Brat, Key Lime C/cake, and Asian Salad

Here's the Papa's Day Lunch. We ate under a tree after church before a two hour drive. The Zesty Brats were pretty good. The guys ate their brats on a bun, the girls ate theirs on the side of the pasta salad..... WHY? I dunno, but that's the way it worked. I was amazed at how they grilled, not at all like a rubbery litelife smartdog which bubbles and blisters, but hardly browns.

This was my first experience with limes. I am embarrassed to share this, but I have never "squeezed" a fruit before. This time I did, WHY? A new gadget that makes it easier. After going to a household auction this week, I got an excellent box of goods for $6 (expensive kitchen scissors, awesome jucier/slicer/ dicer, my 4th clay cooker, 2 quality pie pans, a stainless steel pitcher perfect size for a batch of soymilk, sorry I can't go on with further bragging... my concious is beggining to get to me). This dish was not a one day stand. Both of these recipes were adapted from Bryanna's Vegan Feast (link to the recipe in the archives)
Asparagus Time (scroll down for the recipe)
Key Lime Pie (scroll down to August 12, 2003)

WHAT I DID...
Key Lime Cheesecake (My son LOVED this!)
or pie, depends what kind of dish you put it in. This one is no bake, so it might be good for Leslie in the dessert heat. The key lime flavor is intense.
Crumb Crust:
1 c. graham cracker or vegan vanilla cookie crumbs OR finely-crushed crispy cereal
(I used Ryvita rye crackers)
2 T. melted vegan margarine (Earth Balance is a really good one)
(I used olive oil)
1 T. maple syrup or other syrup
Mix the ingredients well and press into a 9" pie pan, evenly (won't go up the sides all the way-- if you like more crust, make 1 and 1/2 times the crust recipe). Bake at 350 degrees F for 12 minutes, OR microwave at 50 percent power (I have a 900 watt oven) for 2 minutes. Cool thoroughly before filling. (I didn't cook the crust!)
Fillling:
1/2 c. plus 2 T. raw cashews
12.3 oz. box extra-firm silken tofu
2 T. lemon juice
grated zest 2 little limes
pinch salt
3/8 tsp agar powder (OR 2 and 1/4 tsp. flakes)
1/4 c. cold water
Optional: a tiny pinch tumeric (this is for color only)
3/4 c. light unbleached sugar or white beet sugar (I used 3/4 tsp KAL stevia)
1/2 c. key lime juice (I squeezed 4 to get this)
Grind the cashews as finely as possible in a dry food processor. Add the tofu, 2 T. lemon juice, zest and salt. Process for several minutes (be patient!), until it is quite smooth.
Now, soak the agar in the cold water for a few minutes, in a small pot or a microwave-proof bowl. Then cook it, stirring, over medium heat til dissolved, or microwave it in 2 /30 second intervals (stir after first one). Add the sugar to the hot mixture and stir til the sugar dissolves. (NOTE: I added agar to hot boiling water, added the agar and sugar, then let it rest while I prepared the blender ingredients.) Scrape this carefully into the mixture in the processor (try to get it all with a rubber spatula), and add the key lime, or lime and lemon, juice. Process until well-blended. Pour this immediately into the crust. Refrigerate for at least 3 hours.

Now the Asian Style Noodle Salad...
I enjoyed this very much. The pasta was a multi grain variety penne, a 12 oz box.
I used the last bit of my asparagus in this recipe (gone until next year), but broccoli can also be used and/or even green edible pod peas. Lightly steam veggies while pasta is cooking. (I have a pan that will do this at the same time, but not from the auction I mentioned above). There was about 1 lb of veggies.

To the noodle and veggies mixture add:
1/4 C toasted sesame seeds
3/4 C sliced red pepper (for color)
1/2 C red onion, sliced very thin (opt)

DRESSING:
7 T. soy sauce
1/4 c. toasted sesame oil
3 and 1/2 T. dark unbleached sugar
3 T. balsamic vinegar
3 T. water
1 T. grated fresh ginger
2 tsp. salt
1 tsp. chili garlic paste
1-2 cloves garlic, crushed
Cook the noodles in a large pot of boiling water until tender. Drain well. Mix the Dressing ingredients together well and pour over the noodles. Toss well. Add the green onions, sesame seeds, vegetables, and any Optionals. Toss well. Store in the refrigerator, but bring to room temperature before serving.