Issue 1 – Summer

Vegan Stir-fried Cucumber and Tofu


  • 1 block of firm tofu, drained and pressed
  • 2 cucumbers, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 3 cloves of garlic, minced
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil, for cooking
  • Salt and pepper, to taste
  • Optional toppings: chopped green onions, sesame seeds


1 – Cut the pressed tofu into small cubes or rectangles.
2 – Heat the vegetable oil in a large skillet or wok over medium-high heat.
3 – Add the tofu to the skillet and cook until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
4 РIn the same skillet, add the sliced onions and saut̩ for a few minutes until translucent.
5 – Add the sliced bell pepper and minced garlic, and stir-fry for another 2-3 minutes until slightly tender.
6 – Add the sliced cucumbers to the skillet and cook for an additional 2-3 minutes, just until the cucumbers start to soften but still has crunch.
6 – In a small bowl, whisk together the coconut aminos or soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce mixture into the skillet with the vegetables and tofu.
7 – Stir-fry everything together for 1-2 minutes, ensuring that the sauce is well distributed and coats the tofu and vegetables evenly. Season with salt and pepper to taste.
8 – Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
10 – Serve the stir-fried cucumbers and tofu over steamed rice or noodles.

Raw Creamy Cucumber and Red Onion Salad


  • 2 cucumbers, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup raw cashews, soaked for 4 hours and drained
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons water (adjust as needed for desired consistency)
  • 1 tablespoon nutritional yeast (optional)
  • 1 garlic clove, minced
  • 1/4 teaspoon salt


1 – In a high-speed blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, water, nutritional yeast (if using), minced garlic, salt, and pepper. Blend until smooth and creamy.
2 – In a large bowl, combine the sliced cucumbers and red onions.
3 – Add the chopped dill and parsley to the bowl.
4 – Pour the creamy dressing over the cucumber and red onion mixture.
5 – Toss everything together until the vegetables are well coated with the creamy dressing.
6 – Taste and adjust the seasoning if needed.
6 – Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
7 – Serve the creamy cucumber and red onion salad chilled.

Garden Tips

Harvest cucumbers before they become overripe. Regularly check the plants and harvest cucumbers when they are firm, evenly colored, and free from blemishes. Harvesting frequently encourages more fruit production.

Cucumbers have high water requirements, especially during hot weather. Provide consistent moisture by watering deeply, ensuring the soil is evenly moist but not waterlogged. Consider using drip irrigation or a soaker hose for efficient watering.

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