Summer is almost upon us, and that has me thinking of warm-weather meal options. Anybody have any recipes to share that include seasonal produce or are quick and easy and don't heat up the kitchen? Andrea, care to share some of your vegan favorites? Anyone else?
9 comments:
It's Meg ;)
Summer Squash, Zucchini both sliced to your desired thickness. Add in a few slices of red or sweet onion, and sliced tomatoes. Add to a pan, a pat of butter/margarine, and a bit of water. Let simmer until tender. I top w/ a bit of parm cheese.
Quick, simple and yummy!
I made a really nice salad dressing with the fresh basil and parsley that I bought at the Farmer's Market on Saturday. It was basically sour cream, mayo, milk, garlic, dijon mustard, lemon juice, fresh cracked pepper, basil and parsley .. put into my Magic Bullet and then whirred away. It's basically a Green Goddess dressing without the anchovy. I bought a big bag of organic baby greens with edible flowers in it.. lovely.. and dressed the greens with the dressing. It tasted just like spring!
Sounds incredible...thanks for sharing!
My two favorite pasta dishes:
#1
Cook some rotini pasta
add: imitation crab, steamed broccoli and tomatoes. I used to add mayo and italian dressing, but I realized it's just as good without the mayo!
#2
Sautee lots of garlic and red pepper (if you want a little kick)
Add- canned italian seasoned chopped tomatoes, and canned great white northern beans.
Add cooked pasta to the mix and throw on some fresh spinach and toss.
It's good right off the stove, or chilled!
That northern bean dish was a favorite of mine as a pre-op. And the rotini pasta salad sounds like it would be great for potlucks -- no mayo means less chance of food poisoning!
I don't know what happened to my comment yesterday, but I did leave one! I promise!
Mine's basically a tomato based soup.
Tomato vegetable juice for the liquid.
1 can diced tomatoes, including liquid
an array of diced veggies, about a cup each (I used zucchini, frozen corn, carrots, celery, onions...)
1 cup beans (I used lentils)
1/2 tsp cumin
salt and pepper to taste
a shot of Tobasco to taste
Throw it all together in a big pot and simmer medium heat for about 30 minutes. It makes a lot so there's lunch for several days. It's also a good way to use up veggies that are at their ripe peak and in danger of going bad.
Sounds tasty, Andrea. I love soup in all weather. In winter, it's warm and comforting but in summer, it's light and easy. Thanks for sharing!
Had to add another one. My favorite east coast mini mart has all kinds of yummy salads and other goodies that are good for you. Today I picked up a pre-packaged salad that had mixed spring greens, mango, tomatoes and tortilla chip strips. I'm going to have it with their Honey Dijon dressing. mmmmm... Gotta Love WaWa!
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