For vegetarians and vegans, Memorial Day canÂ conjureÂ up deeply repressed meat missing emotions. To help you go meat-free for the holiday check out these inspiring tips for veg-heads and carnivores alike!
Firing Up the Grill:
Skip the lighter fluid and opt instead for a starter cone or chimney starter. Not only will you protect yourself from harmful toxins, you’ll also lower your risk for petroleum related burns.
Throwing Down the Goods:
Start your grill off with some aromatic edibles that can be used on burgers and other entrees.Â OnionsÂ will add distinct flavor to the dish and will get your guest’s salivating whileÂ garlicÂ will add a touch of zest to your salad. For something with a touch of whimsy, throw someÂ pineapples,Â pears, orÂ nectarinesÂ straight onto your grill. Hit up one of your local farmer’s markets to stock up on these, and other fresh burger ingredients, likeÂ heirloom tomatoes,Â fresh sprouts, andÂ artisan cheese. To find a local stand near you check out the search engine on Local Harvest.Â You may also want to invest in some out-of-the-ordinary buns. Try asiago cheese rolls, pita, or even pretzel buns from Whole Foods.
One of my favorite tried and true homemade veggie burger recipes hails from the queen of DIY. That’s right…I’m talking about none other than Ms. Martha Stewart. This simple patty combinesÂ mushrooms,Â zucchini, andÂ quinoiaÂ to create a delicious burger that’s packed with vitamins and taste. To make it vegan simply substitute the eggs and cheese for more zucchini. Get the recipe from Martha’sÂ website.
To wash down your burgers stir up a tall pitcher of fresh squeezed lemonade. Collect someÂ fresh mintÂ from your garden (if you don’t have any run to your local grocer) and follow this handy dandyÂ tutorialÂ I created.Â Once your syrup is ready, add it to a tall pitcher and squeeze in yourÂ lemons, one at a time, adding water to the desired dilution. Once tart but not too tangy, mix in your sugar water and toss in your icecubes.
For dessert there’s nothing better than someÂ homemade ice cream. A quick and easy vegan recipe combinesÂ rice milk, salt, raw sugar, carob chips, cocoa powder,Â andÂ vanilla. I’m fortunate enough to have my own hand-cranking vintage churn, but if you don’t, you can makeÂ PopsiclesÂ instead. To serve the ice cream off the stick, wedge it between two freshly bakedÂ cookiesÂ for a dreamy desert that will send your heart soaring.
What are you cooking up today? Share your plans with us by posting your comments below!