Shana Paluba

7 Summer Blueberry Recipes

melon cups 2- cantaloupe, strawberries, and blueberries

Doing anything other than eating in-season blueberries out of hand seems like gilding the lily. If you want to do more than that, here are some of our favorites. Lots more easy tips and ideas can be found in A Bounty of Blueberries, and here you can read all about their notable health benefits. Let’s start with these pretty Melon Cups with Strawberries and Blueberries, whose fun presentation of a simple medley of summer fruits is especially appealing.  more→

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No-Cook Meals for Hot Summer Days

Greek Flavored Lentil Salad with Tofu "Feta"

Even if your kitchen is air-conditioned, there’s something nice about not having to turn on a single burner to make dinner when it’s hot outside. Here’s a varied range of vegan entrees, along with ideas for rounding them out, for just those kinds of days. Hearty Greek-Flavored Lentil Salad with Tofu “Feta” keeps its no-cook promise by using canned lentils. Serve this gorgeous and luscious dish with fresh pita and finish with a fruity dessert. more→

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No-Cook Cold Soups for Summer Refreshment

Cold White Bean and Tomato Soup

Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.  more→

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5 Delicious Veggie Recipes for the Grill (and One for Fruit!)

Grilled Pineapple

Here are a few ways to make the most of the veggies on the grill, some tried and true (eggplant, peppers, and some that you may not have considered (cabbage, asparagus). First up, Grilled Pineapple (above) is amazing. It’s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue.  more→

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4 Ways to Use Lettuce — Other Than in Salads

Cold coconut cream of lettuce soup

You don’t need a recipe to figure out how to use lettuce in a salad. In the late spring or early summer, though, you might find yourself with more lettuce than you need, especially if you belong to a CSA (Community Supported Agriculture) farm or are a gardener yourself. Here are four creative ways to use your surplus of lettuce, starting with the refreshing Cold Coconut Cream of Lettuce Soup shown above. more→

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A Guide to Tofu Varieties

Sesame-ginger tofu and broccoli

Tofu has been such a plant-based staple for decades (not to mention the millennia in which it played a starring role in Asian cuisines) that it’s easy to forget that there are still plenty of newbies discovering it all the time. That alone merits this primer, though even for tofu aficionados, fresh inspiration is always welcome.  more→

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7 Bountiful Bean Salads

Avocado and pinto bean salad

Bean salads are so easy to make — it’s usually all about tossing together a bunch of tasty ingredients — and so useful. They’re great to share at potlucks, take on picnics, pack into lunches, or just to serve on the side of the dinner plate for added protein. Here are a few of VegKitchen’s favorites, starting with Avocado and Pinto Bean Salad, an easy combo with a Southwestern flair. This goes well with vegan quesadillas and other tortilla specialties that don’t themselves contain beans. more→

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7 Delicious and Easy Asian-Style Noodle Dishes

Vegetable Chow Mein recipe

All kinds of Asian noodles have become widely available, both in natural foods stores and well-stocked supermarkets. Combined with lots of veggies and other tasty ingredients, they’re the basis of quick, healthy meals. In Vegetable Chow Mein, the noodles are stir-fried along with the veggies. The amount and varieties of vegetables can be varied. Why call for take out when it’s so easy (and less greasy) to make this at home? more→

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