summer Archives - Forks Over Knives

Perfectly Tender Grilled Corn on the Cob

Ellen Boeke — Tue, 08 Aug 2023 17:20:08 +0000

No cookout is complete without grilled corn on the cob, and we have an easy hack for ensuring you get great results. After removing the silks but not the husks, soak the corn in cold water for an hour before grilling to ensure the kernels are plump and tender. Then grill them in their husks. If you can’t find ears in husks or don’t have time to soak them first, wrap each cob in foil and grill as directed. While they’re incredibly tasty on their own, the real fun of eating corn on the cob comes from the seasonings you choose to sprinkle on them. Spicy Tajín, savory everything bagel seasoning, or cheesy nutritional yeast are all great options for upping the flavor of your favorite BBQ side dish.

Tip: To make this recipe gluten-free, be sure to only use certified gluten-free seasoning blends and sauces.

For more corn recipe, check out these tasty ideas:

Chickpea and Corn Fritters with Tomato-Corn Chutney
Classic Vegan Cornbread
Grilled Street Corn Pizza
Or take a look at our full collection of corn recipes

Yield: Makes 8 ears corn

8 ears fresh sweet corn on the cob
Optional seasonings: sea salt, freshly ground black pepper, Tajín seasoning, steak seasoning, nutritional yeast, togarashi seasoning, everything bagel seasoning, garlic salt, or hot pepper sauce

Instructions

Peel back husks and remove silks from corn. Pull husks back up around corn. Place in a bowl or pan and cover corn with cold water. Soak for 1 hour. Remove corn from water and tie husks closed at the tops with strips of husks or 100% cotton kitchen string.
Grill corn, covered, over medium 25 to 30 minutes or until tender, turning occasionally. Remove husk strips or string and pull down husks to eat. Season as desired.

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15 Juicy Cantaloupe, Honeydew, and Watermelon Recipes: Grilled, Chilled, and Beyond

Lisa Esile, MS — Wed, 19 Jul 2023 17:53:01 +0000

A big juicy slice of watermelon, cantaloupe, or honeydew is the ultimate summer snack, but you can do so much more with melons! From tongue-tingling fruit salads to succulent veggie and noodle dishes, refreshing icy treats, tasty tacos, sensational sides, refreshing soups, and so much more, these sweet beauties have much to contribute to the plant-based kitchen. Check out this delicious collection of vegan cantaloupe and watermelon recipes. All recipes are free from added oil, so they’re healthy, too!

For more sensational warm-weather recipes, check out:

Note: Other names for cantaloupe include rock melon, muskmelon, mush melon, and Persian melon.

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Summer Pasta Bowls with Grilled Veggies and Cashew Cream Sauce

Darshana Thacker Wendel — Mon, 10 Jul 2023 18:51:38 +0000

Not sure what to do with the straggler ingredients in your pantry and freezer? Whip up this satisfying summer bowl for a nourishing meal that clears out space in your kitchen. Start by cooking up your favorite whole grain pasta and then grilling a bag of frozen veggies to infuse them with extra flavor. Grilling frozen vegetables is easy, but be sure to choose a mix with large chunks, like broccoli and cauliflower (or use fresh vegetables if you prefer). You can also use a grill pan on your stovetop if you don’t have a full BBQ. Once these main components are ready, all you have to do is toss in a can of chickpeas, slice some fresh tomatoes, and drizzle everything in a creamy homemade cashew sauce. To save on time, you can also skip making the sauce and instead thin out oil-free hummus with a few tablespoons of water until it reaches a saucy consistency. No matter how you doctor up this dish, you’ll end up with a delicious medley of nutrient-dense ingredients that will keep your rumbling tummy at bay!

For more produce-packed bowl recipes, check out these tasty ideas:

Yield: Makes 4 bowls

½ cup raw cashews
4 cups dry whole wheat pasta, such as penne
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley, crushed
½ teaspoon crushed red pepper
3 tablespoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
3 cups frozen vegetable medley, such as broccoli and cauliflower
1 15-oz. can chickpeas, rinsed and drained (1½ cups)
3 medium tomatoes, cut into wedges

Instructions

Place cashews in a blender; add ⅔ cup hot water. Let soak 20 minutes.
Meanwhile, cook pasta according to package directions; drain. Return pasta to pot.
For sauce, add garlic powder, onion powder, parsley, and crushed red pepper to blender. Cover and blend until smooth. Stir in lemon juice and season with salt and black pepper.
Grill frozen vegetables over high 2 to 3 minutes. Carefully turn vegetables and cook 2 to 3 minutes more or until hot and crispy.
Divide pasta, chickpeas, grilled vegetables, and tomatoes among bowls. Drizzle with cashew sauce.

