These aren’t real recipes, just ideas for you since everyone loves a holiday-themed post. Even though I don’t have a bunch of red, white, and/or blue foods for you, just junky food that’s fun to eat when you can use a holiday as an excuse.
Swiss Chard. I sauteed onions and a couple chopped cloves of fresh garlic in Magic Vegan Bacon Grease along with the chopped stalk of the chard. Once the garlic and onions are soft, add the greens – all torn up – and cook over medium low heat until tender. Add salt and pepper to taste.
Pillsbury Crescent Rolls and Crescent Dough are both egg and dairy free! Use either one to wrap your favorite vegan ‘dog or sausage to make Pigs in a Blanket. I used Field Roast brand Apple Maple breakfast sausage and it is So. Good.
I also did a baked version of Fried Green Tomatoes. I need to perfect this recipe as far as getting them nice and crispy and browned, I think I just really needed to use my fried pickle recipe as a guide but I was too lazy. So I’m stealing those instructions now and adding them here, but this is still a test recipe:
Faux-Fried Green Tomatoes
3 medium-size green tomatoes, sliced 1/4″ thick
1/2 C flour, divided
1/2 C cornmeal
1/2 C plain unsweetened almond milk
2 Tbsp vinegar
1 tsp salt
several dashes pepper
garlic to taste
Preheat oven to 375 with baking sheet inside.
In a shallow bowl combine cornmeal with half the flour, and the salt, pepper, and garlic. Put remaining flour in a separate shallow bowl, and in a third shallow bowl combine almond milk and vinegar. Dredge tomato slices first in the flour, then dip in milk mix, then coat in cornmeal mix. Pile them nicely on a plate.
When you’ve finished coating the tomatoes and the oven is heated to the correct temperature, carefully remove the baking sheet and spray the baking surface with cooking oil. Arrange tomatoes in a single layer on the pan (you may have to do two batches). Then spray the top side of the tomatoes with oil.
Bake tomatoes at 375 for 8 – 10 minutes, spraying with a bit more oil if you notice they’re drying out. Then flip and bake an additional 5 minutes.
I made the sauce for the mac n cheese by melting down 1/2 C Daiya shreds in about 1/2 – 2/3 C plain unsweetened almond milk and added a little salt and pepper. And I ate everything a day early just so I could share this with you in case you need inspiration for tomorrow!
What are you eating for the holiday weekend??