Connect with us
vegan fourth of july image vegan fourth of july image

recipes

Best Recipes For Your Vegan Fourth Of July BBQ

Published

on

Our independence day is almost here. Celebrate freedom with great tasting vegan delicacies. Make this year’s vegan Fourth Of July stand out with diverse cuisine ranging from BBQ burgers, vegan hot dogs, cheesecake, and many more. Who says parties without animal-based barbeques should be boring? With these recipes, even the non-vegan will find it hard to resist.

Thai Quinoa Burger

If you love the Thai flavors of cilantro, lemongrass, and curry paste and you cherish the American burger, then this is for you. The Thai Quinoa Burger combines all these ingredients to give you a spicy finger licking burger rich in protein.

Vegan Quinoa Burger Image

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients:

For the Quinoa

  • 1 cup quinoa rinsed
  • 2 1/2 cups of vegetable broth
  • Two flax eggs
  • Three tablespoons ground flax seed
  • Five tablespoons of water

For the Patty

  • One can of rinsed and drained chickpeas
  • 1/2 cup of chopped snow peas
  • 1 cup dry oats
  • 1/2 cup dry roasted peanuts
  • 1/2 cup fresh cilantro chopped
  • Two tablespoons canola oil
  • One tablespoon of soy sauce
  • 1 teaspoon ground cumin
  • One tablespoon red curry paste
  • One tablespoon of freshly ground ginger-garlic paste
  • 1 cup finely diced red onions
  • A pinch of ground black pepper and Kosher salt
  • Fresh green chilies
  • One tablespoon of agave nectar

To Assemble The Burger

  • 6 Burger Buns
  • BBQ sauce of your choice (like mayo and hoisin sauce)
  • Spinach, fresh carrots, or lettuce
  • Mung bean sprouts

Procedure

In a bowl, whisk the ground flax with water and set aside for 10 minutes.

In a small saucepan, boil the vegetable broth with quinoa. Reduce the heat and let it simmer until the broth is completely absorbed. Fluff with a fork and set aside.

Meanwhile, pulse the oats in a food processor until coarsely ground. Add in the flax egg together with the rest of the patty ingredients. Process for a while until the mixture is smooth and thick. For a small serving, measure one cup of the cooked quinoa and add it to the food processor. Refrigerate the rest of the quinoa for future use.

Coat a baking sheet with oil. Preheat the oven to 350 degrees Fahrenheit. Meanwhile, Make at least six patties out of the burger mixture. Heat a large frying pan with vegetable oil. And fry the patties on each side until they are golden brown. Place the fried patties on the baking sheet and bake them for 10 minutes.

Get your six-burger buns and assemble with your favorite BBQ sauce, veggies, and sprouts.

Vegan Hotdogs

Hot dogs are a favorite summer meal. I love grilling mine on the Vegan Fourth Of July while basking in the sunshine. These vegan hot dogs have little or no saturated fat. In addition, they don’t have cholesterol and they are lower on calories compared to the animal-based hotdogs.

vegan hotdogs image

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 12 pieces of well-drained marinated artichokes
  • 12 pieces of sun-dried tomatoes
  • 11/2 cups of kidney beans well drained
  • One garlic clove – minced
  • 1/3 cup of rolled oats
  • One teaspoon of smoked paprika
  • Black pepper, a pinch of salt, and oil.

Procedure

Drain the artichoke hearts and the sun-dried tomatoes using kitchen paper towels to remove excess oil. Add the artichokes, the tomatoes, kidney beans, clove, oat, and paprika to a food processor. Smear a pinch of salt, pepper, and oil. Blitz the mixture until it is evenly mixed.

Spray your baking tray with oil. Mold the mixture into sausage shapes of the desired size as you line them up on the baking tray. Spray the sausages with oil and bake them for half an hour checking them occasionally to ensure they are firm and golden brown.

Vegan Raspberry Cheesecake

This chilled cheesecake looks very sophisticated yet very simple to make. It has different layers of pink and a beautiful fresh raspberry arrangement on top with a velvety cream perfect for the Vegan Fourth Of July dessert. We use agar powder to make the cake firm even in this hot summer weather.

vegan cheesecake image

Ingredients

  • 6 Medjool dates
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup raw cashews – soak them overnight and pat them dry
  • 3 cups of freshly made coconut cream
  • 1/8 cup of lemon juice
  • 4 cups of fresh raspberries
  • One tablespoon of agar powder
  • 1 cup of water

Procedure

Pulse the dates, coconut, and salt in a food processor. Ensure the mixture still maintains its rough texture. Press the mixture firmly on a cake ring to prepare the cheesecake crust. Keep aside.

