So we just found out that we were nominated for “Favorite Podcast” in the 2009 Veggie Awards. YAY! VegNews magazine sponsors these awards and we need your help to win. Click on the banner above or the link here to vote for the show as your favorite podcast.

Voters have a chance to win fabulous prize packages, including a Tropical Vacation Getaway, a His/Her Urban Goodie Bag, a Vegan Ice Cream Starter Kit, and a Chocolate Madness Gift Box.

Polls close on July 31st so please vote when you get a chance.

Thanks!

Radishes with Herbed Butter
Serves: 6-8
Difficulty: Easy
Prep Time: 15 Minutes

A cool yet elegant snack that will impress your friends. It’s easier than you might think!

2 bunches radishes with the tops intact
1 French baguette, sliced diagonally and lightly toasted
sea salt to taste

herbed butter:
1/4 pound vegan margarine, room temperature
1 1/2 tsp minced scallions
1 1/2 tsp minced fresh dill
1 1/2 tsp minced fresh parsley
1/2 tsp lemon juice
1/2 tsp salt
pinch of freshly ground pepper

Combine all the herbed butter ingredients in a bowl. Mix well with a rubber spatula. Alternatively, you can use an electric mixer fitted with the paddle attachment. Do not whip.
Slice the radishes thinly. Spread the butter on the slices of toasted bread and place a single layer of sliced radishes on each buttered piece of bread. Sprinkle with salt if desired. Serve at room temp.

Notes
Cucumbers might be a nice change in this recipe.
The butter had a multitude of uses. Keeps well in the refrigerator.

Herbed Fruit Salad
Serves: 10
Difficulty: Easy
Prep Time: 15 Minutes
Cook Time: 2 hours

A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better.

4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
sweetener to taste

Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Notes
For even more flavor, add strawberries, blueberries, pineapple, etc…

Braised Tofu with Mushrooms
Serves: 3-4
Difficulty: Easy
Prep Time: 5 Minutes
Cook Time: 25 Minutes

A tasty way to serve up tofu!

3/4 pound tofu
1 clove minced garlic
1/2 tsp minced gingerroot or ground ginger
1 tbsp rice vinegar
1 tbsp soy sauce
1 cup mushrooms of choice
1 1/2 vegetable broth
1 tsp toasted sesame oil (optional)
2 scallions, coarsely chopped (optional)

Press the tofu between paper towels to remove most of the liquid. Cut it into cubes and place in a flat dish with sides. In a small bowl, combine garlic, ginger, vinegar and soy sauce. Pour marinade over tofu and toss to coat. Marinate for an about an hour.
Spoon tofu and marinade into a large skillet and add veggie broth and mushrooms. Bring to a boil, and then reduce heat to medium-low. Simmer, uncovered, until tofu is cooked through and broth is reduced by half, about 10-15 minutes. Add sesame oil and sprinkle with scallions if desired.

Notes
Serve over rice and use the broth to season the rice.
This is good with or without the sesame oil and scallions.
Use any type of mushrooms that you like: shitake, button, baby bella, etc… and cut up to any size you like.

Roasted Potato, Garlic and Pepper Salad
Serves: 6
Difficulty: Easy/medium
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes

A refreshing alternative to traditional potato salad!

8 red potatoes – unpeeled, scrubbed and cubed
2 red bell peppers or one jar of roasted red bell peppers
2 medium heads garlic
2 tbsp olive oil (more or less to taste)
salt and pepper to taste
1/3 cup balsamic vinegar
2 tbsp cup olive oil (more or less to taste)
1 teaspoon dried oregano

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet. If using fresh red peppers, pass coat them with oil from the bowl. Place on a separate baking sheet. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is brown and soft (no more than 40 minutes total).
Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.) Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
To remove the garlic, use a fork to pull the cloves out of the head of garlic. Alternatively, turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.