Simple, flavourful, and refreshing meals are what I want when we get this hot and muggy weather. First, spending too much time in front of a hot stove is unbearable. Second, I want to quickly return to the outdoors to enjoy the fleeting Newfoundland summer.
Tempeh Gyros with Tzatziki – The freshness of the tzatziki’s and fresh picked greens is unbeatable in this heat! This is a fun and quick meal for an outdoors get-together, especially if you cook the tempeh on the BBQ.
Pad Thai – Because heaps of fresh cilantro is summer to me. We made this recipe with tofu instead of shrimp and added – guess what? – oodles of cilantro.
Latkes with Garlic Aioli – Making deep-fried potato pancakes might not seem the ideal summer dish but add a cool aioli and a big green salad and you have such a delicious summer lunch. To our salad we added apple and the dressing was simply olive oil and white wine vinegar.
Costa Rica Inspired Black-Eyed Peas – When l lost a friend to the West Coast early this summer, she left me a very interesting book called The Modern Ayurvedic Cookbook. The book starts by briefly introducing Ayurveda, and the ingredients commonly used in the Ayurvedic cuisine, before the over 200 vegetarian recipes. The first recipe I made from this book was called “Doug’s Favourite Beans” (page 147) which is a dish the author had when she visited Costa Rica. It is an unpretentious and delicious mix of black-eyed peas, ginger, and coconut milk.
Almond Butter Banana Ice Cream – You know all those “non-dairy-one-ingredient-ice-cream” recipes that keep populating our social media feeds? I finally did my own version and must say that it was a success. It was adapted from this Pinch of Yum recipe. Frozen bananas, almond butter and not much else for a quick frozen dessert that does not need an ice cream maker. Enjoy!
- 4 bananas cut in slices and frozen
- 3 Tbsp. almond butter
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- ⅛ tsp. salt
- ¼ cup sliced roasted almonds
- Placed sliced bananas, almond butter, vanilla extract, cinnamon, and salt in a power blender (such as a Vitamix) and blend until smooth (you might need to stop a few times and mix the ingredients for a truly creamy texture).
- Serve immediately topped with the roasted sliced almonds.
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