End of Summer Suppers

Quick-cooking meals for warm summer eveningsRed Lentil Zucchini Soup + Mixed Greens & Walnut Salad w/ Tahini Dressing…Salad of mixed greens, broccoli, carrots, sunflower seeds, walnuts & crushed black pepper + a delicious tahini dressing…To make Creamy Tahini Garlic Dressing: Blend or process 1/3 cup water, 2 cloves of garlic, 2 TBS nutritional yeast flakes, 2 TBS lemon juice, 1 TBS miso, 2 TBS tahini, salt to taste (modified from the Green Goddess recipe found in Appetite for Reduction by Isa Chandra Moskowitz).Tempeh Scramble of pre-baked tempeh, cooked white rice, spinach, red bell pepper, garlic, tomato + pinch of cumin & smoked paprika. Melt vegan cheddar cheese, such as Parmela Creamery, after a quick saute of ingredients. Wrap tightly in warm tortillas.

Tofu, Brown Rice, Peas & Carrots…A healthy light supperPre-baked sprouted tofu drizzled with tamari, a gluten-free soy sauce. Bake tofu on a parchment-lined sheet at 425F for 35 min–flipping after 20 min. Note: Tofu can be baked up to a few days prior. Serve with lightly steamed carrots & peas (low boil for 5 min for the carrots, then 2-3 min for the peas) + brown rice (1 cup rice to 2.5 cups water which I cook in my rice cooker). Drizzle tamari, nut butter or the tahini dressing over the top and add peanuts or sesame seeds.

Tempeh Grilled Cheese, Boxed Tomato Soup, Guacamole, Tortilla ChipsThinly sliced tempeh grilled vegan cheese sandwich with lightly steamed spinach sauteed in the skillet, with dijon mustard spread; vegan boxed tomato soup from Whole Foods; bean & rice tortilla chips + guacamole made with 1/2 an avocado, squirt of fresh lemon juice, 2 spoonfuls of salsa, salt & pepper (all mashed with a fork in a bowl).

Summer Squash & Kidney Bean Saute with Tahini DressingSummer squash saute with a mix of onion & shallot, garlic, kidney beans + (optional) chickpeas, salt & pepper; steamed kale, rice (or quinoa would be even better) & an Anti-Inflammatory Turmeric Tahini dressingRecipe from The Full Helping blog with tahini, water, fresh ginger & turmeric, apple cider vinegar, lemon juice, tamari & garlic. I added crushed black pepper to help turmeric absorb.A simple saute of shallot, garlic, cherry tomatoes + pre-soaked sundried tomatoes. Soak sundried tomatoes in boling water for 30 min and saute the above ingredients about 5-8 min until tomatoes soften. Add white beans, kalamata olives + zucchini noodles toward the end of cooking to warm through. For more bulk, use a combination of spaghetti noodles and zucchini noodles. Drizzle with olive oil, salt & pepper and serve with a baguette slathered with store-bought or homemade pesto.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s