I call this the Sweet and Heat Chia Smoothie! It’s a delicious twist on a traditional pineapple raspberry smoothie.
“Spicy” is not necessarily a word that comes to mind when I think about smoothies. Smoothies are usually sweet, maybe with a little sour thrown into the mix if you want to get a little wild with it. But then again, most smoothies aren’t green, nor do they have such an amazing nutritional profile; so it should be expected that we would break the mold.
I recently spent a few days immersed in research and development of dozens of green smoothies, all to be included in an upcoming smoothie recipe book. My kitchen was bursting at the seams it was so full of fresh greens and fruit! I ate nothing but green smoothies for those couple of days, and let me tell you, I haven’t felt cleaner and energized in my life.
Along with so many vitamins and minerals that I was getting direct from the source, I was also getting a plentiful amount of good fats, protein, and fiber from the chia gel I added to each smoothie. Each smoothie was a complete meal; I’ve never been more full off of fruits and veggies!
But, I digress. To continue, I drank a lot of smoothies, all crammed into a couple of days, that much of it is just a blur in my memory. So how do I choose a favorite to share with you? Well, that’s easy: I chose the one that I remembered clearly because of how unusual and interesting it was. Hence, the spicy smoothie was born! This is a sweet & spicey tropical smoothie.
Now, if you’re timid about trying something spicy, don’t worry! This definitely has a kick to it, but it’s also sweet; I chose fruits with a high sugar content to balance out the spiciness of the greens.
So let’s be daring! You’ll be glad you did.
You’ll notice I don’t give you exact measurements on this recipe. That’s because smoothies aren’t an exact science, so feel free to add more fruit or scale back on the greens if it’s too intense for you. Making smoothies should be fun, so let your creative juices flow!
To make around 24 ounces of this smoothie, you will need:
1 handful mustard greens
half of a fresh pineapple
1 handful of raspberries
1/2 cup of water
1 cup chia gel
Put all ingredients in your Vita-Mix blender and let ‘er rip! Enjoy immediately, or store in the refrigerator for up to 3 days.
This is one of my favorite vegan milkshake recipes. Yes, it is possible to make a milkshake vegan and taste delicious (like a real milkshake)!
I must admit, I have a love/hate relationship with milkshakes.
I love how cold and creamy and smooth they are, but I will inevitably get a stomach ache after a few sips because of the lactose.
So I have been on the hunt for a good vegan milkshake recipe, and I think I’ve found a really good one. It seems like a lot of vegan milkshakes require bananas, and don’t get me wrong, I love bananas, but do I always want a banana-flavored milkshake? No. And you probably don’t either.
This vegan milkshake has a slight vanilla taste and is sweetened with dates, so there are no refined sugars, but it’s just as creamy and wonderful as the real thing. This is basically a guilt-free dessert since there’s chia in it and chia seeds have many benefits. Best of all, you can’t even taste the chia!
You’ll be able to fool your kids into drinking this with no problem!
Another thing I love about this vegan recipe is it’s almost infinitely adaptable. If you’re not into vanilla milkshakes, add some cacao powder to make it chocolate, or some fresh strawberries or other fruits. You could also freeze it in an ice cube tray, then blend it with a tiny bit of almond milk to make ice cream.
So the next time you get a craving for a milkshake, but don’t want the guilt or stomach pain that goes along with indulging the craving, go to this recipe for a healthy, animal-safe way to satisfy that sweet tooth!
How to make a vegan milkshake?
To make a chia cashew vegan milkshake, you will need:
1/2 cup raw cashews
2 tsp chia seeds
1 1/4 cups ice-cold water
3 soft, medjool dates, pitted
1/2 tsp vanilla extract*
First, you will need to soak the cashews. Put them in a bowl and cover with water. Let sit for an hour in the refrigerator and then drain.
How to remove the pit from medjool dates
I’m pretty new to working with dates, and if you are too, you might want to keep reading to get some info on them. If you are a medjool date pro, you can move onto the next step.
There are many types of dates, but you’ll want to specifically get medjool. These are available in most health food stores. I have never been able to find them pitted (although apparently they exist in this form, so if you can find pitted dates, go for those).
I buy them with the pits still in them, but the pits are fairly easy to get out. Just slice the date in half and you will see a tiny wood-like oblong pit. You can pull it out with your hands. Viola, pitted dates!
Throw the cashews, chia, water, and dates into a blender and blend until smooth. Stir in the vanilla extract, then serve.
I like to make my own vanilla extract because it has a much better flavor than any store-bought vanilla. You’ll find a brief tutorial on how to make your own vanilla extract below. Using your own vanilla will add a depth of flavor to everything from baked goods to teas/coffee and milkshakes.
