Vegan Recipes for Summer From Best-Selling Author Kim Barnouin

Kim Barnouin, Los Angeles resident, vegan chef and author of the new book "Skinny Bitch in Love," shares her favorite summertime recipes for vegans or those just looking for a good meal – inspired by the novel's main character, Clementine Cooper.

What does a vegan chef and serious foodie serve her friends and family during hot summer days and balmy, breezy nights? Light, healthy dishes full of flavor. Whether having a carnivore boyfriend over for dinner or friends over for a BBQ, these recipes are sure to please everyone: carnivores, vegans, and everything in between. Here are some lip-smacking favorites.

Zach's Favorite: Grilled Portobello Steak

This recipe is light and tasty, but fills you up and provides a "meaty" bite to your plate.

Ingredients:

• 4 large Portobello mushrooms
• 2 red bell peppers
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• Freshly ground pepper

Marinade the mushrooms and peppers with the olive oil and herbs. Either grill or fry the veggies until slightly soft. This mushroom works well as a burger too.

Sara's BBQ Bring-along Favorite: Fresh Corn Salad

Now's the time for sweet delish corn, and here is an easy recipe for a wonderful salad using corn and other veggies. Yummy!

Ingredients:

• 5 ears of corn grilled or boiled
• 1 1/2 cups cherry tomatoes halved
• 1/2 cup cucumber, chopped and peeled
• 1/4 cup red onion, finely chopped
• 4 tablespoons olive oil
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Cut the kernels off the cooked corn and put in a large bowl. Add the tomatoes, cucumber and onion and toss to mix. Stir in the olive oil, lime juice, cilantro and salt and pepper to coat all the veggies. Chill in refrigerator until ready to serve.

Clementine's Critic-Proof Greek Bean Salad

This salad is one of my favorites. It's a spin off of the traditional Greek salad. It's filling and so flavorful.

Salad:

• 2 cups cooked farfalle or bowtie pasta
• 1 15 ounce can white beans, rinsed and drained
• 1 1/2 cups tomatoes, chopped
• 1 cup black olives
• 1 small package fresh baby spinach

Dressing:

• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh oregano, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

In a large bowl add the pasta, beans, tomatoes, olives, and spinach. Make the dressing in another bowl whisking all ingredients together. Pour over the pasta mixture and toss.

Alexander Orr's Chilled Cucumber Avocado Soup:

(the soup he brought his ailing Grandmum in the book!)

Ingredients:

• 1 large cucumber, peeled, seeded, and chopped
• 1 ripe avocado, pitted, peeled and chopped
• 1 scallion, white and pale green parts chopped
• 1 cup vegetable broth
• 1 cup silken tofu, drained
• 2 tablespoons lemon juice
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon ground pepper
• 1 tablespoon cilantro, chopped

In a food processor or blender combine the cucumber, avocado, and scallion. Pulse until chopped well. Add the remaining ingredients and continue to pulse until smooth. Chill in the refrigerator for 2-3 hours before serving.