What to Make and Eat This Week

Keeping it fresh and cool with midsummer produce

Hello! A day trip to NYC this past week had me wondering, who are all these people (and there were a LOT of people) traipsing around in the 90-degree heat, looking not very uncomfortable? Was I the only one who felt like I was melting?

It wasn’t a pleasure trip; I had to personally pick something up. But I did do something enjoyable; before heading back upstate, I had a meal at Beyond Sushi on W. 37th Street. 100% plant-based, the portions are modest, but because the food is so intensely flavorful, it doesn’t take a lot to feel satisfied. There’s a lot to be said for that approach.

Despite the heat, I’ve been doing a lot of food prep and cooking, because alas, we can’t go out to eat all the time, right? It has become hella expensive, too. So let’s take a look at the midsummer-friendly fare we’ll be making this coming week:

• Vegan Feta and Watermelon Salad with Cucumber and Mint

• Farfalle with Zucchini, Cherry Tomatoes, and Olives

• Red Bean and Potato Salad with Artichoke Hearts

• Ridiculously Easy Tofu Teriyaki

Vegan Feta and Watermelon Salad with Cucumber and Mint

Vegan feta and watermelon salad is almost too pretty to eat, and is extra refreshing with the addition of cucumber and a hint of mint. Who first thought of putting watermelon and feta together in a salad? It's one of those combinations that seems odd at first, but is actually genius. 

This simple combination is so tasty, and pairing watermelon with cucumber in any way is super hydrating. Make sure all the ingredients are well chilled before prepping.

A great vegan feta: For this recipe, I use Violife® Just Like Feta, which, to my palate tastes like how I remember goat cheese from before I went vegan — smooth and creamy, with a subtle fermented bite. There are likely other brands, too.

Or, if you can't find a good vegan feta, here's how to make your own your own tofu feta:

Homemade Tofu “Feta”

While this isn’t quite as OMG as the Violife's feta, it’s still quite good! All you need is:

• 7 to 8 ounces extra-firm or super-firm tofu (about half of a 14-ounce tub)

• 3 tablespoons lemon juice

• 1 tablespoons extra-virgin olive oil

• 1/4 teaspoon salt

1  If you have a tofu press, use it ahead of time to extract water from the tofu. Even an hour will do nicely. Otherwise, slice the tofu into 4 slabs crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can.

2  Cut the slabs into 1/4 inch dice. Place in a shallow container and toss with the lemon juice and oil. Let stand for 30 minutes to an hour. Drain off any liquid that may form, then use as directed in the recipe.

Complete the meal: I like to serve this salad as a first course so the subtle flavors can be fully appreciated, but you can serve it right alongside your main dish. It’s a fantastic foil to grilled vegetables and plant proteins. It's also good teamed with vegan burgers for an easy summer dinner.

This recipe makes about 4 servings. For even more tips and the printable recipe card, here’s the full post.

INGREDIENTS

• 2 to 3 big handfuls of baby arugula or mixed greens

• 1 tablespoon extra virgin olive oil

• A splash of lemon or lime juice

• 3 heaping cups diced seedless watermelon

• 1/2 medium cucumber, quartered and sliced (or 1 Kirby cucumber, sliced)

• 4 ounces vegan feta such as Violife®, cut into 1/4-inch dice

• A few sliced mint or basil leaves

• Handful of toasted sunflower or pumpkin seeds, optional

INSTRUCTIONS

1. Combine the arugula in a mixing bowl with the olive oil and lemon juice and toss together. Transfer to a serving platter and spread evenly.

2. In the same mixing bowl, combine the watermelon, cucumber, and vegan feta and toss together gently.

3. Mound the watermelon mixture over the greens. Scatter the fresh mint over the top. If you'd like, top with some toasted seeds for extra crunch.