Scandinavian Fruit SlawDelicious fruits, cabbage, and nuts (or seeds) are combined in a wonderful yogurt dressing. To make oil-free, eliminate the eggless mayonnaise.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 CornUsing seasonal vegetables like tomatoes, cucumbers, and tomatoes, this soup is cool and refreshing, perfect for a warm summer day. Tapenade over Latkes with AvocadoPotato Latkes are a traditional Jewish fritter-like pancake often served for Hanukkah. This recipe pairs them with a delightful olive tapenade and sliced avocados.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.” 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.Smoky 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.Classic SconesYou’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.Swiss MuesliThis elegant muesli gets the day off to a healthful and delicious start. In Europe, it
is often served for brunch or as a light evening meal.