Spring and summer aren’t just about planting, the first berries, and those long evenings in the garden. It’s also that time when your kitchen turns into a flavor lab. At Rooted Revival, we believe there’s no need to choose between the familiar and the new, between “healthy” and “delicious.” You can absolutely bring it all together — as long as you cook with heart. That’s exactly how this list of 10 bold, surprising American-fusion recipes came to life. A little unexpected, a little bold, but honestly — they’re crowd-pleasers. Every dish focuses on plant-based ingredients, simple steps, garden logic, and clean taste.
Simple, accessible, and tasty — just how we like it.
1. Falafel Burgers with Pineapple Guac – Middle East Goes Southwest
Spring and summer 2025 are going to be bright, fresh, and… surprisingly delicious. And this recipe is proof of that. It blends two flavors that seem totally different at first: Middle Eastern falafel and pineapple guacamole with a Southwest twist.
We grill these burgers (yes, even the falafel!), serve them with crispy greens and chili sauce. And when friends with kids come over? Even the pickiest eaters are asking for seconds. And we’re totally fine with that.
Ingredients for the falafel patties (makes 4 burgers):
- 1 cup (240 ml / ~200 g) dried chickpeas, soaked overnight
- ½ small red onion
- 3 cloves garlic
- ½ cup (120 ml / ~20 g) fresh parsley
- ½ cup (120 ml / ~20 g) cilantro
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
- 2 tbsp chickpea flour or regular flour
- 1 tsp baking powder
- 1–2 tbsp water, if the mixture feels too dry
- Olive oil for frying or grilling
Blend everything in a food processor until the texture is mostly smooth but still a bit coarse. Shape into 4 patties, chill for 30 minutes, and cook on a skillet or grill until golden brown on both sides (about 4–5 minutes per side).
Spicy Pineapple Guacamole
This is where creamy, ripe avocado meets juicy pineapple and lime. It adds a tropical note and an unbelievable freshness to the dish.
- 2 ripe avocados
- ½ cup (120 ml / ~100 g) finely chopped pineapple (fresh or unsweetened canned)
- 1 small tomato, finely chopped
- 1 tbsp red onion, finely chopped
- Juice of ½ lime
- 1 tsp finely chopped jalapeño (optional)
- Salt to taste
Just mash the avocado with a fork, add the rest of the ingredients and gently mix. Don’t use a blender — the texture makes a big difference here!
How to build the burger:
- Toast your brioche or whole grain buns
- Spread a layer of pineapple guac on the bottom bun
- Place your hot falafel patty on top
- Add a romaine leaf, a slice of tomato, and some thin red onion
- Drizzle with chili sauce or tahini sauce
- Top it with the upper bun — and done!
This burger pairs perfectly with roasted potatoes with za’atar, a fresh garden salad with tahini dressing, or even watermelon and feta on the side. On hot days, we serve it with iced mate or a cold cucumber-dill kefir smoothie — always something we’ve got in the garden!
2. Grilled Romaine with Miso-Peach – New York Trend, Southern Soul
When someone first suggested I try grilled romaine, I was seriously skeptical. But I gave it a go — and got hooked. That smoky, slightly sweet, caramelized flavor totally changed how I looked at what a salad could be. So here’s my version, where a bold miso-peach dressing meets charred romaine and toasted pecans. A dish with New York attitude and Southern soul — all on one plate.
Ingredients for 2 servings:
Grill:
- 2 small romaine hearts, cut in half lengthwise
- 1 tbsp olive oil
- Salt and black pepper, to taste
Dressing:
- 1 ripe peach (or ½ cup canned, unsweetened)
- 1 tbsp white miso paste
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp mustard
- 2 tbsp olive oil
- A pinch of chili flakes (optional)
For topping:
- A handful of toasted pecans
- A few leaves of mint or basil
- Some grated parmesan (skip or sub for vegan version)
How to make the grilled romaine:
- Preheat your grill or grill pan to medium-high.