Meanwhile, blend the soaked cashews and 1 cup of coconut cream, slowly adding more coconut cream until the mixture is well blended. Add the lemon juice and mix lightly without curdling the milk. Divide the coconut base among four separate bowls and keep aside.

Puree the fresh raspberries with the dates to prepare the raspberry base. Remove the raspberry seeds by straining them. You can also use cheesecloth to get rid of all raspberry seeds.

In a small saucepan, add the agar powder, water and the dates-raspberry mixture. Heat the saucepan, and then let the mixture simmer for a minute. Do this quickly before the agar sets.

Get your four bowls of coconut base. In the first bowl, add ten tablespoons of the raspberry mixture. In the second bowl, add seven tablespoons of the raspberry mixture. Five tablespoons in the third bowl, and finally two tablespoons in the fourth bowl. The raspberry mixture shall create different layers of pink in your cake. The first bowl is mostly red whereas the last bowl is the lightest in color.

Use a spoon to mix the raspberry mixture into the coconut base in each bowl.

Get the cake ring. Spread fourth bowl mixture over the crust to create your first layer. Then spread the third bowl mixture on top of the first layer to create your second layer. Do the same with the second and first bowls respectively. Then top up any raspberry-date mixture that remained onto the fourth layer. Swirl it with a sharp knife to create pretty effects.

Chill the cheesecake for three hours before removing the cake ring. Garnish the cake with fresh raspberries or some edible flowers.

The Bottom Line

If you loved these Vegan Fourth Of July recipes, then I’m sure you’ll love our other collection of vegan recipes. The vegan pizza, vegan chicken nuggets, and vegan donuts can also be an excellent addition to your dishes for the 4th of July party. Try the above recipes this Vegan Fourth Of July, and let us know what you think.

recipes

A Low Calorie Vegan Lemon Cupcake Recipe

Published

on

vegan lemon cupcake image

Cupcakes are a favorite for many. However, most people think that a vegan lemon cupcake is high in calorie. This is not true. I will share with you a low-calorie vegan lemon cupcake recipe that you can indulge in without feeling guilty.

The Ingredients

  • ¾-cup non-dairy milk
  • 1-tablespoon apple cider vinegar
  • 1 flax egg (optional)
  • 2-cups oat flour
  • ½-cup rice flour
  • ¾-cup organic sugar (or use maple syrup)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • A pinch of salt
  • ¼-cup lemon juice
  • 1/4 cup coconut oil (or any vegetable oil you prefer)
  • Grated lemon rind
  • Thinly sliced lemons for garnishing

Note

You can use all-purpose wheat flour for this recipe, but I promised you a healthier version, right? Oats flour does not bind well on its own, so you have to mix with rice flour. If you can’t find rice flour in your local store, you can make yours at home. It’s easy. Just soak some rice grains overnight and grind them in your usual grinder (or even a coffee grinder) in the morning to a floury consistency.

Alternatively, if this is too much work for you, just mix the oats flour with all-purpose wheat flour in the same proportions. However, if you don’t have a problem with cupcakes falling apart, go ahead and use pure oats flour. Just remember to purchase the gluten-free version.

The flax egg helps to bind the flour further and creates a spongy effect. We use flax eggs to replace chicken eggs in our vegan recipes. You can make them at home or buy them from your local store.

Vegetable oil is our vegan replacement for butter. Several non-vegan cake recipes prefer vegetable oil too instead of butter. This is because oil makes them light and fluffy while butter tends to make cakes dense. So that’s a win-win for our vegan lemon cupcake recipe.

The Procedure

Preheat your oven to 350 degrees.

In a stand mixture, sift in all the dry ingredients and mix well. Now add all the wet ingredients and whip on medium speed for just a minute or two. Avoid over-whipping at this stage, or else your vegan lemon cupcake will be gooey.

Scope the mixture in lined cupcake pans and bake for 10-15 minutes or until a skewer inserted comes out clean.

Let them cool before your garnish with lemon slices and serve.

An Interesting Twist before Serving

Another twist to these vegan lemon cupcakes is adding lemon curd.

To make lemon curd, boil 1-cup lemon juice, 1 lemon rind, a pinch of salt and ¼-cup sugar in a heavy bottom pan. Stir until the sugar dissolves. Add a tablespoon of cornstarch mixed with a tablespoon of non-dairy milk. This is the thickening agent. Whisk until the mixture thickens.

If it’s too thin, you can add more cornstarch. If it’s too thick, add more milk. But remember the mixture thickens further once it cools.

