Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Vegan,  Vegetarian

End of Summer Vegan Caprese Salad

Summer is slowly slipping away and turning into rainy Autumn. It’s kind of sad.


Depending on where you live, Autumn can be a beautiful time of year. When I lived in Tennessee it was my absolute favorite season. I would spend all summer dreaming of the bright colors, crisp air, and comfortably cool weather after a few months worth of cut-the-air-with-a-knife humidity. Plus, there were always the holidays coming in their rightful seasons.

The fall season here has its merits too. There are still some pretty colored trees and the weather isn’t very cold, just rainy. And I do enjoy the rain sometimes, but months of it is hard to deal with. I think I’ve been spoiled by the near perfect weather of this summer. If I had the holidays to look forward to then I’d be completely happy to trade seasons with the Northern Hemisphere, but as Christmas is in the summer here, there isn’t much to get excited about. It feels like eating your dessert before dinner and then wishing you had saved it.

I’m happy for you up North, though. If I have to lose my beautiful summer than I’m glad you guys can enjoy it soon. Maybe I can hop a plane and spend the winter in Europe or something.

I know that the changing of seasons is a good thing and I should stop complaining and get over it. Okay, okay, I’m going to but I’m holding on to the last bits of summer by making recipes that scream summer to me. Pasta salad is something that I feel I didn’t make enough of this year.

Actually I only made it a few times, what’s wrong with me? Oh, and there are so many other things that I  wanted to make and forgot to. There’s no way I can cram it all into the next few weeks. Ah, well, next year I’m planning things out better. You know, because that always works. Uh huh (yeah right). Hey, let me dream.

This is one of the easiest dishes to throw together and the best part is that it is great eaten cold or hot. I, of course, served it cold for the most summery version, but heat this up and toss in some chickpeas and it can become a cozy dinner for a cold night.

I’ve never been a big tomato eater but whenever I put tomatoes in things like this I wonder why in the world not. The flavors in this complement each other perfectly. The only thing that would have made it better is some fresh basil, which I somehow ran out of right before making this. I’m putting it in the recipe anyway because it’s a must. Other than that, I don’t think I’d change a thing.

So whip this up, add some fresh basil, and enjoy it in whatever season it happens to be where you are.

End of Summer Vegan Caprese Salad

Celebrate the end of the season with this simple and delicious pasta salad!

Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients

  • 1 16-ounce box rotini pasta
  • 4 cloves garlic minced
  • 1 small onion chopped
  • 1 teaspoon fresh rosemary minced
  • 1 teaspoon fresh thyme, minced
  • 1/3 cup olive oil divided
  • 2 medium tomatoes diced
  • 1 large zucchini diced
  • 2 tablespoons balsamic vinegar
  • 1 block firm tofu drained and dried of excess liquid
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste

Instructions

  1. Cut the tofu into small cubes and throw into a bowl and add apple cider vinegar and a sprinkle of salt. Toss to coat. Place in the fridge to marinate for 15-30 minutes
  2. Prepare pasta according to package directions. While pasta is cooking, saute onion, garlic, rosemary, and thyme with 2 tablespoons oil until browned and fragrant.
  3. Drain pasta and pour into a large bowl. Add cooked onion mix, tofu, and veggies, then toss with remaining olive oil and balsamic. Season to taste with salt and pepper and serve at desired temperature

 

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