How to make summer vegetable recipes for vegetarians, meat-eaters, vegans, veggie enthusiasts
The summer vegan is one of the most important culinary events of the year, and as you may have heard, there are many delicious summer vegetable dishes to try.
The Summer Vegetarian Recipe Book is a cookbook for vegans and vegetarians alike, packed with recipes and delicious tips to make the most of summer, especially when it comes to vegetarianism.
Here are eight of our favorite summer vegetable-based dishes for you to try and make yourself this year.
Vegetable Soup 1 cup (2 cups) vegetable broth 1 cup sliced cucumber 1 onion 1 carrot 1 bell pepper 2 tomatoes 1 green bell pepper (optional) 2 tablespoons chopped parsley 1/4 cup cooked corn kernels 1/2 cup vegetable oil 1 teaspoon cumin 1 teaspoon dried thyme 1/8 teaspoon dried oregano 1 teaspoon salt 1/3 cup chicken stock (see recipe below) 1/1 cup white wine vinegar (see Recipe section below) 2 cloves garlic, minced 1/6 teaspoon salt 2 tablespoons freshly grated fresh ginger 1/16 teaspoon cayenne pepper (see below) The following is the recipe for our summer vegetable soup.
I like to add a few more ingredients to get a good flavor to my soup, but this recipe works great with just about anything you could cook.
You can also use it for soups, stews, soups and stews that call for a lot of vegetables and fresh herbs.
To make it ahead of time, add 1 1/ 2 cups of vegetable broth to a large pot and cover with water, cover, and bring to a boil.
When the water starts to boil, turn the heat off and let simmer for at least 30 minutes.
Once it’s ready, remove from the heat and let it cool in the water.
Once the broth has cooled, add chopped cucumber, onion, and bell pepper to the pot.
Stir to combine, and then season with cayne-nestled salt and pepper.
Add the carrots, tomatoes, and green bell peppers and continue to stir until the vegetables are tender.
Season with salt and freshly grating fresh ginger.
To prepare the soup ahead of summer and to freeze it, you can either freeze the soup for 1-2 days, or store it in an airtight container in the freezer for up to 2 months.
The soup can also be made ahead of the season and kept in the refrigerator for up at least a month.
Summer Vegetable and Sweet Potato Casserole 1/ 4 cup cooked sweet potatoes 1/ 3 cup chopped onion 1/ 6 teaspoon cilantro 1/ 8 teaspoon salt (optional, but recommended) 1 tablespoon olive oil 2 tablespoons water 1 teaspoon cider vinegar (optional; I like lemon) 1 teaspoon fresh thyme 2 teaspoons salt 1 teaspoon freshly ground black pepper (or to taste) The next thing we’ll be making is our summer soup.
The Casseroles in the Summer Vegetables Book are a great option for veggie-eater’s and vegetarian-vegan’s, and I can’t recommend them enough.
In this Casseroid, sweet potatoes, onions, and cilantro are added to a warm pot of broth, then the sweet potatoes cook down and become tender as they are cooked.
The onions and caynes are then added to the broth and cooked down and turn soft.
The sweet potatoes are cooked down, turn soft, and the cayns add more flavor to the soup.
All that is left is the cilantro, onion and sweet potatoes.
The cilantro adds a wonderful, herbal flavor to this soup.
Summer Salsa 2 cups cooked red and green chiles 1 tablespoon lime juice 1 cup fresh lime juice (1 to 1 1 / 2 cups fresh) 1 cup lime juice, divided 1/ 16 teaspoon salt 4-6 jalapenos (about 4 green chilies, depending on size) 4-8 cilantro leaves (optional but recommended if you have too much cilantro) 1 1 (15-ounce) can tomatoes, diced 1/ 5 cup tomato paste (if using) 1 can diced tomatoes, drained (or 1 1 1 2 cups diced tomatoes) 1 large sweet potato, peeled and diced 1 1 or 2 cloves of garlic, crushed 1/ 1 teaspoon kosher salt 1 tablespoon freshly grouted cumin (or more to taste, if using) For the salsa, add the lime juice and tomato paste to a saucepan and cook until the tomatoes are soft.
Add in the cumin and salt, and cook for another minute.
Add 1/ 20 teaspoon of lime juice to the chili mixture and stir well.
Add all the ingredients for the salsa to the saucepan.
Cover the sauce and simmer for 5 minutes.
Stir in the jalapeño and cook it for another 10 minutes.
Taste the salsa and add more lime juice if necessary.
Summer Spaghetti Squash & Mushroom Casseroids This Cass