5 Delicious Memorial Day  Vegan Recipes

Memorial Day weekend marks the unofficial start to summer and grilling season.  Whether you are having an outdoor party, potluck  or BBQ, here are  5 vegan recipes for you to enjoy this weekend.


1. Prospect Park Potato Salad.

No picnic would be complete without Potato Salad.   Traditional potato salads contain mayo or eggs, but fortunately it is not necessary.  There are many wonderful vegan recipes out there for potato salad but my favorite comes from the book Veganomicon, The Ultimate Vegan Cookbook.  Here is my adapted version.

potato salad

Serves 12



  1. Slice the potatoes between 1/2 and 1/4 inch thick.
  2. If potatoes are large they can be cut into halves or thirds before slicing.
  3. Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
  4. Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
  5. While the potatoes boil, prepare the dressing.
  6. If making the whole recipe, you will need the largest mixing bowl you have in order to add the potatoes later on.
  7. Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
  8. Wisk together briskly.
  9. Add sliced cucumbers and place in the firdge until potatoes are ready.
  10. When potatoes are done, drain and rinse them quickly under cold water.
  11. Be sure to shake off any excess water.
  12. Add potatoes to the dressing and mix well.
  13. Top with grated carrots and mix.
  14. Check seasoning and adjust as needed.
  15. Refrigerate until ready to serve.


2. Black Bean Burgers

What Vegan Memorial Day Cookout would be complete with out veggie burgers.  My favorite veggie burger is Candle Cafe Cookbook‘s Black Bean Burger.

black bean burgers

 Makes 8 burgers


  • 4 cups cooked black beans
  • 1 cup peeled, finely diced carrots
  • 1 cup shredded or finely chopped onions (preferably sweet variety)
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 teaspoon sea salt
  • 3/4 cup cornmeal
  • 1 teaspoon ground cumin
  • 2 tablespoons of chili powder 
  • 1/4 teaspoon cayenne
    1 cup chickpea flour
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 cup chopped cilantro
  • 1/2 cup olive oil
  • 3/4 cup cornmeal (to coat)


1. If using canned beans, simmer the beans in 5 cups water for 1/2 hour to soften. Drain the beans, reserving 1 cup of liquid. If using beans cooked from dry beans, there is no need to cook further. Drain and save 1 cup of cooking liquid. Puree 1/2 cup of the beans and set aside.

2. In a large bowl, mix together all  the vegetables, spices, salt, cornmeal, chickpea flour, lemon juice, and cilantro. Add the pureed and whole beans and stir in, mashing gently. Add some of the served cooking liquid if mixture is too dry. Form into 8 patties.

3.  Heat 1/4 cup olive oil in a large skillet. Add 4 burgers and cook on medium heat till you get a nice crust on both sides. Keep burgers warm on a wire rack in a 200F oven. Repeat the step with remaining oil and burgers.Serve with sliced tomatoes and lettuce 



3. Corn, Tomato and Avocado Salad

This recipe is simple, fresh and delicious!

corn avocado tomato salad


  • 1 ear corn (husk and silk removed; tip cut off)
  • 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 
  • 1 avocado, halved, pitted, peeled, and diced 
  • 2 scallions, thinly sliced 
  • 2 tablespoons fresh lime juice 
  • 1 tablespoon vegetable oil, such as safflower 
  • Coarse salt and ground pepper

  1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob.
  2. Add tomatoes, avocado, scallions, lime juice, and oil to bowl.
  3. Season with salt and pepper, and toss gently to combine.


4. Grilled Artichokes 

These artichokes are delicious on their own and require no dipping sauce.

grilled articokes

  • 2 large artichokes
  • 1 lemon, quartered
  • 3/4 cup olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
  2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
  3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
  4. Brush the artichokes with a coating of the garlic mixture, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with garlic mixture and turning frequently, until the tips are a little charred.
  5. Serve immediately 


 5. Watermelon Mint Juice

This is the perfect summer beverage.  When my hubby and I were on our honeymoon in Costa Rica we drank one of these fresh made juices daily.  We were hooked.  When we got home I had to learn how to make it myself.  I discovered that it is so easy to make and has only 2 ingredients, watermelon and mint! It is refreshing, healthy and delicious!

watermelon mint

 Makes about 8 glasses


  • 1 small organic watermelon, chilled and cubed
  • 6 mint leaves plus sprigs for garnish


Blend watermelon and mint until smooth.  No need to add water.  

Serve chilled and garnish with mint 

5 Vegan St Patrick’s Day Recipes

Happy St. Patrick’s Day Everyone!  shamrock-image


Who needs Corned Beef and Cabbage to celebrate when there are so many other fun foods that are just as festive and are also vegan?  Here are my top 5 favorite, easy to make St. Patrick’s Day recipes.

