Favorite summer recipes

It’s probably hot where you are, and if you’re like me, your motivation to cook is low when the temperature is high. Below is a collection of some of my favorite summer recipes — all easy, quick, and light. Some don’t even require heat from a stove! (And yes, many of them are pasta, but it’s a good variety of types of sauces!)

Light meals

Sides and sweets

Smoky tempeh chili (4-5 servings)

I love smoky flavors. The deep, toasty scent and aroma of smoked foods transport me to chilly evenings when the breeze is heavy with the scent of woodsmoke and fallen leaves. Last week’s heat wave in Durham could be the reason I’ve found myself craving smoky dishes lately!

Today’s chili recipe, which is very loosely based on this one from Connisseurus Veg, is a snap to put together. If you’ve been curious about tempeh but haven’t taken the plunge yet, this is a great starting point. This chili is dairy-free and can be made gluten-free if you buy wheat-free tempeh and make sure your broth doesn’t contain gluten.

If you want the recipe only slightly smoky, use the first version of each ingredient listed. If you want a deeper smoky flavor, use some or all of the ingredient versions in parentheses below.

Click here for a printable recipe.

You will need:

  • 2 Tbsp vegetable oil

  • 1 8-oz package tempeh, cut or crumbled into chunks [I used Lightlife three-grain tempeh]

  • 4 garlic cloves, minced

  • 1 16-oz jar salsa (use chipotle salsa for smokiness)

  • 1 tsp onion powder (toasted onion powder)

  • 1 14-oz can diced tomatoes (fire-roasted)

  • 1 15-oz can pinto, kidney, or black beans, drained [I used a mixed can of all three types]

  • 3 sun-dried tomatoes, minced

  • 1/2 Tbsp chili powder

  • 1 tsp smoked paprika

  • 3/4 cup corn kernels (roasted corn)

  • 1 cup water or vegetable broth

Steps:

  1. Add vegetable oil to a stockpot and turn heat to medium. Once the oil is hot, add the tempeh pieces and saute for about 5 minutes, trying to brown it on all sides.

  2. Add the minced garlic and saute for another minute.

  3. Stir in all the remaining ingredients (If your corn is frozen, don’t bother to thaw it first) and increase the heat to medium-high. Once the mixture boils, lower the heat and simmer for 15-20 minutes, or until the chili is nice and thick.

  4. Season with salt and pepper. Serve with your favorite chili toppings: Cheese (vegan or not), avocado, cilantro, scallions, or crushed tortilla chips!

This chili is very filling, and it freezes well too!

North African "beef" stew (4 servings)

Let's make 2018 a year of heartfelt, well-intentioned risk-taking. Let's get to know people we might have looked past before. Let's talk to neighbors we previously hadn't met. Let's take the time to learn what's going on in our communities and assist the organizations that are trying to make a difference. Let's then look beyond our zip codes to the beautiful, complicated, frustrating, joyful, always-evolving globe we all call home. Let's read and cook and eat and play outside our comfort zones.

To that end, this North African-inspired dish is an exciting way to widen your flavor horizons. The ras el hanout -- a blend that includes spices like cumin, cinnamon, cardamom, nutmeg, cloves, and allspice -- and the harissa paste hail from Morocco and Tunisia, enhancing the flavor of earthy root vegetables. The broth is richly-perfumed and slightly spicy but balanced by the sweetness of the currants and the herbaceous notes of the garnish. I can't say I've ever made anything quite like this before, but I'm looking forward to trying similar recipes in the near future. I took inspiration from this recipe but changed up some of the ingredients and quantities.

One note: As long as your beef substitute is vegan, this dish is vegan.

Click here for a printable version of this recipe.

You will need:

  • 1 - 1 1/2 lbs vegetarian beef substitute, such as Quorn, Morningstar, or Beyond Meat brand (weight will vary by brand)
    • You could also use seitan or mushrooms if you prefer!
  • 1 1/2 lbs mixed root vegetables (such as carrots, onions, sweet potatoes, parsnips, turnips, or rutabagas), chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 Tbsp ras el hanout spice blend (You can find it in some grocery stores or make your own)
  • 2 tsp harissa paste (Trader Joe's has a great blend or you can also DIY)
  • 1/3 cup red wine
  • 2 1/2 cups vegetable broth
  • 1 cinnamon stick
  • 1/8 cup currants or chopped dried apricots
  • fresh parsley, mint, and/or cilantro

Steps:

  1. Using a stockpot, brown the "beef" according to package directions. (The brand I used needed a little oil over medium heat for 10 minutes.) Remove from stockpot and set aside. Cut into smaller pieces if needed once the beef substitute has cooled.
  2. Turn heat to medium low and add 2 Tbsp olive oil to the same stockpot. Add in the root vegetables and garlic; cook and stir for about 10 minutes, or until the vegetables are slightly softened but not browned.
  3. Add in the ginger, ras el hanout, and harissa. Cook and stir for 2 minutes.
  4. Add in the wine to deglaze the pan; cook and stir for another 2 minutes.
  5. Add in the cinnamon stick and broth; increase heat to bring the mixture to a boil, stirring occasionally. Once the mixture is boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, adding more liquid if it boils down too quickly.
  6. Once the vegetables are just barely fork-tender, add in the currants and simmer for another 10 minutes. Then add the beef substitute back in.
  7. Serve garnished with chopped fresh herbs. You can serve it over cooked rice or couscous or with a side of naan, pita, or chapati bread.

