The end of summer is an important time to prepare your body for fall by making some small shifts in your diet. As summer fades and the weather shifts, the energy of the year begins to move from Pitta towards Vata season. Vata is the Ayurvedic dosha (bio-elemental energy) that contains the properties of the elements ether and air. It governs all movement in the body and mind. You can reduce the excess Vata dryness that arises this time of year by adding cooling and light proteins like yogurt, beans, nuts, and quinoa to your diet. Also consume more peaches, tomatoes, grapes, yellow squashes, juicy cucumbers, and jicama, and carrots.
We’ve collected thirteen awesome vegetarian recipes that are best suited for adding to your diet in August. While not all of these incorporate Ayurvedic principles—they all are delicious and super healthy!
Caramelized Zucchini Frittata—A frittata is a great vegetarian meal due to its ease of preparation and the ability to modify with whatever is most abundant in your fridge. This recipe utilizes the abundance of zucchini at the end of summer and the author suggests also adding sweet corn, peppers, cherry tomatoes, loads of herbs, and/or greens. Serve with some hearty bread and a fresh salad for a great late summer brunch or dinner.
Thai Cucumber Salad—Late summer also brings an abundance of fresh crisp cucumbers. This Thai Cucumber Salad is made with “a blend of cucumbers, green onions, and cilantro, then topped off with a savory and slightly hot vinegar and sesame oil dressing.” It’s vegan and gluten-free, so pretty much everyone can enjoy this cooling salad. The crushed red pepper flakes give this a slight amount of warming that you can easily adjust to your preference.
Colorful Veggie Sesame Noodles—This side dish can be served at room temperature or chilled and can easily be upgraded to a one-bowl meal by adding some edamame, tofu, or a fried egg. The abundance of crisp raw veggies in this recipe is cooling which is balanced by the fresh ginger, garlic, and chili flakes. This recipe keeps well in the fridge so you can prepare it in advance and easily pack it up for a picnic or cookout.
Vegan Mashed Chickpea Salad With Grapes—You can be prepared for several days of quick lunches by whipping up a batch of this flavorful mashed chickpea salad. This filling is quick to make and very versatile. The author suggests using it “scooped over a heap of greens, piled onto whole-grain bread, stuffed into a pita or wrap, or with crackers on the side for dipping.”
Mediterranean Layered Hummus Dip—If you are tired of the regular old hummus dip, check out this quick and easy way to jazz it up with color and flavor. The mixture of pine nuts, tomatoes, cucumbers, bell peppers, olives, and feta cheese sounds like an amazing compliment of flavors. I could also see this used as a great filling for pita sandwiches or wraps!
Vietnamese Crêpes with Fresh Corn Salsa—Pancakes for dinner? Yes, please! These California inspired vegan rice flour Vietnamese Crêpes are served with plenty of fresh herbs, greens, and a sweet sesame-tamari dipping sauce. This recipe fills the crepes with fresh corn salsa, avocado, cabbage, spinach, and cucumbers but you certainly can improvise with your own fillings.
Vegan Zucchini Fritters—If you are suffering from late summer zucchini overload, check out this yummy recipe for Vegan Zucchini Fritters. Since the chickpea flour in this recipe is essential, you might need to make a special trip to the health or ethnic food store. Otherwise, the ingredients are simple and the fritters are easy to make!
Grilled Mini Peppers With Spiced Walnut & Lentil Crumble—These sweet red peppers stuffed with French lentils, walnuts, olives, herbs, and spices sound delightful. Top with the optional vegan, cashew-based parmesan for a lovely end of summer meal.
Greek Salad—This vegetarian salad is super quick and easy to prepare. The cucumbers and tomatoes make this recipe super cooling, hydrating and refreshing for a warm summer day.
Tomato Basil Bruschetta with Balsamic Drizzle—If you possess an abundance of fresh ripe tomatoes, check out this bruschetta appetizer. The fresh basil and the drizzle of balsamic reduction are a must for this delicious recipe.
Bulgur Cucumber Salad With Basil and Chili Oil—This light and cooling vegan recipe was inspired by the author having “just a small bit of grains leftover from dinner the night before.” If you are wanting to further reduce your Vata dosha, consider swapping out the bulgur with quinoa.
Zucchini Involtini With Almond Ricotta—With just two large zucchinis you can quickly make this grain-free and vegan recipe. The presentation is absolutely stunning, but you will need enough space in your kitchen to set up an assembly line to put it all together.
Strawberry Rhubarb Hemp Breakfast Bites—These delightful little breakfast bites pack a lot of protein as they are made with hemp seed flour. This recipe’s author recommends switching it up and using whichever fresh fruit is in season, like peaches, raspberries, blueberries, blackberries, apricots, and cherries, instead of the strawberries and rhubarb.