Breakfast Tacos
Created by Chef at JUST, Nate Park
Serving Size: 4-6
"Summertime always makes me want lighter options," says Park. "JUST's breakfast tacos are a favorite of mine and a great way to start the day off right. I like to add seasonal fruit compotes and a little hot sauce for an extra kick, but any of your favorite fruits and veggies will work well."
● 6 6-inch tortillas, corn or wheat
● 1 cup JUST Egg
● 1 cup chorizo or soyrizo sausage
● 2 cups red cabbage, shredded
● 2 avocados, sliced or cubed
● ¼ cup cilantro, chopped roughly
● ¾ cup chunky salsa or pico de gallo
● Hot sauce (optional)
Chop the cabbage, avocados and cilantro. Set each ingredient out in separate bowls or on a tray for your taco building station. Cook the chorizo in a nonstick skillet, then set aside on a plate lined with paper towels. In the same skillet, scramble the JUST Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings. Warm the tortillas, then fill them with desired amount of each topping.
Image courtesy of Nate Park
Skinny Paloma
Created by Nosotros Tequila partner PJ Dwyer
Serving Size: 1
"This cocktail provides a healthy twist to a staple of anyone's summertime cocktail list," says Dwyer. "With no added sugar, this is a quick way to cut calories while enjoying a refreshing cocktail by the pool. The recipe is easy to increase into a pitcher."
● 2 oz Nosotros Blanco
● 3 oz fresh grapefruit juice
● 1/2 oz lime juice
● 1 oz sparkling water
● Shake all ingredients except water in a shaker and then pour over ice using a strainer. Float sparkling water on top and stir.
Image via PJ Dwyer
Greens Smoothie Bowl
Created by co-founder of HealthKic, Cindy Arana
Serving Size: 2
"Looking for a cold vegan treat on a warm summer day? This bowl is a tasty and nutrient dense meal that is the perfect replacement for traditional ice cream without any added sugar," says Arana. "Just a quick blend with a few added toppings will have you shocked that you're enjoying a full serving of veggies."
● 1 HealthKic Crushin' Greens Shot
● 3 bananas, frozen
● 1 tsp spirulina powder
● 1/4 cup almond milk
Add HealthKic Crushin' Greens shot and bananas into a blender and blend. Slowly start to add in almond milk to get a softer consistency. Add in spirulina powder and blend until the mixture is nice and combined. Pour into a serving bowl and top with desired toppings
Image via Cindy Arana
Garden Salad with Curried Chickpeas
Created by A Dozen Cousins CEO Ibraheem Basir
Serving Size: 1
"There is no better lunch on a nice summer day than a fresh salad. Our twist on this classic garden salad includes some bold flavors and a little extra plant protein," explains Basir.
● ½ cup romaine lettuce, chopped
● ¼ cup chard, chopped
● ¼ cup baby red leaf lettuce, chopped
● ½ cup baby spinach, chopped
● ¼ cup butter lettuce, chopped
● ¼ cup arugula
● 1/8 cup bean sprouts
● 1/8 cup pea sprouts
● 1 small carrot, shredded
● ¼ cup purple cabbage, shredded
● 2 Tbsp cilantro, chopped
● Juice of ½ a lime
● 1 package of A Dozen Cousins' Trinidadian Chickpea Curry
Shred your carrots and purple cabbage and mix them in a bowl. Chop all of the greens and add them to the bowl with carrots and cabbage. Place half a pouch of A Dozen Cousins Trinidadian Chickpea Curry on top of your salad (the beans are fully cooked and may be served hot or cold). Garnish your salad with both of the fresh sprouts, cilantro and lime juice.
Image courtesy of Ibraheem Basir
Watermelon Nigiri
Created by Chef de cuisine at Planta South Beach, Benjamin Goldman
Serving Size: 25
"Summer is all about bright, colorful dishes that are both refreshing and full of flavor," says Goldman. "For this recipe we I used watermelon to reflect the look, feel and taste of sushi, while staying true to Planta's plant-based concept."
● 1lb watermelon
● 1cup sushi rice
● 1cup water
● Rinse sushi rice thoroughly until the water runs clear. Cook the sushi rice in a rice cooker with water. Remove rice when finished and cool down. Cut the skin of the watermelon. Slice the watermelon into rectangular block (2" x 6"). Lay them out on a sheet tray lined with parchment paper. Preheat the oven to 180°F. Place the tray of watermelon in the oven and cook for 2-2 1/2 hours or until the correct texture is achieved. Form the rice in the palm of your hand by pressing firmly and shaping it into the desired nigiri shape. Fold the watermelon on top.
Image Courtesy of Benjamin Goldman
