Zucchini

When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.

A simple-to-make and delectable little paste with which to dress just-cooked pasta, to spoon into vegetable soups, to thin with milk or vegetable stock into, itself, a fine soup, to stuff into fat, ripe tomatoes, to present alongside roasted meat or fish, to spread on great chunks of olive-oil-toasted bread, to eat with a spoon while waiting for bread to bake.

I’m always looking for inspiration when I shop at farmer’s markets. The heirloom varieties of summer squash, like Goldbar, Paddle, and 8-Ball, are among my new favorites. To highlight their subtle flavor, I splash them with a simple lemon dressing, then surround them with sharp cheese and peppery greens.

This dish is almost embarrassingly easy, but such a crowd-pleaser that I just had to share it. Use a flavorful prepared marinara—smoked tomato, mushroom, or chunky vegetable.

This flavorful warm salad can be made any time of year, its seasonal personality lent by either rosemary (for cooler months) or basil (for warmer weather). It’s a fairly substantial salad, so it’s good served with a straightforward protein dish like Tempeh Fries (page 78), Cornmeal-Crusted Seitan (page 63), or BBQ-Flavored Skillet Tofu (page 62).

This is one of my favorite things to make in the late summer—a gorgeous platter that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round.

This was inspired by one of my favorite dishes at Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

Piled high with embellishments, this pizza is a good one for hearty appetites.

I’d love to be able to buy a good vegan pesto sauce for those times when I’m too lazy to make one, but so far, I haven’t found a brand that doesn’t contain cheese. No matter, once you get going, pesto is easy to make, and the one used on this pizza packs a nutritional punch with spinach. This pizza makes a splendid way to get lots of greens in one shot.

Earthy and hearty, this kind of grain and mushroom dish appeals to me most in the fall, though it can be served any time of year.

If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.

Offering an attractive presentation of steamed fresh veggies, this is a nice change of pace from stir-fries. It’s a fresh-tasting meal that gets its personality from a luscious sauce.

For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just tender-crisp.