If you plan on cooking out this July 4th weekend but don’t want to regret it on Monday, try these vegan alternatives for your barbecue. And, by the way, keep your gathering small. Social distance. Stay home. Stay safe. Enjoy!
Vegan Potato Salad
5 lbs. potatoes, boiled, diced and mashed slightly
1 cup vegan mayonnaise
1 cup chopped vegetables (red onion, red/green bell peppers and carrots)
½ cup relish
1 tbsp. mustard
Garlic powder, salt, paprika, all-purpose seasoning to taste
Mix all ingredients and add seasonings slowly to taste.
No High-Fructose Syrup Barbecue Sauce
- 1- 28 ounce can tomato puree
- 1- 28 ounce can tomato sauce
- 1 large onion, chopped
- 2-3 garlic cloves, chopped
- ¼ cup safflower oil
- ½ cup Sucanat sugar
- 2 tbsps. Black strap molasses
- 1 tsp. Turmeric
- 1 tsp. Salt
- 2 tbsp. Dried parsley
- ½ tsp. Crushed red pepper
- 2 tbsp. Honey
- 2 tbsp. Bragg’s Liquid Aminos
- ½ cup fresh squeezed lemon juice
- 1 20-ounce jar peach preserves
- 1-2 tbsp liquid smoke
In a large, heavy bottom saucepan, saute onions and garlic in oil. Combine all ingredients except the lemon juice, peach preserves and liquid smoke. Cover and simmer for 20 minutes then add remaining ingredients. Simmer for another 15-20 minutes. Store in a large bottle and use as needed. Keep refrigerated.
Mint Fruit Spritzer
Ingredients:
- 1 cup frozen peaches
- 1/4 cup fresh mint leaves
- 1 cup frozen whole strawberries
- 1- 16 ounce can of pineapple juice
- 1/2 cup frozen orange juice concentrate
- 2 cups fresh sliced strawberries
- 2- 11.5 ounce cans of peach nectar
- 1 liter lemon lime soda
- Raspberries or watermelon slices for garnish
In a bundt pan, layer frozen peaches, strawberries and mint leaves. Fill the pan to the top with 1/2 of pineapple juice, covering the fruit. Freeze overnight.
In a large punch bowl, combine the remaining ingredients and stir until thoroughly mixed. When ready to serve, place the frozen fruit and mint ring, flat side down, into the punch bowl. Enjoy!
