Asian Slaw

In the summer, or when life is otherwise too busy to spend much time in front of the stove, it's good to have a few salad recipes on hand that keep well in the fridge for a few days. Coleslaw is an old standby, and this Asian version is just right. Do try it, even if you don't like regular coleslaw. Napa cabbage, or Sui Choy, is a much milder, more delicate version of regular cabbage, and doesn't have much of the bitterness associated with it. For a lighter version, hold the Vegenaise, adding a few spoonfuls of water and a squirt of lemon or lime instead.

Dressing:
1/3 cup Vegenaise
3 tbsp seasoned white rice vinegar
1 tbsp tamari
1 tbsp agave nectar, or some other sweetner (start with less and add to taste)
1 tbsp sesame oil
1/2 tsp garlic chili paste
1/4 tsp Asian 5 spice seasoning (or more, if yours isn't especially fresh)
1 clove garlic, minced

Slaw:
1 smallish head of Napa Cabbage (Sui Choy) cut into thin strips- about three cups
1/2 cup julienned carrots
1/2 cup julienned snow peas (tips and tails removed)
1/2 cup julienned red pepper
1/2 cup julienned green onion
1/4 cup chopped cilantro
1/3 cup coarsely chopped cashews

Whisk together dressing very well, toss to coat salad. This will last for a few days in the fridge, and carries well in lunches.

Summer Squash Casserole

I want to call this lasagna but it's not, cause there's no pasta in it. This casserole is rich and satisfying just like lasagna should be, but full of light summer flavours.

Body:
1 medium-large eight ball squash, or zucchini, sliced on the bias in 1/3 inch slices (about 2 1/2 cups total sliced)
1 medium-large summer (yellow) squash, sliced on the bias in 1/3 inch slices (about 2 1/2 cups total sliced)
1 small red onion, sliced thinly
1 bunch spinach, sliced into strips
1/2 small head of garlic, chopped
1 small can navy beans
3 tbsp capers
1 small jar artichoke hearts marinated in olive oil
1 small can cherry tomatoes (or chopped tomatoes, if you can't find them)

Liquid:
1 vegan chicken bullion cube mixed in two cups of water
1/2 cup vermouth
3 tbsp Dijon
1 tsp dried thyme
1 tsp dried basil
3 tbsp nutritional yeast
3 tbsp olive oil, plus more for greasing the pan

Grease a lasagna pan very generously with olive oil. Combine all the ingredients for the "Liquid" portion of the dish in a large liquid measuring cup. Layer the eight ball squash or zucchini along the bottom or the prepared dish, overlapping slightly. Drizzle with a spoonful of oil, and top with all the ingredients that make the body of the dish in the order they are listed except the yellow squash. Pour in half the liquid mixture. Layer yellow squash prettily over the top of the dish, and pour the remaining liquid across the surface. Bake, covered, in a 400 degree oven for 30 minutes, and uncovered for another 20-30. Take it out just as things are starting to get golden, and most of the liquid is evaporated. If desired, you can top this with some vegan mozzarella and toss it under the broiler until bubbly. Serve with crusty bread and a nice, crisp summer wine.