When it gets hot enough to bake cookies in the car, a considerable portion of the day is devoted to simply staying cool. Just flipping on the AC will never be an effective line of defense against this unstoppable foe, finding every crack in the foundation to slip right through. That’s assuming the increasing demands on electricity don’t cause power outages in the first place. Each summer is only getting hotter than the last, so we need better ways to stay cool.
Step Away From The Stove
The key is to generate as little heat as possible. There’s no need to adopt a fully raw diet, but who wants to eat a boiling vat of thick stew right now anyway? Still kissed from the chill of the fridge, no-cook recipes are the refreshing, re-invigorating ways to beat the heat.
Eat Well With Ease
Stay far away from the oven, put away that saute pan, and embrace a fresher approach to summertime meals. Fortunately, with such a wealth of incredible produce waiting in the markets, they don’t need extensive prep work to be transformed into unforgettable seasonal treats.
15 Best Vegan No-Cook Recipes
Chill out and enjoy healthy plant-based meals and snacks that won't make you lose your cool! These are the staples you'll want to eat on repeat all summer long.
Inspired by Thai papaya salad, this version uses zucchini that's chilled, tender yet crisp, cooling but still popping with bursts of heat from abundant flecks of chili peppers. Brightly acidic, tangy, and slightly salty, with just a touch of sweetness to take the edge off, every component must be in perfect balance to achieve a successful, harmonious dish.
Putting the "tea" back into tea sandwiches, butterfly pea tea flower gives the cream cheese in this stately snack a brilliant blue color. Fresh peas carry the theme to brighter, bolder flavors than ever before. It's a celebration of spring produce, in all its seasonal glory.
Fresh papayas are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying.
Sweet, sour, salty, bitter, and savory, pomelo salsa is a prime appetizer to serve with tortilla chips of course, but its full potential goes way beyond the first course. Use it to top tacos, stuff burritos, or complement any range of grilled meatless proteins for a quick, satisfying meal.
This plant-based twist on ahi poke adheres very closely to the traditional fish-based formula, substituting fried tofu cubes for the raw fish. The simple salad that results should appease those who can appreciate tofu well enough, but not so much that they care to eat it raw.
Buttery avocados and young coconut meat adds richness to this otherwise very lean plant-based preparation, fit for either a light meal or a good snack. Packed with crisp vegetables, everything is open to interpretation based on your personal tastes and accessibility. Want to mix it up? Consider ripe tomatoes, cubed watermelon, fresh corn, marinated mushrooms, chunks of fried plantain, or even steamed sweet potatoes, just for starters. Borrow from as many different cultures as you like; for ceviche, as long as it’s cold and raw, pretty much anything goes.
Pared down to the essentials, succotash is a celebration of summer vegetables at the peak of perfection. Switch it up by adding in diced bell peppers, either raw or roasted, sliced fresh okra, or lightly sauteed zucchini. Serve over leafy greens to make it a more conventional starter salad or bulk it up with additional beans to enjoy as an entree.
Crisp stalks of thinly sliced celery are richly coated with a sweet and spicy peanut dresssing for an irresistable combination of flavors and textures. Chewy raisins and crisp, toasted nuts complete the picture, elevating the humble green vegetable into a truly craveable taste sensation.
Equal parts spicy and refreshing, each bite of these salad cups brings the heat with a spicy, creamy almond sauce, while playing cool with a sweet mango-tofu salad, all swaddled in crisp lettuce leaves.
Stay cool this summer with the simplest, most satisfying gazpacho you've ever blended up. Sourcing fresh, brilliantly flavorful salsa verde is the key to success, bringing all the spice, acid, and umami you need to make this instant chilled soup.
Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.