With the arrival of End of Heat, autumn begins to take hold. The exhilarating End of Heat solar term marks the official transition from summer heat to autumn's cooler days. After the end of heat, mornings and evenings begin to cool slightly, but midday heat persists, and the air still carries the heavy, damp feeling of late summer.

The following seasonal veggies can be used to make more vegetarian dishes during the End of Heat period:

Green Beans

Green beans are high in protein, dietary fibre, and B vitamins, all of which help maintain energy metabolism. Their polyphenols can help alleviate the heat and dryness of late summer and early autumn.

Serving options: Stir-fried green beans with olives and mushrooms, cold green beans with garlic, or stir-fried green beans with vegetarian eggs.

Pumpkin

Beta-carotene, which is found in pumpkin, can be transformed into vitamin A and supports the maintenance of healthy mucous membranes as well as seasonal adaptation. Its potassium content helps maintain electrolyte balance, while its pectin encourages digestive movement.

Serving options: baking, steaming, or braising pumpkin with taro.

Malabar Spinach

Mucin, which is abundant in Malabar spinach, protects the intestines and stomach. It has a lot of vitamin C as well. Among leafy green vegetables, it has a comparatively high calcium and iron content.

Serving options: Braised Malabar Spinach with mushrooms in broth, stir-fried Malabar Spinach with minced garlic and fermented black beans, or vegetarian Malabar Spinach and tofu soup.