Memorial Day is one of the few days out of the year you can rock an American flag on just about anything: your headband, your booty shorts, your pool floaties and your grill, even the one in your mouth. But also synonymous with Memorial Day is meat, and lots of it. People LOVE to grill on this holiday and it’s no wonder…suns out, (burger) buns out, right? BUT we can do without all that meat, murder and cruelty (sorry omnivores) and pay homage to our veterans with some delicious eats that are so nutritious that you’ll keep the backyard “bbq” party goin’ all night long. SO with that said, here is the first edition of my Vegan Memorial Day eats (appetizer and dessert, entree to come tomorrow!).
Vegan Pigs in a Blanket, without the Oink
These “pigs” in a blanket make the easiest and quickest appetizer (or meal because you won’t be able to stop poppin’ these “piggies” in your mouth). All you need to do to pre-heat your oven and prep your ingredients. Once you assemble, bake and take. The best part is, you can personal these to your flavor profile. Read below to find out exactly where the personal touch fits in:
1 pack of vegan hot dogs
2 packs of Pillsbury crescent rolls (accidentally vegan)
Dijon mustard or other sauce (to taste)
Everything but the bagel seasoning (from Trader Joe’s) or sesame seeds
- Preheat your over to 400 degrees.
- Prepare your dogs: cut each dog into quarters. Cut them in half width-wide, then those two pieces in half length-wise.
- Prepare your cresent rolls: Pull apart each of the crescent roll pieces and lay them out so they look like triangles on your flat surface.
- Take the sauce of your choice and spread them across each of the triangle pieces–it doesn’t hurt to be generous here because once you bake these the flavors tend to steam (bake?) away.
- Now place each of those quarter hot dog pieces on the fat end of the triangle, then roll them up toward the pointy end.
- You should now have little pigs in a blanket! Repeat with each piece.
- Lay them out about 1-inch apart on a baking sheet (I line mine with a silpat)
- Take your seasoning or sesame seeds (optional) and sprinkle them on top of each of the little “Pigs” in a blanket.
- Place them in the oven and bake for 20 minutes.
- You’ll know they’re done when they’re golden brown. Let them cool for about 5 minutes, and then they’re ready to serve, with an extra side of mustard for those rebels in your party.
Pina Colada in a Bowl (my vegan pina colada in edible (not drink) form)
This is my take on a pina colada in food form. All you need for this is three ingredients, one of which is purely store bought…unless you want to be really extra and over-the-top, then I got you covered too.
Fresh pineapple slices or canned pineapple slices
Full fat coconut milk
Dairy free ice cream OR frozen bananas and almond extract
Unsweetened coconut flakes
- If using canned pineapple slices, try to get them as dry as possible before placing them on a grill. If using fresh, place them on a grill with a little bit of coconut oil on either side. Grill for about 5 minutes on each side.
- While grilling the pineapple slices, separate the thick part of coconut milk from the liquid into two separate bowls. Whisk the thick portion until it turns light and fluffy and voila, you have vegan whipped cream. For an added taste, add a few drops of vanilla extract.
- Place a scoop or two of ice cream in a bowl OR 3A. Blend frozen bananas with some water or a little bit of almond milk with some almond extract until it turns into an ice cream consistency.
- Place your grilled pineapple on top of your “ice cream.”
- Top with your coconut whipped cream and top that with some unsweetened coconut flakes.
Pina colada in a bowl. You’re welcome.
Question of the Day
What are your go-to vegan recipes? Share–we want to know!