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
- Place the can in the refrigerator overnight
- Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
- 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)
- 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