Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

Some of these are definitely going to happen this week. My personal hit-list for peak tomato season.

1. Summer Vegan Green Goddess Salad - (Bojon Gourmet)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

2. All the Tomatoes & Pasta Salad - (101 Cookbooks)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

3. Anna Jones's Arroz de Tomate - (The Guardian)
Inspired by time spent on Portugal's south-west coast, a piquant tomato rice accented with fragrant saffron, garlic, smoked paprika, and bay. Photograph by Matt Russell for the Guardian. Get the recipe here.

4. Weeknight Ponzu Pasta - (101 Cookbooks)
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice. Get the recipe here.

5. Anna Jones's Tomato and Coconut Cassoulet
I love Anna's recipes (and style in general). As she says here, "...sticky roasted tomatoes, the soothing creaminess of coconut milk and sweet little white beans, topped with a crust of sourdough bread." Yes, please. Get the recipe here.

6. Tara O'Brady's Esquites & Yellow Tomato Gazpacho - (Andrew Zimmerman)
Genius take on gazpacho by Tara. My guess is you'll do exactly what I did - click through and bookmark. To keep the toppings WFPB, just use a favorite non-dairy yogurt in place in place of the crema/cotija swirl, and a heart whole grain bread. Get the recipe here.

7. One-pot Summer Vegetables Skillet Lasagna - (Making Thyme for Health)
This is a stove-top lasagna, which makes it perfect for hot summer nights. You've got ripe tomatoes, plus a summer bounty of corn, zucchini, and bell peppers. It's all cooked in a skillet with pasta, topped with cashew ricotta and fresh basil. Sarah includes a GF option here as well. Get the recipe here.

8. Tomato Basil Chickpea Salad Sandwich - (Peas & Crayons)
This is a beautiful riff on something along the lines of a tuna (or chicken) salad sandwich. Fecked with colorful tomatoes, carrots, peppers, arugula, and served on multi-grain, it's one of the most inspired versions I've seen. Use a vegan mayo to keep it WFPB. Get the recipe here.

9. Burst Tomato and Zucchini Spaghetti with Avocado Sauce - (Pinch of Yum)
A love-letter to summer (written in the depths of winter), Lindsay puts her spiralizer to work on the zucchini, rounds it out with whole wheat spaghetti, and tosses it all with a triple green avocado sauce. Burst tomatoes top it all off, and make this a perfect recipe to revisit right now. Skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

10. White Chard Stew - (101 Cookbooks)
And as we round the corner from summer into fall, a riff on ribollita, using anything and everything I had on hand - all the chard in the crisper, plump white beans, potatoes, celery, the last of the last flat of summer tomatoes. Again, just skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

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