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TELL VT: What do you make for dinner when it's too hot to cook?

TELL VT: What do you make for dinner when it's too hot to cook?

Fattoush Salad

What do you make for dinner when it’s too hot to cook? The Fattoush Salad pictured above is a VT staff favorite when the weather is warm.

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Daiya jack cubed, roquette, sweet grape tomatoes, chickpeas (from a can), avocado cubed, and a dressing made of balsamic vinegar, olive oil, onion powder, mexican chili, salt and pepper. Eat with some sourdough bread.

Since I live in an extremely hot part of Brasil on the coast (about 16 degrees south of the equator) it tends to feel like summer all year round. On really hot days and evenings, my husband and I LOVE to indulge in a nice big bowl of açaí. We use frozen organic açaí pulp (bought from a gentleman who makes it near by) Blend the pulp with bananas until smooth and creamy. I like to use 1 banana for every 150g of açaí. I add a variety of toppings to it to make it extra delicious :) - granola - nuts - honey - chocolate chips - paçoquinha (common sweet peanut treat in Brasil) - goji berries and/or raisins - extra finely chopped bananas Sometimes if I already have some beans, lentil, or chickpeas cooked and in the fridge, I'll throw together a cold salad with that. I like to do this mix occasionally: - 1.5 C cooked and cold chickpeas - 1/2 raw onion - 1-2 tomatoes (diced) - 1 raw garlic clove (minced) - lots of kale, spinach, or whatever green I have on hand - lemon juice - olive oil - salt & pepper

I make sandwiches..hummus with chia seed .tomato .avocado spinach.sliced cucumber and sliced radish

Tacos! Black beans with a little lime juice and taco seasoning, topped with fresh guacamole and hot sauce in a hard shell.

i try to get some chickpeas in the oven in the morning to crisp up before the heat hits. then when it is dinner time i do a 'raid the fridge' salad. i use blocks of baked savory tofu, crunchy chickpea croutons, diy dressing and the veggies i have on hand to keep cool with a cool salad!

Fresh salad with carrot sauce: Carrot sauce: cook some carrots in water with salt, when they´re ready, squeeze them with garlic, olive oil and lemon juice. Prepare a saldad with butter beans, tomatoes or cherry tomatoes, arugula, slices of seeded wholemeal toast and add the carrot sauce.

Southwest salad - Salad mix, corn, black beans, tomatoes, avocados, jicama, tortilla strips, red onions. Even the kids eat it.

It was hot today! I made the VT butternut squash and wild rice dish. It was all done on the stove top and ready in 20 minutes.

Leek and potato soup with Tofutti sour cream. Chilled and filling. And my kids love it! Vegan and gluten free so it's good for everyone.

3 bean salad with red onion, feta and homeade white balsamic vinagrette on a bed of chopped spinach. Served with torn chunks of italian bread and a side of fresh sliced pineapple and mango drizzled with raw honey.

I'm all about salads in the summer. One of my favorites is pasta salad, it's so easy to make, very affordable, and super yummy. It's so good when it's chilled in the refrigerator for a few hours. Ingredients Tri color pasta, cooked Diced cucumber Grape tomatoes, halved Sliced black olives Mozzarella or Provolone cheese, cubed Italian dressing or vinaigrette Mix it all together and chill it for about an hour and it's ready to eat!!

Panzanella Salad - tomatoes from the garden - basil from window box - crusty bread with a heaping splash of balsamic and olive oil w/ a little S&P - YUMMY!!!

I like to make salads with cucumbers. They're so refreshing! One of my favorites is Asian cucumber salad with peanuts. The dressing is made from rice vinegar, sweet chilli sauce, garlic, and sesame oil. I could eat it every day!

Freshly baked hot bread in the summertime? Absolutely. I keep a supply of raw homemade or store-bought bread dough in the freezer to thaw in the fridge overnight and then bake in my waffle iron as needed. Three to three-and-a-half minutes is all it takes, then I top it with whatever I have on hand from sun-ripened tomatoes to eggplant relish. I let the abundance of garden-fresh summer produce inspire me.

We like to make what we call a "dinner salad". Home grown lettuce and arugula, a couple of hard-cooked eggs, some black beans, avo, red onion, tomato, and thinly sliced red potato with a honey-balsamic dressing. It's nutritious and satisfying.

Since I am a single person and don't have to cook for others, my favorite hot summer night meal is one of two sandwiches. I either have a sprout sandwich or a sprout sandwich with sliced tomato!I grow my own sprouts so I usually have plenty and I love them. I use sandwich thins or deli thins whichever is on sale and some mayo and a tone of alfalfa and clover sprouts and if I have tomatoes, I add them. That's all there is to it. Give me a huge glass of Vintage Seltzer and I'm good to go!

My family loves a cold, fruit-filled dinner on hot nights, and it's a great way to use up all the season's bounty. This could be a fruit and cheese platter, fruit soup or salad with lots of fruit. Our favorites: - ripe melon, parma ham, fresh mozzarella served with crusty bread and good olive oil - cherry soup made with greek yogurt, lime and ginger, and little turkey breast finger sandwiches on pumpernickel - watermelon and feta salad, with pickled red onion and mint We've even had giant smoothies for dinner!

I make a salad of spring mix, dried cranberries, diced mandarin oranges and chopped pecans or slivered almonds. I toss it with a raspberry vinagret. Very refreshing!

Vietnamese spring rolls! Only the glass noodles are cooked. Delicious with dipping sauce!

I make my MBJ Arugula Quinoa Salad! Mangoes, Blueberries and Jicama make this a fresh and cool summer salad! I sometimes even omit the quinoa for a totally raw dish and faster prep. The dressing is a lemon basil vinaigrette that takes 30 second flat to put together. It's a perfect meal when it's too hot to cook!

Skinned Red Peppers, Cherry Tomatoes, Feta Cheese with toasted sour dough bread oil and herbs on top. Served with an olive oil balsamic & lemon dressing and capers

Freshly tossed salad with ingredients from our garden and local farmers market begins the meal. I make a great nachos that zaps in 2 min. In the microwave. Cold watermelon tops off the meal.

Eggless Egg Salad -love it! I mash a block of firm or extra firm tofu with a fork, mix in soy mayo, mustard, turmeric and curry powder and sprinkle paprika on the top. Sometimes I add relish or a finely chopped dill pickel. Instead of having a sandwich, I'll spread it on crackers.

I love to make a raw veggie wrap using any raw julienned veggies I have on hand. Some of my favorites are zucchini or cucumber, carrots, red peppers, onion, & sprouts or pea shoots & I'll either spread the wrap with guacamole instead of mayo or just sliced avocado. Any kind of grated or sliced cheese is good too. Add seasonings to taste. I don't include tomatoes tho because they tend to make the wraps wet & break down. Instead I'll include a side of cut, deseeded tomatoes with chopped fresh basil, onion & maybe even some kernel corn seasoned with salt & pepper.

gazpacho, yum :)