Quick Meals To Make This Summer. (fresh, Vegan & Low Effort)

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This video contains 6 quick, easy & nourishing summer meal ideas. Apologies to the southern hemisphere haha! You can definitely try these out during your winter as well. Happy cooking!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Sesame Lemon Cold Noodles 0:35

75g-125g noodles (or 1-2 servings)
pinch of salt for the noodle water
100g fresh baby spinach (3-4 cups)

2 ½ tbsp white tahini
1 heaping tbsp smooth natural peanut butter
2 tbsp light soy sauce
1 tsp sesame oil
2 tsp maple syrup
1 tsp lemon zest
1 clove garlic, pressed or grated
1 ¼ tbsp white wine vinegar or lemon juice
1 splash of hot noodle water
salt to taste
sesame seeds for the top, fresh lemon juice for the top

→ serves 1-2

#2 My Version of Gazpacho 2:29

1 yellow onion, roughly chopped
2 small green peppers, not spicy (or 1 bell pepper), roughly chopped
2-3 cloves garlic, whole and peeled
1 tbsp olive oil for the pan
1 slice soft sandwich bread, toasted in toaster
½ cucumber, peeled and roughly chopped
2 – 3 cups fresh cherry tomatoes (300g – 450g)
1 big handful ice cubes
3-4 tbsp fresh cilantro (or basil)
2 ½ tbsp olive oil
1 ½ tbsp white wine vinegar
1 tsp salt, or to taste
pepper to taste

serve with fresh bread and vegan butter

→ 2 servings

#3 Chipotle BBQ Sandwich 4:33

for the marinade:
2 tbsp smoky bbq sauce
1 tsp soy sauce
1 tsp mustard
1 tbsp olive oil
1 tbsp vinegar (rice or white)

100g firm tofu (3.5oz)
1 handful king oyster mushrooms
1-2 tsp additional tsp veg oil for the pan

for the chipotle mayo:
1 tbsp vegan mayo
1 tbsp vegan sour cream
1 ½ tsp bbq sauce
¼ tsp chipotle powder (or to taste)
pinch of salt

also 2 large slices of bread
vegan butter
tomato slices
lettuce

#4 Cold Cucumber Noodles 6:27

for the soup:
~130g cucumber (4.5oz or ~⅓ regular sized cucumber)
200g silken tofu (7oz)
1 tbsp white miso paste
1 tbsp white almond butter (or cashew or peanut if you don’t mind the peanut flavor)
3-4 tbsp fresh cilantro
1 tbsp olive oil
¼ tsp garlic powder
dash of chili powder, or to taste (i did chipotle)
1 tsp maple syrup
1 tbsp white wine vinegar
3-5 ice cubes
salt to taste

for the topping:
⅓ cucumber, chopped (optional: have the seeds removed first)
½ avocado
generous pinch of salt
drizzle of sesame oil
1 tsp rice vinegar
1 tsp agave
1-2 tbsp cilantro
1-2 tbsp roasted seaweed flakes (or some chopped nori)
sprinkle of roasted sesame seeds

2 servings of cooked noodles

→ serves 2

Adapted from: https://www.instagram.com/p/DZK1orvo1nd/

#5 Spicy “Tuna” with Rice Cracker Cups 8:00

for the chickpea “tuna”:
1 can chickpeas (400g = 14oz)
1 spring onion, the white part
1 tbsp vegan fish sauce
1 tbsp soy sauce
1-2 tbsp roasted seaweed chips or 1/2 sheet nori, ripped to bits
1 tbsp vegan mayonnaise
½ tbsp vegan sour cream
2 tsp gochujang (or to taste)
2 tsp rice vinegar
if needed salt to adjust flavour

serve with leftover rice, quick cooking noodles and perhaps some steamed greens?

OR the rice crackers!

~½ cup (125ml) frying oil (sunflower, canola etc)
4 rice paper sheets, cut into pieces
½ avocado for serving
sesame seeds
spring onion

→ serve as an appetizer or as a meal for one

#6 Favorite Smoothie Bowl 9:59

150g frozen blueberries (1 cup)
1-2 frozen bananas, cut into chunks
1 tbsp almond/peanut/cashew butter
1-2 tsp ground flax seeds
2 tbsp unsweetened cocoa powder
60ml orange juice (¼ cup)

→ add more liquid only if necessary, rather try and stop the blender here and there, scraping down the sides a few times until it reaches ice cream consistency

serve with tahini, granola and extra fruit!

or serve with these tahini chocolate bars:
100g dark chocolate chips, melted (3.5oz)
6 dates, pitted
pinch of salt
dash of cinnamon
1 tsp tahini

→ use a small lined container like a lunch box, add ⅔ of the melted chocolate, then the dates, spices and tahini, finish off with the remaining chocolate, seal lunch box and freeze until solid