3 vegan recipes to spice up your summer lunch | food

Summer days are always special to me. I pull up the grill to try some of the vegan recipes I’ve been making all winter long, the blender comes out of hiding and the healthy warm-weather dishes are ready to please the palate any time of the day.

Below you’ll find three of my favorite recipes from this summer that make them simple, satisfying, yet nutritious:

broccoli pancakes

I may not always be perfect at it, but I try to prepare healthy meals for my family because I believe that living an abundant life begins with physical and mental strength. So for lunch or dinner, I’m going to turn to my broccoli patties (pictured above) – they’re great on the grill and brain because these veggies are packed with omega-3 fatty acids and amino acids.

What will you need

  • 4 cups of broccoli florets

  • 2 tablespoons of liquid smoke

  • 1 cup of wheat flour

  • 1 onion

  • 1 teaspoon salt

how was it made

In a saucepan with water, add the salt and then boil the broccoli for three minutes. Then, peel and chop the onion.

In a bowl, chop the broccoli florets with the liquid smoke, then add the onions. Slowly add the flour and then mix all the ingredients until the mixture is smooth.

Pour the dough onto a sheet greased with a spoon and flatten to form patties. Bake (or grill) for 20 minutes or until golden.

Cabbage rice roll

These cabbage rice rolls have saved me from screaming hell so many times because they are so easy to prepare.

Cabbage rice rolls

What will you need

  • 4 large cabbage leaves

  • 4 cups of vegetable broth

  • 2 cups rice

  • 1 onion

  • 1 teaspoon dry rosemary

  • 1 teaspoon salt

  • 1 teaspoon pink Himalayan salt

  • 2 tomatoes

  • 2 tablespoons olive oil

  • 1 bundle parsley

  • 1 cucumber

  • Lemonade

  • Half a cup of flour

how was it made

In a saucepan with vegetable broth, add salt, rosemary and rice. Wash the cabbage leaves and put them in a colander or steamer to heat on top of the pot. Cook them for 15 minutes. Drain the cabbage and air dry it on a plate.

Cut the tomatoes into cubes, chop the onions, cut the cucumbers into small squares, remove the parsley from the stem and chop – put all the ingredients in a bowl with lemon juice and pink Himalayan salt. Add rice and mix together.

On a wooden chopper, put the cabbage leaves and add four tablespoons of rice and roll it slowly. Repeat the process until the rolls are tender, serve them with tahini.

Spinach and avocado smoothie

This is my go-to smoothie to start the day – I like to call it My Morning Moody Mix.

Spinach and Avocado Smoothie

What will you need

  • 2 cups coconut milk

  • 2 cups chilled coconut water

  • 3 cups spinach

  • 1 cup oats

  • 1 medium sized avocado

  • 1 bunch of mint

  • Lemon juice

  • 1 piece of ginger

  • 2 tablespoons protein powder

how was it made

Avocado peel and slice. Remove the mint leaves from the stem and wash it. Cut a lemon and squeeze the juice into a blender. Wash, peel and cut the ginger into cubes.

Pour the coconut milk, coconut water, and other ingredients into a blender and blend for two to three minutes. Her feet are cold. (I also use this recipe as a frozen treat!)

Maybe in another life I’ll have pizza and feed all summer, but now I enjoy making meals that I hope will heal, transform, and inspire my family to live a healthy life.