Summer Squash with Tofu and Balsamic Roasted Shallots

New England summer staples

The season:

There’s a lot of “I can’t wait for fall!” giddiness going on this week. What gives? Yes, the cool morning air is refreshing and it’s been nice digging out a few lightweight long sleeved tops for layering, but for the love of god, people, let’s stay focused.

It’s still summer. It’s gorgeous out. Let’s embrace it.

Nothing says summer in New England more than zucchini and summer squash, crayon-colorful and absolutely ubiquitous this time of year. Cook it up with a little EVOO, garlic, red pepper flakes and fresh thyme and you’re in business – add pan-friend tofu with a side of balsamic roasted shallots, and you’ve done your summer staple proud.

The dish:

Roasted shallots add an unexpected touch of sweetness

This easy vegan entree comes together in four simple parts. First, put 1 cup of brown rice on the stove and let cook for about 45 minutes. Preheat the oven to 400 and grab your:

Balsamic Roasted Shallots:

• 8-10 large shallots, peeled with ends removed
• 1 TBSP balsamic vinegar
• 1 tsp EVOO
• Salt and pepper
• 6 sprigs fresh thyme

Pan-fried tofu:

• 1 block extra firm tofu, pressed and cubed
• 1 TBSP EVOO
• ½ tsp red pepper flakes
• 4 cloves garlic, crushed
• Sea salt to taste

Summer squash, zucchini & sliced mushrooms:

• 3 small summer squash, sliced at ¼ inch thickness
• 3 small zucchini, sliced at ¼ inch thickness
• ¾ cup white mushrooms, sliced
• 1 tsp EVOO
• Pinch red pepper flakes
• ½ tsp fresh thyme
• Sea salt and pepper to taste

Begin by peeling the shallots and trimming the ends. Arrange all shallots on a large cookie sheet and drizzle with balsamic and EVOO. Sprinkle with sea salt and place the thyme evenly across the cookie sheet. Cover with tin foil and roast at 400 for 15 minutes. After 15 minutes, remove the tin foil and thyme sprigs, and continue to roast for another 15 minutes, or until the shallots are evenly browned.

While the shallots are roasting to perfection, pan-fry your tofu in 1 TBSP EVOO over medium heat. As tofu begins to brown, after about 5-7 minutes, add the red pepper flakes and garlic, stirring often to make sure the garlic doesn't burn. At the 10 minute mark, add sea salt and cook for another 2-3 minutes, or until desired crispness.

And for the squash, grab a large frying pan and heat the EVOO over medium. Add the squash and mushrooms, stirring often until they start to soften. After about 5 minutes, add your red pepper flakes, sea salt and pepper. If your squash is sticking to the pan at all, add a splash of veggie stock or water. When the squash and mushrooms are soft but still firm, about 8-10 minutes in, add a sprinkling touch of thyme and remove from heat.

Serve over a scoop of brown rice, piling your squash on first, followed by the tofu and shallots. If desired, garnish with fresh thyme. 

Avocado Kale Salad

Fresh herbs and a tangy Asian flavor

The Shout out:

Here's another great recipe that I can't take credit for: a crunchy avocado kale salad with a delightful twist of lime and rice wine vinegar. Or, as the authoress over at Cookie + Kate calls it, a Chopped Kale Salad with Edamame, Carrot and Avocado.

What a fabulous salad, folks. Super easy and adaptable, it's a big old bowl of veggies that's perfect for a side dish or entree alike. Truth be told, I had originally whipped it up with the intention of serving it alongside a veggie burger. But as I was in the "testing" phase of the recipe - you know, when you're checking for juuust the right amount of salt, citrus or spice - I just stood there and ate..and ate...and ate.

Dinner without any dishes! Fine by me.

I deviated from the recipe ever so slightly by steaming my kale for about 3 minutes instead of sticking to the 100% raw recipe. I also omitted the edamame altogether because I didn't have any on hand. Go ahead and experiment - I'm even thinking of throwing some sesame tofu into the mix next time around. 

Garlic and Black Pepper Tofu

In your face flavor

The shout out:

No doubt, the internet is alive with vegan recipe inspiration. The ideas I get from Pinterest and Food Gawker alone could keep me in fresh new recipes for life. And then, of course, there are the blogs – which can only be described as profuse.

