Cold dinners (that are not salads) and that you can enjoy all year

When the heat approaches they want more cold dinners and, if possible, not go near the stove many times. Although cold dishes for dinner are an appetizing option throughout the year. We propose you cold dinner recipes for summer for the whole year that are not salads and that are very easy to prepare.

Cold dinner: easy recipes to enjoy

The cold dishes They don’t have to be just salads, we can do more refreshing things that are light and nutritious at the same time, especially if we take advantage of seasonal ingredients. Here you have a selection of cold vegetarian recipes, delicious and easy to prepare.

Cold dinner: cold soba noodles (zaru soba)

It is a light and refreshing dish typical of Japanese summer cuisine. These noodles are served cold on bamboo mats as an accompaniment to other dishes, so keep that in mind to make other preparations to accompany them.

Ingredients:

200 g soba noodles 6 tablespoons vegan Mentsuyu (or mix a dash of each: mirin, soy sauce, a small piece of kombu, shiitake mushrooms, let it rest for at least 1 hour) 4 spring onions Nori seaweed in thin strips

Preparation:

Bring plenty of water to a boil in a saucepan and when it boils, add the soba noodles and cook them according to the package instructions (usually a few minutes). Stir occasionally so they don’t stick. Once done, drain but save 1 /2 cup of the cooking water.Place the noodles in a bowl with very cold water and ice to cool them quickly.Drain them very well and serve them cold with the nori in strips on top.In a separate bowl, mix the mentsuyu with the water noodle cooking. This will serve as a sauce to dip or to pour over the food. Put the chopped spring onion in another bowl, so that each person can add the amount they want.

Cold Dinner: Cold Tom Yum Soup

If you have already prepared ingredients, you can make this soup in a little while for dinner cold or warm.

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Ingredients:

1.5 liters of homemade vegetable broth 1 sprig of lemongrass 1 diced carrot 4 dried shiitakes 1 minced garlic clove 1/2 chopped sweet onion 1 tablespoon soy sauce 1/2 diced zucchini 20 halved cherry tomatoes 1 can of coconut milk 1 teaspoon of oil chili (optional) Chopped fresh cilantro (optional)

Preparation:

Mix the broth with the lemongrass, carrot, garlic, onion, shiitake mushrooms, soy sauce, and zucchini and bring to a boil. Turn off heat and let stand, covered, until cool. Taste it and rectify salt. You can leave it in the fridge if you want.Open the can of coconut milk and mix it well with a spoon.Add the coconut milk to the broth with the vegetables and mix well. Add the cherry tomatoes. Serve the soup with chili oil and chopped fresh cilantro on top.

Cold Dinner: Vegetable “Pasta” Salad

This dish is very simple and we can do it with a spiralizer (spiral cutter) or a julienne cutter. Take vegetables and vegetables that you like raw and have a dinner in no time.

Ingredients:

2-3 carrots 1 medium zucchini grated and drained beetroot 200 g diced hard tofu Rocket, lamb’s lettuce or salad mix Tahini, lemon, salt and crushed or ground flax seeds for dressing

Preparation:

Wash the ingredients and cut them with a spiralizer or with a julienne grater. Mix them in a bowl with the beets, tofu and fresh vegetables. Serve it and dress it with tahini, lemon, salt and flax seeds. You can also add cooked quinoa if you already have it prepared, pitted olives, finely chopped cabbage, grated apple, etc.

Cold dinner: strawberry gazpacho

Apart from the traditional gazpacho, you can take advantage of the strawberry season and make this version as a starter for dinner:

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Ingredients:

2 medium ripe tomatoes 1/2 Dutch cucumber (the long ones) 1/2 sweet red pepper 500 g ripe strawberries 1/2 teaspoon thyme (if it can be fresh, the better) 4-5 mint leaves 1 tablespoon balsamic vinegar A pinch of salt A pinch of pepper

Preparation:

All you have to do is wash the ingredients well, remove the stems from the strawberries, chop everything up and beat with the mixer until you get a fine cream. You can add cold water to get the consistency you like. Store it in a sealed container in the fridge until the time to use.

Cold dinner: spinach, hummus and grilled tofu wraps

You can also make them with other green leaves such as arugula, lamb’s lettuce or lettuce, and add sliced pickles, such as gherkins or olives.

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Ingredients:

4 whole wheat tortillas 200 g of homemade hummus 4 teaspoons of white tahini 2 ripe tomatoes a good handful of baby spinach 200 g of hard or smoked tofu

Preparation:

Cut the tofu into slices and brown it in a pan with a little oil, over medium heat, until browned on both sides. It will be slightly crunchy if you make the slices thin. Assemble the wraps by spreading the hummus over the tortillas, on top, chopped tomato, on this, the tofu and spinach, and 1 teaspoon of tahini on top of everything. Roll it up and put a skewer to keep the shape. You can make them ahead of time and wrap them in sandwich paper, and store them in the fridge.

Cold dinner: Mediterranean bowls

To make these bowls we will use leftovers that we have in the fridge, so we can let them out while preparing a quick and fresh dish.

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Ingredients:

200 g of cooked brown rice 400 g of cooked chickpeas 1 cucumber 100 g of babaganoush or hummus 12 cherry tomatoes Pickles (sauerkraut, gherkins, carrots, etc.) Fresh coriander Broken or ground flax seeds Olive oil and lemon juice for seasoning Salt to taste

Preparation

Prepare 4 bowls by putting the rice in the bottom, and on top the chickpeas, diced cucumber, cherry tomatoes cut in half, pickles around, the vegetable pate in the center, and sprinkle everything with chopped fresh coriander and flax seeds. As if we were making a buddha bowl or a poke bowl. Season everything with oil and lemon and add salt only to the cut vegetables. You can add more things like grated carrot, bean sprouts, sweet corn, etc., but also diced tofu , couscous, quinoa or whatever you have in the fridge.