Perfect plant-based summer dishes to compliment your cook outs.
Couscous Summer Salad
by Ana DiLoreto
I personally love serving this dish cold and it’s perfect for any cookout!
Vegan Parmesan cheese
Follow the directions on your couscous package. Instead of water, I use vegetable broth to liven up the flavor! Once your couscous is cooked mix with 1 tablespoon of vegan parmesan cheese. I personally love using the brand Parma. Set your couscous aside and prep the veggies!
Dice up tomatoes, cucumbers, and onions (I like to lightly sauté mine). put them in a baggie with olive oil, salt, pepper and Italian seasoning, let them soak for about 20 minutes. Chop up fresh basil and mix that into the couscous. If you want to add a nice summer touch to your veggies, add some corn! You can quickly roast them on a pan or leave them raw.
After the veggies have soaked, mix the couscous in the veggies. Feel free to add more Parma or Italian seasoning for taste! Add a pinch of basil on top of your finish product.
Fresh Corn Salsa
6 ears of fresh, raw, shucked and rinsed corn
10 assorted lunch box peppers, small dice
2 seeded jalapeno or 4-6 shishito peppers(depending on size), small dice
1/2 cup sweet onion, small dice
1/4 cup red onion, small dice
1/4 cup cilantro, coarsley chopped
juice of 1 1/2 lemons
salt to taste
1. Using a large bowl and sharp knife, cut kernels from cob directly into the bowl. (reserve the cobs in your freezer for making corn chowder)
2. Combine all the other ingredients into the bowl and mix gently. Salt to taste.
3. Store in your refrigerator until ready to eat. Salsa can be made up to a day ahead. Best used within 4 days (but it’s so delicious, it won’t last that long!)
Red Potato Dill Salad
1 bag of small red potatoes, washed and boiled until just soft enough to pierce with a fork but holding shape, cool on ice, then quarter the potatoes and place in a large bowl. Add 2 to 3 large table spoons of veganaise, copped red onion and celery along with 4 medium sprigs of fresh dill chopped or diced into small pieces and combine. Add salt and pepper to tase. (Optional: add 1-2 teaspoons of dill relish or chopped fresh dill pickles)
Bacon Ranch Coleslaw
By Tammy Pollen
1 bag of coleslaw mix
1/8 c sunflower seeds
1/8 c dried cranberries
1/8 c Bac’n bits (vegan)
Mix with homemade or bottled vegan ranch dressing. Chill for an hour and enjoy!
By Stephanie Thornton
3 avocados – peeled, pitted, and mashed
1 lime or some lime juice to taste
1 teaspoon or pinch of salt
1/2 of a red onion, diced
1 tablespoon cilantro
1 tomato, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
1. Cut avocados in half and scoop out the goodness into a medium bowl,
2. Mash the avocado.
3. Add the lime juice and salt.
4. Mix in onion, cilantro, tomato, and garlic.
5. Mix in cayenne pepper.
6. Refrigerate for .5-1 hour. Enjoy with tortilla chips!
Easy Zucchini and Corn Salad
By Tina Fields
fresh zucchini, cut in cubes
fresh corn kernels
dash of pink Himalayan salt
one clove diced garlic
Toss all ingredients in extra virgin olive oil and sprinkle with red pepper flakes and then enjoy.
By Robin Fisher
My favorite easy side dish has lots of possibilities for variations and personal preference and can easily be served hot or cold with pretty much any dish. I’m not good at typing up recipes, so help is appreciated with the format.
Potatoes (I usually use 2-3 different kinds)
Add some more vegetables for flavoring. Other vegetables I like to include are onions (White and/or Yellow), jalapeño peppers, and bell peppers.
Put everything in a baking dish with a lid (or a bowl, first).
Sprinkle with avocado oil (least smokey of the cooking oils).
Add spices (my favorites, but can be modified): ground pepper, salt, paprika, sage, oregano, thyme, and cumin.
Shake everything well. If you used a bowl for easy mixing, then dump everything into a baking dish. Bake at about 400 F for about 30 minutes or until your taste test says they’re done.
Grilled Garlic Parmesan Tater Tots
By Sandra Dombek
Grilled Garlic Parmesan Tater Tots are crispy bites of potato bursting with grilled flavor. This super simple summer side dish is practically mandatory at any barbecue!
This recipe serves 4
1 ½ lbs large red potatoes, cooked and shredded
2 cloves of roasted garlic, minced
1/2 cup shredded vegan Parmesan cheese, plus more for topping
sea salt, to taste
chopped parsley, for topping
Heat an outdoor grill to medium heat.
