Does summer change your eating habits? It does for me. All I want is fresh produce, chilled sweet treats, and everything cold and light. As you’re probably aware by now, I am predominantly plant-based, but not 100%. I do eat some cheese, chicken and seafood but I really do LOVE making things purely with plants (and for the record, I’m not super keen on fake meats). Now, for the sake of giving you some awesome content and recipes, I’m keeping the below plant-based and hope you find something new to love this summer!
Arugula, Pepper and Grilled Corn Salad
Is there anything better than corn on the cob at summer cookouts? Once you grill your corn, try throwing it into this yummy salad, or save this for those leftovers. Arugula is deliciously peppery, but feel free to use other greens that you love!
1 ear of corn
3 cups arugula
2 red bell peppers, chopped
1 can white beans, drained and rinsed
1 tablespoon chopped green onions
1 tablespoon fresh basil, sliced thin
2 tablespoons apple cider vinegar
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon dijon mustard
Cork corn and peppers using your favorite methods – we like to grill the corn and roast the peppers.
Combine grilled corn (cut off of the cob) with arugula in a large bowl.
In a small bowl whisk together the vinegars, garlic, mustard, and olive oil. Add some salt, to taste, and mix.
When the peppers are done roasting remove the seeds and membranes and cut into 2 inch strips. Place in another bowl and add the beans, green onions and basil. Toss together.
Toss the dressing with the arugula and corn. Serves 4 – or 2 if it’s the base to your meal. You can also add on here some added protein by way of tofu (or shrimp or chicken if not plant-based).
Chipotle Bean Salad
This is the perfect and EASY dish to bring to a party or gathering! No one will ask you if this is “one of your weird vegan recipes”.
1 can black beans, drained and rinsed
1 can cannellini beans, drained and rinsed
3 cups corn kernels, fresh or frozen and thawed
1 large red bell pepper, chopped
2 cups cherry tomatoes, halved
1 big handful of herbs you have – parsley, cilantro are my favorites!
1/4 of a red onion or a few sprigs of scallion, chopped
1 cup of your favorite chipotle lime dressing or a similar flavored dressing!
Add everything to a very large bowl, adding the dressing to taste.
Toss well to combine.
If making ahead of time, cover and store in the fridge for 1 – 2 days, and toss well before serving as the dressing will settle to the bottom.
Serve with tortilla chips
So there isn’t a recipe for this because it’s just not needed! But I wanted to share how diverse and creative you can get with skewers. You can keep these going through the winter by putting them in the oven (not on skewers).
VEGGIES GALORE! Some of our favorites are
Avocado and Sweet Potato Tacos
I love tacos all the time, any kind. But sipping a nice margherita and biting into a taco is just right in the summer! Try this plant-based spin on the traditional meat-filled tacos.
1 sweet potato, cubed
1 teaspoon chili powder
4 to 6 tortillas
1 cup black beans, drained and rinsed
Salt and pepper to taste
Avocado yogurt sauce
½ cup plain unsweetened dairy-free yogurt
1 small avocado
½ garlic clove
1 lime, juiced
Salt and pepper to taste
Preheat oven to 400° F and line a large baking sheet with parchment paper.
Mix the sweet potatoes with the oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until brown.
While potatoes roast, make the cashew cream.
In a blender or food processor – blend together all avocado cream ingredients. Pulse until smooth. Taste and adjust seasonings and then chill until ready to use.
Heat your tortillas in the oven, or on the grill, until warmed through.
Assemble the tacos with a scoop of the sauce, the sweet potatoes, black beans, and any other desired toppings. I like salsa, lettuce and extra jalapenos!
Help me continue building my plant-based recipe rolodex and share your go-to dishes, especially for summer, below!