How to make homemade vanilla extract
Slice two vanilla beans lengthwise and place in a mason jar.
Cover the beans with vodka and seal the jars. Keep in a dark place and shake every day for two weeks.
After two weeks, it’s ready for use, but will continue to develop flavor the longer you keep it in there.
Just shake every once in a while (like, whenever you think about it). It will be good for up to a year. When you run out, just pour more vodka over the same beans and repeat the process.
This vegan carrot cake recipe is different than many carrot cake recipes out there because we’ve swapped out traditional egg mix with a chia seed egg mix!
Plus you’ll notice the list of ingredients includes coconut oil and coconut sugar. You can also use date sugar or Lakanto as a sweetener. All options are better than sugar!
Ready to start? Let’s go!
Ingredients ( Vegan, Gluten-Free )
1 cup all-purpose flour or spelt flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup coconut sugar or Lakanto 1/2 cup plus 2 Tbsp canola oil or coconut oil 2 Tbsp chia seeds
6 Tbsp water 1 1/2 cups grated peeled carrots 1/2 cup coarsely chopped walnuts 1/4 cup raisins
In a large bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a medium bowl, mix together sugar and oil.
Make chia eggs by mixing together chia seeds and water. Wait five minutes until a thick paste is formed. Add to the sugar and oil mixture.
Pour wet mixture into dry mixture and stir until incorporated. Stir in carrots, walnuts, and raisins.
Pour into a greased 8-inch cake pan and bake at 325 for 40-50 minutes, or until a tester inserted in the middle of the cake comes out clean.
Fireworks, flags, hotdogs and burgers can only mean one thing: it’s the 4th of July, and Americans all across the country are celebrating the anniversary of our declaration of independence.
While food is typically meant to bring us closer and more together as a community, being vegan can often be more divisive than inclusive. When considering a mostly barbecue-based holiday such as this, that dividing line seems to become even bolder at a time we should be celebrating our similarities and not our differences.
Luckily, a vegan Fourth of July is entirely possible thanks to the many creative folks out there and ever-increasing availability of meat substitutes.
So kick back with a cool chia drink, a sparkler, some sunglasses and a vegan hot dog as we count down twenty vegan 4th of July recipes that are sure to get your Independence Day celebrations back on track!
It’s also worth noting that most of the recipes below are scalable, so whether you’re serving for two or twenty, you’ll have exactly the directions you need to make it happen!
This one is pretty much a no-brainer – you just can’t have 4th of July without potato salad, it’s like, in the rules. The best part is that Kelly over at The Pretty Bee has created this recipe as a direct translation of traditional potato salad, just with vegan ingredients. There’s nothing weird or new age going on in this dish, just good old-fashioned classic potato salad!
These savory vegetable skewers have everything but the meat! With roasted corn, mushrooms, zucchini, bell peppers, onions, and brussels sprouts, these fajita veggies skewers are sure to hit that familiar barbecue taste you know and love!
Just like potato salad, coleslaw is basically a staple of 4th of July celebrations. What better food to cool you down in the blistering summer heat than a nice cool bowl of vegan coleslaw? The best part, you can easily make this with a bag of pre-shredded cabbage mix, which means you can have this dish ready to serve in just minutes!
Cauliflower has recently become popular for its versatility and usability. From fried rice and buffalo wings to mashed potatoes and pizza crust, it seems like cauliflower can be used to replace just about anything! For this recipe, you’ll probably want a food processor or blender, but other than that, this cauliflower mash tastes just like everyone’s favorite homestyle mashed potatoes!
While not necessarily traditional, these fritters will fit right in alongside all of your tasty Fourth of July vegan sides! If you’re craving the taste of hushpuppies, this may just do the trick for you too! Served with vegan chipotle ranch, these may just be some of the best snacking foods to grace your table this Independence Day.
What 4th of July celebration is complete without some delicious oven-baked fries? While this recipe, in particular, is aimed at small servings, it could easily be scaled much larger with a few more potatoes involved! Our pro-tip would be to also add a bit of onion and garlic powder to the finished product for some irresistible snacking fries!
14. The World’s Best Guacamole
This guac is no joke, y’all, period. It’s simple, easy to make, and ridiculously delicious. It’s the type of guac that will make you want an entire tray of fresh-baked restaurant style chips to accompany it because it’s seriously that deserving. The secret ingredient? Veganaise for added creaminess.
These steaks are the real deal, people. This isn’t some throw a mushroom on the grill and a little bit of seasoning and call it a day kind of steak. This is a slow-simmered in vegetable broth, butter, wine, and spices kind of steak. This is a juicy, tender, mouth-watery goodness kind of steak, and it is the perfect way to veganize your Fourth of July festivities in a big way. This is a treat yo’ self kind of steak and boo, you deserve it.