In a large bowl mix together shredded potatoes, garlic, ½ cup Parmesan cheese and sea salt.
Using about a teaspoon of the potato mixture, form it into a 1” long tater tot shape and place on a work surface. Repeat until all the tots are made.
Spread tots onto bottom of disposable foil pan sprayed with non-stick vegan cooking spray. Place pan on grill grate.
Grill 20 minutes or until tots are golden and cooked through, stirring after 10 minutes. Sprinkle with Parmesan cheese and parsley.
My favorite summer side dish is homemade coleslaw.
I make it using simple fresh ingredients including Vegan mayonnaise, cabbage carrots and white vinegar. Combine the ingredients in a bowl. Easy and it’s delicious!
Vegan Potato Salad
By Tammy Wallace
So, I found the original recipe online because I was missing my grandmothers potato salad (made with non-vegan mayo, sliced eggs, and bacon). But I jazzed it up a lot so I would get that same heartiness, but vegan.
This makes a side dish for 2 people, but I have to admit that more often than not I eat it on its own as 2 regular lunches.
2 Yukon Gold potato’s
1 cup of vegan mayo of your choice (I do like Best Foods vegan dressing and spread, but Just Mayo works)
1 tbsp. of white vinegar
1 large stalk celery
1 small can of sliced olives (I live black olives) – gives that chewiness that comes from the sliced hard boiled eggs
Salt and pepper to taste
If you can find them, add vegan bakun crumbles.
You can also add a small diced carrot for a pop of color and more veggie power
Put the potatoes on and, once the water boils, boil for 15 minutes.
While the potatoes are cooking, mix the vegan mayo, white vinegar, salt and pepper and put the in fridge in a covered dish to sit and for the flavor’s to meld.
Wash off and slice the celery and, if using, carrots.
Once the potato’s are done boiling (you want them fork tender but not mashable) drain them and cover the colander for a towel so the potato’s can steam for an additional 15 minutes.
While the potatoes are steaming, drain the olives and mix them with the carrots and celery into the wet mix. Put back in the fridge for the flavor’s to meld.
Once the potato’s are done steaming, take the towel off and let cool enough to handle.
After the potatoes have cooled off, dice them up into approximately 1″ pieces.
Mix the potatoes in with the wet mix, cover with the bakun crumbles (if using), cover the container, let sit in the fridge for a couple of hours. Overnight is better.
Serve with your favorite vegan grill dish, or eat by itself.
It takes approximately 45 minutes, with cook and cool time and serves 2.
Beyond Burger Crostini
By Karen Delaney
3 Beyond Burgers
Slice a baguette into 12 1″ rounds
Brush rounds with olive oil on one side and grill until golden brown remove and place on a platter
Take 3 Beyond Burgers and cut each into 4 equal parts then form into round patties effectively making sliders. Grill or pan fry until cooked.
To assemble place baguette slice cooked side down, top each with two teaspoons of guacamole. Top each with one of the patties and then 3 halves of a cherry tomato.
Cucumber salad for 2 people
2 fresh summer cucumbers sliced very thin
1/2 cup of diced onion
2 tablespoons of apple cider vinegar
Salt to taste
Combine all ingredients. Then let sit for a while if you can wait, or eat it right away.
Watermelon Balsamic Skewers
By Becca Salmonson
1 Small Seedless Watermelon
1 Violife Feta Cheese
1 Bunch Fresh Basil
Handful Becca’s Petites Flambeaux Snack Mix
You can cube or roll your mello balls into 1″ pieces
Cut your Violife or vegan cheese of choice slightly smaller
Place on skewers, alternating the watermelon and the cheese with a piece of basil in between.
Drizzle with balsamic vinegar, and sprinkle with Becca’s Petites Flambeaux Snack Mix for an extra crunch and punch of flavor.
1 lb of pasta (usually penne)
1 -2 tablespoon extra virgin olive oil
2 cloves of minced garlic
1 large head of kale, roughly chopped
3 tablespoon lemon juice
1 pint of halved cherry tomatoes
¼ teaspoon sea salt
¼ teaspoon black pepperPrepare pasta according to package.
While pasta is cooking, heat up olive oil in a large pan on medium-low heat. Add garlic and cook for 1 minute, stirring frequently so the garlic doesn’t burn.
Add in kale and lemon juice, and saute for another 2-3 minutes until kale softens. Place lid and cook another 1-2 minutes. Add tomatoes and cook a few more minutes until tomatoes are softened.
When pasta is ready, drain and add to the pan with kale and tomatoes. Add salt and pepper, and stir until everything is evenly combined and warm, about 1-2 minutes.
Serve immediately warm or chill in fridge and serve cold.