Savoring Summer: Plant-Based Recipes for Beach Days and Cookouts
With summer approaching, so are our long beach days and cookouts. The following are some delicious plant-based and climate-friendly recipes for you to bring to your next summer kickback!
Garlic Roasted Green Beans
900 grams green beans
5 tbsp olive oil
4 cloves minced garlic
2 tbsp lemon juice
Salt/pepper to taste
- Preheat oven to 450°F and line baking sheet with parchment paper
- Wash and trim the edges off the green beans
- Mix together the olive oil, garlic, salt/pepper, and allow to soak for 10 minutes
- Coat and massage the green beans with the olive oil mixture, and spread the green beans evenly on the baking sheet
- Bake for 15-20 minutes or until tender and crispy
- Allow the green beans to cool for 10 minutes before drizzling with fresh lemon juice for a kick
- Enjoy!
Polenta Cakes with Marinara
1 tube pre-cooked polenta
1 tbsp plant-based butter
1 tbsp olive oil
½ tsp garlic powder
1 sprig fresh rosemary
Salt/pepper to taste
Marinara sauce of choice
- Cut the polenta into even round discs (cut depending on desired thickness)
- Pat dry the polenta and season with salt/pepper and garlic powder
- Heat your skillet and add your olive oil
- Place the polenta slices in the pan till the first side is seared and golden brown
- Flip your polenta and add your tablespoon of plant-based butter to the skillet followed by your sprig of fresh rosemary
- As your polenta finishes cooking, baste the cakes with the plant-based butter
- The polenta cakes should be golden brown on both sides
- Serve your polenta cakes with a drizzle of marinara sauce and any additions such as plant-based parmesan cheese
- Enjoy!
Marinated BBQ Grilled Tofu
1 block extra firm tofu
BBQ marinade:
½ cup ketchup
4.5 tbsp maple syrup
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ tsp smoked paprika
½ tsp garlic powder
Salt/pepper to taste
- Drain your extra firm tofu and pat dry with a paper towel
- Cut firm tofu into large cubes
- Mix in all wet ingredients followed by dry ingredients to create the marinade
- Coat tofu cubes with marinade in a container or zip lock bag, and allow to sit in the fridge for 24 hours
- After the marination, skewer your tofu to prepare for grilling
- Place on hot grill for 3-5 minutes on each side or until golden brown on each side
- Enjoy with a dip of your choosing or a side salad!
Virgin Summer Berry Spritzer
1 cup frozen mixed berries
½ cup cane sugar
Juice of ½ a lemon
1 tbsp lemon zest
2 cups water
1L club soda
⅓ cup chopped mint
Lemon slices for garnish
Ice to preference
- Heat up a pan and add water, frozen berries, lemon juice, and sugar. Simmer the mixture until it becomes thick syrup-like consistency that can coat a spoon
- Switch off the heat, add in the lemon zest, and allow the syrup to completely cool
- Pour the club soda in a pitcher over ice and add in chopped mint and lemon slices
- Stir in the desired amount of berry syrup
- Serve and enjoy!