Summer vegan dinner: 5 delicious recipes

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Ideas for a different dinner? Browse the gallery above: findand 5 recipes with all the colors of summer, good, simple, healthy and, if you are omnivorous, perfect for variation as they are all vegan. We start with a salty guacamole ice cream, continues with millet pizza and then gnocchi with peppers, savory tarts and finally a chocolate dessert with lemon cream.

“I thought of dishes that are satisfying for the sight and taste, but light: an alternative to the classic salad of the warmer months, plus children like them”, he says. Giulia Giunta, teacher of nutrition for the family at FunnyVeg Academy in Milan, blogger (La Mia Cucina Vegetale), consultant for nutritionists and author of books, who proposed these recipes to offer us an extra idea to vary and show once again how it is fulfilling it’s fun to try vegetable cuisine.

“We should learn to get out of the comfort zone, fight the habits that lead us to always eat the same things»Says Giulia Giunta. «Experimenting – he continues – always pays off, even with vegetable cuisine, which is much simpler than you think. First of all, as far as the ingredients are concerned, the base is the same as the Mediterranean diet: cereals such as spelled and barley, in addition to pasta, fresh fruit, dried fruit and seeds e legumes as the main protein source“. In short, if you don’t like tofu and tempeh there are many alternatives even easier to find among the counters of every supermarket, which are the same ingredients that now all experts advise us not to miss to live better and in the end even among the most easy to prepare (as well as the most sustainable for the environment).

«Vegetable cooking – continues Giulia Giunta – is a cuisine for everyone also because it is a simple cuisine: you just need to have a little organization for some preparations. For example, legumes can be quickly prepared with a pressure cooker once a month and then frozen after portioning them, as can legume burgers or l’hummus. Cereals also keep 3-4 days in the fridge after being cooked, and the same goes for various vegetables. Unless you want to resort to even faster alternatives, and still valid for example legumes in glass or legume pasta, or quick cooking cereals“. In short, it can be done with little, and it is enough to make the dishes special. «The dishes – concludes Giulia Giunta – are definitely enhanced by aromatic herbs and spices. Do not miss out on the balcony, in addition to the classic basil, thyme, marjoram, sage, mint, chives. For the pantry, get turmeric, ginger, mixes like curry instead. But most of all, experience: being a little open and curious is always worthwhile, even when eating ». To see the recipes, browse the gallery above

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