Independence Day Vegan Cookout

July 2, 11:27 AMTampa Vegan ExaminerElizabeth Holli Wood

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Vegans have long been meant to feel underrepresented on the Fourth of July. From greasy hamburgers to full racks of drippy ribs, Independence Day traditions are typically centered on a cruelty-filled dish. And ordinary meat analogs like soy-dogs or tofu sausages may be satisfying when cooked on a skillet or in a microwave, but they tend to turn into a strange mess when prepared on a grill.

Celebrate your independence from an animal-based diet this Saturday by grilling a pineapple. Patriotic Fruit Salad makes a perfect side dish, and save room for vegan S’mores for dessert.
 

Grilled Pineapple

The perfect mix of savory sweet, this main course tastes more like dessert and is so refreshing in the summer heat.

• 3 tbsp. vegan margarine
• 1 tbsp. brown sugar
• 2 tsp. lemon juice

Cut your pineapple into patty-size filets approximately 1 inch thick. In a small saucepan, combine margarine, brown sugar, and lemon juice. Melt and stir until properly blended. Remove from heat and coat both sides of your pineapple filets with a kitchen brush. To cook, lay your slices of pineapple directly onto a medium-heated grill. Smoke for 4-6 minutes before flipping your pineapple onto other side. Remove from heat and serve immediately.

Patriotic Fruit Salad

This refreshing, red-white-and-blue dish won’t last long on a hot July 4th. Reserve some vegan marshmallows for S’Mores over an open fire with Tropical Source chocolate and graham crackers.

• 1 whole watermelon
• 2 ½ cups fresh blueberries
• 2 cups small Dandies vegan marshmallows

Cut open your watermelon and scoop with a melon baller to create little, bite-size pieces. You can use a small ice cream scoop if you don’t have a melon baller. Toss with rinsed blueberries, marshmallows, and pieces of fresh spearmint.

If you don’t have Dandies vegan marshmallows, make your own at home with this recipe.

Photo by Steve Woods, from www.sxc.hu.