Yes, this recipe calls for some ingredients that may be a little tougher to find and it includes a long list of steps, but it really isn't difficult. A little bit of searching will reward you with a decadently-scented stew that fills your belly and home with flavor.

To purposeful, enthusiastic, compassionate risks in 2018!

Smoky-spicy bar mix (~3.5 cups)

I don't know about all of you, but if I'm ever going to be caught off guard by a social event or expectation, it's going to happen in November or December. Between thoughts of, "That party is this week?" and, "I thought you were getting the hostess gift," I find myself scrambling at least once a week from now until after New Year's.

And yes, I do recognize the irony of working part-time as an executive functioning coach while I struggle with time management and organization myself.

But anyway, whether you're fumbling to figure out what to serve as an appetizer for Thanksgiving, bring to a friend's holiday housewarming, give to your coworker for a Secret Santa gift, or present to that tough-to-shop-for relative, I've got the solution: A jar of crunchy, salty, smoky, spicy nuts and seeds from Oh She Glows. The recipe is dairy-free and vegan, and it can be made gluten-free by swapping out the soy sauce for coconut aminos. And it takes almost no time to put together!

Click here for a printable recipe.

You will need:

  • 1 1/4 cups raw unsalted cashews
  • 1 1/4 cups raw unsalted almonds
  • 3/4 cup unsweetened coconut flakes or chips (Something like this -- not traditional sweetened, shredded coconut)
  • 2 Tbsp sesame seeds
  • 2 Tbsp low-sodium soy sauce or tamari
  • 1/2 Tbsp maple syrup
  • 1/4 tsp liquid smoke
  • 1/2 tsp fine sea salt
  • 1/2 tsp smoked sweet paprika
  • 1/4-1/2 tsp cayenne pepper or hot sauce (I used chipotle-flavored hot sauce)

Steps:

  1. Preheat the oven to 325° F. Line a large rimmed baking sheet with non-stick foil or parchment paper.
  2. Mix the cashews, almonds, coconut, and sesame seeds in a medium bowl and set aside.
  3. In a small bowl (or even a mug), mix the remaining ingredients with a fork or small whisk.
  4. Pour the wet ingredients over the nuts mixture and toss to coat evenly.
  5. Spread the mixture out on the baking sheet in a thin layer.
  6. Bake for 10 minutes; stir, and then bake for another 10 minutes, or until the coconut flakes are golden brown.
  7. Allow to cool; store in an airtight container (if it makes it that far).

I made a few tiny changes to the original recipe; I increased the cashews and almonds and decreased the liquid smoke slightly. The original author recommended running the range fan and opening a window, so that made me a little leery of using the full liquid smoke amount. Even with the smaller amount, it was still pleasantly smoky, especially since I used chipotle hot sauce in addition to the smoked paprika.

By the way, if you're on the fence about the coconut, don't skip it! Yes, it's unusual, but in the oven, it becomes crispy and golden, and it lends a beautiful flavor without being too assertive. I wouldn't say it tastes coconut-y at all, really!

Brownie in a mug (1 serving)

Like many people, I have a note-saving app on my phone. The things I save there tend to fall into one of two categories: Items I plan to refer to again eventually (a collection of must-see places in Scotland, quotations I pull out of books I read, a list of pun Halloween costumes I'll probably never make or wear) and information I might need in a hurry (the combination of my gym lock, a list of repair companies for various household items). This brownie recipe fits the latter category. If you claim you've never had a moment where all you needed in this world was an emergency brownie, then you are a liar. We've all been there at some point.

I've been referring to this recipe from time to time (ahem) for several years now, and I don't even remember where I found it originally. It's quick and convenient and produces a brownie that's crumblier and less fudgy than what I'd cut out of a pan of traditional brownies, but in a pinch, it's better than decent. It's dense and warm with a rich chocolate flavor that can be enhanced with any number of add-ins, from dried cherries to peanut butter. The only thing healthy about the recipe is that the single serving size keeps me from eating half a pan of brownies on my own. And that counts for something, right?

Click here for a printable recipe.    

You will need:   

  • 2 Tbsp butter
  • 1 1/2 Tbsp sugar
  • 1/4 tsp vanilla extract
  • pinch salt
  • 1 egg yolk
  • 4 Tbsp flour
  • 1 Tbsp cocoa powder
  • 2 Tbsp chocolate chips

Steps:

  1. Melt butter in mug.
  2. Stir sugar and vanilla into butter.
  3. Add salt and yolk.
  4. Add flour and cocoa powder and mix.
  5. Stir in chips.
  6. Microwave for 45 seconds on high. Enjoy your piping hot brownie!

Again, this brownie isn't as satisfying as your grandma's, but it's WAY better than the "omg these low-fat microwave brownies are ahhh-mazing and they're made with only unsweetened applesauce, mashed organic black beans, and unbridled despair!" recipes that are all over Pinterest. I promise.