Plant Based Memorial Day BBQ 🇺🇸 ❤️🤍💙

Smokin' Hot Vegan Cheese Ball

• 8 oz. vegan cream cheese
• 1/2 cup shredded vegan smoked cheddar cheese
• 1/4 cup shredded vegan mozzarella cheese
• 2 tbsp. finely minced red onion
• 1 1/2 tbsp. salsa
• 1 tsp. ground cumin
• 1 tsp. minced green chiles
• Jalapeno Lime tortilla chips, crushed 

Combine the cream cheese, shredded cheese, onion, salsa, cumin, and green chiles in a food processor and pulse until all ingredients are well blended.

Scoop the mixture onto plastic wrap and use the wrap and your hands to form the mixture into a ball.  Chill, wrapped in plastic wrap, at least two hours.

Crush the chips in a food processor.

To serve, unwrap the cheese ball and roll it in crushed tortilla chips.  Serve with crackers.  Enjoy!

Grilled Impossible Burgers

• 2 - 12 oz. packages ground Impossible Burger
• 2 links Beyond Spicy Italian Sausage
• 4 tsp. Dijon mustard
• 4 tsp. vegan Worcestershire sauce
• 1/4 cup minced red onion
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• hamburger buns
• toppings such as: lettuce, pickle, tomato, avocado, onion

Put the Impossible Burger, Beyond Sausage, Dijon, Worcestershire, onion, garlic, salt and pepper in a large mixing bowl.

Use your very clean hands to mix everything together.  

Divide the mixture into 8 equal parts.  Form patties by rolling each portion into a ball.  Then use the palm of your hand to flatten into patties.

Cover the grill grates with aluminum foil.  Heat the grill to 375F and generously spray with avocado oil spray.   Add the patties to the grill and cook for 3 minutes, flip and grill another 4 minutes. 

Serve with or without a bun with all of your favorite burger toppings!

Cumin Lime Coleslaw

• 2 - 14 oz. bags coleslaw mix
• 1 bunch green onions, white and light green parts only, chopped
• 1 cup vegan mayo
• 2 tbsp. lime juice
• 4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

In a small bowl whisk together the mayo, lime juice, cumin, salt and cayenne.

In a large bowl combine the coleslaw mix and green onions.  

Pour the dressing over the top and toss to combine.

Transfer to fridge until ready to enjoy.

Springtime Pasta Salad

• 8 oz. conchiglie organic pasta
• 1/4 red onion, chopped
• 1/2 red bell pepper, seeded & chopped
• 1/2 green bell pepper, seeded & chopped
• 1/2 yellow bell pepper, seeded & chopped
• 1/2 cup chopped celery
• 1/2 cup chopped partially skinned & seeded cucumber
• 1/4 cup Italian parsley leaves, minced
• 1 tbsp. Dijon mustard
• 1/4 cup vegan mayo
• 1/4 cup Italian salad dressing
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• freshly ground black pepper

Cook the pasta according to package directions, rinse. drain and let cool.

In a small bowl, whisk together the Dijon, mayo, salad dressing, onion powder, garlic powder, cayenne, crushed red pepper and freshly ground black pepper.

In a large bowl combine the chopped bell peppers, celery, cucumber and parsley.  Stir to mix well.  

Add the cooled pasta and stir to combine.  

Pour the dressing over the top and mix well.  

Transfer to the fridge until ready to serve.  Enjoy!

Vegan Gluten Free Chocolate Chip Cookies

• 1/2 cup vegan butter, melted
• 1 cup light brown sugar, packed
• 3 tbsp. granulated sugar
• 1/4 cup plant based milk
• 2 tsp. vanilla extract
• 1 3/4 cups gluten free all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup vegan chocolate chips

Add vegan butter, brown sugar and granulated sugar to a stand mixing bowl.  Cream together until just combined.  Add the milk & vanilla and cream together to combine.

Add the flour, baking soda and salt to the mixing bowl and slowly stir everything together until evenly combined.  

