SEPTEMBER 2025 38 A s the excitement of new schedules starts to fade, we’re back to juggling after-school activities, work demands, and the constant question of, “What’s for dinner?” With summer produce still abundant, it’s the perfect moment to lean into meals that are both nourishing and no-fuss. This month, I’m sharing three plant-based dinner ideas that are ideal for busy weeknights. They’re simple enough to pull together after a long day, made with ingredients that are easy to find (and still in season), and satisfying enough to please the whole table. First up is a skillet orzo soup that comes together in one dish – easy clean- up! It’s loaded with zucchini, sweet red peppers, and tomatoes, making it a late-summer comfort meal that’s quick enough for a weeknight and pairs well with just about anything. Next is a taco salad that stars a flavorful, protein-dense crumble made with lentils, walnuts, and mushrooms. The mixture can be made in advance and repurposed into wraps, bowls, or tacos. Charred corn tostadas bring a balance of convenience and crunch. Canned refried black beans keep things simple, while fresh corn – grilled or sautéed – adds a smoky sweetness. Topped with lime, avocado, or whatever you have on hand, they’re an easy go-to. All three meals are rich in fiber, full of color, and proof that eating well doesn’t have to be complicated. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes. Only $10 a month! Boring dinners? Not with these recipes! Charred corn tacos SERVES 4 1. Add one tbsp. of oil to a cast iron or heavy skillet. Bring heat to medium high. Add corn and cook until charred, about 10-15 minutes, turning frequently. 2. Put the black beans in a pot with a little water, ½ lime juice, garlic, half of the jalapeno, cumin, and ½ tsp. salt. Warm it up on the stove. It should be smooth and spreadable. 3. Once the corn is cool, cut the kernels from the cobs into a bowl and add the rest of the jalapeno, avocado, red onion, cilantro, remaining salt, and remaining lime juice. 4. If you’re using homemade tostada shells, heat up the oven to 400 F. Spray the corn tortillas with avocado oil spray and sprinkle with Tajin. Cook for five minutes on each side until crispy. 5. Layer on the beans, then top with the corn salsa and tomato. • ½ diced tomato • 1 can refried black beans • 1 diced jalapeno, divided • 1 diced garlic clove • 1 tsp. cumin • 1 tsp. salt, divided • 1 diced avocado • 2 tbsp. oil • 2 tbsp. diced red onion • 3 tbsp. chopped cilantro • 3 ears corn • 8 corn tortillas • Juice of 3 limes, divided Directions Ingredients Taco salad SERVES 4-6 1. Put the lentils, walnuts, and soy sauce in a food processor and pulse to get a chunky texture like ground beef – you’ll have leftover taco “meat.” 2. Add the oil to a skillet and bring heat to medium. Add the mushrooms and sauté for a few minutes, then add the taco meat. 3. Whisk up the dressing. 4. Add the romaine, black beans, corn, taco meat, avocado and cilantro to a bowl and toss with dressing. Skillet orzo soup SERVES 3-4 Ingredients • 1 tbsp. oil • 3 minced garlic cloves • 1 diced red pepper • 1 diced zucchini • 1 cup uncooked orzo • 3 cups veg broth • 2 tbsp. nutritional yeast • 1 tsp. pink salt • 1 cup halved grape tomatoes • 2 cups baby spinach, stems removed • ½ diced onion • ¼ tsp. pepper • Juice of ½ lemon Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN 1. Add the oil to a deep skillet and bring heat to medium. Drop in onion and cook for four minutes. Then add the garlic, red pepper, and zucchini. Cook five more minutes. 2. Add the orzo, broth, nutritional yeast, and spices. Bring to a boil then lower to low heat and cook for 10-12 minutes until orzo is tender. 3. Stir in the spinach, tomatoes, and lemon juice. Cook on low until the spinach wilts. Top with fresh basil and serve. Ingredients Dressing • 2 cups cooked lentils • 1 cup raw walnuts • 2 tbsp. soy sauce • 1 tsp. each: cumin, chili powder, smoked paprika, garlic granules, onion granules • 2 cups diced mushrooms • 1-2 romaine heads, chopped small • 1 can black beans, drained • 2 cups corn • 2 cups halved cherry tomatoes • 1 avocado • ¼ cup cilantro • ¼ cup tahini • 2 tbsp. vegan mayo • 1 tbsp. maple syrup • 2 tsp. Sriracha or chipotle sauce • ½ tsp. each: salt, garlic granules • ¼ cup water as needed to thin out • 1 lime Directions