Scandinavian Fruit SlawDelicious fruits, cabbage, and nuts (or seeds) are combined in a wonderful yogurt dressing. To make oil-free, eliminate the eggless mayonnaise.Greek SaladThis Greek Salad is perfect for a light summer meal or as an accompaniment to a Middle Eastern dinner.Steel Cut Oats, Two WaysSteel Cut Oats are chewy and much less processed than rolled. But they are very easy to make! Add delicious toppings and you will have a healthy, warming start to your family’s busy day.Chunky Gazpacho Soup with Fresh CornSummer is the perfect time to serve this soup. It’s cool and refreshing, sure to beat the heat of a summer day. And it uses all of summer’s best vegetables – tomatoes, cucumbers, peppers, garlic, onions, and for a touch of sweetness-corn! It’s an unusual addition but if you love fresh corn, you will love this soup!Tapenade over Latkes with AvocadoDuring a live cooking presentation, Chef Kadek demonstrates how to create delicious latkes topped with a salty olive and tomato tapenade, garnished with fresh avocado. Select the link at the bottom of the recipe to watch the presentation, filmed in partnership with Veggie Fest Presents, DuPage County Convention Bureau, and Manna Kitchen in Lisle, Illiois (May, 2020). Quiche (veganized)This fabulous Veggie Fest Presents! recipe comes from Jill Keb, the Vegan Gal, who demoed it on Saturday, January 25th, 2020 at the Science of Spirituality International Meditation Center in Lisle, Illinois. It’s great for appetizers, as a side-dish, or served at brunch. Get creative and add a slice of vegan “ham” to create your own plant-based version of “Quiche Lorraine.” Greek Vegan SpanakopitaThis traditional Greek pie with spinach and cheeses in a crispy, flaky dough has been modified to be plant-based. It would make a wonderful dish to serve your friends or family for a festive meal.Mediterranean Herbed Feta from the Non-Dairy Evolution Cookbook by Chef Skye (The Gentle Chef)Chef Skye Michael Conroy kindly gave his recipe to the Veggie Fest team. This and other delicious cheese recipes can be found on the website www.thegentlechef.com or in his cookbook, Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods. Chef Conroy explains: “This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza, or for using in recipes such as Greek Spanakopita.” A food processor is recommended for efficient processing. You will also need a silicone, glass, ceramic, metal or BPA-free plastic container that will hold a minimum of 2 cups liquid to act as a form to shape the cheese. Line the form with plastic wrap, leaving plenty of excess hanging over the sides. This will help lift the cheese from the form after firming. This recipe yields about 8 ounces. RatatouilleRatatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.Olive Pasta Salad with Italian DressingHere is an ideal salad for a potluck or picnic, quick and simple to make.Smoked Country SoupInspired by a Spanish chickpea soup, our version embodies the rich, smoky flavor prized in the Spanish countryside.Spiced Apple CiderHot, spiced cider is always a seasonal favorite.