Yes, you are seeing this again. It’s a replay from Memorial Day. Worth seeing again, and again….
Happy July 4th Weekend !!
What’s on the menu for your holiday cookouts July 4th weekend?
May I suggest a few of these goodies……..starting off with a delectable creamy slaw, spiced up with a touch of horseradish.
This slaw is simple:
3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6 tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed + 1/2 tsp Sea Salt + 1/2 tsp Black Pepper +1/4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.
Blend and chill for 1 hour.
Now on to the grilling…..Vegans don’t grill you say? WAHHH, of course we do!!
These cucumber chili dogs will blow any mystery meat, red-dye-filled dog away at your cookout!
All the messy, bold flavors of a traditional spicy chili dog……without all the, well, yucky stuff.
Baby cucumbers will grill up in just 1 minute and bring you the most flavorful, crisp and tasty dogs you’ve ever put in your mouth. I was actually surprised how similar the taste of these was to a meat dog. Slice baby cucumbers in half and grill or bake for 1 – 2 minutes, cut side down. Garnish with chili, mustard, jalapeno….you know the drill!
Really fabulous. You can find delicious Vegan canned chili at most grocery stores these days. Whole Foods makes a great one for hot dogs.
A must try this weekend!
Team your cucumber chili dogs up with a healthier fry, carrot stick fries that is. Seasoned with onion salt, a pinch of cayenne and some black sesame seeds for extra nutrition, they are a great side for your meal and cook up in about 15 minutes.
You can find the recipe for a batch of Carrot Stick Fries HERE.
You’ll want to start off the summer season with a few sweet ears of corn on the cob too. Another great veggie for the grill. My holiday version has a drizzle of walnut oil and then each corn ear is rubbed over with a spicy BBQ dry rub, then they get wrapped up and set on the grill for about 30 minutes. Corn perfection……..
For spectacularly tasty BBQ Corn on the Cob:
1. Rub each ear of cleaned corn with oil. I used Walnut.
2. Sprinkle each ear with a spicy BBQ rub. I recommend one that has a good blend of sweet and spice.
3. Wrap each ear in foil.
4. Cook on the grill for about 30 minutes or in the oven at 400 for 30 minutes.
Not so messy as buttered corn with all the spicy flavors of summer.
Now on to dessert.
A big bowl of my favorite ice cream – Pistachio – fancied up with Macadamia Nuts – Veganized of course.
You can find all the instructions on making up a batch for yourself HERE.
Finally, you’ll need something delicious to rinse all these fresh foods down with. How about a chilled glass of fresh watermelon juice? A fantastic, healthy drink that looks as festive for parties as it tastes.
Summer is full of such a fabulous combination of flavors. I just love eating fresh, locally grown foods for holidays, anydays.
I could eat this corn-on-the-cob every night this summer. You’ve got to try some with a rub!
For your Watermelon Slushie, fill your blender full of large cubes of fresh, well ripened watermelon. Blend until smooth then strain the liquid through a strainer to remove the pulp. Pour the stained liquid back into the blender and add ice. Blend again and serve in chilled glasses. I also added a little fresh basil to the mix. You may want to add in a little sugar or stevia as well depending on how ripe your melon is. This drink is fantastic for a breakfast pick-me-up as well as a party drink. 1 blender full of fresh watermelon will yield about 1 quart of juice after blended and stained.
More from my site
- Kathy’s ‘Strawberry Spelt Biscuits’ – from Healthy Slow Cooking – Breakfast In Bed-Fest entry #5
- Tasty Vegan Pet Treats & Mr. Floyde turns 9