Chef Nancy Berkoff’s book Vegan Microwave Cookbook (published by The Vegetarian Resource Group) has over 165 recipes that are fast, easy, good-tasting, exciting, and comforting. Many of the recipes in this book will take under 10 minutes to prepare. Below are two recipes perfect for the summer from this cookbook.

Fresh Summer Squash Soup

(Serves 4-6)

This soup has a delicate flavor and a wonderful aroma.

1½ pounds fresh yellow squash or zucchini (about 4 cups), washed and ends trimmed off

2 cups vegetable broth or stock

¼ cup chopped onions

1 clove garlic, minced

2 Tablespoon chopped fresh parsley or cilantro

½ teaspoon thyme

1 teaspoon white pepper

¼ cup chopped, cooked vegan fake meat such as Tofurky, veggie hot dogs or sausage, Field Roast, etc. (optional)

Cut squash into small cubes or chunks. In a 2-quart casserole or bowl, combine all ingredients, stirring to mix. Cover with vented plastic or lid and microwave on HIGH for 12 minutes or until vegetables are tender. Stir at least twice during cooking. Place 2 cups of the soup in a blender or food processor and process until smooth. Return to remaining soup and stir to combine. Microwave on HIGH for 2 minutes or until hot.

Note: this soup works well with any soft-shelled squash, such as zucchini, crookneck, delicato, and patty pan. You can mix several squashes in one batch, if desired. Do not prepare this soup with frozen or canned squash, as the texture and flavor will be lacking.

Tri-Colored Herbed Peppers

(Makes 4 servings as a side dish or dip. If puréed, makes about 1½ cups sauce.)

Serve this dish as a side dish, sauce, or condiment.

2 teaspoons olive oil

1 medium red bell pepper, seeded and cut into thin slices (about ¾ cup)

1 medium orange or yellow bell pepper, seeded and cut into thin slices

1 medium green bell pepper, seeded and cut into thin slices

1clove garlic, minced

1 Tablespoon balsamic vinegar or red sherry

1 Tablespoon fresh basil, minced

1 teaspoon dried oregano

1 teaspoon dried sage

1 teaspoon black pepper

In a 2-quart bowl or casserole, toss oil and peppers and garlic. Microwave on HIGH for 2 minutes or until peppers are just tender. Add remaining ingredients, cover, and microwave on HIGH for 1 minute. Stir to combine flavors and serve.

Notes: If a smooth sauce is desired, microwave the cooked peppers for an additional 1-1/2 minutes. Place in a food processor or blender and process until puréed. Serve warm over cooked vegetables or pasta, or as a sauce for baked tofu or a seitan “steak.” Serve cold as a dipping sauce for veggies, chips, or breadsticks, or use as a salad dressing.

In the USA only you can purchase this paperback book here: vrg.org/catalog/

The book is also available on Kindle here: Vegan Microwave Cookbook on Kindle