• Rachel Elizabeth

A plant based 4th of July

This will be our first Fourth of July as a Plant Based family. Before we lived this way, and I came across a "Vegan" I would scoff (in my head of course) and think there is no way I could ever give up meat or cheese and eat cardboard. Open mouth, insert foot. Boy, how wrong I was. I can't say how much we truly love and enjoy eating this way and even more, what these plants have done for our life.

The best part is when you are eating something absolutely delicious, every bite pure bliss, and at the same time you know it's doing so much good for your body. Healing, helping it thrive, kicking those cancer cells right out the door, curing autoimmune disorders and a host of other diseases.

I put together this little mock celebration to show you how we plan on putting the BANG into our 4th and not missing out on any of our great American traditions!

First up, behold, the Beyond Burger. Since going plant based we have had veggie burgers, black bean burgers, chick pea burgers, soy burgers, portabella burgers, quinoa burgers....they were all great for a week night meal but don't quite give you that meaty experience like the real deal.

The Beyond Burger made mostly of peas is actually, unbelievable realistic. It certainly isn't your thick and juicy patty from Ruth Chris' but if you are craving a burger it really does hit the spot. I am willing to bet you could even fool unknowing participants into thinking it really was a beef burger. It will even bleed like raw meat as you cook it on the grill or skillet-thanks to beets!

You can find them frozen at Whole Foods or even a few places like BurgerFi, Twin Peaks Resturants, and TGIF Fridays all serve the Beyond Burger as well.

How beautiful is that Mexican Street Corn. Nothing says a bbq like cobbed corn from the grill. Traditionally, it is rolled in sour cream and/or mayo covered with Cotija cheese, lime juice and chili powder. You have never tasted corn dressed any better, it is so good. To make ours, I used Tofutti sour cream and Follow Your Heart Parmesan Cheese. I am a major plant based dairy and cheese snob and these two brands NEVER fail me!

This beautiful pie was absolutely delish! I used this pie crust from Viet Vegan. It was actually very simple to make and turned out really well!

The inside is just 5 peaches, a pint of blueberries, a splash of lemon juice, a dash of cinnamon and nutmeg, 1/8 cup of coconut sugar and 1 tablespoon of cornstarch.

I kept the decor simple and modern. A few flags, beautiful ceramic vases with peonies, lots of striped napkins and hand towels, and gorgeous leather laden crockery from Rag Muffins Co.

Oh cheese boards, I do miss them (although, I do not miss the high fat, skin issues, inflammation and auto-immune symptoms however). Hummus makes a great replacement and this pesto hummus is BOMB! It pairs perfectly with pita chips and fresh cut veggies.

I used this recipe from One Ingredient Chef.

Y'all this bbq roasted chickpea and ranch kale salad is so so so good. Something we could eat everyday. Like, it seriously makes you forget you are eating the kale too.

I have an absolute obsession with seasoning and roasting my chickpeas to top salads. I usually just do a little sea salt and garlic but to get that bbq flavor I marinated these in Sweet Baby Ray's. I know, I know, an awful brand choice but it just so stinking good. I am on the hunt for a healthier version and I have tried making my own but nothing quite compares. (If you know of something PLEASE send it my way!)

Anyway, using the barbecue sauce of choice marinate chickpeas for about 15 minutes or while you prep other items. Pour onto a lined baking sheet and bake at 400 for about 30 minutes or until crispy on the outside. Then try not to eat them all as they cool on the counter.

I used this simple and nut-free ranch dressing recipe from Karissa's Vegan Kitchen.

Lastly, this beautiful, luscious potato salad looking SO fresh!

I combined sour cream and mayo, apple cider vinegar (or lemon juice), dill, S&P as you traditionally would using Veganaise and Tofutti brand sour cream. I added onions and corn and it was so dang good.

I would like to add, most of these recipes are still high in oil, salt, and sugar so these are not things we would eat regularly but in comparison to what we were eating on July 4th last year, a huge improvement and we won't feel like we are missing out on anything!!

I hope you enjoyed this post! If you aren't WFPB (whole food plant based) I hope you at least liked all the pretty pictures. If you are dealing with chronic pain, excessive weight, fatigue, decreased quality of life or any disease/disorders and have been mulling over the idea of trying out this please feel free to reach out to me with any questions about our experience. It has truly been life changing and I am so thankful for all the things it has done for us!

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