The last full week of August finds many of us getting ready to send the kids back to school, wrapping up vacations, and preparing to get back to the “real world.” I’m ready for the crisper days of fall; how about you? Meanwhile, let’s enjoy some tasty summer fare with these vegan dinner ideas. Robin Robertson’s Vietnamese-Flavored Tofu Wraps (above) have all the bold flavors and textures of bahn-mi sandwiches, but without the French bread. Serve with a simple potato or grain dish.
Summer Garden Quinoa Salad is somewhat like tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. Make sure to use the most flavorful summer tomatoes for best results! Serve with homemade Hummus (or purchased, for a shortcut) fresh pita, olives, and grape leaves for a mezze-style dinner. Cook some extra quinoa for Thursday night’s dinner!
Make the most of fragrant basil with Leslie Cerier’s Basil and Sun-Dried Tomato Pasta. Make sure to get a big bunch, as you’ll need some for Friday night’s dinner, too. As with last night’s dinner, fresh corn is a great companion. A simple salad completes the meal.
Laura Theodore’s Chickpea and Quinoa Salad in Sweet Pepper Boats is a festive way to end the week. The only ingredient that needs cooking is the quinoa, and if you find a way to do that ahead of time, this comes together quickly. Serve with stone-ground tortilla chips and your favorite salsa and/or guacamole.
End the week with Verdant Veggie Pesto Pizza —if you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. A colorful salad with chickpeas tossed in completes a relaxing Friday night meal.