Summertime Dine with @chooandroo: Vegetarian/Vegan Style Dishes

Summertimeeeee!!! The weather is finally getting warmer and the sun is ready to pop out! So you know what that means? Outdoor eating and more yummy food. Below are some of our go-to summer vegetarian/vegan friendly dishes! Are we saying these dishes can only be enjoyed in the summer? Of course not! But, we just eat them a lot
during the hotter months. Hope you enjoy!

1. BREAKFAST: BRUSSELS SPROUT HASH. Don't get us wrong, we love a good sweet potato hash. But have you tried brussels sprout hash? The lightness and crunch to a brussels sprout is a perfect start to the summer morning. It's not too heavy and can easily be tweaked with your own veggie of choice.

• Ingredients (serves four): 1 pound red potatoes, 2 carrots peeled and cut, 3 tablespoons extra-virgin oil, dash of salt and pepper, 1 pound of brussels sprouts (quarter and trim them up!), 1 onion chopped fine, 2 tablespoons water, 1 tablespoon minced fresh thyme, 1 minced garlic clove, 1 tablespoon coconut oil and 2 scallions sliced thin.
• Steps: 1) combine potatoes, carrots, 1 tablespoon of olive oil, dash a pepper and salt in a bowl, 2) microwave covered veggies about 5-7 minutes until tender, 3) heat 1 tablespoon of olive oil in a nonstick skillet over medium high heat and sautee brussel sprouts until brown, 6-8 minutes, 4) add bowl of microwaved veggies, onion, water, thyme, garlic, pinch of salt and pinch of pepper to the pan, 5) reduce pan heat to medium, cover and cook until tender 5-7 minutes, and 6) off heat add scallions and cocount oil.

2. LUNCH: SUMMER ROLLS WITH TOFU: A nice light and refeshing dish is perfect for the summertime. This was a quick meal filled with healthy and fresh ingredients. Perfect for an appetizer or a light lunch!

• Ingredients: 6 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 2 teaspoons sriracha, 2 scallions sliced thin, 7 ounces extra firm tofu cut into 3''x .5" pieces, 3.5 cups shredded red cabbage, 8 inch round rice papper wrappers, fresh basil leaves, 1 red bell peper cut in matchstick form, 2 carrots peeled and shredded, and 1 cucumber cut in matchstick form.
• Steps: 1) whisk 2 tablespoons of vinegar, soy sauce, sriracha and scallions in a bowl combined with the tofu, 2) lightly shake it up so the tofu is well coated and let sit for 1 hour, 3) in another bowl toss cabbage with remaining vinegar and let sit for 1 hour, 3) drain cabbage in fine mesh trainer, 4) dampen rice paper wrapper according to instructions, and 5) lay the wrapper down and place veggies on top. 6) roll up the wrapping. We placed the basil leaves on the wrapper first and placed the tofu on top as the last step before rolling. We learned how to wrap the rolls on this video here. Key tip: If it's your first time using rice paper wrappers, place it on a flat surface and sprinkle with water instead of submerging.

3. DINNER: THE CHOO AND ROO DOUBLE VEGAN BURGER: This is the burger of all burgers. Nothing screams summertime more than dusting off the grill or pan and throwing down a patty or six for your squad.

• Ingredients: GoVeggie vegan cheddar cheese, yellow onions, bella mushrooms, lettuce, brioche bun, vegetable oil and mozarella cheese.
• Steps: 1) season up the impossible "meat" with smokehouse, cajun and garlic, 2) place some mozarella cheese in the middle of the patty, 3) roll into a sphere shape, 4) flatten patty on grill or an oiled sautee pan then flip until brown on both sides, 5) in the meantime, sautee your onions and veggies in an oiled sautee pan on medium heat, 6) toast bun and 7) pile up burger with two patties, cheese, and veggies.

Hope you enjoy!! Be sure to check out our instagram page @chooandroo for more yummy vegetarian friendly food! Comment below which of the dishes you plan on cooking up this summer? #1, #2 or #3? Also, what's your favorite summertime vegetarian or vegan meal?