Here’s a great way to take advantage of late summer’s sublime tomatoes. This is great for when your garden or CSA share is overflowing with ripe tomatoes and you really need to use them up quick! more→
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes — a completely vegan rendition. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted fromVegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky.
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool summer meal, served with a cold soup or fresh corn. This is especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. more→
Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta. Recipe contributed by Vicki Chelf. more→
White beans make a creamy base for soups, dips, and sauces, in addition to being quite companionable with the ripe tomatoes of summer. The combination of white beans and fresh tomatoes makes for a flavorful, nearly instant cold soup. more→
Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. more→
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! more→