- Brush the romaine halves with olive oil, season with salt and pepper.
- Grill cut-side down for about 2 minutes until grill marks appear. Flip and grill for 1 more minute. Don’t overdo it — the romaine should stay a little crisp.
Miso-peach dressing:
This one’s a total game-changer. Sweet peach, umami miso, tangy vinegar — just toss everything into a blender and blitz until smooth and creamy. The miso gives that deep, savory base.
Assemble it:
- Place the grilled romaine halves on a plate.
- Drizzle with the miso-peach dressing.
- Sprinkle over the toasted pecans.
- Add cheese or fresh herbs on top.
A few tips from experience:
Serve this warm — once it cools, the texture loses its edge
.
Swap peach for nectarine or even soft persimmon in the fall.
Going vegan? Use nutritional yeast instead of cheese.
We love this as a light dinner base with grilled bread and a glass of cold white wine. But it works just as well as a side for summer BBQs, especially alongside roasted veggies or mushrooms.
3. Buffalo Tempeh Wraps – Classic Heat Meets Persian Crunch
When we first started swapping meat for plant-based proteins, buffalo sauce was a real test. That kind of bold flavor demands a solid protein that can hold its own. We tried tofu, cauliflower, even chickpeas. But it was tempeh that nailed it.
And once we added a Persian twist — a crisp salad with cucumber, cilantro, and sumac — we knew we’d created something totally new.
This wrap makes the perfect street-style snack or quick dinner after a long garden day, when you want good food with zero fuss.
Ingredients for 4 wraps:
For the tempeh:
- 8 oz (227 g) tempeh, sliced into strips
- ¼ cup (60 ml) Frank’s Red Hot or another buffalo-style sauce
- 1 tbsp vegan butter or coconut oil
- ½ tsp smoked paprika
- Salt, to taste
For the Persian salad:
- 1 cup thin-sliced cucumber
- ¼ cup red onion, thinly sliced
- ½ cup fresh cilantro
- 1 tsp sumac (or lemon juice)
- A pinch of salt
To build the wrap:
- 4 lavash wraps or large tortillas
- ½ cup vegan yogurt or tahini sauce
- Romaine leaves or other crisp greens
How to make buffalo tempeh:
- Steam the tempeh for 10 minutes to remove bitterness and soften the texture.
- Mix buffalo sauce, melted vegan butter, and paprika.
- Toss tempeh strips in the sauce and lay them on a baking sheet.
- Bake at 400°F (200°C) for 20 minutes, flipping halfway, until golden and crisp.
Persian crunch salad:
This isn’t just a topping — it gives the wrap crunch, brightness, and that citrusy balance that hearty fillings usually lack.
Just chop everything, mix it together, chill for 10 minutes — done!
Assembling the wrap:
- Warm your flatbread or tortilla on a dry skillet.
- Spread on some yogurt or tahini.
- Layer with greens.
- Add the buffalo tempeh.
- Top with a scoop of Persian salad.
Wrap it up tightly — like you’re packing it for the garden.
Sometimes we add a little pickled red onion, or drizzle over herb vinegar I make from leftover greens in the garden. It’s the kind of wrap that works hot, cold, or straight from the fridge. And the balance of spice and crunch? Just perfect.
4. Jackfruit Gochujang Tacos – BBQ Meets Korea in a Taco
If you haven’t tried jackfruit yet, this recipe is the perfect reason. It’s not sweet, like the name might suggest. When cooked with the right spices, jackfruit acts just like pulled pork — only without the meat or grease.
And when we first combined it with spicy gochujang sauce, warm corn tortillas, and tangy cabbage slaw, it instantly became a summer favorite. BBQ meets Korea… in a taco? Yes, please.
