Summer calls for fresh, colorful and no-bake dishes! Really, though… why turn on the oven if you don’t have to? From ceviche to fruit salad, I learned a ton of great “beat the heat” vegan recipes in Juan Pablo Chavez‘s recent cooking class at Whole Foods:
- Vietnamese Summer Rolls with Peanut Sauce and Fresh Mint
- Peruvian-Style “Ceviche” with Mushroom and Blue Potato — this was my favorite! Who knew you could make ceviche vegan? It tastes amazing with tortilla chips.
- Balsamic Stone Fruit Salad — this was my other favorite. You’d think you would taste the balsamic, but not at all. Instead it blends seamlessly with the fruit, giving you a delicious, juicy salad that’s just the right amount of sweetness.
- “Summer Bounty” Mixed Salad with Herb Vinaigrette
Trust me — these are perfect for vegans and non-vegans alike. Read on for the recipes!
Balsamic Stone Fruit Salad:
Summer Bounty Mixed Salad:
Balsamic Stone Fruit Salad:
Summer Vietnamese Veggie Rolls with Peanut Sauce and Mint (Serves 4)
- 8 brown rice summer roll wrappers
- 2 carrots, julienned
- 1 cucumber, julienned
- 1/4 cabbage, thinly sliced
- 4 spring onions, cut into 3-inch sticks, then julienned into strips lengthwise
- 8 fresh mint leaves, stems off
- 1/2 cup crushed peanuts (optional)
For peanut sauce:
- 3 tbsp peanut butter
- 2 tsp low sodium tamari
- 1 tsp hot sauce
- Water, as needed
To make the Vietnamese rolls: place wrappers one by one into a bowl with lightly warm water. Moving quickly with your hands, make sure to soak all sides of the roll until they are all soft. Remove from bowl and place on a cutting board. Place a bit of carrot, cucumber, cabbage and onions on the bottom half of the wrapper. Sprinkle with a few crushed peanuts (if using) and place one mint leaf on top. Roll wrapper halfway up, tuck sides and finish rolling it. Place on a plate and set aside. Repeat with the rest of the rolls.
To make the peanut sauce: place all ingredients in a small bowl, add water as needed, one tablespoon at a time, and whisk until well incorporated. Serve in a small container for dipping rolls.
Wild Mushroom Ceviche (Serves 8)
- 8 ounces maitake mushrooms, cut into pieces
- 8 ounces oyster mushrooms
- 4 ounces cremini or button mushrooms, halved
- 3 limes, juice only
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, seeded, diced
- 1 avocado, diced
- 1 clove of garlic, minced
- 1 Serrano or aji chili, seeded and minced
- 1 orange, juice only
- 1 tsp orange zest
- 2 tsp fresh oregano, minced
- 2 tbsp cilantro, minced
- 1/4 tsp salt
- 6 lime wedges for garnish
To prepare ceivche: combine the red onion, garlic and mushrooms with 2/3 of the lime juice and marinate for 2 hours. Meanwhile, combine the cucumber, tomatoes, avocado, chilis, orange zest, oregano, cilantro, and remaining lime juice in a mixing bowl. Once mushrooms are marinated, toss all ingredients together and portion into 8 servings. Serve with oil free / salt free tortilla chips or plain roasted sweet potatoes.
Balsamic Stone Fruit Salad (Serves 4)
- 4 peaches, sliced
- 8 apricots, sliced
- 4 white peaches, sliced
- 2 tbsp fresh basil, chiffonade
- 4 tbsp balsamic vinegar
To make the fruit salad: toss the fruit with the balsamic vinegar and place in the refrigerator to marinate for at least 20 minutes. When ready to eat, sprinkle the fresh basil, toss and serve.
French Style Fines Herbes Vinaigrette (Makes 1 1/3 cups)
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 2 cloves garlic
- 1 shallot
- 1 tbsp stone-ground mustard, no salt added
- Juice of half a lemon
- 1 tsp capers, rinsed
- 1 tsp mustard powder (optional)
- 4 tsp chives, chopped
- 4 tsp chervil leaves or mint, chopped (optional)
- 2 tbsp of flat leaf parsley, leaves only, chopped
- Freshly ground pepper
To prepare the dressing: place the vinegar, water, garlic, shallot, mustard, lemon juice, mustard powder, capers and pepper in a blender. Cover and whirl to fully blend, about 30 seconds. Place blended mixture in a bowl, add all herbs and toss well with a fork to. Serve immediately or cover and refrigerate for later use.
This vinaigrette stays good in the refrigerator for 2 or 3 days. Alternatively, the vinegar and water blend can be done ahead, kept in the fridge and add the fresh herbs when ready to use for more freshness.