This summer, skip those heavy curries and oily snacks and say hello to vegan summer delights!
When the mercury keeps rising, nothing feels better than light and refreshing food which is easy to digest and even better for the planet. Even if you're not a committed vegan, you can simply explore plant-based living. Following are the recipes, perfect for cooling off and feeling fresh.
India is a country which has a rich tradition of vegetarian food, thus embracing veganism should not be a huge leap. By skipping those dairy and animal products, you're choosing a path that's equally good for you, animals, and the environment. Additionally, in summer, human bodies crave hydration and lighter meal, which plant-based dishes deliver in abundance!
Begin your day with a smoothie bowl with tropical fruits.
Ingredients:
1 cup fresh coconut water
1 frozen banana
½ cup chopped mango
½ cup pineapple chunks
Toppings: granola, chia seeds, mint leaves
Method:
Blend the coconut water, banana, mango, and pineapple until they become smooth. Pour this mix into a bowl and top with crunchy granola, chia seeds, and fresh mint.
Pro Tip: Freeze your fruits the night before for an instant cooling effect even without needing ice.
Chickpea Salad
This is a perfect protein-packed summer snack.
Ingredients:
1 cup boiled chickpeas
1 tsp mustard seeds
1 dried red chilli
Curry leaves
Grated coconut
Lemon juice
Salt and pepper
Method:
Heat a teaspoon of coconut oil, temper the mustard seeds, red chilli, and curry leaves. Now, toss in the chickpeas, season with salt and pepper, and finish with grated coconut and a squeeze of lemon. Serve it warm or chilled. This is great for tiffin or mid-day hunger pangs.
Yes, you heard it right. You can enjoy raita without curd with plant-based version!
Ingredients:
1 cup coconut or almond yogurt
½ cucumber, grated
A few mint leaves, finely chopped
Roasted cumin powder
Salt to taste
Method:
Mix all these ingredients in a bowl, garnishing with extra mint, and serve cold. It pairs the best with pulao, parathas, or even just as a dip.
This is a no-cook dessert which is Insta-worthy as well as delicious.
Ingredients:
1 cup almond milk
3 tbsp chia seeds
1 tbsp maple syrup or jaggery syrup
½ cup mango puree
Sliced mango for topping
Method:
Begin with mixing chia seeds, almond milk, and syrup. Let it sit in the fridge for at least 2–3 hours (better to keep it overnight). Now, top with mango puree and fresh slices before serving. As mangoes and chia seeds are enriched with vitamin C, and omega-3 respectively, providing double benefits!
In this loo season, hydration is key.
Ingredients:
2 cups watermelon cubes
A few basil leaves
Juice of half a lemon
Pinch of black salt
Method:
Blend all these ingredients and strain if needed, then, serve over ice. Basil adds the aromatic twist that’s unique from regular juices.
Go Local:
Undoubtedly, international vegan trends are very exciting, but, traditionally, Indian kitchens carry some unforgettable gems—kokum sherbet, sabudana khichdi, poha with peanuts, and banana-based desserts.
Remember, the vegan food is not about strict restrictions—it’s about exploration. This summer, let your plate bloom with colours, textures, and natural plant goodness.
