The heatwave in Ottawa has finally broken. Today it's mild and breezy, my windows are open, and I've cooled down enough to write this blog posts. I don't do well in 30+ degrees celsius but my creative chef brain was excited to come up with cold meals that I could enjoy with minimal use of the barbecue, stovetop or oven.

Although the heatwave is over for now, there will definitely be many hot days in my future (and likely yours too). Below are a few recipes I made this past week along with others that might inspire you on the next hot summer day.

• Vermicelli noodle bowls feature tofu (you don't need to cook it), rice noodles, fresh herbs, tomatoes, cucumbers, and the most delicious peanut dressing. This was my dinner on Wednesday and lunch on Thursday. I was very happy about it!

• Power pasta salad is a long-time favourite. This hearty and delicious pasta salad will leave you feeling full and satisfied. Please note that this recipe has a high yield — about 8 - 10 servings! I made it this week and enjoyed it for several meals.

• Falafel roasted chickpea bowls are a summer staple. You will have to turn on your oven to roast the chickpeas, so I suggest roasting in the morning before it gets too hot or use your Air Fryer if you have one. You serve the chickpeas with a tasty tahini dressing, leafy greens and veggies of your choice.

• Tofu feta salad is another great option, no oven needed. It features flavourful high protein tofu feta and all the usual fixings of a Mediterranean salad.

• Raw taco salad bowls feature deliciously seasoned walnut "meat", lots of veggies and another great tahini dressing. Serve this salad with a can of black beans or pinto beans for extra protein and a side of guac and chips to make it a fiesta.

• Watermelon mint salad this is more of a side salad or snack, but the watermelon and mint will cool you down nicely and keep you hydrated. If you want to make it more of a meal, perhaps pair it with the the tofu feta from my recipe above.

• This week I also made a Nicoise salad which is a recipe that originated in the city of Nice, France. It features a fresh herb vinaigrette, potatoes, green beans, tomatoes, artichokes and olives, but my version uses white beans (instead of eggs).

If you’re looking for more plant-based recipes, please visit my recipe index.