Perfect Seasonal Vegan Recipes

by Anouk Booneman

Anouk Booneman is a graduate of the Culinary Institute of America and specializes in plant based food.  She offers here some great vegan recipes for dining.

Summery Tomato, Lemon and White Bean Salad

This is a very easy salad to make and takes advantage of the beautiful local produce that is growing now in our area.

Serves 4

For the dressing:

1 tbsp lemon zest

2 medium lemons juiced

3 tbsp olive oil (or more to taste)

1/2 tsp all spice (optional) salt and pepper

For the salad:

A few sage leaves finely shredded

1/3 cup flat-leaf parsley leaves minced

1/2 cup mint leaves minced

 3 cups of fresh tomatoes (any kind) quartered or sliced.

1/2 small red onion, thinly sliced

salt and black pepper

1 can white beans, drained

Make the dressing by combining the zest, the juiced lemons, the olive oil and the spices. Add salt and pepper, taste, and adjust. If you like your dressing more acidic, add lemon juice, if you like it more oily, add more olive oil.

In a bowl combine the finely shredded and minced herbs with the tomatoes, the beans and the onion. Feel free to add more tomatoes. Combine with the dressing. Stir gently and serve.

Summer Cabbage Slaw

Summer cabbage is tender is delicious in raw salads.

1 cabbage (1 small head, or half a large head without the core)

1/4 cup lemon juice (one large, ripe lemon)

2 tablespoons wine vinegar

2 teaspoons salt

1/4 cup olive oil

1/2 cup chopped parsley

1/2 cup chopped tarragon

1/2 cup sliced almonds

Thinly slice the cabbage into slivers. Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again; repeat after another 15 minutes. You can leave it for a day or two in the fridge at this stage as well. The cabbage will lose volume as it marinates.

Finely chop the parsley and tarragon. Toast the almonds ten minutes in a 350 degrees oven or pan fry. Mix the parsley, tarragon and almonds into the softened cabbage. Serve.

Chili Mint Sautéed Cucumbers

The summer brings an overload of delicious cucumbers. If you are running out of ideas to prepare them try sautéing the. The following recipe also works with summer squash.

1 pound cucumbers (or squash)

2 tbsp olive oil

1 minced garlic clove

1 shallot

1/4 tsp crushed red pepper flakes

1 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh mint leaves

Peel the cucumbers, cut them in half lengthwise and then remove the seeds by running a small spoon down the seed seam. Cut the cucumbers into 1/4 inch thick halfmoons and set aside

Heat olive oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until translucent. Add the sliced cucumbers and toss to coat. Cook for three minutes (summer squash will take a little longer) until the cucumbers are hot and just tender, then add the red pepper flakes, lemon juice and fresh mint. Remove from the heat and season with the kosher salt. Toss and place in a shallow bowl to serve.

Mint Watermelon Lemonade

Serves 2

250 g roughly chopped ripe watermelon

1.5 tbsp freshly squeezed lemon juice

2 tsp raw honey or maple syrup

Handful fresh mint leaves

Sparkling mineral water

Put the chopped watermelon in a blender, add the lime juice and honey and blend on high speed until smooth.

Add the mint leaves and pulse to chop

Fill a glass two third full with ice and pour in the melon mixture. Top with sparkling water and stir.

Anouk offers Spring Into Health workshops where she and Danielle Maslowsky teach vegan cooking.  She also will provide private lessons.

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