My grandparents used to live on the 22nd floor of an apartment facing the Hudson River. A life changing view on any day of the week, New York City hosts one of the largest fireworks displays in the county right on the water. For years, we’d pile onto their tiny balcony, covered in the residual rice granules of my grandmother’s afternoon of mad-dash cooking and pigeon feeding, and gawk – wide eyed by the grandness of the moment, bellies full of her khoreshts and tadig. Because your tastebuds also deserve some fireworks this 4th of July, I’ve put together a roundup of some of my favorite vegan friendly recipes from In My Bowl past to help you take your summer BBQ to the next level. Spotlighting seasonal, vibrant, healthful, and sink-your-teeth into it ingredients, I promise my soup to nuts (margaritas to popsicles) list of plant based options won’t disappoint. Have the most beautiful holiday, x
Frozen Watermelon Lime Margaritas // Made with juicy watermelon, raw honey, and a few sprigs of fresh mint, this frosty marg is the real deal ‘hard stuff’ with a healthful twist. Perfect for summer barbecues or your upcoming 4th of July festivities, this naturally sweetened, but not too sweet seasonal sip is light, cooling, and irresistibly fresh. A slushy you can feel good about; the best of every world.
b[EAT] Burgers // Don’t be the dork at the party with the pre-packaged frozen-disk of cardboard-on-a-bun! These rustic, earthy, fiber and protein packed burgers are made with a savory blend of vibrantly red and naturally sweet beets, creamy cannellini beans, and nourishing walnuts. Nestled between a grainy whole wheat bun, I serve my burger topped with a generous heap of Boston bib lettuce, sunflower sprouts, sweet relish, and a healthy schmear of spicy horseradish mustard and natural ketchup.
Red Cabbage Tacos with Grilled Veggies // putting a little fun back into the ‘salad game’ these intoxicatingly vibrant red cabbage tacos are packed to the brim with a seasonal array of sweet yellow corn, creamy avocado, charred peppers, and bright cilantro. Why limit yourself to ‘red, white, and blue’ when you can eat the rainbow?
Ginger Infused Creamy Coconut and Blueberry Pops // A delightful blend of coconut milk, naturally sweet honey, plump blueberries and undertones of fresh ginger, these vegan popsicles are not only super-simple, but a lusciously smooth dairy-free alternative even the pickiest pop lover will enjoy. For this recipe, I used frozen blueberries, but feel free to get creative with whatever fresh berries are seasonally available near you – you could even do a mix for a red, white, and blue pop!