Food & Drink Magazine

July 4th Baby!

By Yonni @vegandthecity
Summer is finally, really here!  I don't what your plans are but, though I'd love to be on the lawn at Tanglewood this weekend listening to James Taylor, spending four days with friends and family at the Jersey shore will be pretty terrific ~ especially if the weather holds out for my 5 mile walks on the boardwalk and tanning oceanside!
Of course, July 4th is not complete without plenty of festivities and great food.  I love the grill so fire yours up and let's go!
First, grab some skewers, and weave on some mushroom caps or portobello mushrooms strips, peppers, cherry tomatoes, even some broccoli if you'd like, and good sized chunks of pinapple.  Be sure to baste them all in a little olive oil, salt & pepper to taste, and some chopped fresh rosemary and parsley for extra flavor (and so they don't stick to the grill.)
Next, spread some earth balance onto fresh ears of corn and sprinkle on a little old bay seasoning.  Wrap them up in aluminum foil and grill until tender.  While you're at it, spread that same mixture, plus some kosher salt, on some red bliss or baby potatoes, and do the same with them!
For dessert, try this great grilling recipe from VegNews below.  Feel free to accompany them with Purely Decadent non-dairy ice cream.  My favorite is the chocolate peanut butter, which works just fine alone on a spoon too!
To round it all out, and for a terrific patriotic look, muddled some strawberries and blueberries together in a shaker, add some ice cold ketel one, and serve, on the rocks.   You'll surely be the hostess with the vegan mostess and they are dishes everyone will love!
You’re Hot Sweetie Tropical Fruit Kabobs
Ingredients (use vegan versions):
    4 cups pomegranate juice
    2 tablespoons ground chipotle pepper
    2 mangos, chopped 1-1 1/2"
    2 pears, chopped 1-1 1/2"
    1 banana, chopped 1-1 1/2"
    1 papaya, chopped 1-1 1/2"
    1 pineapple, chopped 1-1 1/2" 
Directions:
1. In a medium bowl, combine pomegranate juice and chipotle pepper and stir. 
2. Place cut fruit in bowl and marinate for 20 minutes, stirring occasionally. Preheat grill.
3. Place fruit onto skewers.  Grill over low heat for 20 minutes or until fruit starts to caramelize, turning once.
This recipe works well with any sweet fruit.  If you’re in a hurry, you can buy a variety of pre-chopped frozen fruit to equal about 6 cups fruit. This recipe also works well with any juice, or even tea.  If you can’t find chipotle powder, substitute with paprika or a lesser amount of cayenne pepper.
Serves: 8, Preparation time: 80 minutes

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