Ingredients for 4 servings:
For the jackfruit:
- 1 can (20 oz / ~560 g) young jackfruit in brine or water (NOT in syrup)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp gochujang paste (Korean spicy fermented chili paste)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ¼ cup (60 ml) vegetable broth or water
For the cabbage slaw:
- 1 cup thinly shredded red cabbage
- ½ carrot, grated
- 2 tbsp green onions, finely chopped
- 1 tsp sesame seeds
- Juice of ½ lime
- 1 tsp rice vinegar
- A pinch of salt
To serve:
- 8 corn tortillas, lightly toasted
- Fresh cilantro
- Lime wedges
- A bit of vegan mayo (optional)
How to make the jackfruit filling:
- Drain and rinse the jackfruit, then shred it with a fork until it looks like pulled meat.
- Heat sesame oil in a skillet and sauté garlic and ginger for about 30 seconds.
- Add jackfruit, gochujang, soy sauce, vinegar, syrup, and broth. Stir well.
- Simmer for 10–15 minutes until the liquid evaporates and the jackfruit is flavorful and tender.
- Optional: Turn up the heat at the end to get some crispy edges.
How to build the tacos:
- Toast corn tortillas for 10–15 seconds on each side.
- Add 2–3 tbsp of the jackfruit filling.
- Top with cabbage slaw.
- Finish with a drizzle of vegan mayo, a few cilantro leaves, and a squeeze of lime.
This year we had a huge crop of red cabbage, and it’s just right for this recipe. If you’re growing Nantes carrots, they’re softer and sweeter — a perfect match. And the sumac? We dry it ourselves from wild shrubs that grow in the shady part of the garden.
5. Sweet Potato Waffles + Hummus – The New Mediterranean Brunch
How many times can you eat the same old avocado toast? Even here on our quiet little homestead near Portland, where slow breakfasts are sacred, we eventually craved something new — something cozy but not too urban. That’s when the idea hit: what if we made waffles… but out of sweet potato? Not sweet, not dessert, but hearty, spiced, and topped with hummus instead of syrup.
That’s how our go-to New Mediterranean brunch was born: sweet potato waffles, spicy homemade hummus, pan-fried cherry tomatoes, and a bunch of herbs. It’s 100% plant-based, rich in protein, packed with fiber, and honestly — just fun to eat.
Ingredients for 4 waffles (serves 2):
For the waffles:
- 1 cup (240 ml / ~200 g) cooked and mashed sweet potato
- ¾ cup (180 ml) oat flour (or whole wheat)
- 2 tbsp olive oil
- ½ cup (120 ml) oat or soy milk
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp baking powder
- A pinch of salt
For the hummus:
- 1½ cups (400 g) cooked chickpeas
- 2 tbsp tahini
- Juice of ½ lemon
- 1 clove garlic
- 2–3 tbsp water or aquafaba (liquid from chickpeas)
- Salt and cumin, to taste
Extras:
- Pan-fried cherry tomatoes with cumin
- Fresh cilantro, parsley, or basil
- A pinch of sumac or paprika to serve
How to make the waffles:
- Mix all waffle ingredients into a thick batter — it shouldn’t be runny.
- Heat your waffle maker (or grill pan) and lightly oil it.
- Cook until golden and crisp — usually 4–5 minutes.
If you don’t have a waffle iron that handles gluten-free batter without sticking, it might be time to invest in one that does.
Homemade hummus:
Blend everything until smooth — we like to leave a bit of texture so you still feel the chickpeas and garlic. Add water as needed to get the consistency you want.
Plate it up:
- Top a warm waffle with a couple of spoonfuls of hummus.
- Add pan-fried cherry tomatoes sprinkled with cumin.
- Garnish with herbs, a splash of lemon juice, and a pinch of sumac.
- Serve with green tea or homemade coconut yogurt ayran — it’s super refreshing.
What we love about this dish is how it pulls straight from what’s growing around us. Sweet potatoes have been our main “potato” crop for two years now. Tahini? We make it from bulk sesame seeds. And if you add a little fermented beet or radish on the side, it becomes straight-up garden fine dining.
