If you’ve seen pinwheel sandwiches (aka aram sandwiches), you know how attractive they are laid out on a serving platter. This recipe uses soft, spreadable vegan cheese, but you can use avocado mashed with hummus and/or olive tapenade instead. To make this recipe gluten-free, use brown-rice tortillas instead of the lavash. Leave enough time to chill the rolls for at least 2 hours to make slicing them easier.
spreadable vegan cheese, such as vegan cream cheese (see note above)
sun-dried tomatoes in olive oil, drained
olive tapenade or thinly sliced olives of choice
fresh basil leaves, rolled and very thinly sliced crosswise (chiffonade)
sweet peppers, diced
Roma or San Marzano sauce-type tomato, chopped
green onions, very thinly sliced
several whole-wheat lavash or large whole-wheat flour tortillas
Add the cheese and avocado to a bowl and mash together. Cut the sun-dried tomatoes into small pieces and add to the bowl. Add the tapenade, basil, parsley, peppers, tomato, and green onions. Mix until well combined.
Soften the lavash or tortillas by wrapping in a kitchen towel and microwaving for 30 seconds to prevent cracks when rolling. Evenly spread the cheese-avocado mixture on a lavash. Sprinkle with sunflower seeds. Along the longest edge of the lavash, place fillings of choice on top of each other in a narrow row. Fold the lavash or tortilla over the fillings and roll tightly to the opposite edge. Transfer the roll to a plate, seam side down. Repeat until you have made as many rolls as you need.
Transfer the plate of rolls to the refrigerator and chill for at least 2 hours to meld the flavors and make slicing the rolls easier. When chilled, transfer the rolls to a cutting board, slice into pieces about 1½ inch thick, and decoratively place on a serving platter. Serve immediately or allow to come to room temperature before serving.
A new crop of apples has arrived at local farmers’ markets, and ripe figs abound on local trees in Northern California, so why not cook up a simple refrigerator jam? Spread it on toast or however you enjoy a little sweet-tart goodness. If you can’t find fresh figs, how about trying persimmons (firm-ripe Fuyu or very soft Hachiya varieties)? Because this is a chunky jam, there’s no need to peel any of the fruit! You will need an airtight container for storing the jam in the fridge.
fresh soft-ripe figs, cut into small chunks
apples, seeded and cut into small chunks
date sugar or pitted dates, cut into small pieces
grated lemon zest
In a large saucepan over medium heat, add the figs and apples. Cook, covered and stirring occasionally, until heated and sizzling. Sprinkle with date sugar or date pieces and cinnamon. Stir, cover, and cook, stirring occasionally, until the fruit starts to soften and the sauce bubbles. Turn the heat to low, add lemon zest and juice, and cook, covered and stirring occasionally and adding more lemon juice to taste, until the fruit is mostly broken down. At any time if the pan becomes too dry, add water 1 tablespoon at a time just to moisten. Using a potato masher or the back of a large spoon, mash the fruit into the sauce.
When all the fruit is fully cooked into the sauce, turn off the heat, cover the pan with a kitchen towel then with the pan’s lid leaving some space for the mixture to breathe and thicken. When cool, transfer to the airtight container and store in the refrigerator.
Feel free to add to this salad whatever says “Scandinavia” to you, but fresh dill, fennel bulb and/or fennel seeds, and caraway seeds seemed obvious. Great for summertime picnics or potlucks or to serve alfresco at home. No cooking required and just a couple of steps, plus you can make it ahead and let the flavors meld in the fridge.
super-firm tofu, cut into small cubes
green onions, thinly sliced
toasted slivered almonds
fresh dill, chopped
fennel bulb, chopped
grated lemon zest
In a large bowl, place the tofu cubes.
Cut the cucumber in quarters lengthwise then crosswise into quarter-moons and add to the bowl with the tofu. Add the green onions, almonds, dill, fennel bulb, fennel seeds, and caraway seeds and toss together. Drizzle in some oil and add the lemon zest and juice. Toss again to combine. Taste, adjust the seasonings, and serve or let marinate, covered, in the refrigerator until ready to serve.
What is summertime without fresh corn added to everything you cook? These fritters are a crowd-pleaser, but if there are leftovers, you can warm them in the oven or toaster oven along with some corn tortillas — and you are on the road to tacos!
