Summer is upon us! And that means a bounty of fresh fruits and vegetables. Produce not only tastes best when in season, but it is another way to eat sustainably. Right now, pineapple and cucumber are ripe. The sweetness of the pineapple mixed with the cooling effects of cucumber will help you beat the heat.
The Fourth of July is upon us, and there’s nothing I love more than a traditional barbecue. While there are tons of vegetarian and vegan items to grill up, the barbecue sides are equally as important. That’s why this potato salad is the ticket to a delicious summer meal.
These Portobello mushroom “steaks” are meatless and can be used in a wide variety of dishes. Their versatility makes them great for experimenting with different combinations of spices and sauces, so feel free to put your own spin on it and try some new things!
This time of year, there is nothing better than a refreshing smoothie to start your day off right! Smoothies are an excellent opportunity to pack in a variety of nutrients and protein that you normally may not be the hugest fan of. Luckily, a balance of our favorite, delicious and seasonal fruits are enough to mask the flavors our taste buds may not love but our bodies absolutely benefit from consuming.
This zucchini bread is a delicious treat that both vegans and omnivores will enjoy. Moist on the inside and chewy on the outside, there are subtle notes of cinnamon and vanilla that pairs well with your afternoon coffee and a good book in the sunshine.
Since zucchini is a summer squash, this recipe is perfect for the months of June-August when you have an excess of zucchini needing to be harvested in the garden, or when they show up fresh at the market. As a plus, you can even use those overripe bananas that have been sitting on the counter a little too long!