cut into thin strips

1 tsp fine sea or kosher salt

generous 1/4 tsp freshly cracked black pepper, or to taste

1 long baguette

Drain chickpeas. Rinse well in a fine sieve and set aside to let drain thoroughly. Prep everything that needs chopping now to give them time to drain.

Heat a skillet over medium heat. Dry toast chopped almonds a few minutes, tossing very frequently, until fragrant. Transfer to a plate to let cool.

Whisk together yogurt, basil, lime juice, celery seed, paprika, and garlic powder. Set aside.

Transfer chickpeas to a mixing or serving bowl. Mash roughly with a fork or potato masher. Add scallions, apricots, salt, and pepper. Toss to combine. Add yogurt mixture and toss thoroughly. Adjust pepper, if needed.

Ideally, let salad chill for an hour before serving to allow the flavors to mingle. Serve sandwiched on baguette.

Black Bean-Pineapple Salad with a Spiced Lime Vinaigrette

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If you're itching for fresh-tasting meals and snacks that sing of warmer weather, come sit by me. We may still be many weeks away from the perfectly ripe, colorful, and unbelievably flavorful produce that is one of the great joys of spring and summer, but we can make this work. Produce from the super-grocer may not have that brain-tingling flavor, but it is crisp, juicy, and undeniably pretty. And smoothing over life's imperfections is what your spice rack is for.

Grab a can of hearty black beans and a generous scoop of sweet-tart pineapple chunks. Chop a red pepper and a cucumber along with some cilantro. Whisk together a simple dressing of olive oil and lime juice spiced up with cumin, coriander, smoked paprika, and a little chipotle powder. Take a taste and know at once that you'll be making this blissfully sweet and savory salad again and again.

Serve it like a salsa with chips (taro, tortilla, pita, or whatever you're craving). If you're feeling froggy, add a little minced jalapeno or serrano pepper.

Or spoon it over toast with mashed avocado or a garlic-spiked bean spread for extra protein. (The light and sweet nature of this works great with earthy multi-grain or whole-wheat bread varieties.) Or eat it by the spoonful. That works, too.

Black Bean-Pineapple Salad with a Spiced Lime Vinaigrette

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serves 2-4

1 15-oz can black beans

1 1/2 cups frozen pineapple chunks, thawed

1 small-medium red bell pepper

1 small-medium cucumber

1/4 cup loosely packed cilantro

2 TBSP extra virgin olive oil

1 TBSP lime juice

1/2 tsp fine sea or kosher salt

1/2 tsp smoked paprika

1/4 tsp chipotle powder

1/8 tsp ground coriander

1/8 tsp ground cumin

Drain beans and rinse well in a sieve. Set aside to let drain thoroughly.

Meanwhile, chop pineapple chunks into smaller chunks (app. 1/2 inch pieces) and transfer to a serving or mixing bowl. Trim, seed, and chop pepper into scant 1/2-inch dice and add to bowl. Seed cucumber and chop into scant 1/2-inch dice and add to bowl. Chop cilantro and add to bowl. Add beans to bowl.

Whisk together oil, lime, and all spices until thoroughly combined. Pour over salad and toss well. Serve.

Dead Simple Five-Layer Chickpea Salad Sandwich

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Today, we lunch. This fuss-free sandwich combines the convenience of pantry items with a generous heap of fresh ingredients to make one breezy little dreamboat of a meal. It all starts with chickpeas mashed with a simple mix of parsley, lemon, and olive oil. (If you're in an even bigger hurry, grab a can of white beans instead, which will mash readily with a fork—you'll lose a touch of texture, but whatever works.)

Next, add avocado for creamy texture and richness that balances all the lighter elements you're piling on. Finish the whole thing with convenient jarred roasted red pepper, a few slices of crispy cucumber, and a shot of grassy, fragrant chives. Season, sandwich, grill, and devour.

Grilling isn't strictly necessary, but the pressure really boosts cohesion, and the toasted bread adds welcome texture. Speaking of bread and texture, be sure to choose a nice, thick, hearty loaf that will stand up to your filling (and grilling). This guy will also make a great picnic sandwich served on baguette—see the note in the recipe below.

Dead Simple Five-Layer Chickpea Salad Sandwich

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yields 4 sandwiches

For the filling:

1 cup drained canned chickpeas

1 large (or 2 small) roasted red bell pepper (drained if using jarred)

1/4 oz chives

1 small-medium cucumber

flesh of 1 ripe avocado

juice of 1/2 lemon, divided

fine sea or kosher salt

1/4 cup fresh parsley, large stems discarded

1 TBSP olive oil

To assemble:

8 slices hearty bread

fine sea or kosher salt

freshly cracked black pepper

dried oregano

Rinse the chickpeas in a sieve and set aside to let drain thoroughly.

Meanwhile, cut pepper into 1/2-inch-thick strips and set aside. Finely chop chives and set aside. Thinly slice cucumber and set aside.

Use a fork to mash avocado with 1 tsp lemon juice and a generous pinch salt. Set aside.

Chop parsley leaves so that no large leaves remain. Use a potato masher to mash chickpeas, parsley, olive oil, generous pinch salt, and 1 TBSP lemon juice until chickpeas are broken up.

Heat a closing countertop electric grill. To assemble one sandwich, take two slices bread. Add one-quarter of the chickpea salad to one slice and one-quarter of mashed avocado to the other slice. Atop the chickpeas, add pepper slices, chives, and cucumber slices. Sprinkle a generous pinch each salt, pepper, and dried oregano over the mashed avocado. Sandwich, grill until browned (about three minutes), and serve immediately. Repeat with remaining ingredients.

