Pure Food Cookbook is full of Plant-based Recipes for Summer Meals

Tuesday 30th, May 2017 / 12:55 Written by
Pure Food Cookbook is full of Plant-based Recipes for Summer Meals

Pure Food Cookbook makes Summertime Veggies Taste so Good

Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook, has a variety of fresh recipes made with delicious summertime veggies. The Pure Food cookbook is full of plant-based recipes that utilize in-season ingredients for summer.

Pure Food Cookbook

Sample Summer Dinner Recipes from Pure Food Cookbook:

·         Hummus Pizza with Arugula and Wild Mushrooms

·         The Perfect Veggie Burger

·         Grilled Garlic and Summer Squash Skewers with Chimichurri

·         Marinated Haricots Verts and Cherry Pasta Salad

Grilled Garlic and Summer Squash Skewers with Chimichurri from Pure Food Cookbook

Summer begs for grilling. Many people think a grill is just for meat, but once you’ve had a little experience with grilling fresh produce, the grill will become your best friend in the hot summer months. There is something unique about cooking on a grill — it just makes the flavors of ingredients blend superbly well and brings out the best in vegetables.

In this recipe I combine a sauce called chimichurri—a green, herby sauce usually used to marinate meat—with a colorful array of vegetables. The hearty squash really takes on the chimichurri flavors. It’s the perfect summer grilling dish!

makes six 10-inch skewers


¼ cup finely chopped fresh parsley leaves

¼ cup finely chopped fresh basil leaves

3 garlic cloves, minced

½ cup extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper


12 large garlic cloves

Olive oil, for drizzling

1 medium zucchini, sliced ½ inch thick

1 red bell pepper, cored, seeded, and cut into 1-inch pieces

1 For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.

2 Preheat the oven to 350˚F.

3 For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

4 Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.


Hummus Pizza with Arugula and Wild Mushrooms from Pure Food Cookbook

Pure Food Cookbook

Hummus Pizza with Arugula and Wild Mushrooms for Pure Kitchen Cookbook 2014

There are so many things you can do with a good pizza crust.  I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner.  But it is easy to make your own crust, too.  The fun part of pizza making is getting creative with toppings, using whatever we have in the house.  We have been putting hummus on our pizza crust for quite some time.  On top of the hummus, you can put any greens you have.  Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula.  The sautéed mushrooms add a great texture and pop of flavor.


Serves 4

Pizza Dough

¾ cup almond milk, homemade (page 34) or store brought

1 ½ teaspoons grapeseed oil, plus more for bowl

1 ½ teaspoon organic cane sugar

1 cup white whole-wheat flour, plus more for kneading

1 (1/4-ounce) package rapid rise dry yeast

½ teaspoon sea salt

¾ cup whole-wheat flour



2 tablespoons grapeseed oil

4 cups sliced mixed wild mushrooms

1 cup of fresh lemon juice

Sea salt and freshly ground black pepper

½ cup hummus, homemade (page 37) or store-bought

2 cups of loosely packed arugula

¾ cup sliced cherry tomatoes


1 For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

2 In the bowl of a food processor, pulse the sugar until it is finely ground.  Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine.  With the machine running, slowly put the hot almond milk through the feed tube.  Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.

3 Transfer the dough to a floured work surface.  Knead for 4 to 5 minutes, and then shape into a ball.  Put the dough in a large oiled bowl and cover loosely with plastic wrap.  Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.

4 Preheat the oven to 425 F.  Dust 2 baking sheets lightly with flour and set aside.

5 Punch down the dough and divide it into 4 equal pieces.  Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick.  Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork.  Let it rest for 10 minutes.

6 Bake the crusts until golden brown, 12 to 15 minutes.  Set aside.

7 For the toppings, heat the oil in a large skillet set over medium-high heat.  Add the mushrooms and cook, stirring, until golden brown, about 4 minutes.  Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.

8 Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.  Serve immediately.


