As temperatures continue to climb during the hot summer months, the thought of spending hours in a hot kitchen is far from appealing. Fortunately, there are plenty of delicious dishes for hot weather days that require minimal to no stove time, allowing you to stay cool and refreshed, while still enjoying a satisfying meal. These recipes are not only convenient for those scorching days when turning on the stove feels unbearable, but they also offer a range of flavors and ingredients to please the palate.
From refreshing salads and chilled soups to flavorful wraps and sandwiches, there are countless options for fuss-free dishes for hot weather summer days. With the abundance of fresh produce available during this time of year, you can create vibrant and nutritious dishes using ingredients like crisp vegetables paired with ferments. Whether you’re looking for a quick and easy lunch, a light dinner, or a refreshing snack, these recipes provide a variety of options to suit your taste preferences.
So, beat the heat this summer by exploring these simple yet satisfying dishes that require little to no stove time.
1. Cold Tofu a nd Ampalaya (recipe)
This delicate rendition of a Filipino dish called ampalaya con tokwa, which is is usually prepared by stir frying the bitter melon (ampalaya) with egg and serving it alongside rice, is a vegan adaptation. We eliminated the egg and used silken tofu, which adds a creamy texture, and paired with Burong Amapalaya. If you happen to love this vegetable, try this dish as a refreshing appetizer, a complement to your main course, or a satisfying light lunch option.
2. Tacos, Two Ways (recipe)
Fermented red onions make for a delightful complement to the beloved Mexican street food, the taco. Unlike pickled red onions, which acquire a tangy flavor due to the addition of vinegar, fermented red onions offer a distinct acidity. Our tacos come in two ways: one with mushroom adobo and the other with shredded bulgogi tofu. If you’ve tried some of our other recipes, you can also use shredded adobo tempeh sa gata or lentil crumble.
3. Burong Mustasa Onigiri (recipe)
This delightful Japanese dish is crafted by combining steamed rice with a pinch of salt and your desired filling, in this case, Burong Mustasa or your choice of ferment. Once prepared, it can be molded into a triangular shape or formed into a compact ball. To add an extra touch of flavor, a sheet of savory nori is often used to wrap around the onigiri. It’s great eaten cold!
4. Vegan Tuna and Sauerkraut Salad Sandwich (recipe)
There are plenty of ways to enjoy this salad featuring the Sauerkraut. Not only is it delicious on its own, but it also makes for a delightful finger food option. You can take it up a notch by pairing it with some crunchy croutons, or use it as a scrumptious filling for sandwiches. Another fantastic idea is to serve it in refreshing lettuce cups. The best part? This salad can be a fulfilling yet light lunch option, thanks to the addition of nutritious chickpeas. While you can opt for canned chickpeas, consider using sprouted chickpeas instead.
5. Kimchi Avocado Bagel (recipe)
Creamy food has always gone well with kimchi’s sharp, tangy flavor and crunchy texture. This is why we came up with kimchi mac and cheese and why the popular avocado toast goes well with our favorite Korean ferment as well. To add an extra creamy element to the kimchi avo bagel, we made our very own vegan cream cheese (just soak cashews the night before).
6. Banh Mi (recipe)
The origins of the bánh mì can be traced when the French colonized Vietnam back in the late 19th century. As is the wonderful transformative nature of food when it finds itself a new home, the bánh mì has evolved and became a staple in Vietnam—found in the most humble street carts. When you venture into the vibrant culinary landscape of Vietnam, it’s one delectable delight that simply cannot be missed. Our version is vegan, using the trusty tofu as protein and uses Fermented Radish and Carrot, and the optional Fermented Hot Sauce.
7. The Andy (recipe)
This tofu sandwich use firm tofu slices marinated, two ways, with hummus, Sauerkraut and Fermented Hot Sauce. While suggested to serve warm, you can also serve this sandwich cold. Batch cook the tofu that you need for the Banh Mi and The Andy on a weekend so you’ll just be assembling your sandwiches for the week.
8. Easy Pasta Salad with Ferments (recipe)
One of the hacks that has worked for us is to cook a big batch of carbs like pasta and store this in the fridge, ready for any sauce that we might fancy during the week. This oil-free pasta salad is an easy way to use the Fermented Garlic and the Preserved Lemons sitting on your cupboard. Add your choice of protein (like tempeh) to make it more filling. Serve cold or at room temperature.
9. Noodles Tossed in Peanut Sauce (recipe)
If you don’t have Burong Mustasa on hand, this noodles dish works with Kimchi as well. Mix the sauce separately and season to taste before adding into your batch cooked noodles.
10. Savory Salads (recipes)
If you’re looking to make healthy and flavorful salads this season, there are plenty of fresh ingredients available that you can incorporate. From a variety of greens to delicious fruits, along with nuts, grains, and seeds, the possibilities are endless.
Having a handful of reliable recipes can simplify the process of creating delightful and nutritious meals in a jiffy. For those seeking additional inspiration, please do visit our recipe archives.
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