Now add 2 tablespoons of vegan butter and stir to dissolve. Sieve the mixture into your storage jar and let it cool. You should have a stable cud consistency once it’s cooled and you can pipe it onto the vegan lemon cupcakes before serving.

Continue Reading

recipes

A Vegan Pumpkin Spice Smoothie Recipe on a Budget

Published

on

vegan pumpkin spice smoothie image

Pumpkin smoothies are delicious. We spice the traditional smoothie to make a refreshing vegan pumpkin spice smoothie. This is an easy to make recipe, and I will make use of locally available ingredients this season. Let’s get started!

The Ingredients

  • Pumpkin – The Orange Squash is perfect for this recipe
  • A banana – To act as the smoothie base
  • 1-cup non-dairy milk – I prefer almond milk although coconut milk and soymilk will do just fine
  • ½-cup ice cubes
  • 1-tablespoon maple syrup to sweeten

The spices:

  • 1/8 tsp allspice
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 1/8 tsp nutmeg

Procedure

Pre-boil the pumpkin until tender and puree. We will use just 1 cup of this puree in our recipe.

Add the rest of the ingredients in the blender and puree until smooth.

Garnish with freshly ground cinnamon and enjoy your vegan pumpkin spice smoothie.

This recipe serves two. You can double or triple the ingredients quantities for additional servings.

For That Extra Oomph

I like to add chopped nuts for a crunchy texture. Walnuts and pecans go particularly well with pumpkin.

Feel free to experiment with different spices but don’t go overboard. Pumpkin is rather mild in taste, and too much spice will overpower the flavor. In addition, If you’re on a diet, you don’t have to use a sweetener especially with the sweeter pumpkin varieties like butternut. Ideally, maple syrup offsets the cinnamon and nutmeg spice to create a balanced flavor.

If you have trouble with the resulting pumpkin flavor, add a tablespoon of instant espresso powder. You might not distinguish the ingredients in your vegan pumpkin spice smoothie afterwards.

To garnish, add a scoop of whipped coconut cream. It looks just like the non-vegan whipped cream, and it tastes even better.

Finally, for extra probiotics, you can add plain dairy-free kefir.

The Nutritional Value

Pumpkin spice image

Pumpkin is rich in vitamin A and C, complex carbohydrates, calcium, iron, anti-oxidants, and dietary fiber. They don’t contain any fats or sodium which makes them a healthier option. To harness even more of this pumpkin goodness, dry the pumpkin seeds and roast them. Then grind the roasted seeds and add this powder to your smoothie. You can use the powder in other meals as well. Pumpkin seeds are higher in nutritional value than soybeans according to this research.

Bananas are rich in potassium, fiber, vitamin C and B6, phytonutrients, and various antioxidants. Like pumpkins, bananas don’t contain any trans fats or sodium.

The spices we used in this recipe have several benefits in the human body:

  • Allspice is ground pimento tree berries. The berries are harvested while still unripe and sundried before grinding. It is native to the Caribbean islands and, therefore, some people call it Jamaica pimento. Traditionally, allspice was used to ease indigestion, to relieve intestinal gas and abdominal pain. Allspice is a powerful antioxidant with anti-inflammatory and antifungal properties. Studies show that it also has cancer-fighting and antiviral properties.
  • Cinnamon is made from the bark of Cinnamomum tree. It is rich in antioxidants, which help our bodies to fight diseases.
  • Vanilla is also rich in antioxidants. However, be careful when buying commercially processed vanilla. If possible, buy the vanilla bean pods and use them in your recipes.
  • Nutmeg is a spice originating from Indonesia that is rich in essential volatile oils like safrole, myristicin, eugenol, and elemicin. These have anti-inflammatory properties hence ideal for treating joint pains.

The Bottom Line

I’m certain that you can now appreciate the nutritional value of our vegan pumpkin spice smoothie. Feel free to experiment with other ingredients but stick to the basics.

Continue Reading

recipes

Gooey and Delicious Vegan Brownies Recipe

Published

on

Vegan Brownies Image

The best brownie should be crisp outside and gooey in the center. The same rule applies to vegan brownies although some people find it hard due to the ingredients. In this recipe, I will show you how to achieve the same brownie quality using vegan ingredients.

The Ingredients

To prepare almond flour at home, blend some almonds but be careful not to over process otherwise they become an oily paste (almond butter).

Procedure

Preheat your oven to 350°F (180°C).

In a large bowl, sift in all the dry ingredients and mix well. Add the oil and water, and mix until smooth. Now add the walnuts, chia seeds, and chocolate chips.

Line a 9-inch baking tin with parchment paper (to prevent the vegan brownies from sticking). Gently spread your mixture evenly and bake for 15 minutes.

