Summer meal ideas

[Nirinjan]

I was googling for summer meal ideas when I was making my menu this week and I came across a whole bunch of ideas that I thought other people would like as well. First I came across this from the New York Times (which I think I had seen before - maybe someone posted it here) http://www.nytimes.com/2007/07/18/dining/18mini.html?ei=5087 and then found a vegan version on this blog. http://urbanvegan.blogspot.com/2007/07/summer-express-101-simple-vegan-meals.html

I printed out the vegan version and then highlighted the meals that I thought my family would enjoy. We aren't vegan, just vegetarian, so I will most likely un-veganize them by adding cheese.

[Hawthorne]

Oh I desparately needed this! Our oven really retains heat for a long time and the few times I've used it I have really regretted it.
thanks!

[elizabeth]

I was googling for summer meal ideas when I was making my menu this week and I came across a whole bunch of ideas that I thought other people would like as well. First I came across this from the New York Times (which I think I had seen before - maybe someone posted it here) http://www.nytimes.com/2007/07/18/dining/18mini.html?ei=5087 and then found a vegan version on this blog. http://urbanvegan.blogspot.com/2007/07/summer-express-101-simple-vegan-meals.html

I printed out the vegan version and then highlighted the meals that I thought my family would enjoy. We aren't vegan, just vegetarian, so I will most likely un-veganize them by adding cheese.

I had the list up on the fridge last summer for last minute ideas, but it got moved or tossed or something. I'm going to print it out again.

One of my favorite summer meals ... chop up which ever herb is growing wildly out of control, add some olive oil, and a scoop of pasta water, put this over cooked pasta and stir in a pint of cherry or grape tomatoes that have been sliced in half and some sliced mushrooms. We eat this warm for dinner, and then I take the leftovers for lunch the next day. Yummy.

[sarahs]

Thank you! I always struggle with the transition to hot weather meals. Its great to have more ideas.(nt)

[Nirinjan]

A couple other summery things I made last week that were yummy!!

Tofu Salad

2 pounds of tofu
½ cup yogurt
3 Tbs. mayonnaise
1 tsp. mustard
3 Tbs. sweet pickle juice
½ cup sweet pickle relish
5 stalks of celery, diced
3 carrots, peeled and grated
2 tsp. salt
1 tsp. dried dill
1 tsp. black pepper

Crumble tofu by hand then mix in remaining ingredients. Mix well and taste. It may need to have the flavors adjusted a bit.

We had this in mini pitas cut in half and everyone enjoyed it.

The other thing is a marinade for tofu (it's funny, I normally only eat tofu every couple weeks, but I have been totally craving it lately so we had it twice last week) that I found I think in the San Francisco Chronicle. Here it is as written http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/27/FD5P10NRD3.DTL
Tofu Kebabs

Serves 4

These skewers have a lovely miso glaze that needs no sauce for dunking. These make a great, easy vegetarian option for the usual meat-heavy barbecues. Soak wooden skewers in water for at least 30 minutes before using.

* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 2 tablespoons warm water
* 2 tablespoons white miso or any other miso
* 1 tablespoon sesame oil
* 1 1/2 teaspoons grated ginger
* 1 tablespoon minced shallot
* 6 scallions, cut into 2-inch lengths
* 2 lemons, cut into 1/4-inch thick slices
* 12 ounces extra-firm tofu, drained and cut into large pieces (about 1 1/2- to 2-inch cubes)
* 12 small shiitake mushroom caps (or 3 large ones cut into quarters)
* White and black sesame seeds, for sprinkling

Instructions: Preheat the grill to medium. Alternatively, the skewers can be cooked in a grill pan over medium-high heat.

Combine sugar, soy sauce, water, miso, sesame oil, ginger and shallot in a small bowl.

Thread scallion, lemons, tofu and mushroom on skewers, alternating. Each skewer should have two pieces of tofu. Brush glaze on skewers, covering all sides, and transfer skewers to the grill or grill pan. Grill, turning occasionally, until all sides are golden brown and the scallions and mushrooms have softened slightly, about 10 minutes. Sprinkle with sesame seeds and serve immediately.

Per serving: 180 calories, 10 g protein, 25 g carbohydrate, 5 g fat (1 g saturated), 0 cholesterol, 875 mg sodium, 2 g fiber.


But I have never had good luck making much of anything on the grill on skewers, and I don't like mushrooms, plus I have a chronic inability to follow a recipe 100% even if it's my own, so I just made the marinade and then brushed it onto slabs of tofu (both sides), red peppers, zuchinni and portabella mushrooms and grilled them all. Then I served it with coconut rice and some extra of the marinade as a sauce. It was really good, but a bit sweet. I think next time I will cut the sugar in half.