Summer means long days filled with outdoor activities and impromptu weekend gatherings. So when the temperature rises, keep the cooking time to a minimum and the kitchen cool with our favorite no-cook summer recipes.
Endlessly versatile soups, stews, and chili are an essential part of the vegetarian repertoire. Packed with vegetables, and often filled with protein-rich beans, these meatless recipes can be great starters or a complete meal in a bowl.
Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Kale, a cruciferous vegetable, is high in vitamins A and C, folic acid, calcium, and iron.