Healthy, delicious, vegetarian summer recipes! My favorite burgers, BBQ sandwiches, pasta salad, potato salad, slaw, cocktails, and desserts! Vegan options.
It’s just about Labor Day weekend, and my thoughts are: oh noooooo(!!), how did we get here already! Warm nights grilling out on our back deck… sunny farmers market strolls… available fresh produce… I’m not quite ready for this season to end but I will try my best to embrace fall as it comes. Until then, here’s a wrap-up of ALL of my favorite recipes that I made this summer. I’m hoping they provide a little inspiration for your weekend festivities!
You can click directly on the images to go to each recipe.
These are easy to make and naturally sweetened by the watermelon, which makes them borderline healthy :). The jalapeño gives them a fun, spicy kick.
I think this was the biggest fan favorite recipe of the summer – I’ve been tagged on SO many photos of these cauliflower nachos since I posted them. The “cheese” sauce, with cauliflower blended in, is completely vegan. Loaded with black beans, tomatoes, and pineapple salsa, these nachos are a meal by themselves.
If you have extra pineapple salsa from the nachos above, use it to make these cute little stuffed peppers! They’re stuffed with herb-y cilantro lime rice and served with adobo-spiced pinto beans. Just add margaritas (also above).
These are a great party option because you can prep everything in advance. Jackfruit is simmered in an easy homemade chipotle BBQ sauce, then the saucy sandwiches are piled high with a tangy slaw. Pass the napkins.
I’d make these not only for Labor Day, but for pretty much any day. These fresh tacos are so fast and easy to put together. I love how the mango adds a pop of sweetness.
On the side:
Every cookout needs a pasta salad, and I love this one because it’s loaded with fresh vegetables. The sauce is tangy, made with tahini sauce instead of a typical mayo base.
Make this one before peach season is over!
Another fan favorite! I’ve seen so many insta-tomato salads since I posted this one. This recipe has great texture – half of the tomatoes are slow roasted until shriveled and jammy and half are left fresh and juicy. They’re combined with cucumbers, couscous, crispy chickpeas, and a bunch of fresh herbs. Make this one while tomatoes are still at their peak!
My personal favorite. I love the balance of sweet/savory/spicy flavors. You can’t quite see the dressing, but it’s a light tamari-lime dressing that goes perfectly with the sweet watermelon, spicy peppers, and creamy avocado.
Not your ordinary potato salad – this grilled scallion vinaigrette is SO flavorful over the grilled potatoes. If you’re grilling this weekend, give this one a go!
I love this simple dessert from the Sweet Laurel Cookbook. It’s made with an easy gluten-free almond flour crust, a lemon coconut cream filling, and it’s topped with fresh berries. Delish.
These lemony cookies are lightly sweet and have a wonderful nutty flavor from the almond flour. They’re fun to make and fun to decorate with the cashew icing and these cute, naturally colored Supernatural sprinkles 🙂
Happy long weekend!