I’ve cut down recipes to 2 a week as I’m pursuing a proejct, but with the holiday weekend upon us I knew I couldn’t pass up sharing a fab summer recipe! One of my favorite things about the summer season is countless fruits and veggies are in season.
Meaning great prices, full flavor, and they pack more nutrients due to the decreased travel time.
One of the best veggies that tastes compelelty different in the summer time, is tomatoes! Ironically, as a child I wasn’t fond of tomatoes. That stems from having countless years of bad tomatoes! As a result it altered my perception of this bueitful veggie for a long time until I was expose to fresh heirlooms!
I love the diversity in the colors and they are typically local and pack more flavor in my opinion. Also, my skin glows with lycopene. So you bet your bum I have tons of canned tomatoes, fresh tomatoes, and anything with a red skin!
One of the best effortless concepts is tarts! You can easily pick up frozen pastry dough that is actually considered vegan and top it with whatever you like. You can make sweet or savory creations making the options endless. With the warm weather in full swing, (hello 95 degrees), this vegan heirloom tomato tart came to mind!
What I love about this particular tart, is everything! It’s quick, easy, affordable, has minimal ingredients, nutrient packed, aesthetically pleasing, cheesy, sweet from the balsamic, is perf for summer entertaining, and non vegan approved. (My husband nearly ate the entire dish!)
If you’re searching for an effortless summer concept that’s packed to the max with lycopene, you need my vegan Heirloom Tomato Tart with basil cashew cheese!
Why this recipe is great:
Great for entertaining!
Non vegan approved