As a gift for my readers, I’ve cooked a delightful dish that’s just perfect for this time of year. Here’s my latest creation, the best organic summer vegan recipe you’ll read all week!
The largest study of its kind has found that organic foods have a number of advantages over conventional ones, including more antioxidants and fewer less frequent pesticide residues.
Tips to create healthy organic habits for Late Summer
- Choose organic or chemical free vegetables and ingredients that you use most often
- Eat some organic pungent foods like garlic, tomato, sauerkraut
- Not too many rich and sweet foods
- Don’t skip meals or eat in a rush
- Eat less sugar, fried foods and dairy
- Don’t eat too many raw and cold foods which quell the digestive fire
- Avoid cold melons, and sweet, greasy foods
My Organic Summer Vegan Recipe: Quinoa and Roasted Late Summer Vegetables
- 1 cup organic zucchini cut into 2.5 cm pieces
- 1 cup organic seeded and cut lengthwise capsicum
- 1 cup organic cherry tomatoes
- 4 Tablespoons organic olive oil
- Himalayan sea salt to taste
- 1 teaspoon organic ground basil
- 1 cup organic red onion wedges
- 1 cup organic quinoa
- 1½ cups water
- 1½ cups organic mashed silken tofu*
- 1 teaspoon organic ground cumin
- organic soy or almond milk as needed
- 1/2 cup chopped organic parsley and Mint
- 1/2 cup organic ground almonds
- organic olives or unpasteurized organic sauerkraut to garnish
1. Preheat oven to 400F. (180 C)
2. Oil baking sheet place zucchini, capsicums and cherry tomatoes in a bowl and toss with 3 tablespoons olive oil basil and ½-1 teaspoon sea salt.
3. Spread the vegetables on a baking sheet and roast 15-20 minutes.
4. Stir vegetables and roast another 5-10 minutes till browning. Remove from oven and set aside.
5. Heat skillet, add remaining oil and sauté onion 4-5 minutes. Lower heat, cover and cook till well cooked and soft. Stir in a little salt.
6. Meanwhile wash the quinoa several times. Bring water to the boil, add quinoa bring to the boil, lower heat, cover and simmer 15 minutes.
7. Heat another skillet, add 1 tablespoon oil and sauté the tofu and cumin moving it around and adding salt to taste 5-10 minutes till crumbly. (add soy or almond milk if it sticks to the pan) Taste and adjust seasoning.
8. Transfer Quinoa to a bowl, cool slightly, toss in vegetables , parsley, nuts and taste to adjust seasoning. Crumble tofu on top. Garnish with olives or unpasteurized sauerkraut.
Optional Basil Dressing
- 2 egg yolks
- 1 ½ Tablespoons lemon juice or mustard or ½ and ½
- 3/4 cup fresh basil or mint or ½ and ½
- salt to taste
- 3/4 cup olive oil as needed
- Blend egg lemon juice together
- Add basil and salt.
- Slowly drip in oil till creamy and smooth. The amount of oil that you use depends on the quality and thickness of the oil. Drip in the oil only until it no longer being absorbed
- Taste and adjust seasoning.