LOS ANGELES, CA -- (MARKET WIRE) -- 06/27/06 -- With warm weather and July 4th upon us, summer parties abound. Many people still prepare traditional picnic foods that can be unhealthy: fried chicken, potato salad drenched with fatty mayonnaise and sugary desserts, but there are healthy alternatives that are just as delicious.

Ann Gentry, owner of Real Food Daily restaurants in Los Angeles and author of "The Real Food Daily Cookbook" (Ten Speed Press, October 1, 2005; $24.95, ISBN: 1-58008-618-7), offers fresh, seasonal recipes that will hold up under the summer heat and the scrutiny of health-conscious guests. "The beauty of summer cooking is that you now have the best of summer produce, so the food is at the peak of ripeness and flavor. Plus, the colors are vibrant and make beautiful presentations," explained Gentry, who shops the local farmer's markets for the best seasonal produce.

When planning her summer menus, Gentry suggests starting with a Chilled Cucumber & Watercress soup. "Cold soups are always the way to go when it's hot outside because they are refreshing and light," said Gentry. Another recipe that is top on her hot-weather entertaining list is Shish Kabobs with fresh grilled vegetables like carrots, red peppers and summer squashes. For a healthful protein, Gentry adds Tempeh, Seitan or extra firm tofu (softer tofu won't stand up to grilling).

To complete a festive outdoor meal, Gentry recommends Grilled Polenta Cakes, Potato Salad with Veganaise, Corn on the Cob with Umeboshi Paste (a zesty seasoning made from plums), a leafy green salad with fresh herbs and edible flowers and Citrus Vinaigrette, and Blue and Yellow Corn Muffins with Scallion Butter. And don't forget the beer -- pale ales and dark lagers made with organically grown hops are the perfect complement to this menu. However, no meal is complete without dessert, so Gentry serves decadent-yet-healthy Nutty Chocolate Brownies with Chocolate Sauce, Fresh Berries and non-dairy ice cream like Soy Delicious. (Recipes are provided below.)

Don't feel like cooking? Gentry has noticed that most restaurants now stay open for summer holidays like Fourth of July. "People want to celebrate and be healthy, but they don't always want to cook, so they come to our restaurants to enjoy seasonal food and have fun," said Gentry, whose Real Food Daily restaurants in Santa Monica and West Hollywood, Calif. will be open on July 4th. Health-conscious celebrities who enjoy animal-free, balanced Real Food Daily New Vegan Cuisine include Gwyneth Paltrow, Tobey McGuire, Kirsten Dunst, Barbra Streisand, Alicia Silverstone, Anthony Kiedis, Dave Navarro and Dylan McDermott.

Double Chocolate Layer Cake:

You can turn this decadent double-layer cake into a four-layer cake by cutting each cake horizontally in half with a serrated knife. Use raspberry preserves to fill the extra layers. Serve with Tofu Whip or Raspberry Purée alongside. (These two recipes are in "The Real Food Daily Cookbook").

Serves 8 to 10

Cake
3 cups barley flour
3/4 cup unsweetened cocoa powder
1/4 cup instant decaffeinated coffee powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 cups plain soy milk
1 1/2 cups pure maple syrup
3/4 cup canola oil
1 tablespoon apple cider vinegar
1 1/2 teaspoons vanilla extract

Frosting
2 (12.3-ounce) containers vacuum-packed extra-firm silken tofu (such as
Mori-Nu)
1 cup unsweetened cocoa powder
1/3 cup agave nectar
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

To make the cake: Preheat the oven to 325°F. Lightly oil two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line the bottom of the pans with parchment paper. Lightly oil the paper. Whisk the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat the soy milk, maple syrup, oil, vinegar and vanilla in a large bowl to blend. Mix in the flour mixture just until blended.

Pour the batter into the prepared pans, dividing equally. Bake for 40 minutes, or until a toothpick inserted into the center of each cake comes out clean and the cakes begin to pull away from the sides of the pans. Cool in the pans on cooling racks for 20 minutes. Turn out the cakes onto the racks and cool completely.

To make the frosting: Blend the tofu, cocoa powder, agave nectar, and vanilla in a food processor until smooth and creamy. Set aside. Stir the chocolate chips in a large metal bowl set over a saucepan of simmering water until the chocolate melts. With the machine running, blend the melted chocolate into the tofu mixture. Transfer the frosting to a bowl. Cover and refrigerate for 2 hours or just until firm enough to spread.

Tofu Whip:

This smooth nondairy topping is especially delicious with the Pecan Pie and Strawberry Kanten.

1/3 cup apple juice
1 tablespoon agar flakes
Pinch of salt
12 ounces vacuum-packed extra-firm silken tofu
1/4 cup maple syrup
1 teaspoon vanilla extract

Combine juice, agar, and salt in a small, heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, simmer, stirring frequently, for 15 minutes or until the agar dissolves.

Meanwhile, blend the tofu, maple syrup, and vanilla in a food processor until very smooth and creamy. As soon as the agar is dissolved, pour the juice mixture through the feed tube with the food processor running, and blend into the tofu mixture until well combined.

Cover and refrigerate for 1 hour, or until set. Return the chilled tofu mixture to the food processor and blend until smooth and creamy.

The tofu whip will keep for 2 days, covered and refrigerated. Whisk before using.

Raspberry Puree:

When using agar, it must be dissolved completely to be fully effective. To ensure that it's completely dissolved, tilt the saucepan slightly. Any undissolved flakes will adhere to the bottom of the pan and should be stirred.

3/4 cup of water
1 teaspoon agar flakes
2 cups frozen raspberries, thawed
1/3 cup agave nectar
1 cup fresh raspberries

Combine the water and agar in a heavy saucepan and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring frequently, for 15 minutes, or until the agar dissolves.

Transfer to a blender, add the thawed raspberries and agave nectar, and puree until smooth. Pour the puree into a bowl and stir in the fresh raspberries. Cover and refrigerate until cold. Stir before serving.

The puree will keep for 2 days, covered and refrigerated.

Recipes for Tofu Whip and Raspberry Puree reprinted with permission from "The Real Food Daily Cookbook" by Ann Gentry. Copyright 2005. Ten Speed Press, Berkeley, CA. Chocolate Cake recipe also provided by Ann Gentry.

For more information on "The Real Food Daily Cookbook," Real Food Daily restaurants and Ann Gentry, visit www.realfood.com.

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