Veg-Appeal's Featured Summer Recipes
Keep these ingredients prepped and on-hand for a quick summer meal. Eat as many as you want - they are guilt free!
Entertaining this summer? How about a Cooking Party? Imagine making this recipe and more, taught by me? I bring the food and recipes and you bring the people and fun!
Scroll down for: Probiotic Hummus, Lower-Fat Thai Red Peanut Sauce and Pitaya Chia Pudding!
Soba Noodle Collard Sliders
Recipe by: Tracy Childs of Veg-Appeal
Collards are an amazing source of plant-based calcium as well as a potent cancer-fighter! Using them as a wrap or taco is an easy way to include them in your diet.
makes 4 servings
4 large collard leaves, washed and dried
1 cup Probiotic Hummus (recipe included)
8 ounces soba noodles, cooked to package directions
1 cup edamame, cooked to package directions
1 recipe Lower Fat Thai Red Peanut Sauce
Toppings of choice: cucumber chunks, chopped basil, mint, cilantro, red cabbage, scallions, mung bean sprouts, sriracha, or hot sauce of choice
- Lay a collard leaf on a cutting board. Slice on both sides of the stem to remove it. Cut each half into halves to make 4 leaves. Repeat for the remaining leaves. Note: If collards are small, you can use one collard per slider/taco, and add the ingredients in the center, after removing the stem and thinning (if you like) the center part of the stem.
- For each slider, spread the leaf with a layer of the hummus. Then place some of the noodles and a sprinkle of edamame.
- Top with some of the peanut sauce.
- Add additional chosen toppings to each slider.
1 ½ – 2 cups cooked chickpeas (1 can or 3/4 cup dry chickpeas)
1 tablespoon sweet white or yellow miso
2 tablespoons tahini
Juice and zest of one lemon
1 teaspoon umeboshi paste/vinegar to taste
2 clove garlic – optional
¾-1 cup water or cooking liquid – to desired consistency
1 tablespoon of parsley/cilantro for garnish
- If needed, cook soaked chickpeas with kombu and plenty of water until tender.
- Drain cooked chickpeas, saving 1 cup cooking liquid.
- Place all of other ingredients in food processor, adding small amounts of drained liquid or water until a smooth puree is formed.
- Garnish with chopped parsley, fresh cilantro, and/or dulse flakes.
- Serve with veggie crudités/crackers.
Lower Fat Thai Red Peanut Sauce
Makes about 1.5 cups
1 inch chunk fresh ginger root
1 inch piece of fresh turmeric root (or ½ teaspoon turmeric powder) – Optional
1 small zucchini, cut into chunks – about 1.5 cups
¼ to ½ teaspoon crushed red chili pepper
1/4 cup natural peanut butter
1 lime, juiced
2 large pitted dates or 1 tablespoon of another sweetener
1 + 1/2 tablespoons rice vinegar
1 tablespoon Braggs Aminos, soy or tamari sauce
1 + 1/2 tablespoons Thai Red Curry Paste (Thai Kitchen Brand)
Blend all ingredients and serve the sauce with spring rolls, collard rolls, ancient grains (or rice).
Pitaya Chia Pudding
Chia puddings are an easy vegan substitute for yogurt and they contain omega-3 fatty acids, protein, and fiber that yogurt definitely lacks! Pitaya is a frozen product made from dragon fruit! It’s vibrant pink color is super fun and contains amazing antioxidants. Enjoy it whenever you want as a breakfast, quick snack or dessert! The fruit you use can be frozen or fresh.
Makes a bit over 3 cups
1 Pitaya Packet (frozen dragon fruit)
1 cup strawberries
1 cup non-dairy milk
½ teaspoon vanilla
1 ripe banana
½ tablespoon sweetener of choice (optional)
1/3 - 1/2 cup chia seeds
- In a blender, blend all ingredients except the chia until smooth.
- Pour the mixture into a bowl.
- Pour the chia seeds gradually into the bowl. With a fork, whisk in the chia seeds as you are pouring. Adding more chia will create a thicker pudding, but less can be more flavorful!
- Cover the bowl and chill for about 6-8 hours or overnight, so the chia can soften and expand.
- Enjoy topped with berries, cacao nibs, flaked coconut, banana slices or granola (for example).