Few things mean summer as much as heating up the barbecue and dining al fresco. Impress your family with these easy and flavorful 100% plant-based recipes.

Katya Ramirez, pictured above, is the creative force behind Love Veg Mexico and whips up healthy and delicious recipes that appeal to Mexican and American taste buds alike. She has curated a menu that turns healthy ingredients into an explosion of flavors.

Mango Ceviche

What you need:

  • 3 mangos
  • 2 tomatoes
  • ½ cucumber
  • 1/4 red onion
  • 1/2 bunch cilantro
  • Juice from two lemons
  • Salt and pepper to taste

Peel the mangos and cucumber and chop into small cubes. Chop the onion and cilantro finely. Remove the seeds of the tomatoes and cut into small pieces. Mix everything with the lemon juice and season with salt and pepper.  

Grilled Eggplants with Avocado Crema

What you need:

  • 2 large eggplants
  • 2 medium avocados
  • ½ cup of coconut milk
  • 1 tsp. Of ground pepper
  • 1 tsp of garlic powder
  • 1 tsp of vegetable stock powder
  • 2 cups of cherry tomatoes 
  • 2 tbsp of black sesame (toasted)

Peel the eggplants and cut each into four “steaks.” In a deep plate, mix pepper, stock, and garlic powder and sprinkle on the eggplants. Barbecue on medium until they are soft and browned. 

Mash the avocado with the coconut milk and add salt, pepper and garlic powder to taste. Serve on top of the grilled eggplant and garnish with chopped cherry tomatoes and black sesame seeds. 

Homemade Berry Ice-Cream

Strawberry Ice cream

What you need:

  • 1 block of silken tofu
  • ½ cup of rice milk
  • ½ cup of maple syrup
  • 2 tbsp of lemon juice 
  • 1 tsp of vanilla extract 
  • 1 cup of strawberries 
  • 1 pinch of sea salt
  • Frozen blueberries for garnish

Blackberry Ice cream

What you need:

  • 1 block of silken tofu
  • ½ cup of rice milk
  • ½ cup of maple syrup
  • 2 tbsp of lemon juice 
  • 1 tsp of vanilla extract 
  • 1 cup blackberries
  • 1 pinch of sea salt
  • Frozen blueberries for garnish

For both flavors:

Blend all ingredients until smooth. Transfer into a freezer-proof dish gently tapping the blender to avoid air leaving the mixture. We want the ice cream to be fluffy! Freeze for 30 minutes, return to the blender to give it a spin on medium speed. Place it back in the freezer. Repeat this two more times, or until the ice cream has the texture you desire.  

Peach Tea

What you need:

  • 9 cups of water
  • 3 tbsp loose oolong or green tea (or 3 tea bags)
  • 3 peaches (sliced)
  • 1/2 tsp salt
  • 4+ tbsps maple syrup

Add the tea, peach slices, maple syrup, and salt to a large mason jar.

Pour in about 3 cups of water and stir. Refrigerate for at least 3 hours to allow the tea to fully brew and for the peaches to impart their wonderful flavor.

Strain out the tea and peaches using any kitchen strainer and transfer to glasses.