This isn’t just tasty — it shifts how you think about breakfast. No copy-pasting Brooklyn café menus. Just good food made from what you’ve got on hand. Less sugar, more nutrients. And waffles you can eat barefoot on the porch, surrounded by dill.
6. Avocado Dill Gazpacho – Cold Soup, Hot Trend
For the longest time, I just couldn’t believe in gazpacho. A soup you don’t cook — and it’s cold? Sounded like some failed culinary experiment from the ‘70s. But one blazing hot July afternoon, I needed to eat something without turning on the stove and melting into the floor.
That’s when we came up with this avocado dill gazpacho — refreshing, slightly tangy, creamy, and aromatic. It blends Spanish tradition with a cool Nordic vibe and totally earns its spot among the top plant-based summer food trends of 2025. Especially for those of us who want to eat well in 95°F heat without going anywhere near the oven.
Ingredients (serves 2–3):
- 1 ripe avocado
- 1½ cups (360 ml) cucumber, peeled and chopped
- ½ cup (120 ml) Greek yogurt or a plant-based alternative (like oat yogurt)
- 1 cup (240 ml) cold water
- Juice of ½ lemon or lime
- 2 tbsp fresh dill
- 1 clove garlic
- Salt and black pepper, to taste
- Ice, optional
How to make it:
- Toss everything into a blender (I use this compact, powerful one — perfect for chilled soups).
- Blend until smooth and creamy.
- Taste and adjust the acidity and salt.
- Chill in the fridge for 20–30 minutes if you’ve got the time (or drop a few ice cubes directly into your bowl).
How to serve it beautifully (and tastefully):
- Top with a drizzle of olive oil, a sprig of dill, and a pinch of paprika.
- Serve with thin rye crisps, pita, or even fried chickpea balls.
- Feeling a little chef-y? Add a few slices of radish or finely chopped cucumber on top for texture and flair.
This soup is how I deal with all the cucumbers that suddenly start ripening at once. And the dill? It’s practically invasive — growing wild in the greenhouse and between patio tiles. Dill is powerful stuff.
Also — if your avocado is still a little firm and underripe, save it for toast. For this recipe, it needs to be buttery and soft — otherwise, the texture won’t be right.
Now you get why this is a trend:
- It’s a soup without a stove — huge win.
- It’s rich in healthy fats, probiotics, and vitamins.
- And it’s actually filling — even though it’s a cold, green thing in a bowl. Seriously.
7. Tofu Citrus Ceviche – Peru’s Favorite, Reimagined Plant-Based
If you’d told me ten years ago that I’d be making ceviche… with tofu, I probably would’ve just shrugged and reached for a can of beans. But tastes evolve, and so does a gardener’s worldview. Our love for Peruvian cuisine, with its crunchy textures and bright acidity, never faded. We just swapped the fish for tofu, lime, chili, and corn — and guess what? It totally works.
This isn’t trying to imitate seafood. It’s just a really solid dish in its own right.
Ingredients (serves 2–3):
- 1 block (14 oz / ~400 g) firm tofu, pressed and cubed
- Juice of 2 limes
- Juice of ½ orange
- ½ tsp lime zest
- 1 small red onion, thinly sliced
- ½ red bell pepper or chili, finely chopped
- ½ cup corn (fresh, cooked, or canned)
- 1 small cucumber, peeled and chopped
- A pinch of ground coriander
- Salt and pepper, to taste
- Cilantro or parsley, for garnish
- 1 tbsp olive oil (optional)
How to make it:
- Cube and press the tofu to make it as firm as possible. You can also marinate it briefly in salt and lemon juice for 10 minutes ahead of time.
- In a large bowl, mix tofu with onion, pepper, corn, and cucumber.
- Add lime juice, orange juice, zest, coriander, salt, and pepper. Gently stir everything together.