Transfer to a cooling rack and once cooled, slice even squares. Garnish with fresh raspberries and mint leaves.

Possible Variations to These Vegan Brownies

There are many ways of altering this vegan brownies recipe to suit your taste. The easiest is to add more ingredients.

Raspberry jam and peanut butter go well with these vegan brownies. The jams are best spread on the brownies just before baking, but you can also add them in the brownie mixture.

Alternatively, prepare a thick sauce using Maple syrup, coconut oil, and cocoa powder. Once the brownies are cooled, spread the sauce evenly and garnish with coconut shavings.

Another twist is to add a layer of fudge and mint just before the brownies are fully baked. To make vegan fudge, blend 2 cups of desiccated coconut, 1/2 cup any nut butter (like almond butter, cashew nuts butter, or peanut butter as long as it’s rich and creamy), 1/4 cup cocoa butter, 1/4 cup maple syrup, 1/3 cup unsweetened cocoa powder, and 3 pitted fresh dates. Season with a little salt if you like and you can add any flavor like vanilla, although if you will be using the fudge in other recipes, I wouldn’t recommend flavoring. After using, you can always freeze whatever remains for future use.

Chia Seeds, on the other hand, have gained massive attention recently, with researching finding numerous benefits in them. Chia plant, Salvia hispanica, belongs to the mint family and the seeds are available both locally and online. These seeds are rich in fiber, Protein, omega-3s fats, vitamin B3, B2, and B1, and minerals such as Calcium, zinc, Magnesium, potassium, Manganese, and Phosphorus.

Coconut sugar has a similar texture and flavor to brown sugar or molasses. Its unrefined sugar from coconuts and therefore has a milky-coconut taste.

In Conclusion

If you have a sweet tooth, sometimes it gets harder to resist little temptations. In as much as you still stick to your vegan vows, not all vegan delicacies are healthy. It’s wise to make your desserts and snacks at home and freeze the extras to enjoy over the week/month. This way you have control over all the ingredients. Try these vegan brownies today!

Continue Reading
Advertisement

Travel

Awareness

Life-Changing Paulo Coelho Quotes Image Life-Changing Paulo Coelho Quotes Image
Inspiration21 hours ago

Life-Changing Paulo Coelho Quotes

Paulo Coelho is one of the most famous contemporary authors. He has a peculiar vision of the world and unwavering...

Games Narcissists Play Image Games Narcissists Play Image
Awareness3 days ago

Understanding the Games Narcissists Play and How to Deal With Them

Known for their exaggerated sense of self-importance, narcissists think that the world literally revolves around them. Their actions, attitudes, behavior,...

gratitude changes everything image gratitude changes everything image
Abundant Living4 days ago

Gratitude Changes Everything: This Is How It Works!

One of the most important Laws of the Universe is the law of Gratitude. Most people neglect it, and some...

mantras for chakras image mantras for chakras image
Mantras1 week ago

High-Vibe Mantras For Chakras

High-vibe mantras for chakras are a very powerful tool for activating and balancing your chakras and guiding the energy flow...

kua number cosmic image kua number cosmic image
Awareness2 weeks ago

Everyone Should Know Their Kua Number! Here Is Why

Do you feel unlucky in certain spheres of life? Does your sleep provide you with good rest? Do you wonder...

Abundance Bath Rituals Image Abundance Bath Rituals Image
Abundant Living2 weeks ago

Ancient Bath Rituals For Attracting Abundance

As you know, water is capable of storing and transferring information. Since ancient times, people have used this wonderful quality...

10 Lessons From Dalai Lama Image 10 Lessons From Dalai Lama Image
Inspiration2 weeks ago

10 Lessons From Dalai Lama That Will Make Your Life Easier

The Dalai Lama is the spiritual leader of the Tibetans and this tradition goes back to 1391. Tibetans believe that...

Reiki Master Cosmos Image Reiki Master Cosmos Image
Awareness2 weeks ago

Think Twice Before Becoming a Reiki Master

When I started my Reiki path, I didn’t know much about this system. I was 14 years old. My mom...

Abundance haircuts Picture Abundance haircuts Picture
Abundant Living3 weeks ago

Abundance Haircuts In October: Good And Bad Days To Cut Your Hair

Abundance Haircuts is a little-known sutra which reveals negative consequences of cutting your hair on the bad days and incredible benefits of...

Nina Antinora change it up Image Nina Antinora change it up Image
Abundant Living4 weeks ago

How To Turn Passion Into Profit: The Abundance Mindset

In this article, I share transformational tips and insights on how to Turn Passion Into Profit. We’ve all heard the...

Daily Inspiration