Labor Day is right around the corner! Pick up a copy of Vegans Know How to Party and make your favorite festive dishes come to life! To purchase this book see: http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=63

Colorful Fruit Parfaits
Serves 6

2 cups vanilla soy yogurt
1/4 teaspoon almond extract
1/2 cup chopped cantaloupe or Crenshaw melon
1/2 cup chopped fresh or frozen, thawed strawberries
1/2 cup peeled, chopped kiwi fruit
2 Tablespoons sliced almonds

Mix yogurt and almond extract together in a small bowl. Alternate layers
of fruit and yogurt mixture in parfait glasses, beginning and ending with fruit. Top with almonds. Chill for at least 1 hour before serving.

Note: Feel free to add even more chopped fruit on top for a pretty
presentation.

Total Calories Per Serving: 114
Total Fat as % of Daily Value: 5%
Protein: 4 gm
Fat: 3 gm Carbohydrates: 18 gm
Calcium: 118 mg
Iron: 1 mg
Sodium: 31 mg
Dietary Fiber: 1 gm

Fresh Fruit Crumble
Serves 8

Topping:
Vegetable oil spray
21/2 cups unbleached flour
1 cup apple butter
1/4 cup applesauce

Preheat oven to 375 degrees. In a large bowl, combine flour, apple
butter, and sauce until crumbly.

Spray a 9 x 13-inch baking dish with oil. Put aside 1/2 cup of
mixture and press remainder into dish.

Filling:
3 cups peeled and diced fresh fruit (berries, apricots, peaches, ripe
persimmons, nectarines, and plums work well)
1/4 cup peeled, diced fresh orange (seeds removed)
1/8 cup raisins (or dried berries)
1 teaspoon fresh orange zest
1 Tablespoon fresh lemon juice

Combine filling ingredients in large pot; heat over medium heat,
stirring constantly, until fruit is soft and mixture is slightly
thickened. If more sweetness is desired, add 2 teaspoons of orange juice.

Spread fruit over topping. Crumble remaining topping over fruit.
Bake 30 minutes or until bubbly.

Total Calories Per Serving: 253
Total Fat as % of Daily Value: 2%
Protein: 5 gm
Fat: 1 gm
Carbohydrates: 58 gm
Calcium: 24 mg
Iron: 1 mg
Sodium: 4 mg
Dietary Fiber: 4 gm

Chilled Tomato Gazpacho
Serves 8

1 cup tomato paste
2 stemmed, seeded, and diced fresh chilies (you select the heat)
1/3 cup balsamic vinegar
2 Tablespoons lime juice
1 Tablespoon sugar
1 Tablespoon minced garlic
1 Tablespoon ground cumin
1 teaspoon Tabasco sauce or other hot sauce
1 teaspoon freshly ground black pepper
7 cups tomato juice
3 cups seeded and diced fresh tomatoes
2 cups peeled, seeded, and diced cucumbers
2 cups peeled and diced fresh jicama (if jicama is not available, use 2
cups cooked, peeled, diced potatoes)
11/2 cups stemmed, seeded, and diced green bell peppers
11/2 cups stemmed, seeded, and diced red bell peppers
11/2 cups chopped green onion
1 cup each diced zucchini and diced summer squash
1/4 cup freshly chopped parsley
1/4 cup freshly chopped cilantro

In a blender or food processor, place the tomato paste, chilies,
vinegar, lime juice, garlic, cumin, Tabasco sauce, pepper, and 3 cups of
the tomato juice and process for 2 minutes or until smooth. Transfer the
mixture to a large glass or plastic (not metal) bowl. Add the rest of
the tomato juice and stir well to combine. Add the remaining ingredients
and stir well to combine. Cover and chill for at least 2 hours before
serving in chilled bowls.

Note: Will last well in the refrigerator for up to 3 days.

Total Calories Per Serving: 134
Total Fat as % of Daily Value: 1%
Protein: 6 gm
Fat: 1 gm
Carbohydrates: 31 gm
Calcium: 76 mg
Iron: 3 mg
Sodium: 1,074 mg
Dietary Fiber: 7 gm