No-Cook Recipes

Hi, friends!

When it’s hot, it’s nice to have a few ideas on hand that feel like a meal, but don’t require cooking. Here are 3 of my favorites…

Mediterranean-Inspired “Tostadas”

This recipe is inspired by the way a Mexican tostada is served open-faced with toppings. But instead, I use Mediterranean-inspired ingredients that you can pull right out of the fridge. Using pita bread as a base you can create a buffet of toppings and let each person can make their own.

Toppings can include:

• hummus

• baba ghanoush

• Greek yogurt or Labneh

• diced onions, tomatoes and cucumbers

• chopped kalamata olives

• chickpeas

• green onions

• feta

• lemon

• hot sauce

*I prefer the pita bread to be soft but you could toast it if you want to do just a liiiiitle cooking.

Chia Pudding has been on repeat this summer in our house. I make a jar of it before bed (just combine, shake and refrigerate!) and everyone loves it for breakfast. It’s high in fiber and protein and very adaptable! You can add nuts, berries, bananas, coconut flakes, granola….

Vegan Chia Pudding

2 c almond milk

1-2 T agave (or maple syrup)

a couple pinches of cinnamon

1/2 c chia seeds

Put all ingredients in a large mason jar, in the order above. Use a spoon and stir the seeds in. Add the lid and shake. Shake again a few minutes later, then place in the fridge for 4+ hours to allow thickening. Top with fruit and/or nuts. Enjoy cold!

Makes 4 small servings

Lastly—Lettuce Cups!

Butter or Romaine leaves are perfect for any filling. But you can even use rainbow chard, or try endive leaves for an appetizer.

Filling ideas:

• tofu (I use the pre-marinated teriyaki tofu, no need to even heat it! )

• cannellini beans

• green onions

• sliced grapes

• sunflower seeds

• cherry tomatoes

• cottage cheese

• fresh mozzarella

• your favorite salad dressing or dip

Stay cool out there and happy summer cooking!

xx

Erin

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