M. Butterflies Katz has been a member of the Gentle World commune in Hawaii for the past 26 years and was the author of their cookbook, Incredibly Delicious: Recipes for a New Paradigm.
The South Florida Sun-Sentinel did an article on her and her cooking partner and bother Brook Katz that features recipes on five versatile vegan dishes.
The Versatile Onion Dip and Creamy Carrot Cashew Pate are healthful dips made without mayo or sour cream, yet they are rich and creamy tasting. The pate uses soaked cashews that you puree to give it creamy thickness. The onion dip uses silken tofu. Neither requires cooking, which is not only a boon for those into eating raw foods but for the cook who doesn't want to heat up the kitchen this summer.
The Baked Pasta With Creamy Marinara is easy to make using a jarred vegan tomato sauce. That sauce is combined with a creamy tofu mixture that is almost like a bechamel. This is stirred into the pasta and also used on top of it.
The Fruit Pastry Slices are created from an easy-to-work dough made with whole-wheat pastry flour so they are more healthful. They are perfect for tucking into a lunch box.
Each of the five recipes, which also includes Sweet and Sour Miso Dressing, is found at a separate link given on that article page.