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.
- 1 seedless cucumber, sliced thinly
- 1/2 cup vegan mayonnaise
- 1⁄4cup Dijon mustard (whole grain)
- 1⁄4cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon dried dill
- 1 teaspoon turmeric
- 1 1⁄2teaspoons salt (to taste)
- 1 teaspoon fresh ground black pepper
- 1 large carrot, peeled and grated
- 5 1bs potatoes washed and peeled
- Slice the potatoes between 1/2 and 1/4 inch thick.
- If potatoes are large they can be cut into halves or thirds before slicing.
- Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
- Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
- While the potatoes boil, prepare the dressing.
- If making the whole recipe, you will need the largest mixing bowl you have in order to add the potatoes later on.
- Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
- Wisk together briskly.
- Add sliced cucumbers and place in the firdge until potatoes are ready.
- When potatoes are done, drain and rinse them quickly under cold water.
- Be sure to shake off any excess water.
- Add potatoes to the dressing and mix well.
- Top with grated carrots and mix.
- Check seasoning and adjust as needed.
- 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.
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!
- 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
- Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob.
- Add tomatoes, avocado, scallions, lime juice, and oil to bowl.
- 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.
- 2 large artichokes
- 1 lemon, quartered
- 3/4 cup olive oil
- 4 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 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.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- 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.
- 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.
- 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!
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