Yogurt

Smoothies are superb served with pizza meals. Try this or any of the other smoothies in this chapter the next time you make pizza. I’ve suggested these smoothies as part of some of the menus in Chapter Six, A Flash in the (Pizza) Pan.

I remember buying creamsicles from the ice cream truck as a child. The combination of the orange and vanilla flavors was wonderfully refreshing. Here’s a healthy, natural re-creation of those flavors in an invigorating beverage.

Some days, I need little more than this or the following refreshing smoothie for lunch. My younger son wanted readers to know that he came up with the mango and pear combination at the age of seven. It’s unbelievably good—thanks, Evan!

This recipe will perk up your taste buds during winter’s long fruit drought.

Making parfaits is easy, and they are such a healthful, elegant dessert or snack. Make sure to use lush, ripe fruit and a good, creamy low-fat yogurt. I prefer vanilla, but if you’d like, experiment with lemon- or orange-flavored yogurts. I also like to use two different fruits for the visual appeal, but if you’d like to stick with one, that works as well. Try your own fruit combinations in addition to the ones given here.

This sunny combination of fruits will ease the monotony of winter’s limited fresh fruit choices.

Use this as a dip for vegetables or small crackers or as a dressing for salads or pita sandwiches.

This is especially good as a sauce for Shake-and-Bake Tofu (page 138). You can also use it as a sauce or spread with veggie burgers, or try it as a dip for crisp raw vegetables.

Smoky roasted eggplant is tempered by yogurt in this Middle-Eastern-inspired dip. This is good for spreading on fresh bread as well as scooping up on pita.

Here’s a nourishing dip for whole-grain crackers or pita bread.

Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

The combination of sweet potatoes, chilies, and cheese is downright sensuous. Serve with Summer Squash and Corn Sauté (page 209) and a simple tossed salad.

In another super-easy, nearly instant tortilla recipe, chewy baked tofu stands in for chicken. You may not find this wonderful product in the supermarket; look for it in natural foods stores.

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

This is a good palate-cooler to serve with curries and other spicy dishes. Use a creamy-textured yogurt.

Here’s a nice change of pace from “white” coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.

A food processor with a grating attachment makes this delicious soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones.

Here’s another nearly-instant cold soup. While cucumbers may not be the most nutritious of vegetables, they are undoubtedly one of the most refreshing. On a very hot day, if you want to be as cool as one, serve this lilting cucumber soup.

This features a base of canned beans and is best served at room temperature.

The eggplant is also great grilled. The yogurt sauce is my version of tahini.