Ah, the joys of summer! We’re all a little more relaxed. Life is a little less intense. With the long days, it seems like we have more time on our hands. Many of us naturally tend to lighter, simpler fare in the kitchen during these warm summer days. The VegFest London committee members are sharing here their favourite easy breezy vegan recipes for all to enjoy. Have a wonderful summer!
Banana Protein Smoothie
Recipe by Amanda
1 heaping tbsp natural peanut butter
1/4 cup rolled oats
1 tsp chia seeds
1 tsp hemp hearts
1 cup almond milk (add more depending on desired thickness)
2 tbsp raw cashews (optional)
2 strawberries or a few raspberries for colour
4 ice cubes
Add all ingredients into a high-speed blender, and blend until smooth.
Recipe by Joan
1/2 cup vegan butter, such as Earth Balance
227 g cream cheese (try Daiya Chive & Onion Cream Cheeze)
2 cups nut milk (an almond/cashew blend milk works well)
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 cup parmesan cheese (try the Oh She Glows recipe here)
Parsley or cilantro for garnish
Heat butter, cream cheese and milk on the stove until blended and smooth. Then add garlic powder, Italian seasoning, salt and pepper. Stir until well blended, then add the parmesan cheese. Mix well.
Pour over your favourite cooked pasta, sprinkle with chopped parsley or cilantro. The sauce can be kept in the refrigerator for up to a week.
Easy Cheesy Caesar Dressing
Recipe by Amanda
This dressing tastes great with a romaine & kale salad. It can also be added to wraps and roasted potatoes!
1/3 cup soaked, drained raw cashews
1 tsp chia or flax
2 tbsp nutritional yeast
½ tsp salt
¼ tsp pepper
1 clove garlic, crushed
1/3 cup water
2 tbsp fresh lemon juice
½ tsp Dijon mustard (optional)
1 ½ tsp agave (or maple syrup)
In a high-speed blender, combine all ingredients and blend until smooth.
Jude's Summer Salad
Recipe by Teresa
It's the perfect time of year for this fresh easy dish because it calls for fresh corn and tomatoes. It can be eaten as a salad or served as a salsa with nachos.
2 tbsp olive oil
1/4 cup fresh lime juice
1 tbsp red wine vinegar
3 ears of corn cooked and taken off cob
1 can of black bean, rinsed and drained
1 1/2 cups chopped and seeded tomatoes
1/4 cup chopped red onion
1/2 cup chopped cilantro
1 chopped avocado (optional)
salt and pepper
Mix liquid ingredients together. Mix non-liquid ingredients together. Combine everything and serve.
Ice Cream Sundae
Recipe by Krista
Who doesn’t love an ice cream sundae in the summer?! Check out Krista’s delicious recipe here. As she says, it’s so wholesome that you can even eat it for breakfast…