Marinated Haricots Verts and Cherry Pasta Salad from Pure Food Cookbook

Pure Food Cookbook

Marinated Haricots Verts and Cherry Pasta Salad for Pure Kitchen Cookbook 2014

One of my favorite Pure Bars (and also a best seller) is our Cherry Cashew. It was the second flavor I created in my kitchen after the Chocolate Brownie one. I used unsweetened organic tart cherries because of the amazing health benefits and flavor pop, and paired them with the rich taste of cashews. This recipe plays off the successful combination of cherry and cashews and creates a satisfying and simple lunch or dinner. Haricots verts are a variety of green beans that are longer and thinner than what we typically see in the United States. If you can’t find them, just use small, thin green beans instead.

Serves 4


2 cups (about 8 ounces) trimmed haricots verts or small green beans, cut into 2-inch pieces

¼ cup olive oil

Zest and juice of 2 medium lemons

Sea salt and freshly ground black pepper

1 cup dried cherries

1 (12-ounce) package small whole-wheat pasta

¾ cup roasted unsalted cashews

1 medium red onion, thinly sliced


1 Bring a medium saucepan of water to a boil over high heat. Add the haricots verts and cook just until they turn bright green, 1 to 2 minutes. Drain and run them under cool running water to stop the cooking process. Set aside.

2 In a large bowl, whisk together the olive oil and lemon juice, and season with salt and pepper to taste. Add the haricots verts and cherries, and toss well. Let stand for 15 minutes.

3 Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente. Drain into a colander and let cool to room temperature.

4 Add the pasta, cashews, red onion, and lemon zest to the haricots verts mixture, and toss gently to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.


The Perfect Veggie Burger from Pure Food Cookbook

Pure Food Cookbook

Pure Veggie Burger for Pure Kitchen Cookbook 2014 Pure Food Cookbook

What’s perfect for one person may not be for another, but trust me when I say you will think this veggie burger as near to perfect as one can get. It’s hearth, mild in flavor, and rich—a fantastic mimic of a beef burger. I don’t care for spicy veggie burgers or overly flavorful ones, because I think the most important characteristic is a moist, meaty texture, which the mushrooms and grapeseed oil help achieve. I sometimes like to make my own bread crumbs using a local organic sourdough bread. I just let it sit on the counter to dry out a bit, and then pulse it into fine crumbs.

These burgers are great served with the usual bun, lettuce, tomato, red onion, and condiments. I have also baked this in a bread pan for a homemade meat loaf, and served it with Garlic and Thyme Mashed Potatoes.

serves 4 to 6


1 cup chopped yellow onion

½ cup chopped celery

¼ grapeseed oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

6 slices sprouted wheat bread or gluten-free bread, toasted

8 ounces cremini or baby bella mushrooms

½ cup loosely packed fresh flat-leaf parsley

1 ½ teaspoons tapioca starch

1 tablespoon tamari


1 In the bowl of a food processor, combine the onion and celery and pulse until finely chopped.

2 Heat 2 tablespoons of the oil in a nonstick, skillet set over medium heat. Add the onion mixture, salt, and pepper and cook, stirring, until golden brown, about 7 minutes. Transfer to a medium bowl and set aside.

3 Tear the bread into 2-inch pieces, put them in the food processor, and pulse until most of the mixture is in fine crumbs. Transfer to the bowl of onion mixture.

4 Put the mushrooms and parsley in the food processor (no need to wipe it out) and pulse until finely chopped. Add the mushroom mixture to the onion mixture.

5 In a small bowl, combine the tapioca starch and tamari. Sprinkle it over the onion mixture. Using your hands, work the onion mixture until it begins to stick together and is almost pasty. Let stand for 10 minutes before forming into 4 patties about 4 inches across.

6 Heat the remaining 2 tablespoons oil in a large nonstick skillet set over medium-low heat. Cook the patties until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden brown, 3 to 4 minutes. Serve hot.


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