Green Smoothies

Spinach Smoothie

Start the morning off right with a green smoothie.  Smoothies are a wonderful way to get a large amount of nutrients into your daily diet.  They are delicious and can easily be eaten on the go.

Add 2 cups of dark green, leafy vegetables such as kale, spinach, collard greens, dandelion, romaine etc. to your blender.  Then add 2 cups of liquid such as almond milk, coconut milk, coconut water, hemp milk.  Blend until smooth. Next add 3 cups of your desired fruit. You can add fresh or frozen fruit.  Some great options include bananas, berries, pineapple, mango and avocado.  Blend again until smooth.  Enjoy!


Potato Leek Soup

potato leek soup

When thinking of foods that are Irish staples potatoes are often the first that come to mind.  Here is a delicious recipe for Potato Leek Soup that is the vegan version of Julia Child’s recipe.

Lentil Shepherd’s Pie

lentil and mushroom shepherds pie

This wonderful Shepherd’s Pie is one of Dr. Joel Fuhrman’s recipes and can be found here.  When I made this meal for my husband he said that if he could eat one meal every day for the rest of his life, this is what he would choose!  It features savory lentils and mushrooms topped with a creamy cauliflower and roasted garlic puree. It’s also a perfect choice for entertaining. Prepare in advance and then bake just before serving.

Serves: 6
• 1 bulb garlic
• 1 medium head cauliflower, cut into chunks
• 1/2 cup raw cashew butter
• 2 tablespoons nutritional yeast
• 1/4 teaspoon black pepper, divided
• 1/4 cup soy, hemp or almond milk, if needed to adjust consistency
• 1 1/2 cups dry lentils
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 10 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 1 cup low sodium or no-salt-added vegetable broth
• 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, squeeze out the soft cooked garlic, removing and discarding the skins.

Steam cauliflower for about 8 to 10 minutes or until tender. Place in a high-powered blender along with roasted garlic, cashew butter, nutritional yeast and 1/8 teaspoon of the black pepper and blend until smooth, adding a splash of non-dairy milk if needed to adjust consistency. Set aside.

While cauliflower is cooking, bring lentils and 3 cups water to a boil. Reduce heat and simmer until lentils have absorbed all liquid and are soft, about 30 minutes. Set aside.

Heat 2-3 tablespoons water in a large saute pan, add carrots and celery and cook for 5 minutes, then add onions and garlic and cook until vegetables are tender. Add the mushrooms and cook for an additional 3 minutes. Stir in tomato paste. Add the lentils, rosemary, thyme, remaining black pepper and 1/2 cup of the vegetable broth. Simmer for 5 minutes, stirring occasionally. Add remaining vegetable broth as needed; mixture should be moist but not runny.

Place the lentil mixture in a large casserole dish or individual ramekins and spread mashed cauliflower evenly over the top. Bake at 350 degrees F for 20 minutes or until the cauliflower starts to brown.


Vegan Homemade Bailey’s Irish Cream


Before I became vegan one of my favorite drinks was Bailey’s Irish Cream.  It was like drinking dessert.  Thanks to the wonderful blog Oh She Glow’s for posting a fantastic vegan version.  Using just 5 natural ingredients, this homemade Baileys has a light hint of coconut and espresso. It’s vegan, but you’d never know it.

Read more: http://ohsheglows.com/2012/03/12/homemade-baileys-irish-creammade-vegan/#ixzz3UaLKl9MQ


Vegan Homemade Shamrock Shake

I used to love McDonald’s shamrock shake.  I would look forward to it every year, so  when I became vegan  I made my own vegan and healthy version of it.   This version contains E3Live.  E3live is live blue green algae.  It contains lots of vitamins such as omega 3 and b vitamins.  I love it because the vitamins are coming from a whole food source.  For more info about E3Live click here .  I use it in this shake to add natural green coloring as well as some added nutrients.  Don’t worry, it doesn’t alter the taste of the shake.  If you don’t have E3Live you can use kale or other green juice.  The other option would be to use green food coloring but then you don’t get added nutritional benefits.


