Summer Grillin’ Extravaganza
We vegans and macros love our veggies something fierce, and there’s no better time to show off our creative cuisine than the Fourth of July! One of the best aspects of plant-based barbeque is firing up original recipes that are sure to please every palate. This year, the nighttime fireworks won’t be the only thing attracting “Ooo’s” and “Ahh’s.” We’d like to help make your grillin’ gathering a dazzling success, so, just to tempt your palate and get your creative juices flowing, here are four outstanding recipes featuring favorite summer fare.
Corn is a strong source of fiber, this wonder-veggie also helps to prevent digestive ailments. The antioxidants in corn also act as anti-cancer agents and prevent Alzheimer’s and heart disease! This yummy recipe for Grilled Corn and Black Bean Salsa is excellent as an appetizer on crostini or with chips and can be used as a topping on meat for non-vegans. It’s also very low in fat!
- 2 large ears of corn, shucked
- 1 cup(s) chopped seedless cucumber
- 3/4 cup(s) black beans, rinsed
- 1 medium jalapeño pepper, seeded and finely chopped
- 2 tablespoon(s) chopped fresh mint
- 3 tablespoon(s) fresh lemon juice
- 2 tablespoon(s) extra-virgin olive oil
- 1/2 teaspoon(s) coarse salt
- 1/4 teaspoon(s) ground black pepper
- Heat a grill pan over high heat. Place the corn on the grill and char lightly on all sides. Cool slightly, cut the kernels from the cob, and place in a medium bowl. Toss in the remaining ingredients, cover, and let sit for 15 minutes. Serve over slices of toasted bread.
Pineapple is a good source of vitamins that can help in losing weight and boosting energy levels. The top health benefits pineapples offer are Vitamin C which is important for the body’s immune system and may help to prevent infection, manganese to regulate blood sugar and is needed for brain and nerve function, vitamin B which aids in metabolizing fats and protein as well as fiber which helps with the digestion of food and reduces the feeling of hunger by making you feel full. Studies indicate that fiber may play a big role in preventing diabetes and heart disease.
We found a scrumptious recipe for a simple dessert that will please all who simply love flavor and great taste combinations.
Grilled Pineapple with Coconut
- 2 tbsp of agave nectar
- 2 tbsp dark rum
- 1 tsp lemon juice
- 4 or 5 slices fresh pineapple
- 1 cup flaked coconut
Whisk together the agave nectar, rum and lemon juice in a wide dish. Add the pineapple and coat well. Allow the pineapple to marinate for at least one hour in the refrigerator. Lightly grease your grill and fire up to a medium heat. Coat the pineapple with coconut on both sides, pressing the coconut into the pineapple to get it to stick.
Grill on both sides for about 8 to 10 minutes. Yummy to the tummy! Feeling good and satisified!
So Much Good Stuff
We found so many recipes to choose from we figured we would entice you with a couple of pics and share the links to find those recipes and more.
Cilantro Lime Marinated Veggie Kabobs w/ Barley Kale Salad
Fire it Up!
The summer season offers yet another fantastic opportunity to whip-up some mind-blowing vegan munchies that’ll give meat-eaters a taste of what they’ve been missing out on. Let your friends and family feel like Lucky Lincoln’s and Joyful Jefferson’s with the best vegan barbeque this side of the Revolution! As ol’ Uncle Sam would say, “It’s your patriotic duty as citizens of this great nation… to totally veg-out!”
Holistic Holiday at Sea is more than a great vegan travel experience, it’s an opportunity to stay healthy while enjoying an incredible vacation! Join us in 2014 for our 11th tasty all-veggie voyage!