And thank goodness. What fun!

Garlic and Black Pepper Tofu: serve over udon noodles or brown rice

But then there are those sites that are just plain weird. Unsightly, strange to navigate and seemingly unanchored to an identifiable author or institution. You know, the sites you tend to avoid. With so much beautiful cooking content to sift through in the internet-at-large, why stick around?

You stick around because, with patience, recipes with unprecedented elegance – i.e. Garlic andBlack Pepper Tofu – emerge from the clutter.

Elegance, here, comes as freshly cracked black pepper marries minced cilantro root as if they’re the most passionate and compatible of lovers. Coming together in a powerful sauce (not for the weak of heart) of garlic, tamari and cane sugar, this recipe, which lives in a most inconspicuous corner of the internet, deserves a standing ovation.

If you’re into your cilantro, you must try this truly original, Thai-inspired spin – and where the recipe calls for red bell peppers and green beans, don’t be afraid to experiment. I’ve added veggies from mushrooms to kale with great success! The sauce is so good, you'll want to double this recipe to ensure you have enough.

Summer Basil & Chicken Pasta

A raid-the-fridge weeknight dinner

The herb:

I’m on a basil kick. Last week it was vegan pesto taste testing, and Monday night it was tomato and basil pizza – just some standard marina, thickly layered sliced tomatoes, and a generous sprinkling of fresh basil. Quick, delicious, and oh-so-summery.

Last night, with a bundle of basil leftover in the fridge, Basil Challenge III was upon me. Admittedly, my Summer Basil & Chik’n Pasta was born of a solemn swear to myself that I’d figure out a way to use the basil without making a special trip to the grocery store. If you cook as a vegan, I’m sure you’ve been there, too: the 7^th consecutive day of swinging by the store for that one fresh ingredient that you cannot (will not! ought not!) do without.

Enough already! Basil Challenge III: raid the fridge and make it happen.

The innovation:

Employing the go-to formula for a simple, satisfying vegan dish, I reached for a grain, a protein and a veggie. Here’s what I had on hand and how I used it:

• 2 cups pasta, cooked
• 1 package chik’n, thinly sliced
• 2 large tomatoes, diced into large chunks
• 1 yellow onion, diced
• 2 tsp garlic, minced
• ½ tsp red pepper flakes
• 1 TBSP EVOO
• 1 can artichoke hearts, quartered
• 2-3 cups baby spinach
• 7-10 large basil leaves, chiffonade(d??)*
• Sea salt & pepper to taste

Heat the EVOO on medium low and add your onion, garlic and red pepper flakes. Cook for 3-4 minutes and then add the chick’n strips. Increase heat to medium and stir frequently until chik’n begins to brown, 5-7 minutes. Next, incorporate your tomatoes and a generous sprinkling of sea salt. Keep the chick’n and tomato mixture moving, stirring frequently for 5 minutes.

The spinach and artichoke take only
a few minutes to cook. This meal
comes together quickly!

Once your tomatoes are softened and juicy, add the baby spinach and artichokes, cooking for an additional 3-4 minutes. Finally, toss in 75% of your beautiful basil ribbons, saving the rest for garnish. Combine, add salt & pepper to taste, and you’re good to go.

The alterations:

Now, I know I said I wasn’t going to go to the grocery store for this particular dish, but that doesn’t preclude me from thinking about what I’d do differently if I had!

Firstly, I’d use whole wheat pasta. The tri-colored shells were fun, but I think a nutty whole grain flavor would have really rounded out this dish. Additionally, I’d probably opt for a more flavorful chik’n than the Trader Joe’s Chickenless Strips I had on hand. Lightlife Smart Strips are among my favorite.

But as always, this dish is highly adaptable: don’t have artichokes? No prob, forget about them. Want more Vitamin A & C? Double your baby spinach. No fresh tomatoes on hand? Hell, grab a can.

Whatever it takes to save yourself that 8^th consecutive trip to the store, amiright?

*I’ll cook dinner for whomever can explain to me how to conjugate chiffonade. Promise!