- Let it marinate in the fridge for at least 15 minutes — or up to 30 for more flavor.
What to serve it with:
- On lettuce leaves, as an appetizer
- With corn chips or crackers
- On toasted baguette, like a bruschetta
- Inside a taco — yep, that works too!
In our garden, we grow Mexican mint and even Peruvian choclo corn — the big, almost grape-sized kind. When we use that in this recipe, it gets even closer to the traditional version. But even with standard sweet corn and tofu from the local store, the flavor is bright, fresh, and summery — like a cool breeze after rain.
The citrus marinade completely transforms the tofu. It becomes soft, slightly silky, with just enough tang to keep things interesting. And no, it’s not “pretending” to be fish. It’s just good food.
8. Mango Black Bean Flatbread – Latin Flavor with Greek Flair
Let me introduce you to a dish that’s part Latin soul, part Greek base — and completely delicious: flatbread with mango, black beans, and lemon hummus.
It came together from leftovers: one flatbread from dinner, one mango that needed using, a bit of feta, and mint from the garden. I threw it all on a warm crust — and Lindy said, “This might be the best breakfast we’ve had all week.” True story.
Ingredients for 2 flatbreads (serves 2–3):
For the base:
- 2 flatbreads/lavash/pita (Greek-style bread works great too)
- 1–2 tsp olive oil
- A pinch of dried oregano (optional)
For the topping:
- 1 ripe mango, diced
- ¾ cup (200 g) cooked black beans
- ¼ cup red onion, finely chopped
- 1 tbsp lime juice
- ½ tsp smoked paprika
- 2 tbsp fresh mint or cilantro, finely chopped
- Salt and pepper, to taste
To serve:
- ¼ cup feta or vegan substitute
- A little lemon hummus (or regular)
- A pinch of chili flakes (if you like heat)
How to assemble this flatbread:
- Toast the flatbreads on a dry skillet or in the oven with a bit of olive oil until they’re lightly crisped.
- While they heat up, mix together the mango, beans, onion, paprika, lime juice, and herbs in a bowl. This is your main topping.
- Spread a thin layer of lemon hummus on the base — it ties everything together.
- Pile on the mango mixture.
- Sprinkle with feta, mint, chili flakes, and — if you want balance — a drop of honey or agave syrup.
We don’t grow mangoes, of course — but our mint grows wild along the edge of the garden beds. The red onion is homegrown too, pulled straight from the mulch that morning. And sometimes we bake our own flatbreads from leftover dough — but store-bought works just fine.
How to adapt it:
- Want it heartier? Add grilled tofu or roasted sweet potato.
- Craving creaminess? Avocado on top makes it feel like a toast-on-flatbread situation.
- Cooking outside? Grill the whole thing — the smoky flavor takes it to another level.
No pressure, no rules — just flavors that sing in harmony. Perfect for breakfast, a casual picnic bite, or a light dinner with a glass of white wine.
9. Corn Ramen Bowl – Street Food Goes Clean with Ginger-Tahini
This corn ramen bowl with ginger-tahini broth is everything we want in comfort food. Light but filling. Spicy, but not too much. It tastes like something you’d buy from a food truck on a Seattle side street — but with none of the additives, MSG, or gallons of oil.
And the best part? It works with whatever seasonal veggies you’ve got. For us this time, that means bok choy, sweet peas, and of course — fresh corn straight from the garden.
Ingredients for 2 big bowls:
For the broth:
- 1 tbsp tahini
- 1½ tsp fresh grated ginger
- 2 cloves garlic, grated
- 2½ cups (600 ml) vegetable broth
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp miso paste (optional, for umami)
For the topping:
- 2 portions of ramen noodles (gluten-free or rice noodles work too)
- 1 cup cooked corn kernels (fresh or thawed frozen)
- ½ cup green peas
- 2–3 mini bok choy, halved
- ¼ cup green onions, chopped
- Sesame seeds, chili oil for garnish
How to make it:
- In a pot, heat a splash of water and sauté ginger and garlic for 1 minute.
