The Summer Scoop
Delicious plant-based summer recipes
By Addalie Viscarra, Contributing Writer
Summer can be the perfect time to relax, recharge and perhaps try some new recipes! These plant-based recipes are sure to make your summer refreshing and nostalgic.
Vegan S'mores
Nothing can top this classic summer dessert. S’mores are one of the most nostalgic snacks from my childhood, and once I went vegan, I searched for the perfect vegan alternative ingredients that you can find at Whole Foods, Metcalfes or Willy Street coop.
Ingredients:
Vegan Dark Chocolate bars
Annie’s Honey Grahams
Dandies Vegan Marshmallows
Supplies:
Marshmallow roasting sticks
Instructions:
Gather your friends or family around a campfire and roast some marshmallows.
After roasting your marshmallow to your personal taste, customize it with graham crackers and chocolate!
Acai Bowl
Nothing is more refreshing than a cold smoothie bowl on a hot summer day. Smoothie bowls are packed with antioxidants and vitamins, and they are easily customizable. You can pick from various frozen fruits and toppings, including granola and fresh fruit. Be as creative as you want!
Ingredients:
1 sambazon Acai pack
½ cup apple juice
½ fresh banana
1 cup frozen mixed berries
Toppings:
Granola
Fresh fruit
Supplies:
Blender
Bowl and spoon
Instructions:
Add all of the ingredients into the blender followed by the apple juice.
Blend until the liquid is a smooth consistency, adding more juice if needed.
Transfer to a bowl, and top with granola and fresh fruit. Enjoy!
Simple Lemon Pasta (Serves three)
Lemon pasta is a perfect recipe if you love citrus! This recipe is not only made with easy and healthy ingredients, but it's the perfect summer zesty dish as well.
Ingredients:
8 oz pasta
2-3 tbsp vegan butter or olive oil
3 garlic cloves, minced
¼ tsp red pepper flakes
2-3 lemons (about ¼-½ cup), juice of and some zest
¼ cup parsley, chopped
Salt and pepper, to taste
Instructions:
Cook pasta al dente according to the package. Drain and reserve ½ cup pasta water. Rinse pasta well under cool running water, set aside.
In the pot the pasta was cooked, heat the butter over medium heat, add garlic and red pepper flakes, and saute for 30 seconds to one minute.
Add the cooked pasta and ¼ cup pasta water, heat until pasta is warmed through.
Reduce heat to low, stir in the lemon juice, lemon zest and parsley. Season to taste with salt and pepper.
Place in individual serving bowls and top with vegan grated parmesan or Almond Parmesan. Add extra lemon zest, salt and pepper to taste.
Leftovers can be stored in the refrigerator for up to five days. Reheat on the stove over low heat, adding a little water or lemon juice for moisture. Alternatively, warm in the microwave.
Recipe from Simple Veganista
https://simple-veganista.com/simple-lemon-pasta/
Three-Ingredient Easy Watermelon Granita
During my childhood, sliced watermelon was one of my favorite snacks during the summer. Watermelon is one of the most versatile fruits you can use to create a delicious summer treat, including drinks!
Ingredients:
½ watermelon, seedless or seeds (4 cups cubed watermelon)
Juice of two limes
2 tbsp agave nectar
Instructions:
Blend all of the ingredients in a blender or a food processor.
Pour the mixture into a pan and let it freeze for three hours.
After it has set, scrape it with a fork to form shaved ice texture, and serve in a cup. Enjoy!
Recipe from Jessica Hylton
https://jessicainthekitchen.com/3-ingredient-easy-watermelon-granita/
Sources:
Hylton, J. (2016, August 10). 3-Ingredient Easy Watermelon Granita. Jessica in the Kitchen.
Simple Lemon Pasta (Quick + Easy Recipe). (n.d.). The Simple Veganista.