Picnic Variation: Assemble sandwiches using baguette. Do not grill. Wrap each snugly in parchment paper. Stored this way, sandwiches will keep well for 2-3 hours.

Roasted Tempeh, Green Bean, and Orange Salad with Tahini Dressing

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This is how you make a winner of a dinner salad on any given weeknight: bake a block of tempeh in a maple-tamari-Dijon glaze, toss in tender, convenient frozen green beans, and infuse the whole thing with fragrant orange slices. Toss some salad greens in a dead-simple tahini dressing, and you have a meal-sized green salad fit for bitterly cold winter days. While you're at it, feel free to make a double-batch of dressing to keep on hand for the rest of the week. It seriously comes in handy.

This salad is a particularly good argument for trying tempeh (or other unfamiliar foods) in context. Tempeh is famously earthy, deeply nutty, and apparently not for everyone. You can smother it in sauce to play down its distinct flavors (Frank's Red Hot, anyone?), but don't forget to try finding satisfaction in balancing those earthy characteristics with a gentler touch. You'll find the glazed tempeh here still tastes like tempeh, but the maple and other seasonings begin to smooth out the edges. A forkful of roasted veg and dressed greens—all gently scented with sweet orange—pair beautifully with the finished product.

Keep in mind that while baking the garnishes takes a bit of time, there's very little effort that goes into this lovely dish. You'll take your knife to a block of tempeh and an orange, but if you use frozen green beans and pre-washed salad mix, that's as tough as it gets. While the tempeh roasts, you'll whisk together the dressing and quickly toast some sesame seeds with plenty of time left to clean up. Then there's little left to do but open a bottle of wine, put your feet up, and wait for the timer to chime. Dress your greens, and dig in.

Roasted Tempeh, Green Bean, and Orange Salad with Tahini Dressing

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serves 2

1 medium-large orange, cut into 1/2-inch-thick half moons (discard ends)

2 handfuls frozen thin green beans

1 TBSP olive oil

pinch salt

a crack or two of black pepper, to taste

8 oz tempeh, cut into 1-inch dice

1 TBSP maple syrup (grade B preferred)

2 tsp reduced-sodium tamari

2 tsp Dijon-style mustard

1 TBSP sesame seeds

2 TBSP tahini

2 TBSP extra virgin olive oil

1 TBSP lemon juice

1 TBSP water

1/4 tsp fine sea or kosher salt

1/8 tsp garlic powder

5 oz spring mix or tender lettuce

Heat oven to 400. Line a roasting dish with parchment.

Add orange, green beans, 1 TBSP oil, salt, and pepper to a mixing bowl. Toss to coat and transfer to prepared dish, leaving one-third of the space open for the tempeh.

Whisk together maple, tamari, and mustard. Add tempeh to the mixing bowl with half of the glaze. Toss to coat thoroughly and transfer to prepared dish. Roast 20 minutes.

Meanwhile, dry toast sesame seeds in a skillet over medium heat for a few minutes, tossing frequently, until fragrant. Transfer to a plate to let cool.

In a bowl, whisk together tahini, 2 TBSP oil, lemon juice, water, salt, and garlic powder. Set aside. Add salad greens to a clean mixing bowl.

After the first 20 minutes, give the green beans and oranges a gentle toss, then toss the tempeh. Drizzle remaining glaze over tempeh and bake another 20 minutes.

When tempeh is done, toss salad greens with the dressing and divide between two serving dishes. Top each dish with half the tempeh and green bean-orange mix. Top each with half the toasted sesame seeds and serve.

Black Bean, Lime, and Herb Salad Crostini

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Start with a convenient can of earthy black beans, then stir them into a deeply fragrant pile of shallot, parsley, basil, and carrot.

Toss the whole thing in a blissful blend of red miso, fruity olive oil, and a big shot of lime juice. What you get is a dead-simple salad to pile atop toasted slices of crusty bread, which make a gorgeous foil for the assertive dressing. The whole thing is colorful without being fussy, and is hearty yet fresh and undeniably zippy. For the biggest lime punch, serve the dish immediately. Alternately, make it a few hours in advance to let the flavors come together and the lime mellow a bit.

Black Bean, Lime, and Herb Salad Crostini

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serves 4 as a small course or 2 as a main

2 TBSP apple cider vinegar

1 tsp natural cane sugar (evaporated cane juice)

1 tsp salt

2 TBSP water

1 carrot, cut into small 1/4-inch dice

1 15-oz can black beans

1/2 tsp red miso

1 small garlic clove, minced

juice of 1 lime

2 TBSP olive oil

1/4 cup packed fresh basil leaves

1/2 cup packed fresh parsley leaves

1 small shallot

freshly cracked black pepper, to taste

bread slices from about half a baguette

In a small bowl, whisk together vinegar, sugar, salt, and water. Add carrot dice and let marinate 15-20 minutes, while you prepare the rest of the salad.

Drain and rinse the black beans. Set aside in a sieve to let drain thoroughly.

In another small bowl, whisk together miso, minced garlic, lime juice, and oil. Set aside.

Chop well the basil and parsley. Add it to a mixing bowl. Finely chop the shallot and add to herbs. Add drained black beans.

Drain carrots and add to the mixing bowl. Give the dressing another whisk and pour in. Toss thoroughly and add a generous amount of freshly cracked black pepper, to taste.

Toast the baguette slices and serve immediately. Alternately, salad can be assembled a few hours before serving.