- Add broth, soy sauce, vinegar, and miso. Bring to a simmer.
- Whisk in the tahini. Don’t just drop it in — whisk to get that creamy texture.
- Add bok choy, peas, and corn. Cook for 3–4 minutes.
- Cook noodles separately, rinse under cold water.
- Divide noodles into bowls, pour the hot veggie broth over top.
- Garnish with green onions, sesame seeds, and chili oil if you like a kick.
Our corn came in extra strong this year, and we’ve been harvesting it fresh every morning for soups and salads. Peas grow in the shade by the greenhouse — sweet and tender. Bok choy? Basically grows like a weed now. I toss the seeds in random corners and it just decides where to thrive.
This recipe is super flexible. Need more protein? Add tofu, grilled or pan-fried with garlic. Want extra tang? Serve it with lime wedges or a side of kimchi.
It’s street food flavor, but garden-clean — and still completely comforting.
10. Eggplant Steak + Mint Peas – Argentina x Spring Garden Energy
We had a couple of oversized eggplants that were way too big for a casserole, so I decided to turn them into steaks. That’s how this veggie grill dish came to be — where eggplant steps up as a juicy, smoky base, and minty peas bring that perfect touch of spring freshness that wakes up your appetite.
Ingredients (serves 2):
For the “steak”:
- 1 large eggplant, cut lengthwise into 2 thick slices (about ¾ inch / 2 cm)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp soy sauce
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the mint peas:
- 1 cup (240 ml / ~150 g) green peas (fresh or frozen)
- 1 tbsp olive oil
- 1–2 tbsp fresh mint, chopped
- 1 tsp lemon juice
- A pinch of salt
To serve:
- A pinch of chili flakes
- Some sesame seeds or pumpkin seeds
- A spoon of tahini cream or vegan chimichurri (see below)
How to cook the eggplant:
- Sprinkle the eggplant steaks with salt and let them sit for 15 minutes to draw out the bitterness.
- Pat dry, brush with a mix of oil, soy sauce, paprika, and garlic powder.
- Grill or use a grill pan, cooking 4–5 minutes on each side until golden and tender.
Tip. If baking, roast at 425°F (220°C) for about 20 minutes, flipping halfway. Want real grill marks? We use a grill pan that’s just perfect for vegetables.
Minty peas:
- Lightly fry the peas in olive oil for 2–3 minutes, stirring occasionally.
- Stir in mint, lemon juice, and salt.
- Remove from heat quickly — they should stay bright green and just slightly crunchy.
What about the sauce?
We pair the eggplant steaks with vegan chimichurri:
- ½ cup parsley
- 2 tbsp oregano
- 1 clove garlic
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- Salt and black pepper, to taste
Blend or finely chop — keep a bit of texture.
We grow mint separately — in a huge pot, so it doesn’t take over the entire yard. But every time I snip a few stems, the garden fills with that herbal, almost apothecary smell. The peas? We harvest them while cooking — especially sweet if picked early in the morning.
No mint? Swap for basil — it’ll feel more Italian, but still vibrant. Want to build it out? Throw peppers and zucchini on the grill for a full veggie platter.
This “steak” isn’t pretending to be meat — it stands on its own. Serve it as a main, for celebrations, as a hearty dinner after a garden day, or whenever you crave something smoky and bold.
Ready to experiment?
Spring and summer 2025 aren’t just another excuse to spin smoothies. They’re a real chance to open up in the kitchen — confidently, with your garden in mind, and without boring clichés.
Tell us what you loved, what surprised you, or even your own twist.
Because cooking isn’t about rules — it’s about the process. And it flows best when the sun is out, the garden’s in bloom, and you’re ready to try something just a little unexpected.
Drop your story in the comments — we love reading them. And if you’ve got your own fusion creation born from a happy accident… tell us.
