Enjoying Vegan Summer Cuisine

One of the joys of getting my Vegan Transformation book ready for publication is trying out the recipes that my interviewees submitted – wonderful meals like Black Bean and Sweet Potato Burgers, Couscous Summer Salad, Not Tuna Salad, Sweet Potato Enchiladas, Cauliflower Tabouleh, Basil and Celery Leaf Pesto, Peanut Butter Chocolate Chip Cookies and many more – all so delish.

When I started researching and writing my book about the mind-body-spirit transformation of a vegan lifestyle, I was told by my friends that it absolutely needed to include some plant-based recipes – and I could see their point.

Part of the challenge in considering a plant-based lifestyle – at least initially – is figuring out what to eat. Since so many of our family and social traditions center on animal foods, it can be difficult at first to see another way.

I know that was the case for me before becoming plant-based. My past eating patterns weren’t particularly healthy, and I usually chose what was convenient and comforting. I couldn’t imagine what someone would eat on a plant-based diet. It was only after I enjoyed appetizing vegan cuisine at a conference that I became open to the possibility. Then a few months later, when I saw a program that awakened me to factory farming, I became determined to learn HOW to move to a plant-based lifestyle.

It took me some time to learn the ins and outs of plant-based nutrition and cooking – but it was an adventure that I enjoyed. Eating from the bounty of the plant kingdom has brought me greater health, fulfillment, and peace of mind. It has opened me to many wonderful foods I had never previously considered. It has transformed me from someone who didn’t enjoy cooking to someone who now looks forward to creating delicious plant-based meals that I can share with loved ones.

Rather than being restrictive or depriving, becoming vegan has expanded my food palette. Many of the vegans that I have interviewed in my book research also described greater fulfillment and abundance with their vegan lifestyle.

We can especially enjoy this abundance in summer – with fresh fruits and vegetables from the garden, farmer’s market, or produce stand. And we don’t have to give up grilling – there are so many awesome plant options to enjoy on the grill. Not only are there delicious varieties of veggie burgers and hotdogs, you can be creative and try grilled cauliflower, veggie fritters, peppers and onions, portobello mushrooms, eggplant, squash, sweet corn, veggie and tofu kebobs, even pizza. There are also a variety of wonderful salads, chilled soups, and side dishes.

Early on my veg journey, I felt like the odd one out at social events. However, now, plant-based eating seems to be more accepted – and even intriguing – to many people. Recently, when my husband and I hosted a cookout, I was moved that all our guests, even though not vegan, were happy to bring vegan salads and grill foods to the gathering. It was a wonderful experience – and the meal was delicious: Grilled portobello mushrooms, black bean burgers, tabouleh, chickpea and pasta salads, even vegan chocolate cake.

As we enter the Summer Solstice in the Northern Hemisphere, I invite you to explore and enjoy the bounty of summer. To get your creative juices flowing, here is a wonderful article about vegan grilling options: https://grillio.com/blog/vegan…, (shared with me by Ellie and Heather, visitors to my website). You can also find a few summer recipes on my Plant-Powered Recipes resource page, including Beet Burgers, Black Bean/Sweet Potato Burgers, White Bean Gazpacho, and Couscous Confetti Salad.

May you enjoy meaningful connection and delicious food at your summer gatherings. And may your veg eating inspire others toward healthful, compassionate, and sustainable food choices.