They say that these hot days are only going to get hotter as we near the “dog days” in August. So I’m pretty sure that as long as we aren’t using the A/C in our house, as temperatures continue to rise, eating soup or spaghetti is going to sound less and less appealing in the evenings when our house averages 85 degrees, and I’m thinking it is time to turn to those summer time standbys on our menu and things like pasta salad and tomato cucumber sandwiches are likely to be popular for a good while now.
I like variety, though, and here’s a couple things I’m putting on our summer menus:
I found this recipe last summer for vegan banana bread, and it is not only simple, but it also doesn’t have to have any soy and it is still moist and yummy! I have put blackberries in it as well, and if you don’t mind seeds, I’d almost say I like it best. It is great for a quick breakfast with yogurt and fruit, and works wonderfully as a part of supper. We’re having it with watermelon tonight!
We love frozen grapes. I may not actually put them on the sticks, but what a fun way to add some variety to frozen grapes!
When I saw the picture that accompanies this recipe, I couldn’t stop thinking of ways to make it simple and veganize it. As it turns out, it wasn’t hard at all! I froze a can of pineapple (plus juice), and used a little bit of rice dream ice cream, a couple spoons of soy milk and a squeeze of lemon. It.was.amazing. I’m pretty sure that frozen milk would probably work just fine, and if you don’t have to worry about cutting the diary, the original recipe is likely scrumptious. I didn’t follow the steps and didn’t float ours, but it was a great way to wrap up the evening. I’ve also got plans to modify this julius recipe to be vegan and I’m thinking of it more like an orange variation on this theme.
The picture is good enough to eat. I’m just waiting to get my hands on some reasonably priced avocados, and I’m probably going to add a tiny bit of pickles. Because potato salad needs pickles!
I may serve this more traditionally, but yams are incredibly cheap in the summer time here, and hot days make veggie-filled burgers extra good.
It is a recipe in my head that I tried somewhere and don’t know exactly what it is called… but it has finely shredded cabbage, slivered, toasted almonds, ramen noodles and a seasame type dressing tossed over it. It sits over night and it is so, so good.
What’s cooking in your homes this summer?