Who’s excited that the warm weather is finally here? So awesome! Time for lots of outdoor skating and some delicious summer foods.
However, now that it’s stinking hot outside, turning on the oven is often the last thing you want to do. So, what’s a cook to do? Well, you could definitely check out this post on grilling and fire up the BBQ or you could read on, and try out some new recipes that will spike the interest of family and friends, but won’t raise the temperature of your kitchen.
Image credit: Inspiralized.com
No Oven Recipes!
SHRIMP CEVICHE (3-4 servings)
Ingredients: 2lb (20-25) raw shrimp, juice of 4 limes, juice of 2-3 lemons, 3 diced tomatoes, 1 small diced onion, 1 diced hot pepper, 1 diced cucumber, 1 avocado cubed, 1 tsp EVOO, handful of shredded cilantro, salt and pepper to taste.
Instructions: Peel and devein the shrimp and cut into 1/4″ pieces. If you are concerned about bacteria, you can also fast boil the shrimp until they start to turn pink, then put them in ice bath before completing the next few steps. The acid in the lemon and lime juice will “cook” the shrimp, so boiling isn’t necessary, but boiling will kill any bacteria and will speed up the prep time.
Lay the shrimp out in the bottom of a glass baking dish and pour the lemon and lime juice over top. Refrigerate for 2 hours. Toss the shrimp with the remaining items and put the ceviche back in the fridge for at least an hour before serving. You can also make this dish the day before you serve.
Shrimp isn’t your seafood? How about some salmon?
ZUCCHINI NOODLES WITH CREAMY AVOCADO SAUCE AND SMOKED SALMON (2 servings)
Ingredients: 1 noodled zucchini, 1/4 thinly sliced onion, 1 avocado, 8g thinly sliced smoked salmon, 1 tbsp capers, 1/4 C cream cheese, splash lemon juice, salt and pepper to taste
Instructions: Thinly slice your zuke into noodles of the size of your choice. Blend the avocado until smooth with a little bit of lemon juice to keep it green. Season with a bit of salt and/or pepper. Coat the noodles with the avocado sauce. Top with cream cheese, then smoked salmon and onions, and sprinkle with capers. Serve cool.
While we’re enjoying veggie noodles, here’s another recipe that highlights all of the veggies you can use for noodle dishes.
VEGGIE NOODLE PAD THAI (4 servings)
Pad Thai: ¾ pound daikon radish, peeled, 4 peeled carrots, ½ pound zucchini (or an additional ½ pound bean sprouts), ½ pound (8 ounces) bean sprouts, 4 sliced green onions, 12 to 14 ounces organic extra-firm tofu , drained and very gently squeezed of excess moisture (or substitute with cooked shrimp), 1 small handful chopped cilantro leaves, 2 tbsp sesame seeds, lime wedges
Sauce: 1/2C peanut or almond butter, 1/4 C lime juice, 2 tbsp tamari or soy sauce, 2 tbsp honey, 2 tsp grated ginger, dash red pepper flakes, water
Instructions: Use a spiralizer, peeler or other tool to prep noodles out of the radish, carrots and zucchini. Transfer the noodles to a large bowl and add the bean sprouts, cilantro, sesame seeds and green onions. Slice the tofu into 1/4″ cubes and add to the bowl. In a small bowl, whisk together all of the peanut sauce ingredients, adjust the seasoning as needed and use water to thin if needed. Drizzle the sauce over the large bowl and mix together until the sauce coats the noodles. Serve with wedge of lime and extra cilantro.
Love barbecue and traditional salads, but not the processed foods that are sometimes a part? Check this out!
BROCOLI RAISIN SALAD
Ingredients: 6 C chopped broccoli, 1 C sunflower seeds, 1/2 C chopped red onion, 1/2 C raisins
Cashew Dressing: 1 C raw cashews (soaked at least 1-2 hours), 1/3 C water, 1 1/2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tbsp maple syrup, 1 tbsp chopped shallots, 1 clove chopped garlic, 1/2 tsp sea salt, 1/2 tsp dijon mustard
Instructions: Mix together to broccoli, sunflower seeds, onion and raisin. Combine the dressing ingredients and blend until smooth. Top the broccoli mixture with the dressing and mix well. Chill before serving.
While you’re soaking cashews, why not make dessert too?!
VEGAN LIME CHEESECAKE
Ingredients: 1/2 C almonds, 2 tbsp shredded coconut, 3/4 C dates, 1 1/2 C soaked cashews, 2 tbsp coconut oil (melted), 2 tbsp coconut milk, 1/2 C lime juice, zest of one lime, 2 tbsp maple syrup
Instructions: Soak the cashews overnight. Soak dates for 15 minutes in warm water, then place in food processor. Add the almonds and coconut to the dates and pulse to a fine grain. Press the mixture into an 8″ springform pan or individual small tins. Push hard so that the mixture compacts to form a base crust. Set in the fridge, ideally overnight if you can. Add the soaked cashews, lime juice and zest, coconut oil, coconut milk and maple syrup to a food processor or blender and blend until smooth. Pour the mixture on top of the bases and sprinkle with lime zest. Store in the freezer and then take out 30 minutes prior to serving.
Summer doesn’t have to be a cooking bummer. Try out some new raw and cool food, and find a new favourite!
What’s your favourite no-cook recipe? We’d love to hear from you!