MAY 2026 46 T here’s something about May in Phoenix that just hits different. It’s warm, there’s still a breeze, and you actually want to be outside, which, let’s be honest, won’t last long. Plant-based meals are perfect for this kind of day. Light enough that you’re not weighed down, colorful enough to actually look exciting on the table, and energizing in a way that makes the afternoon feel easy. These three recipes are perfect for this time of year. The kids can get in on it too, assembling flatbreads, picking their own grain bowl toppings, or going straight for the corn dip with a chip. Low stress, good food, good company. We’re starting with a fire roasted corn dip that comes together in minutes and doubles as a snack or side. A tzatziki flatbread with baked tofu and cool, creamy tzatziki is a fun handheld and full of flavor. A sweet potato grain bowl with quinoa, roasted sweet potato, and a drizzle of tahini dressing ties everything together beautifully. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes – spring classes are available now! Only $10 a month! Easy meals for May days 1. Layer the kale into two bowls. Top with remaining ingredients arranged in sections. 2. Mix the dressing ingredients together and drizzle over the bowls. Add extra lemon juice to taste. 3. Or add everything to a large bowl, toss together, and serve family style! • 4 cups dino kale, chopped and de-stemmed • 2 cups cooked quinoa • 1 sweet potato, cubed and roasted (425 F, 20 minutes) • 1-2 cups chickpeas • ½ cup purple cabbage • ½ cup grape tomatoes, halved • ½ cup shredded carrots • 3 sliced radishes • 1 avocado, chopped • 1 lemon • ½ cup tahini • Juice of one lemon • ½ tsp. pink salt • ¼ cup water, or more, to reach a pourable consistency • DIRECTIONS • • INGREDIENTS • • DRESSING • Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Sweet potato grain bowl Serves 2-4 • INGREDIENTS • • 1 block super firm tofu • ¼ cup soy sauce • 1 tbsp. each: olive oil, maple syrup • ½ lemon, juiced • 1 tsp. each: cumin, smoked paprika • 1 tomato, finely diced and drained • 2 tbsp. fresh dill, chopped • 1 cucumber, seeds removed and finely diced • ¼ cup sliced red onion • 4 flatbreads • Premade vegan tzatziki 1. Preheat oven to 400 F. 2. In a small bowl combine the soy sauce, olive oil, maple syrup, lemon juice, and spices. 3. Using a potato peeler, slice the tofu into thin sheets and place into a bowl. Pour the soy sauce mixture over and toss lightly. 4. Lay the tofu on a baking sheet and bake for 20 minutes. 5. Warm the flatbread and layer on the tofu, veggies, and tzatziki. • DIRECTIONS • Tofu tzatziki latbread Serves 4 Fire roasted corn dip Serves 6 • 1 (16 oz.) bag frozen fire roasted corn • 1 jalapeño, diced • ½ cup cilantro, chopped • ¼ cup dairy-free feta cheese • 2 scallions, chopped • ¼ cup vegan mayo • Juice from one lime (or 1 tbsp. lime juice) • ½ tsp. each: garlic granules, pink salt, Tajín • INGREDIENTS • • DRESSING • 1. Cook the corn according to package instructions. Cool for a few minutes. 2. In a small jar, mix the dressing ingredients together. 3. Add the corn to a bowl with the jalapeño, cilantro, and feta cheese. 4. Toss with the dressing and top with scallions. • DIRECTIONS •

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