Fold in the chocolate chips.  Cover the bowl with cling wrap and transfer to the fridge for at least 30 minutes.

Preheat oven to 350F.  Line a baking sheet with parchment paper.  

Scoop the cookie dough into balls on the lined sheet.  

Pop them in the oven for 14 minutes on the center rack.  Let the cookies rest on the baking sheet for 5 minutes and then transfer to wire racks to cool completely.

Store in an airtight container.  Enjoy!

Chocolate Chip Banana Coconut Flour Muffins (vegan & gluten free)

• 2 tbsp. vegan butter, melted
• 1/3 cup Just Egg
• 1/4 non-dairy milk
• 1 very ripe banana, mashed
• 1/2 tsp. pure vanilla extract
• 1/4 cup coconut flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup vegan chocolate chips

Preheat oven to 350F.  Spray 6 silicone muffin cups with avocado oil spray and place on a baking sheet.

Place flour, baking soda and salt in a small mixing bowl and whisk to combine.

Place mashed banana, butter, Just Egg, milk, and vanilla in a separate mixing bowl and whisk to combine.  Add the dry ingredients to the wet ingredients and stir to combine.  Fold in the chocolate chips.

Use an ice cream scoop to divide the batter evenly among the 6 silicone cups.  Bake for 20 minutes, until browned on top and a toothpick comes out clean.

Let them rest for 5 minutes in the silicone cups.

Then transfer to a wire rack to cool.

Store in a sealed container in the fridge.  ENJOY!

Cajun Air Fryer Shrimp over Creamy Polenta

For the Shrimp

• 1 lb. wild caught shrimp, cleaned, peeled, tails removed
• 1 1/2 tsp. Cajun seasoning
• 1 tsp. minced garlic
• freshly ground black pepper
• avocado oil spray

Peel, devein and remove tails from shrimp and rinse well.

Transfer shrimp to a ziploc bag and use your hands to rub in the Cajun seasoning, minced garlic and black pepper.  Move to the fridge until you are ready to cook.

Turn on air fryer to "air crisp" at 390F and allow to warm up for 5 minutes.  Generously spray the crisp tray with avocado oil spray and move the shrimp into the air fryer in a single layer.  Close air fryer and cook for 5 minutes.  

Stir the shrimp with tongs and continue to cook for 2 more minutes.  Divide the shrimp over the top of  creamy polenta.

For the Polenta

• 3/4 cup polenta
• 2 1/4 cups water
• 2 tsp. garlic better than bouillon 
• 2 oz. plant based cheese
• 1/2 tbsp. plant based butter
• freshly ground black pepper

Bring the water & bouillon to a boil.  Stir in the polenta and reduce heat to a low simmer.  Allow to cook for about 5 minutes, stirring regularly.  Add in the butter and continue to stir until butter is melted.  Add some freshly ground black pepper and the cheese, continue to stir until cheese is melted.

Divide the polenta into two bowls and top with half the shrimp.

YUM!

Serves 2.  Each serving yields: 537 calories, 9.5g fat, 53g protein & 56 net carbs.

ENJOY!

Super Simple Peanut Butter Cookies (vegan, gluten free & lower carb)

 

• 1 cup almond flour
• 1/2 cup smooth protein peanut butter
• 1/4 cup organic maple syrup

Only 3 ingredients!!

Preheat oven to 375 F.  Line a baking sheet with parchment paper.

Add the ingredients to a bowl and mix well until everything is well combined and in a big dough ball.

Use an ice cream scoop and your hands to scoop out and form 10 balls of dough.  Place each dough ball spaced apart on parchment paper lined sheet.

Use a fork to gently flatten the cookies in a crisscross pattern.

Bake on the center rack for 12 minutes.  Remove from oven and allow to cool on the baking sheet for 5 minutes.  

Transfer to a wire rack to cool completely.

Enjoy!

Yields 10 cookies: 168 calories, 6.4g protein, 8.1 net carbs, 12g fat each