A Vegan Fourth of July Menu

Being a busy working mom with a tight schedule, I don't have a lot of time to create an impressive spread. Here is a simple menu that will make for a vibrant and colorful table! Put each item on a separate platter so it will be dishes full of individual colors and becomes a rainbow of food.

On the Grill:
  • Sliced watermelon - the caramelized watermelon is heavenly.
  • Rainbow carrots - top the carrot.  Throw them in a large ziplock with olive oil, salt and pepper and throw on the grill.
  • Asparagus - I throw in the ziplock and grill.
  • Corn on the cob - You can cook it in the husk after soaking it in water for 1-2 hours or you can just remove the husk and throw it on the grill as is.
In the oven:
On a pan add mini rainbow potatoes, olive oil, salt and pepper and roast until soft through. These would taste great with some fresh-made salsa. - see recipe below.
Kale chips: Cut kale into pieces. Add oil, salt and pepper and bake until crispy.
Straight into a bowl:
  • Blueberries
  • Strawberries
  • Raspberries
  • Blackberries
  • Peaches
  • Almonds
  • Cashews
  • Macadamia nuts
Food Processor
  • Salsa: 3 heirloom tomatoes, 1 small shallot, 2 cloves of garlic, 1T fresh parsley, salt to taste.
  • Hummus: Add 2 to 3 cups cooked garbanzos, 1/2 cup olive oil, 1/2 cup water, 2T lemon juice, fresh herbs and salt to taste. Blend until smooth.
  • Date bites (Dessert) - pit 25 dates, 1 cup pecans, 1T cinnamon. Process until becomes a ball. Roll into small truffle sized balls. Roll some in pecans, some in coconut, some in cocoa.
Create a beautiful salad to round it out.
Have a a bowl of tortilla chips and enjoy.
What are you making for your July 4th event?
Vegan RecipesJennifer Jones-Horton1 Comment