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Summer Grilling and Picnics - Vegan Style

Vegan BBQ

            I love summer!  I love the smell of fresh cut grass and charcoal grills, the sound of giggling children, buzzing bees, and lazy afternoons that stretch into evening, spent with friends enjoying all that the season has to offer.  Please enjoy this collection of some of our favorite recipes for your next Blissful summer gathering! 



Pasta Salad

Unlike more “traditional” picnic side dishes, this salad is light and fresh without all the mayo!

1 box pasta of your choice cooked according to package directions.  Drain the pasta and rinse with cold water and set aside.

1 cucumber diced

1 red onion diced

¼ cup olive oil

¼ cup apple cider vinegar

1 tsp. garlic granules

1 tsp. mustard powder

Salt and pepper to taste

In a mason jar, add the oil, vinegar and seasoning.  Shake vigorously until emulsified.  Add the diced veggies to the pasta in a large serving bowl.  Toss together with dressing. 

Tempeh Skewers with Strawberry Salsa

Savory and sweet!

1 package tempeh cut into large cubes

Skewer tempeh and brush lightly with oil.  Grill tempeh, turning often, for about 5 minutes.

1 pint fresh strawberries, sliced           

2 cloves garlic, minced

4 roma tomatoes, seeded and chopped                                           

1 lime, juiced

1 jalapeno pepper, seeded and minced

1 Tbsp. olive oil

In a large bowl, combine strawberries, tomatoes, peppers, garlic, lime juice and oil.  Toss all together to mix and coat.  Cover dish and refrigerate for 2 hours to chill.  Ready to serve.

Berry Cobbler

This one’s from our friends at VegNews!  Perfect served with a scoop of Coconut Bliss!

For the cobbler:
1-1/3 cups flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
3/4 cup almond milk
1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
2 cups fresh or frozen strawberries
2 cups fresh or frozen blueberries
1 tablespoons sugar to sprinkle on top
For the whipped cream:
1 14-ounce can full-fat coconut milk, chilled
2/3 cup powdered sugar
1 vanilla bean, split and seeds scraped

1. Preheat oven to 375 degrees. In a small bowl, whisk together flour, sugar, baking powder, and salt. In a separate small bowl, whisk oil and milk, then add to flour mixture. Mix with a wooden spoon until thoroughly combined, but do not over-mix.
2. In a medium-sized bowl, whisk together sugar, flour, and cinnamon, then add berries. Toss until berries are coated with sugar mixture. Pour berries into a 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar.
3. For the whipped cream, place bowl and whisk of a standard mixer in freezer for 30 minutes. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.
4. Scrape cream from top of coconut milk and discard remaining liquid. In bowl of stand mixer, add coconut cream, powdered sugar, and vanilla bean seeds. Beat 1 to 2 minutes until fluffy. Dollop on top of cobbler or refrigerator whipped cream until ready to use.

photo credit: Allmightymo, Flickr.


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