3 Vegan Dishes for Summer Entertaining Happiness
Fr33 Earth are vegan friendly, all the way, we love animals and nature.
Right down to our feet! Natural rubber is the best summer comfort for your feet and no animals are harmed in our manufacturing process.
Australian Summer is on the way so we’d thought we’d prepare our vegan friends for summer with these vegan dish favourites.
Don’t you love Italian food! Our favourite from Jamie Oliver is his Panzanella Tuscan Tomato Bread Salad. Summer always makes us head to share platters and this is one of our staples.
- 200 g stale ciabatta loaf
- 600 g ripe mixed tomatoes, , roughly chopped
- sea salt
- freshly ground black pepper
- 1 handful small capers, drained
- 1 small red onion, peeled and very finely sliced
- 280 g jarred red peppers , drained and roughly chopped
- 8 anchovy fillets in oil , drained and finely sliced (optional)
- red wine vinegar
- extra virgin olive oil
- a bunch of fresh basil
Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
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Our other great love is clean eating. So we adore this next dish from blogger Oh She Glows.
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
8-Minute Pantry Dal
This satisfying pantry dal is lightning fast and will only set you back around 8 minutes of prep time.
For the dal:
1 heaping tablespoon (20 mL) virgin coconut oil
4 cups peeled (if necessary) and diced veggies*
1/2 cup (100 g) uncooked red lentils
1/2 cup (125 mL) water, plus more if needed
1 (14-ounce/398 mL) can diced tomatoes
1 (14-ounce/398 mL) can light coconut milk
1 1/2 teaspoons (7.5 mL) garlic powder
1 1/2 teaspoons (7.5 mL) minced onion**
1 tablespoon (15 mL) good curry powder, or to taste***
¾ to 1 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Cooked basmati rice or grain of choice
Fresh chopped cilantro leaves
Fresh lime juice
In a large pot, melt the coconut oil over low-medium heat.
Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium.
Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.
Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)
If desired, serve over rice, and garnish with cilantro and lime (it’s still great without these additions, though!).
* You can use any veggies you like here! Whatever is lurking in your kitchen, feel free to try it out. A few ideas for combos include the following: carrot and zucchini, potato and peas, sweet potato and red pepper, broccoli and zucchini, cauliflower and/or broccoli.
** Minced (or flaked) onion is less concentrated than onion powder. Onion powder will work as a substitute if that’s what you have on hand, but I would suggest starting with a small amount and adding it to taste in ¼-teaspoon increments to avoid it overpowering the dish.
*** I use Simply Organic brand of curry powder. If you don’t have a favourite curry powder blend on hand, you can substitute the following: 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger (or more to taste), and 1/4 teaspoon cayenne pepper (optional). Don’t forget to use the 1 1/2 teaspoons of both garlic powder and minced onion, as well.
What would summer be without delicious summer fruits, so our last dish revolves around dessert!
From our friends at One Green Planet,
Classic Rhubarb Crisp (Vegan)
1/2 cup maple syrup
1 cup water
2 tbsp cornstarch
3 1/2 cups rhubarb stalks, chopped into 1″ pieces
1/2 cup brown sugar
1 cup whole wheat pastry flour
1 cup rolled oats
1/2 tsp cinnamon
1/3 cup melted vegan butter
2 tbsp non-dairy milk
Preheat your oven to 350 degrees and lightly grease an 8×8″ square pan.
Combine the maple syrup, water and cornstarch in a small saucepan over medium heat. Bring to a boil, then turn down the heat to a simmer and stir for about 5 minutes or until the color changes from a murky brown to a clear light brown. Remove from heat and set aside.
In a medium mixing bowl, combine the brown sugar, flour, oats and cinnamon. Add in the margarine and non-dairy milk and mix together using a fork or your fingers until it is crumbly. If the crumbs aren’t sticking together well enough, add another tablespoon of non-dairy milk.
Press half of the crumb mixture into the bottom of your pan and cover with chopped rhubarb. Pour the syrup evenly over the rhubarb and top with the rest of the crumbs. Bake for about 45-50 minutes or until the top turns a nice golden brown.
There you have it, lush Vegan dishes for your summer pleasure.
Love the Fr33 Earth writer.