Recipes from a Hoe Down!

This weekend was a great treat for me - my first Farm Sanctuary Hoe Down! This farm is dedicated to rescuing farm animals that escape from slaughterhouses or are left for dead. The animals were sweet, happy and healthy - it's a wonderful way to share your love for animals with your family in a natural setting.The farm in Watkins Glen, NY is lovely, and the 250 attendees were wonderful to meet and hang out with.[gallery]I gave a cooking demonstration of vegan protein recipes for summer, and the response was great! I've listed the recipes here so you can enjoy some delicious, easy, healthy food in this hot weather:

Tempeh Chicken Salad

12 ounces tempeh, cubed1 stalk celery, minced2 tablespoons red bell peppers, minced1 large dill pickles, minced2-3 scallions, minced1 tablespoon fresh parsley, chopped1/2 cup soy mayonnaise or regular mayonnaise (more or less to taste)1 tablespoon yellow mustard (spicy golden brown is nice too)1 teaspoon lemon juice1 tablespoon pickle juicesalt & freshly ground black pepperDirections1
Place the cubed tempeh in a saucepan of boiling, salted water.2
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.3
I usually toss it in the fridge.4
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.5
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, pickle juice, salt and pepper.6
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.7
This will keep covered in the fridge for 2-3 days.8
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

Tofu Pesto

1 box of elbow pasta1 medium clove garlic, chopped1 box soft or silken tofu, drained3 cups fresh basil leaves¼ cup flat leaf parsleyJuice from 1 lemon3 Tablespoons extra virgin olive oilsalt and pepper to taste DirectionsCook pasta according to directions. Drain and set aside to cool.Combine all remaining ingredients in a food processor. Process until mixture is creamy and smooth.  Taste and add more salt and pepper if you like.Pour the pesto over the pasta and stir with a wooden spoon until well coated.Enjoy cold or room temperature.*This is also a great topping for cooked whole grains for even more nutrition! 

Raw Chocolate Shake

1/2 cup unhulled sesame seeds2 cups coconut water from young coconuts1/2 cup coconut meat1 Tablespoon agave syrup1 Tablespoon ground cocoa nibs4 Medjool dates, pitted and roughly chopped1 banana DirectionsIn a blender or Vita-Mix, blend until smooth.