13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)

13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)
iStock/DisobeyArt

If you’re on the lookout for delicious dishes to serve for your 4th of July bash, look no further. From gourmet plant-based recipes to dishes that will satisfy any carnivore to the perfect cocktails and mocktails, this list has everything you need to make Independence Day a culinary success.

Meat-Based Mains and Sides

picnic people burgers
iStock/jacoblund

1. Gourmet Sliders

These gourmet sliders are a great choice to make your 4th of July barbecue special. Topped with caramelized onions, gouda, and homemade rosemary aioli, they certainly take the classic burger up a notch or two.

orzo pasta
Image: Kate Gavlick

2. Mediterranean Orzo Salad

Instead of opting for a mayo-based pasta salad, which can be heavy in the summer heat, choose the light, fresh flavors of this Mediterranean-inspired orzo salad. Fresh herbs, olives, and a touch of feta cheese add tons of flavor to this salad.

potato salad
iStock/ALLEKO

3. German Potato Salad with Salami

This German-inspired potato salad features a light vinaigrette, fresh dill, and thinly sliced salami. It’s a great side dish for whatever you’re grilling.

Plant-Based Mains and Sides

portobello peach burger
Burger image via Shutterstock

4. Portobello Mushroom Burger

Vegan guests don’t need to abstain from burgers when you opt for this plant-based portobello mushroom burger. Topped with roasted or grilled peaches, these burgers offer a great play between savory and sweet.

black bean burger recipe
Image: Kate Gavlick

5. Quinoa and Black Bean Burgers

For a second burger option with a bit more spice, these quinoa and black bean burgers are a surefire crowd pleaser, seasoned with cumin, chile, and cilantro.

grilled peach salad
Image: The Ganztery

6. Fiery Vegan Summer Salad with Beet Greens and Grilled Peaches

This plant-based salad combines peppery beet greens with sweet, caramelized grilled peaches. A bit of your favorite grain adds a touch of bulk to the salad, making it the ideal 4th of July main for vegan guests.

Image: Karissa Bowers

7. Heirloom Tomatoes on Toast

No need to go super fancy for your 4th of July bash to make it delicious. Seasonal summer heirloom tomatoes on toast make an incredible appetizer or side, and they couldn’t be simpler to prepare.

Vegan Potato Salad with Pea Purée and Mint Pesto
iStock/pohreen

8. Vegan Potato Salad with Peas and Pesto

Potato salad gets a makeover with this fresh-flavored version made with fresh peas and pesto. The combination is bright and herbaceous – ideal for a 4th of July cookout or picnic.

Seasonal Desserts

watermelon popsicles
Image: Kate Gavlick

9. Chocolate-Dipped Watermelon Pops

There’s perhaps no dessert more perfect for the 4th of July than watermelon, but why not dress it up a bit? This recipe allows you to get creative with a variety of different toppings. When sprinkled atop the dark chocolate drizzle, they’ll turns this seasonal summer fruit into a special occasion treat.

grilled peaches
Image: Kate Gavlick

10. Easy Stuffed Peaches

Peaches make a fantastic dessert option, especially if you throw them on the grill for a touch of caramelized flavor. Top them with homemade granola, and dessert is ready!

Vegan Ice Cream
Image: Karissa Bowers

11. Homemade Vegan Ice Cream

Ice cream is an essential barbecue treat, so this 4th of July, why not try your hand at making your own? This vegan ice cream, made with coconut milk and sweetened with agave, is the perfect base for a sundae bar (or delicious on its own!)

Summery Cocktails and Mocktails

Watermelon Agua Fresca Recipe
Image of watermelon mint juice via Shutterstock

12. Watermelon Agua Fresca

Brightly colored watermelon is the base for this agua fresca recipe, a summer mocktail that everyone can enjoy. (Of course, we won’t tell anyone if you jazz it up with a touch of rum!)

Fruit Spritzer Recipe
iStock/pilipphoto

13. Fresh Fruit Spritzer

This fresh fruit spritzer is the perfect 4th of July cocktail. Made with seasonal berries, club soda, and just enough vodka, it’s the ideal way to celebrate. Choose red, white, and blue berries to make this cocktail extra festive!

Related on Organic Authority
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Emily Monaco

Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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Roasted Carrot and Dill Hummus — Oh She Glows

I just checked the version history of my Roasted Carrot and Dill Hummus Google Doc and realized that I first tested this hummus recipe on January 10, 2015. What the heck? THREE years ago?! #hellotimewarp Better late than never, I say…although I know a few people who are likely baffled by its turtle-paced cross to the finish line! 

My kiddos are hummus fiends (they’ll actually eat it by the spoonful…I have no idea who they got that habit from…), and they gobbled up this roasted carrot version in no time. I like knowing that it’s packing a couple extra veggies—what’s not to love about a sneaky vitamin boost? 

I know what you’re thinking: Ange, is this hummus really worth roasting carrots for? I agree, it’s sort of a big ask for a hummus recipe, but every time I make this version I’m reminded how much I LOVE the flavour combo. The smoky charred carrots just give it that little something-something…not to mention a bit of sweet creamy-dreamy-ness (technical term) alongside a hint of dill—so bright and fresh!

A couple fun tricks: Since I’m already roasting carrots for the recipe, I like to add a few extras along with some other veggies, like broccoli, for dipping into the hummus or layering in a wrap. So throw whatever veggies you have onto the roasting pan and go wild. Or you might even toss on a handful of chickpeas to get in on the roasting party—they’re also great in a wrap, served on salad, or sprinkled as a garnish on the hummus itself. Another trick I use now and then is to roast the carrots before bed and pop them into a container in the fridge overnight. The next day, the carrots are ready to be thrown into the food processor with the other hummus ingredients so it all comes together super fast. 

Before I get to the recipe, I’d also like to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the iTunes Store! (The Google Play Store operates separately from iTunes, and we weren’t able to extend the Oh She Glows app sale any longer with them, unfortunately—we’ll have to do another sale in the near future!) A huge thank you to everyone who has supported our app and left such great feedback! It means the world to us as this has been such a passion project. 


Yield
2 1/4 cups (560 mL)
Prep time
Cook time

Ingredients:

For the hummus:
  • 1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)
  • 1 teaspoon (5 mL) untoasted sesame or olive oil
  • Pinch fine sea salt
  • 1 small garlic clove
  • 3 packed tablespoons (6 g) chopped fresh dill, or more to taste
  • 1 (14-ounce/398 mL) can chickpeas*
  • 1/4 cup (60 mL) tahini
  • 2 tablespoons (30 mL) fresh lemon juice, or more to taste
  • 4 tablespoons (60 mL) chickpea brine or filtered water, or more if needed**
  • 1 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste
  • 3/4 to 1 1/4 teaspoons fine sea salt, to taste
For garnish:
  • Ground cumin, ground coriander, and/or fresh minced dill (optional)

Directions:

  1. Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper.
  2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom.
  3. About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced.
  4. Drain the chickpeas over a small bowl, reserving the chickpea brine, if using.
  5. Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary.
  6. When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences.
  7. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5 to 7 days.

Here’s a little behind-the-scenes action for ya! My photography studio is slowly being taken over by toys!! Send help. 

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