Vegan Summer Recipes - Earth to Veg

Vegan nigiri sushi and a pair of chopsticks on a grey slate board.

Vegan Sashimi (for Nigiri, Sushi Rolls, and More)

100 Calories, Appetizers, Japanese Cuisine, Side Dishes, Stovetop Recipes, Spring, Summer, Gluten-Free, Oil-Free, Nut-Free, Recipes

This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.

Nori komi furikake is sprinkled over a small bowl of white rice.

Nori Komi Furikake (Vegan Furikake)

Side Dishes, Japanese Cuisine, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Meal Prep, Under 30 Minutes, Recipes

Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning. This vegan furikake is so umami, you won’t want to eat rice without it.

Homemade coconut milk is poured from a stopper bottle into a young coconut.

Chinese Coconut Milk Drink Recipe

Drinks, 200 Calories, Chinese Cuisine, Blender, Summer, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Recipes

My homemade version of the famous Hainan Yeshu Coconut Milk. This Chinese coconut drink is made from just one ingredient: young coconut. Oh so refreshing!

Savoury doufunao in a large bowl covered with soy sauce, chili crisp, scallions, and toasted peanuts.

Sichuan Doufunao (Spicy Tofu Pudding)

Weeknight, 500 Calories, Entrées, Salads, Chinese Cuisine, Snacks, Comfort Food, Summer, Winter, Gluten-Free, High-Protein, Tofu, Under 30 Minutes, Recipes

Doufunao is a classic Sichuan dish. This spicy, savory tofu pudding is piled with aromatic seasonings, just the right amount of sweet, hot, salty, and sour.

Toasted coconut shreds in a small cast iron pan on a white linen towel and next to a wooden spatula filled with more coconut.

Skillet Toasted Coconut (Shredded or Flaked)

100 Calories, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Global Cuisine, Recipes

Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!

Peanut Butter Stuffed Dates

American Cuisine, Appetizers, Desserts, 600 Calories, Snacks, Summer, Fall, Gluten-Free, Oil-Free, WFPB, Meal Prep, Under 30 Minutes

Two-ingredient peanut butter stuffed dates are a powerhouse of nutrients and natural energy. Perfect for potlucks, parties, or a simple after-school snack.

Hawaiian haupia squares on a beige plate, next to a coconut bowl which is filled with haupia coated with toasted coconut.

Hawaiian Haupia (Coconut Pudding Squares)

American Cuisine, Desserts, Stovetop Recipes, Summer, Gluten-Free, Oil-Free, Nut-Free, Recipes

Traditional Hawaiian Haupia (coconut pudding) is the easiest dessert. All it takes is coconut milk, cornstarch, and sugar. Serve cold for a refreshing treat.

A wooden spoon rests on a clay pot full of cooked white rice next to some colourful tablecloths.

How to Cook Rice on the Stove (4 Steps)

Weeknight, 300 Calories, Side Dishes, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, Meal Prep, Global Cuisine, Recipes

How to perfectly cook any type of white rice on the stove in 4 steps using a pot, Dutch oven, or donabe. Small batch perfect for 1-2 people. No more soggy rice!

Blueberry chia jam on a grey countertop next to a slice of toast spread with jam and some scattered fresh blueberries.

2-Ingredient Blueberry Chia Jam

American Cuisine, 200 Calories, Breakfast, Sauces, One-Pot, Stovetop Recipes, Summer, Fall, Gluten-Free, Oil-Free, WFPB, Nut-Free, Under 30 Minutes, Recipes

Check out blueberry chia jam, a quick, healthy, and easier alternative to regular jam. All you need is 2 ingredients, 15 minutes, and no sugar required!

A ddukbaegi filled with Korean kimchi okara stew strewn with scallions and sesame oil, on a grey countertop next to a copper spoon.

Kongbiji Jjigae (Okara Soybean Stew)

Korean Cuisine, 300 Calories, Entrées, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Nut-Free, High-Protein, Recipes

Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk. Serve this spicy, funky stew with rice for a low-waste meal.