Refresh and relax with these light and luscious drinks, salads, sandwiches and sides. They are some of my favorites for the season.

Watermelon Water

This drink is not only refreshing, but also curbs the appetite between meals.

4 c. watermelon chunks
1 four-inch-long section of ginger, cut into chunks
1 c. water

Combine all ingredients in a blender. Strain through a sieve, using the back of a large spoon to push out any remaining juice, and discard pulp. Serve over ice. Serves 1-2.

Carrot Shake 

I discovered this unlikely 'match made in heaven' by accident. 

3 small carrots
1 c. coconut milk
3 scoops vanilla frozen yogurt

Combine all ingredients in a blender and serve ice cold. Serves 1-2.
 

Cold Noodle Salad with Creamy Peanut Dressing

Dressing:
¼ c. all-natural peanut butter
¼ c. rice wine vinegar

Salad:
1 head rinsed, dried, and chopped green leaf lettuce leaves
½ package (250 g) buckwheat soba noodles
1 c. sliced cucumber
2 tbp. chopped scallion
2 tbp. sesame seeds

Whisk together the peanut butter and vinegar.

Cook the noodles according to package directions. Drain and transfer to a bowl of ice water. When cool, drain again.

Divide the lettuce between two plates. Arrange the noodles and cucumbers on top. Drizzle with the dressing, and garnish with scallions and sesame seeds.

Serve extra dressing on the side. Serves 2.

Couscous Salad with Mango and Cilantro

1/8 cup chopped garlic
1/8 cup chopped celery greens
1 tsp. olive oil
2 cups whole-wheat couscous
1 cup tomato juice (can be from a can of tomatoes, reserve tomatoes for other use)
1 mango, peeled and diced
1 bunch cilantro, chopped
1/2 cup chopped chives
juice of 2 limes
Salt and pepper to taste

Over medium heat, sauté garlic and celery greens in olive oil until tender. Stir in the couscous and a pinch of salt, toast for 1 min. 

Add the tomato juice and enough water to cover the couscous by 1 inch. Cook according to package directions.

When ready to serve, combine couscous with last 5 ingredients. Serve cold. Serves 4 as a side dish.

Vegan Turkish Pizza

4 large whole wheat pitas
2 tbp. Olive oil
1 can tomato sauce
1 package frozen soy crumbles
1 med onion, chopped
2 cloves garlic, chopped
½ tsp. cinnamon
½ tsp. cumin
1 large beefsteak tomato, thinly sliced
2 tsp. sesame seeds
1 small bunch flat-leaf parsley
1 lemon, quartered

Preheat oven to 400°F. Brush both sides of each pita with olive oil and arrange on a baking sheet. 

Sauté the onion, garlic and spices in olive oil.  Add the crumbles and, once defrosted, the tomato sauce.  Continue cooking 3-5 minutes until thickened.

Arrange tomato slices in a single layer on each pita.  Divide the tomato mixture between pitas and spread on top of tomatoes.  Bake for 15-20 minutes. 

To serve, sprinkle each pita with sesame seeds, top with a few fresh stems of parsley, and drizzle with lemon.  Fold in half and eat like a sandwich. Serves 4.

Rice with Tomato Relish and Punjabi Mix

My favorite easy vegetarian lunch. It features the crunchy, spicy Indian snack mix that is made with fried noodles, peas, and sometimes nuts. I buy it at Patel Brothers, but you can find variations at any Indian grocery.

1 tsp. cumin seeds
1 c. rice
1 tomato, chopped
1 handful chopped mint leaves
1/8 c. chopped red onion
juice of half a lime
1 tbp. vinegar
1 tsp. light brown sugar
salt and pepper to taste
1 c. Punjabi mix (crispy seasoned topping)

Place a small pot over medium heat and toast the cumin seeds for 1 minute.  Add the rice and continue to toast, stirring occasionally, until translucent.  Add 2 c. hot water. Once boiling, turn heat to low.

Combine the remaining ingredients (except for mix) in a bowl and set aside until the rice is cooked.

Divide the rice between two bowls. Top with tomato relish and garnish (generously) with Punjabi mix. Serves 2.

*optional: add ½ c. drained chickpeas or a dollop of plain yogurt.
 

Cold Oatmeal with Rosemary and Nutmeg

 This is a (slightly) sweet and savory breakfast that is a welcome change from the ordinary.

½ c. rolled oats
½ c. soy milk
1 tbp. finely chopped rosemary
1/8 tsp. grated nutmeg
½ tsp. sugar

Combine all ingredients and allow to sit for 3 minutes before enjoying. Serves 1.

More of my recipes, like:

•  Vegan Chocolate Raspberry Swirl Muffins
• Leg of Lamb Skewers
• Grilled Corn and Cotija Quiche
• Corn Cakes with Guacamole
  

can be found on my blog.

And recipes for my:

• Mushroom and Caper Frittata
• Spicy Chicken and Rice
• Mustard Crusted Tofu with  Kale and Sweet Potato
  
• Fig and Rum Squares 

can be found in

Bon Appetit Magazine.