Three Summer Recipes!

Aug 07 2014 by Sjon Welters  |  1 comment

Summertime and the living is easy…….

…..until the garden has matured and we have to cook, eat and process all those beautiful veggies!DSCF1145

I wanted to share some of my favorite summer recipes. In the summer I don’t want to spend a lot of time in the kitchen, so I like to keep them fresh, fast and delicious.

Cocoa Amazake Pops

Amazake Pops:

  • 1 1/5 cups Rhapsody Amazake
  • 1/2 cup coconut milk (or 1/4 cup nut butter and 1/4 cup water)
  • 1 Tbsp vanilla extract

Chocolate coating (optional):

  • 1 cup coconut oil (or nut butter)
  • 1/2 cup brown rice syrup
  • 1/2 cup cocoa powder


First make the Amazake pops by placing all ingredients in a blender or bowl and mixing until smooth. Then pour into popsicle molds and place in freezer until frozen (overnight).

When the pops are frozen combine remaining ingredients in a bowl and mix with a fork until smooth. Dip the pop into the chocolate. It might be a little thick, in which case use a knife to smear it on. Place onto a plate or tray and return to the freezer. Allow to cool for another 20 minutes.

A great variation would be to dip them in nuts, coconut shavings or whatever other toppings you might have on hand.



Pesto Pasta

  • 1 pound pasta or noodles
  • 1 pound tofu
  • 3 TBSP Rhapsody Sweet White Miso
  • 1 large bunch of basil
  • 1/4 cup of olive oil
  • 1 clove garlic (optional)

Put on a pot of water to cook the pasta. If you have time, crumble the tofu and steam for 10 minutes and cool. If you don’t have time, just use it as is. As you wait for the pasta to cook blend the basil and garlic with the olive oil (in the absence of a blender, cut the basil and garlic VERY fine and mix together with the oil). When the pasta is done, drain it and cool with cold water. Drain in a colander until all the water is gone. Place pasta in a large bowl and set aside. Combine the remaining ingredients and smoosh them together with your hands. Add to the pasta and toss. Serve and Enjoy!


 Baked Tahini Miso Zucchini

Cut zucchini into 1/4 inch thick slices. Lay them out on a cookie pan and cover the center of the zucchini with a small scoop of tahini dressing. Bake at 375 degrees until sauce has browned. Serve hot or eat cold!




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1 comment on ... Three Summer Recipes!

  1. Sjon says:

    These are great recipes. Without exception, worth including in your recipe repertoire for regular use.

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