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31 Vegan Picnic Recipes That Are Easy to Pack & Carry

Megan Edwards — Thu, 29 Jun 2023 17:16:20 +0000

Grab a checkered blanket, round up your friends, and dine al fresco at the park with these picnic-perfect vegan recipes. From classic potato salads to hearty tortilla roll-ups and fruit-forward desserts, your basket will be packed full of munchies that feature fresh ingredients and bold flavors. All of our vegan picnic recipes taste delicious served chilled or at room temperature, which makes them ideal for packing into a cooler and enjoying outdoors under the sun. Mix and match a few to create your perfect menu, and then dig into your epic outdoor feast!

For more vegan picnic inspiration, check out our collections of vegan pasta salad and potato salad recipes.

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15 Refreshing Summer Squash Recipes

Lauren Paige Richeson — Thu, 23 Jun 2022 18:14:10 +0000

As the days get warmer, we seem to start craving lighter and brighter flavors. That’s why we’re so excited for summer squash! These sweet, tender, colorful gems are versatile, nourishing, and super easy to prepare. Yellow squash, zucchini, and other summer squash pairs well with a variety of ingredients and comes out delicious no matter how you cook themit. So whether you’re trying to eat more seasonal produce or have a surplus of squash on your hands, we’ve gathered a list of delicious recipes to last you all summer long.

For more inspiration, check out our 24 Best Vegan Zucchini Recipes, from Bread to Soups to Salads.

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Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette

Shelli McConnell — Wed, 22 Jun 2022 17:20:05 +0000

Not sure how noodles and melons work together? Take a chance on this simple dish and you’ll be rewarded with a delightfully flavorful (and colorful!) meal. The mild sweetness of honeydew melon is subtler than its orange cantaloupe cousin, which makes it the perfect partner for refreshing cucumber (also a melon) and Thai peanut noodles. A zesty salsa featuring cilantro, lime juice, and ginger round out the Asian-inspired flavors and red chile pepper rounds add a spicy finish. The combination of savory pasta and refreshing fruit might sound strange at first, but this winning recipe is sure to be a crowd-pleaser on warm summer days!

Yield: Makes 11 cups

¼ cup creamy natural peanut butter
2 tablespoons brown rice vinegar
1 tablespoon reduced-sodium soy sauce or tamari
4 teaspoons pure maple syrup
½ teaspoon grated fresh ginger
2 cloves garlic, minced
¼ teaspoon crushed red pepper
12 oz. dry wide brown rice noodles
1 English cucumber, chopped (3 cups)
½ of a medium honeydew melon, seeded and peeled
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
½ cup slivered red onion
1 cup chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon sea salt
1 fresh red chile pepper, thinly sliced

Instructions

In a small bowl whisk together peanut butter, rice vinegar, soy sauce, 2 teaspoons maple syrup, the ginger, 1 garlic clove, the crushed red pepper, and 2 tablespoons water. Prepare noodles according to package directions; drain. Rinse noodles with warm water; drain again. Return noodles to pot. Add peanut butter mixture and cucumber; toss to coat.
For Lime-Cilantro Vinaigrette, in a blender or small food processor combine cilantro, 3 tablespoons cannellini beans, the lime juice, 2 teaspoons maple syrup, the remaining garlic clove, sea salt, and 2 tablespoons water. Blend until smooth.
Cut melon half into 2 pieces. Thinly slice each piece crosswise. Divide melon slices among four plates. Top with noodle mixture, the remaining cannellini beans, and red onion. Drizzle with Lime-Cilantro Vinaigrette. Top with red chile slices.

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Summer Squash Veggie Skewers Over Edamame Quinoa

Shelli McConnell — Mon, 13 Jun 2022 17:04:28 +0000

These colorful squash skewers are paired with quinoa and edamame for a robust and delicious summer dinner. Slices of zucchini, bell pepper, mushrooms, and onions are glazed with a savory soy-miso marinade and then grilled to tender perfection. The excess glaze is soaked up by the bed of grains underneath so your entire plate is infused with the finger-licking-good sauce. Serve as the main course or as an easy appetizer alongside veggie burgers, mac and cheese, or a hearty summer salad.