1 cup of vanilla vegan ice-cream

1/4 cup of almond milk

1/8 teaspoon mint extract

E3live- as desired


Vegan Thanksgiving Pizza


A Vegan Thanksgiving Pizza is a great option if you are having thanksgiving dinner with just a couple of people. It is also good for bringing to potlucks or parties, or to have any time that you want the tastes of thanksgiving.  It also is great if you are the only vegan at your thanksgiving celebration because you can bring it and get all of the traditional tastes and not have to worry if you are able to eat the sides that are being served.  It stands alone and is very filling.  This pizza is also gluten free if you choose a gluten free crust and use a gluten free flour in the gravy.  At this time there are very few packaged meat substitutes that are gluten free and especially turkey roasts.   In this recipe I used the “Beyond Meat” Chicken Strips to give the pizza the turkey taste and texture and it worked out beautifully.  If you wish to use a different turkey substitute feel free.  This recipe is very easy and the ingredients can easily be bought pre-packaged or completely made from scratch.  You have lots of freedom  to  make it your own.


One of our favorite thanksgiving traditions is that instead of eating turkey, we participate in the Adopt a Turkey project at Farm Sanctuary.  When sponsoring a turkey that helps Farm Sanctuary to rescue animals and provide care for them at the sanctuaries as well as helping them to educate and advocate for turkeys and other farmed animals everywhere.  You receive an Adopt a Turkey certificate with a color photo and details about the turkey you sponsored. The certificate is placed in the middle of our thanksgiving table every year.  You can Adopt a Turkey and learn more about Farm Sanctuary by following this link, http://www.farmsanctuary.org/giving/adopt-a-turkey/


Vegan Thanksgiving Pizza


Pizza Dough or Pre-Packaged Crust

Mashed Potatoes

Peas, Carrots, Corn Frozen Vegetable Mix

Canned Cranberries or Homemade Cranberry Sauce

Vegan Gravy

Beyond Meat  Mock “Chicken Strips”



Make pizza dough.  Spread on pizza stone and cook according to package instructions.  You want it be already cooked without any toppings on it because when the ingredients go on top we do not put it back in the oven.  Allow it to cool before assembling pizza.

Prepare mashed potatoes using your favorite recipe.  Here is an easy recipe for vegan mashed potatoes if you need one.

Make vegan gravy. You can use pre-packaged or make your own using this recipe.

If making homemade cranberry sauce here is a recipe.

Warm frozen vegetable mix.

Heat Beyond Meat “Chicken Strips” in a frying pan with a tablespoon of oil.  Flip over when one side is slightly browned.  Slice strips into cubes.

Once all of the ingredients are prepared,  you are ready to assemble  your pizza.

Spread mashed potatoes on cooked pizza dough.  This acts as the “sauce” of the pizza.

Then cover with the vegetable mix.

Next sprinkle the cubed “chicken strips”.

Lightly drizzle the gravy over the entire pizza.

Then add dollops of cranberry sauce.



I wish you all a wonderful thanksgiving holiday!!!


Vampire Killer Soup (Vegan)

vampires hate garlic

I call this Vampire Killer Soup because it contains 40 cloves of garlic.  Garlic soup has many healing properties and is a wonderful substitute for Chicken Soup if you come down with a cold or the flu.  It provides wonderful immune support during the fall and winter months  and tastes delicious.  Many other versions of garlic soup contain milk, butter and cheese. Since dairy is a mucus forming food, this is not the best option for you when trying to recover from a cold.  Even though there are 40 cloves of garlic, the garlic taste is not over bearing.  The soup is a light puree and is very satisfying when you are feeling under the weather.

For more benefits of garlic click here

Vampire Killer Soup Recipe


  • 25 garlic cloves, unpeeled + 15 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium onion
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
  • 3 cups low sodium vegetable broth
  • 1/2 cup coconut milk
  • salt and freshly ground pepper
  •  lemon wedges


  1. Preheat oven to 350 degrees. Cut the top(s) off of your head(s) of garlic and separate out 25 cloves, making sure each clove has an end chopped off
  2. Place the 25 cloves in a small glass baking dish, pour the 2 tablespoons of olive oil over the top, and sprinkle with a little salt and pepper. Toss to coat. Cover the baking dish with foil and bake for about 45 minutes, until cloves are light golden brown and very tender. Remove from oven and cool.
  3. While letting the roasted garlic cool, press the peeled garlic with a garlic press and set aside.
  4. Squeeze the roasted garlic between your fingertips to release the garlic and discard the peel. Set roasted garlic aside.
  5. In a large saucepan, melt the butter over medium heat. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes. Add both the roasted garlic and the 15 peeled/pressed raw garlic cloves and cook, stirring, for about 3 minutes.
  6. Add vegetable stock and, continuing over medium heat, bring the soup just to a boil. Reduce heat and simmer, covered, for about 20 minutes, or until garlic is very tender. Remove from heat and cool slightly.
  7. Using an immersion blender or working in batches with a blender, puree soup until smooth.
  8. Return soup to pan and stir in coconut milk. Season with salt and pepper, to taste.
  9. Squeeze one lemon wedge over each bowl. Serve.