Easy Vegan Dishes for Summer

/ Juliana Lightle

It is too hot to do a lot of cooking in many parts of the US these days. Salads are a good alternative. However, if you get tired of just salads, here are two easy vegan dishes to enjoy that require little cooking time. If you are not vegan or vegetarian, you can add some cubed meat as you are sautéing the veggies.

Sauté coarsely chopped onion and garlic in olive oil. I have not specified amounts because amounts can be adjusted to your taste. Coarsely chop 1/2 medium sized beet and add to the onion and garlic. Cook this mixture until tender. Add 1/2 seeded and coarsely chopped red bell pepper. Add 2 Tablespoons of Thai red curry paste and mix well. Finally, add 1/2 cup coarsely chopped Thai basil and 2 cups arugula. Sauté until wilted stirring constantly. Serve over rice.

Sauté 1/3 coarsely chopped medium sized sweet onion, six small carrots cut into coins, and 5 coarsely chopped garlic cloves in olive oil. When nearly tender add five sliced mushrooms. When these are tender, add 1/3 coarsely chopped red bell pepper and sauté until tender. Finally, add 2 cups arugula and stir until the arugula is wilted. For spices add basil essential oil or World Market Greek Mediterranean Seasoning Blend. Serve over pasta of your choice. If you like cheese, grate fresh parmesan or asiago, my favorite, over the top.

Note: these recipes can be adapted by using your favorite vegetables, e.g. spinach in place of arugula.

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