Patio season is approaching, so it’s time to dust off the recipe for the cucumber mint lemonade that’s been a season’s past staple to your outdoor leisure! To complement your outdoor wicker chair, and that ice cold beverage, and the smell of budding leaves, you’ll need to have some summer recipes on hand. The Garden Grazer is filled with plant-based, wholesome recipes that – get ready – take 30 minutes or less to prepare. You don’t want to invest too much time in your meals, when the sun doesn’t stay out the whole day. Check out some of our favorites below.
You can smell the chili enchilada sauce just by looking at the photo alone. This recipe is a vegan, gluten-free adaptation of Martha Stewart’s vegetable enchiladas; a lighter alternative to the traditional dish. Switch out the jack cheese with Daiya and combine corn flour with any gluten-free flour of your choice. Pepper it with chopped, fresh cilantro to buffer to the spicy sauce and thick consistency of the filling. The author suggests pairing this entrée with cilantro lime rice; don’t mind if we do!
During the spring and summer season, the farmer’s market is often stocked with the richest, reddest strawberries you’ll ever come across. So what’s one to do with a container (or two) of this season’s finest? Sprinkle some slices over a spinach salad. The velvet texture of strawberries pair well with raw spinach, and the tang of the balsamic sauce will accentuate the fruit’s deep sweetness.
It’s raw, it’s vegan, and it’s about to be your new favorite energy bar – or ball. Inside the mixture of melted peanut butter, honey, and dark chocolate is a medley of almond, rolled oats, sunflower and ground flax seeds. Packed with protein, fiber, and sweetness without the sugar, these make the perfect pick-me-up snack when your body needs a little boost.