Everybody loves eating out during vacation, especially when it’s summer and we’re by the sea. And we should definitely taste new recipes from the place we’re visiting, with local ingredients and techniques. But eating out everyday for as many days we’re on vacation could kick our budget really hard, especially if we’re talking about a family.
This is why I made my own list of plant-based ideas for easy meals that are light, delicious and won’t take much of our time –we need to rest from cooking after all at some point!
So let’s see how we can stay plant-based and on budget during vacation, with colorful meals everybody loves and that are easy to make.
Summer rolls
Perfect for lunch and dinner, but also for snacks these rolls are the summer equivalent to spring rolls. Chop vegetables (or even fruits) of your choice, such as avocado, cucumber, tomato, mango, lettuce, etc. and wrap them in rice leaves. Don’t forget to add a sauce you can easily make by combining peanut butter, olive oil, lime, salt and pepper.
Cold soup with cucumber and avocado
This refreshing soup will leave you really hydrated and I think it can cheer you up by its freshness. Blend 1 peeled cucumber, ½ avocado, 1 spring onion, some mint and basil leaves, some parsley, 1/4 cup water and some salt, pepper and turmeric in a blender. You can add some plant-based coconut yogurt in the end and garnish with cherry tomatoes and seeds or nuts.
Stuffed zucchini
Cut your zucchinis lengthwise and ‘dig’ a little in the center to make room for the stuffing. Line some parchment paper on a tray, place the cut zucchinis face up and bake at 180 °C (356 °F) until they are cooked. Experiment with your favorite vegetables and herbs or whatever you have on hand, such as onion, pepper, garlic, cilantro, but also beans, chickpeas or whatever you like. Saute them in some extra virgin olive oil (the beans must be cooked first) and add salt, pepper and spices. Make a tasty sauce by mixing peanut butter with nutritional yeast, lemon juice, salt, chili powder, turmeric and some water. Remove the zucchinis from the oven, fill them with the mixture and sprinkle with the sauce.
Plant-based skewers
The ultimate summer, colorful dish, which you can pair with rice or mash potato (or sweet potato) and of course a green salad and enjoy with family and friends (you can even have a plant-based bbq). Try skewering cherry tomatoes, onion, pepper, mushrooms, sweet potatoes (cook them first until they are soft), but be careful to have the cut the same size. Sprinkle with salt, pepper, garlic powder, turmeric and a some extra virgin olive oil and bake for 10-15 minutes until they are soft.
Pasta salad
I’d suggest you use pasta from either legumes or whole wheat for extra fiber. Boil the pasta according to the instructions and while you wait, line a pan with some parchment paper. Finely chop vegetables of your choice like tomato, pumpkin, onion, carrot, etc, sprinkle with extra virgin olive oil and salt and bake. When done, mix everything together and garnish with herbs.
Apricots with molasses
Yearning for something sweet? Try this fruity dessert with apricots and berries, that will blow your mind! Wash and cut open 8 apricots (get rid of the pit, please!). Sprinkle with grated ginger, granola, chopped pistachios, almonds or whatever you like and add some molasses (make sure it goes everywhere). You can even add some cinnamon if you want. Bake for about 12-15 minutes at 200°C (392 °F) and when they’re cold, serve with berries of your choice and mint leaves.