Inspired by a post on Healthier Steps.
oil, for greasing
1 cup all-purpose flour or gluten-free flour
½ teaspoon baking powder
kosher salt and freshly ground black pepper
fresh lime juice
fresh corn kernels
jalapeño chile, minced
mixed fresh herbs (such as rosemary, thyme, and oregano), minced
red onion, diced
for serving: plant-based yogurt, hot pepper sauce, salsa, avocado chunks, guacamole, halved cherry tomatoes, cilantro leaves, and sliced green onions (optional)
Preheat the oven or toaster oven to 425ºF. Line a baking sheet with parchment paper. Oil the parchment.
In a large bowl, combine the flour, baking powder, nutritional yeast, cumin, chipotle, turmeric, and salt and pepper. Add ½ cup water, lime juice, garlic, corn, jalapeño, herbs, and red onion and stir well to form a thick batter. If too thick, add more water 1 tablespoon at a time and stir to combine.
Drop a spoonful of the batter onto the prepared baking sheet and flatten slightly. Repeat, placing the fritters next to each other because they don’t spread, until all of the batter is used. Bake until starting to brown, about 20 minutes. Using a spatula, turn each fritter. Broil the second side, watching so they don’t burn, until golden and crispy. Serve with accompaniments of choice.
Marinated tomatoes (recently posted on Veghead, Etc.) are easy to make, and if you already have a jar of them marinating in the fridge, here’s a simple way to use them. Or just mix together diced tomatoes with their juices, olive oil, balsamic vinegar, salt and pepper, minced garlic, and chopped fresh herbs of choice and let sit on the counter while you prepare the other ingredients.
salt, pitted and chopped Kalamata or green olives, or drained capers
Preheat the oven or toaster oven to 400ºF. Line a baking sheet with parchment paper or aluminum foil.
In a bowl, toss the cauliflower with a drizzle of olive oil. Place the cauliflower in a single layer on the prepared baking sheet. Roast until tender and beginning to brown. Set aside.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions.
Drain and transfer the pasta to a large serving bowl. Immediately pour in marinated tomatoes with their juices and the roasted cauliflower and toss until well combined. Sprinkle with parsley and salt, olives, or capers and toss again. Taste, adjust the seasonings, and serve.
Making fresh spring rolls is a fun roll-it-yourself summer party or no-cook dinner on a hot summer evening. All you need is some rice-paper wrappers (find them at well-stocked grocers), your favorite fillings, and a homemade or store-bought dipping sauce (peanut or otherwise).
Fillings of choice
super-firm tofu, seasoned tofu, or a tofu burger, sliced
fresh basil leaves
fresh cilantro leaves
fresh mint leaves
green onions, thinly sliced
carrots, cut into matchsticks
jicama, cut into matchsticks
daikon radish, cut into matchsticks
lettuce leaves, cut into strips
sweet pepper, cut into matchsticks
cucumber, cut into matchsticks
mung bean sprouts or sprouts of choice
toasted sunflower seeds
pumpkin seeds (pepitas)
toasted sesame seeds
fine rice vermicelli (bún giang tay), prepared according to the package directions
sriracha chili sauce
Wrappers and dipping sauce
large rice-paper wrappers (bánh tráng)
homemade or store-bought dipping sauce (such as peanut sauce; toasted sesame oil mixed with tamari or soy sauce; or a vinegary-sweet salad dressing of choice)
Set out the fillings on platters and in bowls on the kitchen counter.
Using a bowl large enough to fit the width of a rice-paper wrapper, fill halfway with hot water. Dip one wrapper at a time vertically into the hot water, twirl the wrapper to submerge it while counting to three, and remove promptly. Ignore the urge to dip the wrapper longer or the rice paper will cling to itself, making it impossible to fill and roll. Spread the wet wrapper out onto a plate or platter.
Neatly lay your desired fillings along the center line of the wrapper. Fold one side of the wrapper over the fillings, fold in the sides, and roll to seal. Transfer the sealed rollup to your individual dinner plate. Repeat.
Serve with individual bowls of your favorite homemade or store-bought dipping sauce.
