When it’s hot, all you want is something fresh. But sometimes you want more than just a salad, right? That’s what makes cold noodle salads so good—cold, fresh, yet satisfying! These green summer noodles are vibrant, fun and use a bunch of seasonal ingredients like fresh herbs, cucumbers, and garlic scapes!

A simple and elegant dessert, panna cotta is one of those things that sounds fancy (and looks fancy) but it can be really simple. This vegan version especially is a piece of cake! No pun intended. How do you make a vegan panna cotta without cream? You use agar, which is a thickening agent made from seaweed that comes in really handy for this kind of stuff.

If you’re anything like me you LOVED Magnums and other creamy ice creams as a kid. So you can imagine how excited I was to make these, after not having anything like that in a while! I think I’ve cracked the code with creamy vegan popsicles with this recipe. The key to getting them really creamy is using the 0.5g of xanthan gum. You can omit it if you want, but otherwise, your popsicles will be slightly crystalized in the middle instead of nice and creamy.

t’s summer and there are so many beautiful fruits and vegetables available! But how many times have you seen something that looks incredible and thought “that’s nice, but what would I do with that?” That’s why I’ve created a whole list of simple and super flavorful recipes that you can use to make the most of the beautiful summer produce in your weekly meal prep!

Who doesn’t like to order scallion pancakes at a restaurant? But have you ever made some of your own? Now’s the chance to try! Scallion pancakes are supposed to be flaky, crispy, and many-layered, and this recipe does just that. The scallion mix is marbled into the batter so that you get a nice hint of scallion and Szechuan pepper throughout (and this is what gives it all the flavor!).

Pesto is a fantastic way of using big bunches of greens and herbs, especially those you might not be very familiar with and don’t necessarily know what to do with. Sorrel can be one of those greens, but it’s so delicious! It has a distinct lemony taste which is why it works so well as a pesto, and paired with creamy hazelnuts it’s a winning combo.

I urge you to try making your own wheat tortillas. Trust me, it’ll change the game. These are thin, super flexible, tasty, and just look so much more appetizing too. They don’t stand a chance to the store-bought ones. And once you taste these, you’re never going back.

This cake is a chocolate lover’s dream. It’s a 4-layer cake made up of a gorgeous airy chocolate sponge, layers of blueberry jam, and covered in an incredible chocolate mousse you could never tell was vegan! It’s also lightly spiked with coffee which gives it another level and it’s all topped off with fresh, in-season blackberries.

When you want something refreshing in the summer, not many of us think of a cold soup, but soups are a super fun way to make use of your vegetables, especially colorful ones like beets! This beet soup is super creamy and not too heavy, and the touch of fennel is so delicious. If you can find some, top it with sliced candy beets for a beautiful design.

If you’re like me and love fermented food, this salsa verde fermented is another level! It lends another level of acidity to it that works so well with the charred smokiness and the fresh cilantro flavor. It wakes up your palate in a whole new way. Enjoy with tortilla chips at your next party, as a spiky condiment, or as a great snack.