For us here in California, summertime is still in full swing, and we’re not ready to pull the pumpkins out just yet. We've taste-tested our favorite light and easy-to-make vegan dishes (someone had to do it). And spoiler alert—they all pair perfectly with our booches.
Zucchini Pizza Boats
Everyone loves a slice of pizza, but you may not necessarily love the carbs that come along with it—or the dairy. For a light summer twist, try topping zucchini with your favorite pizza ingredients instead.
Slice a medium zucchini in half lengthwise and scoop out the seeds. Top with a drizzle of EVOO, your favorite marinara sauce, and mixed veggies like red onion and grape tomatoes. Either skip the cheese or reach for your favorite vegan shreds if you can’t live without a cheese pull (we know we can’t). Roast in the oven for a few minutes and top with fresh basil.
If you’re topping with basil, cracking open a can of our Watermelon Basil Hard Kombucha is highly recommended. Slightly sweet and a little tart, this fizzy favorite offers the perfect counterbalance to the acid in your tomato sauce, while the taste of freshly sliced watermelon will remind you of sun-soaked summer days.
White Bean Roll Ups
We love a wrap just as much as the next guy, but they can get boring fast. Try packing your favorite wrap—we like spinach or sun-dried tomato—with white beans, tomatoes, arugula, Italian seasoning, and lemon juice. Don’t forget to release your inner Salt Bae and add a pinch of salt and pepper to taste.
Nothing says everlasting summer like any of the options from our Citrus Sessions collection. Each flavor is inspired by a classic summer cocktail—a Mimosa, Paloma, or Mojito—but with an extra boost of citrus that’s somehow both sweet and aromatic. These bright, superfruit hard kombuchas have zero sugar and zero carbs, so you can enjoy them, guilt-free.
Southwest Corn Salad
Is it hot in here or is it just this spicy Southwest salad? You can eat it as a side, add it to a bed of your favorite leafy greens, or use it as a salsa with chips. All you need is corn off the cob, a diced tomato, half of a diced jalapeno, some chopped red onion, and a diced avocado.
Mix the veggies together with a little olive oil, salt and pepper, minced garlic, and cumin. Don’t forget to hit it with a big squeeze of lime juice at the end. *Chef’s kiss*
Keep the Southwest flavors going by pairing your salad with our Pineapple Chili Hard Kombucha. The tangy hit of pineapple and a slight kick of chili pepper will dial up the heat in the most refreshing way possible.
Tzatziki Tofu Tacos
After a long and hot late-summer day, the creamy (vegan) tzatziki sauce featured in this recipe will cool you down in all the right ways. Take sliced tofu and place it in a shallow baking dish. Cover with soy sauce and bake for about five minutes on each side, at 375 degrees Fahrenheit.
Mix your favorite shredded or chopped veggies in a bowl and set aside. We love to use carrots, tomatoes, shallots, and cucumbers, but you know your own palate best, so make this recipe your own. You can use store-bought vegan tzatziki or try a homemade recipe using avocado as your base for maximum creaminess. Using large leaf lettuce as a wrap or some whole wheat pita bread, pile your tacos high and enjoy.
Our Ginger Hard Kombucha will pair perfectly with hearty Tzatziki Tofu Tacos. The crisp taste of ginger with just a hint of pepper is the perfect finish to a long day, and it provides the perfect contrast to the creamy coolness of the tzatziki sauce.
Kitchen Sink Pasta Salad
This is a great meal to prepare at the end of the week when you’re looking for ways to put your leftovers to work—we see you, Tupperware sitting at the back of the fridge. Cook your favorite pasta (we prefer tri-colored rotini, but use whatever you have on hand) until it’s al dente, and then let it cool.
Mix in any leftover veggies from the week you have; shredded carrots, tomatoes, white beans, cucumbers, stir fry veggies. In a large bowl, add in your pasta and all of the veggies.
In a separate, small bowl, mix together a couple of squirts (yes, this is a technical term) of brown or grain mustard, some extra virgin olive oil, the juice of one lemon, two minced garlic cloves, and of course, salt and pepper. Whisk everything together until combined.
Pour your vinaigrette over the pasta and vegetable mixture and toss to coat.
This Kitchen Sink Pasta recipe has met its perfect pairing with Grapefruit Thyme, a versatile infusion that will complement any veggies you decide to throw in. The slightly tart flavor of grapefruit combined with the aromatic, savory element of thyme creates a food-friendly infusion that's both light and spritzy.
Made for savoring and sharing, this dish can be served hot or cold. Perfect for your next barbeque or potluck, you can make it all ahead of time. Root vegetables create a heartier meal without requiring meat, so it’s perfect for the vegans out there craving something just a little more robust. Start by cubing some of your favorite root veggies, and try to keep them to a similar size and shape when chopping so that they can cook evenly.
We love using sweet potatoes, red potatoes, yucca, carrots, parsnips, and yellow onions. Spread them over a parchment-lined baking sheet. Drizzle the veggies with extra virgin olive oil, and add a few sprigs of rosemary and some minced garlic.
Sprinkle with sea salt and coarse black pepper. Roast in an oven preheated to 400 degrees Fahrenheit for 25 to 30 minutes. You may want to turn the veggies halfway through to help them roast evenly. Once the whole house starts smelling like warm deliciousness, you’re almost there.
Once out of the oven, coat them with a little more of that extra virgin olive oil or serve as is. If you plan to serve the dish cold, consider adding a dip, like a vegan ranch dressing.
Those hearty root vegetables call for something a little bolder. Our Black Cherry Hard Kombucha is fruity, delicious, and finishes with a hint of lime for a pop of bright, refreshing flavor.
Skipping dessert? That would be blasphemous. Summertime calls for sunrise to sunset gatherings, and the day wouldn’t feel right without ending on something just a little sweet.
To start, drain a can of whole garbanzo beans and blend them in your food processor. Add in equal parts of your favorite nut or seed butter and maple syrup (about ¼ of a cup each).
Continue to blend the ingredients together until smooth.
Pro Tip: If the mixture gets a bit lumpy, add a splash of water. Once combined, add ½ of a cup of cocoa powder, a teaspoon of vanilla extract, and a pinch of coarse salt. Continue to blend until smooth.
You can dip just about anything in this sweet and satisfying dessert hummus, but we feel called to sliced apples, pretzels, or shortbread cookies.
Who needs wine when you can pair your dessert with our Wild Berry Hard Kombucha? A smooth combination of elderberries, goji berries, and raspberries, this drink is a treat all by itself. And when paired with the chocolate, it’s like Milton Hershey himself handed you the perfect pairing.
Summer Recipes and Hard Kombucha: The Perfect Pair
Now armed with an arsenal of our favorite recipes, you're ready to flex your muscles as a hosting extraordinaire. Since you’re well-versed in how to kick the flavor up a notch in the kitchen, pairing your dishes with boring booze would be a big miss.
With fruity, botanical flavors, organic ingredients, and zero sugar, rest assured there’s a match for whatever you’re cooking up. Ranging from 4.5% to 8.5% ABV, there's a Flying Embers Hard Kombucha for every dish and every occasion. Plus, our low-ABV collection has only 85 calories, so you can keep things light in the thick of that sweltering late summer heat, or go a little bolder with our higher-ABV collection to enjoy with your favorite BBQ treats.
Before the days get shorter and the nights get longer, finish off the summer season right and vegan style with these delicious and simple dishes — and don’t forget a few equally tasty and refreshing hard kombuchas to pair.
Green Avocado Dairy-Free and Plant-Based Tzatziki Dip | Veganosity
Vegan Ranch Dip Recipe | Tasty