Fresh, light recipes featuring seasonal ingredients signal the start of summer. To celebrate Meatless Monday, opt for meat-free versions. Not only does going meatless make the dish lighter and more summery, but you can also experiment with grilling veggies and fruits to bring out their natural flavours.
In the June issue of alive, you’ll find articles that highlight three common foods (mint, yogurt, and tea) as unexpected ingredients in summer recipes. Here are three meatless dishes to try out from these recipes —perfect for the sunny June weather.
This is a stunning appetizer for a dinner party, but it could also work well paired with some greens for a light meal. Plus, in the course of making the recipe, you’ll end up with flavourful strawberry-mint vinegar you can use at a later date for whatever dish you like.
Yogurt isn’t just a breakfast food! These luscious savoury soufflés are a breeze to cook, and can make a healthy and low-calorie dinner option that’s still filling. Serve with a green salad and/or tomato soup for a complete meal.
Quinoa is the perfect high-nutrient, quick-cooking protein. Rather than upping the sodium content by cooking the quinoa in broth, earl grey tea is used for a citrusy, fragrant twist. Throw in some edamame and seasonal veggies and you’ve got an instant classic! Bring leftovers to work for lunch the next day.
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