Yield: Makes 8 skewers + 5 cups quinoa mixture

3 cups low-sodium vegetable broth
1½ cups dry red quinoa, rinsed and drained
1 cup frozen shelled edamame
3 medium (8 to 10 oz. each) yellow summer squash and/or zucchini, cut into ¼-inch-thick slices
2 medium red and/or orange bell peppers, cut into 1-inch squares
4 oz. fresh button or cremini mushrooms, cut into ¼-inch-thick slices
1 small sweet onion, cut into 1-inch squares
¼ cup reduced-sodium soy sauce or tamari
¼ cup apple cider
2 tablespoons packed brown sugar
2 tablespoons sliced scallions
2 teaspoons toasted sesame seeds
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper
Chopped fresh cilantro

Instructions

In a medium saucepan bring broth to boiling. Add quinoa; cover and reduce heat. Simmer 15 to 20 minutes or until tender and liquid is absorbed, adding edamame the last 2 minutes.
Meanwhile, on eight 10-inch skewers, thread squash, bell peppers, mushrooms, and onion, pressing pieces together snugly.
For glaze, in a small bowl whisk together the next eight ingredients (through crushed red pepper).
Brush skewers with some of the glaze. Grill, covered, over medium 10 to 15 minutes or until crisp-tender and lightly browned, turning and brushing with some of the remaining glaze once. Serve over quinoa. Drizzle with the remaining glaze. Sprinkle with cilantro.

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26 Yummy Summer Strawberry Recipes—from Breakfast to Dessert

Megan Edwards — Thu, 19 May 2022 17:36:10 +0000

When strawberry season is in full swing, there’s nothing better than sinking your teeth into the juicy red berries morning, noon, and night. We’ve rounded up our best strawberry recipes to satisfy all your summer berry cravings no matter what time of day you’re ready to munch. From filling breakfast bowls to scrumptious salads and delectable desserts, these healthy dishes are easy to whip up when your belly’s rumbling. Make the most of summer produce with fresh strawberry recipes that are just as much a feast for your eyes as they are for your taste buds!

BREAKFAST

Greet the morning with a strawberry-centered breakfast that will keep you energized for whatever the day has in store.

ENTREES

These delectable strawberry recipes are perfect for lunch or dinner when you’re craving an extra dose of berry goodness.

Spring Frisee Salad with Strawberry Vinaigrette

DESSERTS

End the evening on a sweet note with these fruit-forward treats that perfectly highlight the jammy flavor of fresh strawberries.

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Curried Tofu Summer Rolls

Darshana Thacker Wendel — Mon, 16 May 2022 18:55:03 +0000

The easy curry marinade in this tantalizing recipe transforms a block of tofu into a mouthwatering treat. The bite-size chunks—bundled with thin rice noodles, shredded carrots, spinach, and cilantro—are rolled up in rice paper wrappers to create a super-fresh snack. These tofu summer rolls are the perfect appetizer to munch on while you wait for the main course to be ready–or have a few to make it a meal. Enjoy as is, or dip each flavorful bundle into a homemade peanut sauce for extra oomph!

Tip: To make this recipe gluten-free, be sure to use gluten-free rice paper wrappers.

Yield: Makes 8 rolls

4 oz. dry brown rice Mai Fun noodles
1 tablespoon tomato paste
1½ teaspoons potato starch
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
1 14-oz. package extra-firm tofu
16 brown rice paper wrappers
4 cups fresh baby spinach, stems removed
1 cup shredded carrots
¼ cup chopped fresh cilantro

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
For marinade, in a bowl stir together the next six ingredients (through salt). Pat tofu dry with paper towels; cut into ¾-inch-thick slices. Add tofu to marinade, stirring gently to coat. Let stand 30 minutes.
Remove tofu from marinade; transfer any remaining marinade to a small saucepan. Arrange tofu on prepared baking sheet. Bake 20 minutes.
Create an assembly station with rice paper, noodles, tofu, spinach, carrots, and cilantro. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six spinach leaves. Top with 2 tablespoons noodles and 2 tablespoons carrots. Place a tofu strip parallel to spinach. Sprinkle with cilantro.
Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
Dip a sharp knife in water and cut rolls in half. Warm reserved marinade over low. Serve with rolls.

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Summer Squash Soup with White Beans and Kale

Darshana Thacker Wendel — Wed, 01 Sep 2021 17:16:00 +0000

This sunny soup is earthy, light, and bright with lots of satisfying textures in a deliciously simple broth. Totally oil-free, this dish highlights the flavors of fresh summer produce and hearty cannellini beans—making it the perfect clean-out-the-pantry recipe. Not a fan of kale? Feel free to substitute spinach, Swiss chard, collard greens, or any other leafy greens you enjoy.

Yield: Makes 6 cups

1 cup finely chopped leek (white part only)
3 cloves garlic, minced
2 teaspoons dried Italian seasoning
6 medium yellow summer squash, halved lengthwise and sliced ¼-inch thick (6 cups)
2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
2 tablespoons lemon juice
¼ teaspoon sea salt
Freshly ground black pepper, to taste

Instructions

Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.

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