by Anne Dozell

After making all those thick soups and heavy casseroles that keep us going through the hard winter months, it's great to know that spring is coming. We can look forward to fresh local vegetables, salad greens and fruit. So let's start moving towards lighter meals in anticipation of all the great tastes to come. Here's a selection of different recipes you can try to help celebrate spring and a new feeling of health and lightness.

Oriental Salad

• 3 cups torn spinach or lettuce
• 1-1/2 cups sliced Chinese cabbage
• 1 cup fresh bean sprouts
• 3/4 cup thinly sliced cucumber
• 3/4 cup thinly sliced radish
• 2 tsp toasted sesame seeds

Dressing:

• 3 Tbsp oil
• 2 Tbsp tamari or soy sauce
• 1 Tbsp rice wine vinegar
• 1/2 tsp dark sesame oil
• pinch of garlic powder

Combine all salad ingredients in a bowl. Combine all dressing ingredients and toss with salad. Sprinkle with sesame seeds.

Sweet & Saucy Tofu

• 1-3/4 cups water
• pinch salt
• 1 cup uncooked couscous
• block of extra firm tofu, drained and cubed
• 1-1/2 Tbsp oil (or try using 1 tsp in a non-stick pan)
• 1/4 cup soy sauce
• 2-1/2 Tbsp brown sugar
• 3 Tbsp vinegar
• 3/4 tsp garlic powder
• 1/4 tsp dry mustard
• 1/2 cup water
• 1 Tbsp cornstarch dissolved in 2 Tbsp water
• 3/4 cup chopped broccoli
• 1/3 cup chopped green onions
• 1 Tbsp grated fresh ginger root

Bring water and salt to boil in a pot, add couscous, stir, turn off heat, cover and let stand for five minutes.

In a small saucepan combine soy sauce, sugar, vinegar, garlic powder, mustard and 1/2 cup water. Bring to a simmer. Whisk in cornstarch mixture and cook until thick. In another saucepan, sauté tofu in oil until golden. Add sauce and broccoli to tofu, cover and cook for about 10 minutes. Serve hot over the couscous. Garnish with green onions and ginger.

Adapted from a Vegetarian Times recipe

Moonshine Sorbet

You can find papayas in the Toronto markets for most of the year. So while we're waiting for the summer fruits to arrive, try this luscious yet simple dessert.

• 1 medium papaya, peel and seeds removed
• Juice of 1 medium lemon (1/8 cup juice)
• Juice of 4 medium oranges (or 1 cup of orange juice)
• 1/4 large pineapple, cubed and frozen (or large can of pineapple chunks frozen)

Chill the fruit, then cut papaya into cubes and blend with other ingredients at high speed until smooth. Serve immediately.

From "Sweet Temptations "by Frances Kendall

Variations: Instead of papaya you can also try banana, mango or pears.

Gazpacho

Serve this great vegetable soup in a chilled soup bowl surrounded by accompanying plates of chopped vegetables (e.g., cucumber, celery, red and green pepper) and sliced pita bread. While this dish is best cold, it can also be served as a hot soup.

• 4 to 5 large tomatoes
• 1/2 English cucumber or 1 Canadian cucumber, chopped
• 1 red pepper, chopped
• 4-6 green onions, chopped
• 2 cloves garlic, peeled
• juice of 1/2 lemon
• 2 slices of wholewheat bread grated into crumbs
• 4 Tbsp olive oil
• 12 black olives (pitted)
• 2 Tbsp fresh parsley
• Tarragon (1 Tbsp fresh or 1 tsp dried)
• 12 crushed coriander seeds
• salt and black pepper to taste

Remove seeds from tomatoes and puree in a blender until almost smooth. Pour into bowl. Blend cucumber, red pepper, onions, garlic, lemon juice, breadcrumbs, olive oil and olives until smooth. Add to tomato puree, stir in the herbs and crushed coriander seeds, season with salt and pepper and pour into serving bowl. Chill for at least one hour. Garnish with sprigs of fresh herbs or parsley.