Summer Vegetarian Recipes

Easy Cauliflower Fried Rice

Easy Cauliflower Fried Rice

This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.

Ingredients

  • 2 tablespoons peanut oil, divided
  • 4 large eggs, lightly beaten
  • 4 cups cauliflower rice (see Tip)
  • 1 red bell pepper, chopped
  • 2 scallions, sliced, greens and whites separated, divided
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons chile-garlic sauce (such as sambal oelek)
  • 2 teaspoons reduced-sodium soy sauce or tamari
  • ½ cup unsalted peanuts














Preparation

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1½ to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.
  2. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.
  • Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.

Grilled Baby Eggplant Agrodolce

Grilled Baby Eggplant Agrodolce

In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). Pro tip: It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into ¼-inch-thick slices.

Ingredients

  • 1½ pounds baby eggplant, halved
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ cup red-wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons golden raisins
  • 1 small clove garlic, crushed
  • ½ teaspoon crushed red pepper
  • 1 tablespoon chopped fresh mint






















Preparation

  1. Preheat grill to medium-high. Brush eggplant with 2 tablespoons oil and sprinkle with ¼ teaspoon salt.
  2. Combine the remaining 2 tablespoons oil and ½ teaspoon salt, vinegar, honey, raisins, garlic and crushed red pepper in a small saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until reduced to ½ cup, 10 to 12 minutes. Remove from heat, discard the garlic and cover.
  3. Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. Transfer to a large bowl. Drizzle the agrodolce over the eggplant and toss to coat. Sprinkle with mint.
  4. Veggie Sandwich

  5. Veggie Sandwich

There's no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It'll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens.

Ingredients

  • 2 slices sprouted-grain bread, toasted if desired
  • ¼ avocado, mashed
  • 1 tablespoon hummus
  • Pinch of salt
  • 4 slices cucumber
  • 2 slices tomato
  • 2 tablespoons shredded carrot
  • 1 clementine, peeled




















Preparation

  1. Spread one slice of bread with avocado and the other with hummus. Sprinkle with salt. Fill the sandwich with cucumber, tomato and carrot. Slice in half and serve with clementine on the side.
  • To make ahead: Refrigerate sandwich for up to 4 hours.

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