The Trendy Vegan Memorial Day Issue!

I'm wishing you all a great Memorial Day weekend!  Make something vegan, fun and yummy and thank a veteran for keeping us safe and serving our country!

Here are some quick ideas for you to try:

Throw raspberries and blueberries into your ice cube tray and see how gorgeous (and patriotic) your water becomes...

Grill romaine lettuce and corn on the cob, brushing each with a drop of olive oil ~ salt lightly, cut the kernels off the ears, and then toss into a salad with the romaine and crispy pieces of toasted baguette with olive oil and fresh rosemary...

Pick up some chocolate sorbet (or make some of your own - my husband makes a vegan chocolate chocolate chip...) and top it with this vegan whipped cream, the recipe for which I found at www.girlmakesfood.com:

Vegan Whipped Cream (Coconut Whipped Cream) Serves: 6 Ingredients

• 1 (14 oz) can Coconut Milk
• 1 teaspoon Vanilla Extract

Instructions

1. Place the can in the refrigerator overnight
2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip

For more inspiration or just a light read, check out this week's digest of The Trendy Vegan: http://bit.ly/Pnt5jO