During the summer we need our veggies to be light and watery for the most part, and steam sauté is a great cooking technique that yields crisp light vegetables that have plenty of flavor. Steam Sautéed Summer Squash with Sweet Herbs is a wonderful way to use zucchini, roly poly, patty pan, yellow summer, or avocado squash, and serve them at their best: tender, but firm, and fragrant with shallots and herbs.

Napa and Savoy cabbage are both curly cabbages that are crisper and juicier than regular head cabbage. A summer favorite of mine is Green Slaw, a quick, simple, mayonnaise-free rendition of coleslaw that packs a green, crunchy, juicy punch. Green Slaw is particularly indicated when eating heavier foods, as it provides plenty of enzymes for digestion.

Corn is making its appearance at the farmer's market, and what better way to use it than a yummy, creamy corn soup? A melange of vegetables and herbs make Creamy Vegan Corn Soup a delight to eat, and you'll never miss the dairy. This soup has layers of flavors, and makes a wonderful light supper when paired with a salad and steamed sourdough bread.

Luscious, velvety, and by all appearances decadent, this recipe for Vegan Chocolate Pudding is actually low fat, and naturally sweetened with agave nectar. It can be eaten on its own, sprinkled with chopped nuts or layered with Vanilla Tofu Whip or Walnut Cream for a stunning pudding parfait. It's easy to make, and loved by kids of all ages.