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!