June 30, 2026

July Recipes

Mexican Dip

  • 4 corn tortillas
  • ½ (14-ounce) package extra-firm silken tofu, drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 pinch cayenne pepper (or any red pepper)
  • 1 can of red beans
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 cup salsa
  • 1 cup shredded lettuce
  • 2 green onions (white and green parts), thinly sliced
  • 1 tomato, cut into small dice
  • ½ cup canned or frozen (and thawed) corn
  • ½ avocado, diced (optional)
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • ¼ cup sliced black olives

INSTRUCTIONS

  1. Preheat the oven to 350°F. Cut the tortillas into bite-size triangles and bake them on a baking sheet until crisp, 20 minutes.
  2. Meanwhile, combine the drained tofu, lemon juice, red wine vinegar, and cayenne pepper (if using) in a blender, season with salt to taste. Purée until smooth. Chill the tofu “sour cream” until ready to use.
  3. Combine the drained red beans, garlic powder, cumin, and oregano in a blender, mix Add 1 to 2 tablespoons of water if needed to help combine. Cook until heated through in a saucepan, about 5 minutes.
  4. Spread the beans in the base of a serving dish. Top with the salsa, followed by the lettuce, scallions, tomatoes, corn, and tofu sour cream, along with any optional ingredients. Scatter sliced olives over the dip, then serve with tortilla chips.

Grilled Nectarines with vanilla nice cream

  • 3-4 large nectarines, halved and pitted
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • 4 scoops any vegan ice cream or banana nice cream (optional)
  1. Preheat the oven to 400 degrees F/200C.
  2. Place walnuts on the baking sheet lined with parchment paper and bake for 5-7 minutes checking every 2-3 minutes, so they do not burn. Then take them out from the oven and let them cool.
  3. Sprinkle lime or lemon juice, cinnamon on the peach halves and lay them cut side down on a baking pan lined with parchment paper.
  4. Bake for 5-8 minutes and then turn over and brush the cut side of the peaches with the juice in the dish. Bake for another 7-9 minutes. I roast them cut side up for 12 minutes and they turn out great too.
  5. Serve warm topped with roasted walnuts and a scoop of nice cream. Cold leftovers are also delicious by themselves, on your morning oatmeal or even in a salad.