Recipes from a Hoe Down!

This weekend was a great treat for me – my first Farm Sanctuary Hoe Down! This farm is dedicated to rescuing farm animals that escape from slaughterhouses or are left for dead. The animals were sweet, happy and healthy – it’s a wonderful way to share your love for animals with your family in a natural setting.The farm in Watkins Glen, NY is lovely, and the 250 attendees were wonderful to meet and hang out with.

I gave a cooking demonstration of vegan protein recipes for summer, and the response was great! I’ve listed the recipes here so you can enjoy some delicious, easy, healthy food in this hot weather:

Tempeh Chicken Salad

12 ounces tempeh, cubed

1 stalk celery, minced

2 tablespoons red bell peppers, minced

1 large dill pickles, minced

2-3 scallions, minced

1 tablespoon fresh parsley, chopped

1/2 cup soy mayonnaise or regular mayonnaise (more or less to taste)

1 tablespoon yellow mustard (spicy golden brown is nice too)

1 teaspoon lemon juice

1 tablespoon pickle juice

salt & freshly ground black pepper

Directions

1
Place the cubed tempeh in a saucepan of boiling, salted water.

2
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.

3
I usually toss it in the fridge.

4
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.

5
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, pickle juice, salt and pepper.

6
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.

7
This will keep covered in the fridge for 2-3 days.

8
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

Tofu Pesto

1 box of elbow pasta

1 medium clove garlic, chopped

1 box soft or silken tofu, drained

3 cups fresh basil leaves

¼ cup flat leaf parsley

Juice from 1 lemon

3 Tablespoons extra virgin olive oil

salt and pepper to taste

 Directions

Cook pasta according to directions. Drain and set aside to cool.

Combine all remaining ingredients in a food processor. Process until mixture is creamy and smooth.  Taste and add more salt and pepper if you like.

Pour the pesto over the pasta and stir with a wooden spoon until well coated.

Enjoy cold or room temperature.

*This is also a great topping for cooked whole grains for even more nutrition!

Raw Chocolate Shake

1/2 cup unhulled sesame seeds

2 cups coconut water from young coconuts

1/2 cup coconut meat

1 Tablespoon agave syrup

1 Tablespoon ground cocoa nibs

4 Medjool dates, pitted and roughly chopped

1 banana

 Directions

In a blender or Vita-Mix, blend until smooth.