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I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. There’s tofu in the filling, but it’s undetectable once baked in. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings.

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio —Love and Lemons

Summer! How I both love and loathe you. You’re great for your bountiful produce; long, balmy days practically made for hanging around at the beach; and ideal conditions to consume numerous frosty drinks and ice-cream cones. But I could do without the near-immediate, full-body sweating I experience upon stepping outdoors; the hot garbage smell that seems to permeate the air, even indoors (New Yorkers, you know what I’m talking about); and my total lack of desire to turn on the stove for literally four months.

Still, as much as it sounds appealing now, I know that come August, I’m going to be mighty tired of eating salads, cold watermelon, and said ice cream for every meal. So I decided to take a proactive approach this year, in anticipation of the dog days: I began scouting out big-batch, vegetable-forward, won’t-put-me-straight-to-bed dinners to make all summer long.

I knew just the place to start for this mission: the much-anticipated new cookbook by Jeanine Donofrio, the superwoman behind one of my favorite (largely vegetarian and plant-based!) blogs, Love & Lemons. The book, Love & Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal, is pretty much my easy-breezy summertime cooking bible, packed with uncomplicated yet totally inspirational recipes based on in-season produce.

These recipes are geared toward everyday cooking and eating; as Jeanine says in the book’s introduction, they’re “perfect for busy mornings and weeknights,” and almost all are accompanied with a “helpful everyday tip” to help streamline cooking. The dishes happen to be ultra-satisfying, too. Think: Asparagus, Snap Pea & Chive Blossom Pasta; Charred Cauliflower Pitas With Halloumi & Harissa; Pizza with Apples, Leeks & Lemon Zest Labneh; and (swoon) Zucchini Verde Vegan Enchiladas.

The beauty of these enchiladas is manifest, but let me point out just a few highlights: They come together quickly (thanks, speedy summer standby, zucchini!), they’re super hearty (that’s because of the crumbled tofu and tender black beans), and they’re positively bursting with flavor (cumin, coriander, and a zesty tomatillo salsa verde, reporting for duty).

They also, notably, don’t have a lick of cheese or cream—they’re completely vegan and gluten-free!—which is especially welcome in keeping things light and fresh during hot summer evenings. Instead, the richness comes from an impossibly creamy cashew lime cream and a generous heaping of fresh avocado that both go on top, right after the enchiladas come out of the oven.

Speaking of the oven, here’s the best news: After the filling is done on the stove (in 10 minutes or less!), these enchiladas bake up in about 20 short minutes. Even when the last thing I want to do is make my apartment even hotter, it’s a small price to pay. Besides, the recipe makes a good amount, so it wouldn’t be out of line to freeze the baked-up leftovers and enjoy them later on (just make a new batch of the cashew lime cream). I know that’ll be my go-to move all summer. —Brinda Ayer

Directions

1. Lime Cashew Cream
2. Preheat the oven to 400°F.
3. Make the cashew lime sour cream: In a high-speed blender, place the cashews, water, garlic, lime juice, and salt and blend until smooth. Chill until ready to use.

1. Enchiladas
2. Make the enchilada filling: In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and a pinch of salt and cook until the onion is soft, about 5 minutes. Add the zucchini, coriander, and cumin and cook until lightly browned, about 5 minutes more.
3. Stir in the garlic, salt, and black pepper. Remove from the heat and transfer to a large bowl. Stir in the black beans and tofu.
4. Brush a 9 × 13-inch baking dish with olive oil, then spread a heaping 1⁄2 cup of the tomatillo salsa on the bottom of the dish. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1 cup salsa over the enchiladas, down the middle, leaving a bit of the edges dry. I do this so that the edges of the tortillas become a little crunchy. Bake, covered, for 15 minutes. Uncover and bake for 10 minutes more.
5. Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour cream. Top with the diced red onion, radishes, avocado, cilantro, and jalapeño, if using. Serve with the lime slices and remaining cashew cream on the side.
6. **Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.

This chili is absolutely everything you’d ever need in a chili. It’s super hearty with the best meaty texture, packed with filling fiber, so ideal for chilly football tailgates, brimming with spices and a rich flavor, warming on a cool night, and oh yeah – it’s vegan!

Now, don’t let the V-word scare you. Embrace the veggies and dive spoon first into this hearty bowl while you contemplate why you ever asked vegans and vegetarians where they got their protein in the first place. And fellow non-meat eaters, the next time someone asks you that dreaded question, just simply print out this recipe and hand it to them instead.

Because, oh man, this chili is hearty and protein packed. Black beans and quinoa bulk up the protein count while adding in tons of digestive happy fiber. Not to mention, the quinoa gets cooked while your chili bubbles away on the stove and creates the best nourishing texture in every bite. Butternut squash provides a touch of sweetness, Vitamin A for an immunity boost, and more cholesterol lowering fiber. All of the delectable spices, plus a bit of cacao, create the best aroma and provide your chili with oh my gosh this is vegan flavor and taste. —Kate

Directions

1. In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, jalapeño, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.
2. Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper to taste. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.
3. When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with hot sauce (Sriracha is amazing) if you want a spicier chili. Enjoy!

Directions

1. Mix oats, pumpkin seeds, and raisins in a large bowl.
2. Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
3. Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

Directions

1. • Put about 2 – 3 TBS of oil in the pot and let it heat.
2. • Add the cumin, chilli, garlic and chopped onions.
3. • Fry the onions on a good heat for about 3 – 4 minutes.
4. • Add the turmeric powder and tinned tomatoes.
5. • Stir it and then cover it. Let it cook for 3 – 4 minutes.
6. • Cut the courgette anyway you want. It goes for the paprika as well.
7. Add the vegetable towards the end so that they don’t melt but remain crunchy.
8. • Add the dal (lentil) and mix it well. Add about 3 – 4 cups of boiling water.
9. • Add 1 ½ TS of brown sugar and about 1 TS of salt.
10. • Optional – you can add 1 or 2 vegetable stalk at this stage.
11. • Add the chopped vegetables and the spinach leaves.
12. • Stir it and let it cook for 5 – 6 minutes.
13. • Put about two tablespoon of ketchup. Mix it nicely.
14. • Serve it with a garnishing of coriander leaves.