Cold soba salad and spicy peanut and snap pea wraps are two vegan Sunset Magazine recipes for the summer. Both recipes are served cold and require minimal cooking, making them suitable to prepare during the summer.
To make a cold soba salad, cook 8 ounces of soba noodles according to package instructions. Drain the noodles and dry them with towels. In a small bowl, prepare the dressing by mixing 1/4 cup of reduced-sodium soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice vinegar, 1/2 teaspoon of toasted sesame oil and 1 teaspoon of sugar.
Cut one carrot and 6 ounces of daikon radish into matchstick-sized pieces. Add the vegetables to the noodles, along with one sliced English cucumber, one sliced red bell pepper, one sliced yellow bell pepper and four sliced green onions. Toss the salad with half of the dressing and serve the remaining dressing on the side.
To make spicy peanut and snap pea wraps, whisk 1/4 cup of crunchy peanut butter with 1 teaspoon of Asian chili paste, 1 tablespoon of reduced-sodium soy sauce and 2 tablespoons of water in a small bowl. Divide the mixture between two whole-wheat tortillas, spreading it in a rectangular shape and leaving a small border. Add 1 cup of shredded carrots and 1 cup of sliced snap peas to the top of the rectangles and roll up the tortillas like a burrito. The wraps can be made 4 hours in advance if stored in plastic or foil.