This recipe really could be used as a side or a dip, but it could do just as well as a standalone main dish as well. It’s light and refreshing but also nutrient-dense and loaded with healthy mono and polyunsaturated fats and is sure to hit the spot for anyone looking for lighter fair for their vegan Fourth of July celebration.
Unless you’ve been living under a rock, you’ve probably heard about the Impossible Burger, accompanied by people crying, “it bleeds like real meat!” – or something to that effect. What this is, however, is a very similar version of that very same burger – the catch is, this one doesn’t cost $15. Utilizing a very interesting blend of rice, beets, tempeh, mushrooms, and oats, this burger blend results in a VERY meaty texture and is sure to satisfy even the most skeptical of carnivores.
10. Smoky Carrot Hot Dogs with Creamy Chickpea Salad
I know what you’re thinking – carrot hot dogs? Carrot hot dogs. You would be very surprised to find just how sweet, savory, and tender a carrot gets on the grill and just how satisfying it can actually be on a bun with the proper toppings. This recipe goes beyond the bland yet traditional notion that a hot dog only needs ketchup or mustard and offers a bold and deeply satisfying chickpea salad blend to finish these dogs off with style!
How could we possibly pass up an opportunity to include cauliflower hot wings in our vegan 4th of July recipes roundup? Cauliflower hot wings have been seeing a huge spike in popularity lately and, while hot wings aren’t exactly traditional Independence Day fare, we think they would fit right in next to the coleslaw and blackberry-lime chia fresca (more on that later!) Served up with some vegan ranch and celery sticks, these hot wings are sure to be a hit at any party!
Again, some could consider this a side dish more than a main course, but mushrooms are actually pretty darn filling, and this skewers could go very well with a plate of white rice to balance things out. After a 30-minute marinade session and just a few minutes out on the grill, these tender and savory mushrooms are sure to satisfy!
This is a new one, and a very welcome take on BBQ pulled pork sandwiches. Sweet potatoes definitely were not something that naturally would’ve come to mind but we’re glad they came up, because this recipe sounds absolutely enticing. The best part about these is you could even top it was some of that coleslaw from earlier or the leftover chickpea salad from your carrot dogs to take it to the next level!
It was a tough call between apple pie and peach cobbler, but ultimately we just had to go with this peach-blueberry crisp to hit our warm dessert cravings this 4th of July. It’s colorful, it can easily be served with some banana nice cream or plain vanilla, and it’s just enough of a twist on tradition to keep things interesting. There are actually very few ingredients necessary and the resulting dish will definitely satisfy anyone’s sweet tooth!
What better way to beat the heat than by enjoying a nice frozen dessert in the summer sun? These coconut-cream-based popsicles are a perfect way to wind down after a long day, and are actually quite a bit healthier than your average ice cream bar. With the addition of fresh berries, these pops will be a great a refreshing way to celebrate this Independence Day!
So admittedly, this recipe is not inherently vegan, but it can be made vegan VERY easily. The only necessary change is swapping the butter for Earth Balance or your choice of vegan butter and acquiring some vegan marshmallows (I prefer dandies but there are other options out there too!) Rice Krispies are already vegan so there’s no worries there! Rice Krispie Treats are just so darn delicious and it’s one of those foods you never realized you missed until you found out they can be made vegan. Let your inner child out to play once again with these patriotic treats!
Again, this is another recipe that needs just a small adjustment in order to be made vegan. This time, it’s the honey. Simply swap out the honey for your sweetener of choice in this recipe and you’ll be off to the races in no time! Strawberry Lemonade is one of the absolute best ways to cool off in the summer sun, and this recipe may find you relaxing in a poolside chair or lounging in a backyard hammock.
Unlike other traditional drinks, chia fresca is unique in its hydration abilities due to the ability of chia seeds to absorb up to 12 times their weight in water. This absorb water is then delivered later in the digestion process as gel water for a thoroughly and prolonged hydrating effect. As a complete source of protein, chia fresca can also help keep you fuller for longer, so if you’re trying to steer clear of the snack table this 4th of July, chia fresca has your back!
Simple, smooth, refreshing and delicious are all adequate adjectives when it comes to describing potential of this smoothie to change the whole course of your day. Watermelon is a summertime staple, and peaches are some of the most under-appreciated fruits out there that deserve so much more love. This smoothie combines this match made in heaven to a delectable summer afternoon treat that is sure to leave you reaching for more.
So there you have it, 20 awesome vegan Fourth of July recipes to take the stress out of vegan eating this Independence Day! We hope you enjoyed the list and found some creative ideas to help you stay plant-based, well-fed, and most importantly, well-hydrated in the summer sun this July!