Sliding into Summer: Delicious Plant-Based Recipes

As summer approaches, indulge in these delicious plant-based recipes that are perfect for a healthful and refreshing seasonal menu.

Strawberry Bruschetta

INGREDIENTS

• 1 lb. fresh strawberries, hulled and halved (or any fruit in season)
• ½ of a small red onion, chopped (¼ cup)
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. chopped fresh basil, divided
• ½ tsp. freshly ground black pepper
• ¼ tsp. lemon zest Sea salt, to taste
• 1 loaf of sourdough
• Spread of choice: avocado, hummus, almond ricotta, goat cheese

DIRECTIONS

• Preheat oven to 375°F.
• Place strawberries and onion in a baking sheet or pan. Drizzle with 1 Tbsp. of the vinegar; toss to coat.
• Roast 10 to 15 minutes or until strawberries are very soft and jamlike but still hold their shape.
• Pour strawberries and onion into a medium bowl. Add remaining 1 Tbsp. vinegar, 1 Tbsp. of the basil, the pepper, and lemon zest. Season with salt.
• Toast bread if desired. Spread toasts with spread of choice and top with strawberry mixture. Garnish with remaining 2 Tbsp. basil.

*Recipe by Forks Over Knives

Almond Ricotta

INGREDIENTS

• 1½ cups blanched, slivered almonds, soaked in water for
• 4-6 hours
• 2 tablespoons fresh lemon juice
• ¾ teaspoon sea salt
• 1½ teaspoons yellow miso paste
• ¼ cup unsweetened coconut-milk yogurt, or other unsweetened nondairy yogurt
• 2-4 tablespoons unsweetened almond milk

Toppings:

• strawberries
• basil (optional)
• hot honey drizzle (optional)

DIRECTIONS

• Rinse and drain the almonds in a colander over the sink, shaking out as much excess moisture as possible.
• Place the nuts in a blender, along with the lemon juice, salt, miso, yogurt, and 2 tablespoons of the almond milk. On low speed, process the mixture into a ricotta-like puree, stopping the machine as needed and scraping down the sides to push the cheese down toward the blades. (You may need to do this several times, and it will likely take a few minutes to make the puree.) Add additional almond milk, 1 tablespoon at a time, only if needed to blend- the cheese mixture should be very thick. Once it is smooth and ricotta-like, transfer the mixture to a bowl.
• Cover the bowl and refrigerate, ideally 4 hours before serving to allow the flavors to meld and the cheese to set, but you can eat right away.
• To serve, spread ricotta on sourdough and top with toppings of choice.

*The finished ricotta can be refrigerated and enjoyed for up to 7 days.

Mediterranean Chickpea Salad

SALAD INGREDIENTS:

• 2 cans of canned chickpeas (3 cups, drained and rinsed)
• 1 cup cherry tomatoes, diced or cut in half
• 1 small cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, diced
• ½ cup Kalamata olives (be sure to remove pit!)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

DRESSING INGREDIENTS:

• 2 Tb tahini
• Juice of 2 lemons
• Zest of 1 lemon
• 1/2 teaspoon sea salt
• Black pepper, to taste
• Splash of water to thin

DIRECTIONS

• Combine salad ingredients in a mixing bowl. Prepare dressing and add to bean salad to coat. Taste and add additional salt and pepper as needed. Enjoy right away!
• Refrigerate leftovers in an airtight container for up to 4 days.

*Enjoy as a side, with mixed greens, or pair with quinoa

Chimichurri Potato Salad

INGREDIENTS

• 2 pounds small potatoes, halved
• 1 teaspoon sea salt, plus more to taste
• 12 ounces fresh green beans, trimmed and chopped into 1-inch pieces
• 3 scallions, finely sliced
• Freshly ground black pepper
• 3 red radishes or 1 watermelon radish, sliced paper-thin
• 2 cups packed arugula
• 1½ tablespoons fresh lemon juice

Chimichurri

• ¼ cup extra-virgin olive oil
• ¼ cup white wine vinegar
• 2 small garlic cloves, minced
• ½ teaspoon red pepper flakes
• ¼ teaspoon smoked paprika
• 1/2 tsp salt
• ½ cup finely chopped fresh parsley, 1 tablespoon reserved for garnish
• ¼ teaspoon dried oregano

DIRECTIONS

• Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 14 minutes. Drain the potatoes and set aside to cool to room temperature.
• Meanwhile, refill the pot with water, bring it to a boil, and set a bowl of ice water nearby.
• Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry.
• Make the chimichurri: In a small bowl, combine the olive oil, vinegar, garlic, red pepper flakes, paprika, salt, parsley, and oregano. This chimichurri might taste sharp on its own, but the flavor will balance as it covers the potatoes in the salad.
• Transfer the potatoes to a large mixing bowl. Add the green beans, scallions, three-quarters of the chimichurri, and a few generous pinches of salt and pepper. Gently toss. Mix in the radishes, arugula, lemon juice, and remaining chimichurri. Season with more salt and pepper to taste. Garnish with the reserved 1 tablespoon parsley.

Creamy Butter Beans with Garlic & Zucchini

INGREDIENTS

• 2 zucchini, cut in half lengthwise and then sliced
• 8 garlic cloves
• 2 Tb olive oil
• 2, 15 oz cans of butter beans

For the cashew cream

• 1 cup soaked raw cashews
• 3 Tb nutritional yeast
• Juice of 1 lemon
• 1/2 tsp salt
• black pepper
• 2 garlic cloves
• 60 ml water for blending

DIRECTIONS

• Chop the zucchini and peel the garlic. Add to a large pot or Dutch oven and add olive oil, salt and pepper. Stir ingredients and saute until zucchini and garlic are soft. Squish down with a fork a few times.
• Add the butter beans along with their juices from the can and let mixture simmer for 5-10 minutes.
• Prepare the cashew cream. Add 2 generous Tb of cashew cream and gently stir to combine. Warm together for 2-3 minutes.
• To serve, top with chopped basil (optional) and serve with sourdough bread, pair with brown rice or have alone.

*Recipe adapted from Sophs Plant Kitchen