It’s summer here in Northern California, and the farmers’ markets are chock-full of gorgeous, colorful ripe tomatoes. Marinating them is a way to preserve the harvest a bit longer. Serve them strained or with the marinade. Below are some ideas for using them, but can you think of other ways?
ripe tomatoes, diced, reserving their juices
kosher salt and freshly ground pepper
fresh mixed herbs (such as basil, oregano, thyme, sage, rosemary, and parsley)
jalapeño chile (optional)
In a large bowl, add the tomatoes with their juices. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and a few grinds of pepper. Add the garlic, herbs, and jalapeño and toss until combined.
Let marinate at room temperature, stirring occasionally, for at least 2 hours. Store airtight in the refrigerator between uses.
Ways to use the marinated tomatoes
For appetizers, place some strained tomato on each cracker.
Toast a slice of bread, spread with avocado, and top with the strained tomatoes.
In a baking dish, add a layer of the tomatoes and their marinade. Top with thinly sliced onion, olives, and raw seeds and nuts of choice or breadcrumbs. Bake until browned.
For lasagne, use the tomatoes and their marinade instead of canned tomatoes.
Make a salad of lettuce, chickpeas, olives, green onions, and parsley and toss with the tomatoes and their marinade, olive oil, and either lemon juice or balsamic vinegar.
Stuff a warmed whole-wheat pita with hummus, tahini, the strained tomatoes, sliced cucumber, arugula or lettuce, and hot sauce.
Toss the tomatoes and their marinade with hot pasta and parsley.
Spread a whole-grain pizza dough with pesto, the strained tomatoes, and roasted red peppers and bake.
Top a bowl of lentils and rice or your favorite summer soup with the tomatoes and their marinade and parsley and/or cilantro.
Warm a corn tortilla and fill with the strained tomatoes, avocado slices, beans of choice, cilantro, and lettuce.
Looking for something revolutionary to do with that head of cauliflower in your fridge? Try making hummus, swapping in cauliflower for the usual chickpeas. Really. There’s no way to convince you until you just do it.
Inspired by a recipe from the cookbook Brassicas: Cooking the World’s Healthiest Vegetables.
cauliflower, coarsely chopped
fresh lemon juice
salt or green olives, chopped
chile powder or cayenne
vegetable broth, water, or a few cherry tomatoes, halved (optional)
cilantro or parsley leaves
toasted sunflower seeds
green onions, thinly sliced
toasted tortillas broken into chips or store-bought tortilla chips
Steam or microwave the cauliflower until tender. Spread on a kitchen towel to bring to room temperature. Transfer to a food processor and whirl until finely chopped. Add the garlic, tahini, oil, lemon juice, salt or green olives, and chile powder or cayenne and whirl until thick and creamy, stopping to scrape down the sides of the bowl. If the hummus is too dry, add vegetable broth, water, or the tomatoes and continue processing until smooth. Add the cilantro or parsley and whirl until chopped.
Transfer the hummus to a serving bowl. Stir in the sunflower seeds and green onions. Serve with chips and crudités or however you serve hummus.
The sweetness of beets pairs nicely with savory toasted sesame oil, tangy rice vinegar and lime juice, and creamy avocado. If you can find multicolored beets, you’ll have a truly eye-catching dish.
beets (such as red, golden, and/or Chioggia)
green onions, thinly sliced
chopped cilantro (optional)
toasted sesame oil
tamari, coconut aminos, or soy sauce
fresh lime juice (optional)
Halve or quarter the beets, depending on their size. Add to a saucepan, cover with water and a lid, and bring to a boil. Lower the heat and simmer until you can easily pierce the beets with a fork. Pour out the cooking water and cover the beets with cold water. When cool enough to handle, slip off the skins using your fingers.
Dice the beets and add to a serving bowl. Add the green onions, sesame seeds, cilantro, and almonds. In a small bowl or measuring cup with a spout, mix the sesame oil, rice vinegar, tamari, and lime juice or just drizzle each on top of the salad and toss to combine. Taste and adjust the seasoning. Add the avocado, toss gently, and serve.
Cut the cucumber in quarters lengthwise then crosswise into quarter-moons and add to the bowl with the tofu. Add the cilantro, green onions, sunflower seeds, and sesame seeds and toss together. Drizzle in toasted sesame oil, tamari, rice vinegar, and lime juice. Toss again to combine. Taste, adjust the seasonings, and serve, or let marinate, covered, in the refrigerator until ready to serve.