4th of July vegan recipes

July 1, 1:18 PMAtlanta Vegan ExaminerAlyse Smith

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Delicious and vegan!

All of us have been in a bind, searching for something to take to the family picnic or the friends' gathering for 4th of July. Many times, it's hard to find something that is vegan, but also that non-vegans will like. Some dishes, like the ones below are so delicious people won't even know the difference! They are sure to be crowd pleasers. Enjoy!

Yummy Bruschetta

Ingredients:

• 2 cups of diced tomatoes
• 1/2 cup diced red onion
• 4 garlic cloves, minced
• 1/2 cup fresh minced parsley
• 1/2 cup fresh minced basil
• salt and pepper
• Baguette, sliced into half pieces

Combine all ingredients in a bowl and mix thoroughly. Refrigerate until ready to serve. Spread mixture over bread slices and enjoy.

Vegan Nine Layer Dip

Ingredients:

• 1 package vegan ground beef substitute
• 1 1/2 tsp chili powder
• 1 tsp onion powder
• 1 16 ounce can fat-free refried beans
• 1 4 ounce can chopped green chilies
• 1/2 package of taco seasoning
• 2 cups vegan shredded cheese
• 1 cup vegan sour cream
• 1/3 cup chopped green onions
• Lettuce and tomatoes, chopped for garnish
• 1 tbsp olive oil
• tortilla chips for dipping

Preparation:

Crumble the SmartGround beef substitute into a large bowl. Add chili powder and onion powder. Set aside.

 

In a baking dish coated with olive oil, layer the beans, ground beef replacement, green chilies, taco seasoning, and 1 1/2 cup vegan cheese.

 

Cover and bake at 350 degrees for 20-30 minutes or until cheese melts and bubbles around the edges. Cool for five minutes.

 

Spread vegan sour cream on top; sprinkle with green onions and remaining cheese. Garnish with chopped lettuce and tomatoes. Serve with tortilla chips. Enjoy!

 

 

Lemony Vegan Cupcakes

• 1 1/3 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup turbinado sugar
• 1 cup almond milk + 1 tsp vinegar, mixed and set aside to curdle for a few minutes
• 1/2 cup vegan butter, I always use Soy Garden
• 1 tsp pure lemon extract
• 1 tsp pure vanilla extract
  
  In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside. In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, about 2 minutes. Add the two extracts.
  
  Add the flour mixture in three batches alternating with the almond milk, beating in well so there are no lumps. Scrape down the sides of the bowl after each addition.
  
  Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among the cups.
  
  Bake in a preheated 350-degree oven about 22 minutes until a toothpick inserted in the center comes out clean. Set asideon a rack to cool completely before frosting.

Faux Cream Cheese Frosting for Cupcakes

• 1 8-oz package of vegan cream cheese, softened
• 1/4 cup sugar, powdered
• 1/2 tsp powdered cardamom (optional)
• A couple of drops of yellow food coloring
• 1/2 tsp pure lemon extract
  
  Put all ingredients in a bowl and beat with a hand mixer for a minute or two until light and fluffy. Using a ziploc baggie or a pastry bag, decorate each cupcake any way you wish. For a fun, fourth of  july look, add red or blue instead of yellow food coloring. Recipe adapted from Holy Cow! Vegan Recipes.

 

Enjoy your fourth of July and your delicious recipes!