I don’t know about you, but I often find my inspiration lagging when it comes to summertime meals. I think it’s mostly because it just feels too hot to cook. But this summer I have been experimenting with a few new recipes (and one old one) that have given me some fresh ideas about what to have for dinner. The catch is that they’re a little funky–or at least you might think that when you look at the ingredient lists. But try them out and I think you’ll be pleasantly surprised. I was!
When I asked a good friend for some recipe inspiration recently, she suggested I try this salad. I was a little dubious at first. I mean, I like tempeh, I like pickles, I like cucumbers, and I like dill. But all together? I wasn’t so sure. Needless to say, we’ve already made it twice, even serving it to some other friends who also liked it and asked for the recipe!
1 pound tempeh (2 packages)1 c vegan Mayo 2/3 c dill pickles, chopped 1-2 cucumbers, chopped or sliced About 1/4 c fresh dill, chopped 1-2 T tamari/soy sauce 1 T dijon mustard 2 t apple cider vinegar pepper to taste Chop tempeh into cubes and steam for about 10 minutes. While steaming, combine other ingredients. Let tempeh cool a bit, then stir into other ingredients. Chill and enjoy. I serve it over a bed of lettuce, but I think it could also work in a wrap.
‘Chuna’ + Rice Salad
I have had this recipe for years and always really enjoyed it. When I went vegan it took a bit of experimenting to perfect a vegan version of it, but I think I’ve finally done it. It’s another one of those recipes where you think ‘apple, tuna/chuna, curry powder, huh?’ But it works!
1/2 c sliced celery
1/3 c sliced scallions with tops
1 tart apple (ie Granny Smith), chopped into bite-sized pieces
1/2 c dried cherries or raisins
2 c cold cooked rice (make the day before)
1 can chickpeas
1 package Good Catch Plant-Based Tuna
6-8 sheets of nori seaweed, finely chopped
1/2 c vegan mayo
2 t lemon juice
1/2 – 1 t curry powder (depending on how fresh it is or how much you like curry powder!)
1 t salt
1/2 t pepper
Combine vegan mayo and curry powder together first. Then add all other ingredients and mix well. Chill and serve.
Anybody else have a bumper crop of cucumbers in their garden this summer? Another friend brought over this asian-style salad last week and it was a hit. (And he was nice enough to take a picture of it for me, above.) The toasted sesame oil is what makes this recipe for me. Yum.
OK, I know I’m not really ‘selling’ this recipe by telling you this but I want to forewarn you that the soaked sunflower seeds do not have the best smell. Trust me, though, it goes away when you combine them with all the other ingredients. I like this as a part of a vegan nicoise salad or in a wrap, and have even eaten it for lunch on Triscuits. Just FYI, to make it more like how I remember tuna salad tasting, I cut the amounts of parsley and dill in half and added chopped pickle.
If you are looking for more healthy plant-based recipe inspiration, be sure to check out all the other posts under the Plant-Based Nutrition category of my Wellness Blog.