Hello peaceful pals! I know I said that I was going to post on Thursdays, but I figured I would hit you up with a little bonus post this week for the Fourth of July! I know that a lot of people’s idea of a great Fourth involves stuffing themselves with animal products, so I wanted to bring you a humane and healthy alternative!
Lemon and blueberry pancakes
I’m proud to say that these pancakes are so fluffy and sweet on their own that they don’t even need any syrup, but if you want to go all out feel free to serve with maple syrup and fruit! These are perfect for an epic breakfast on the Fourth – or any morning for that matter.
Mix the dry ingredients together in a large bowl. Then, mix the wet ingredients together in a smaller bowl, making sure that the mixture becomes smooth. Pour the wet ingredients into the dry and mix until well-incorporated. Lay servings of ¼ cup of the mixture out on a non-stick pan or griddle, flipping with a spatula when small bubbles start to form on the tops of the pancakes. Once both sides are cooked, serve pancakes on their own or with fresh fruit and maple syrup!
Lemon and blueberry muffins
If you’ve read my vegan snack ideas post, you know that muffins are one of my favorite snacks. These are perfect to bring to a Fourth of July party or barbeque, but you also don’t need an occasion to make them! As you can tell, lemon and blueberry is one of my favorite flavor combinations. And if you’re planning on making the pancakes above, these require most of the same ingredients. Enjoy!
Preheat the oven to 350 degrees Fahrenheit. Mix the dry ingredients in a large bowl, and the wet ingredients in a smaller bowl. Pour the wet ingredients into the dry, and thoroughly mix together. Spoon mixture into a non-stick muffin pan, and bake at 350 degrees Fahrenheit for 30-40 minutes.
A vegan diet has so many benefits to offer from not just an ethical and environmental perspective, but a health perspective as well. All of the recipes you’ll see on this blog will be totally healthy – minimally processed and made with real ingredients. I wanted to make a healthy coleslaw sauce from scratch without using vegan mayo – and I think I did pretty well! This sauce can also double as a salad dressing, and you can even throw it on potato or pasta salad!
Steam 2 cups of chopped cauliflower. Then combine cauliflower with all other sauce ingredients in a blender or food processor and blend until mixture is smooth. Pour over slaw veggie mix (I just got a bagged mix from Whole Foods – you could even do a salad mix with greens if you wanted more of a salad) and enjoy!
Oven-baked fries with cilantro black bean dip
This recipe is inspired by HipCityVeg in D.C. – they make a delicious cilantro black bean dip and I wanted to recreate it, but with healthier ingredients (if you are ever in D.C. – definitely check out this restaurant! Such delicious vegan fast food!) The dip goes really well with both regular fries and sweet potato fries, and is perfect to bring to a potluck!
First, preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, wash your potatoes and cut them into french fry shapes. Once the fries are cut, toss them in a bowl with cumin, Italian seasoning, black pepper, or any other spices you desire. Once the fries are coated in spices, lay them out onto a non-stick baking sheet and bake for 30-50 minutes, checking periodically. While the fries are cooking, you can begin to make your dip. Combine all ingredients into a blender or food processor and blend until almost smooth. Once your fries are done cooking, let cool and serve with dip!
Sweet potato black bean burgers
Probably the top food that comes to mind when people think of the Fourth of July is a burger. These are perfect to bring to a barbeque when you’re not sure if there will be vegan food! This recipe makes 16 burgers, so you’ll definitely have enough to share. Plus, you can keep leftovers in the freezer and heat up whenever you are craving a burger!
Make sweet potato purée by either cooking 3 medium sweet potatoes in a pressure cooker such as the Instant Pot on manual for 12 minutes, or roasting in the oven on 400 degrees Fahrenheit for 40-60 minutes (make sure that you poke a few holes in the sweet potato with a knife or fork before cooking!) It can be helpful to roast the night before you decide to make these burgers. To make the purée once the sweet potatoes are cooked through, simply remove the skins and mash together. To make burgers, preheat oven to 400 degrees Fahrenheit. Mash your cooked black beans in a bowl (I cooked dried black beans in the Instant Pot on manual for 25 minutes, but you can also use canned black beans) and add in sweet potato puree and mash together. Add in all other ingredients and mix together. I found it helpful to mix together with my hands. Once mixture is well-incorporated, shape into burger patties and bake at 400 degrees fahrenheit for 45 minutes-1 hour, flipping over halfway through. Serve on your favorite vegan bun (a tip: not all hamburger buns are vegan but many are. Be aware of this and always read the label!) or on a bed of greens.
Three bean pesto pasta
Prepare pasta according to instructions on box. While pasta is cooking, you can prepare your sauce. Steam 3 cups of chopped cauliflower. Then combine 2 cups of cauliflower with the rest of the pesto ingredients in a blender or food processor. Once pasta and sauce are finished, combine in a large bowl with rest of cauliflower, peas, white beans, and black beans. Enjoy chilled or warmed!
I hope you enjoyed these Fourth of July recipes! I had a lot of fun making them. If you make anything please let me know – send me a message or tag me on Instagram! (@mailleodonnell). I hope you have a safe and fun holiday! I’ll be back on Thursday with this week’s regularly scheduled post!