Vegan Meal Plan for Fourth of July


The Fourth of July is the perfect opportunity to try out some awesome easy summer recipes and products as part of your vegan diet plan!

If you know me, you know I’m all about easy vegan recipes and having fun. Independence Day is certainly no exception! Barbecues may seem a bit intimidating if you’re newly vegan or working on transitioning to a vegan diet plan, but don’t worry, I have you covered! Check out these simple recipes and vegan dish ideas to get you started planning your vegan menu for the fourth of July. Play around with them to make them you’re own. They are all easily modified to give you the ultimate satisfaction based on your individual tastes. Enjoy!!! 

Beast Burger Beast Burger Beyond Meat

Beyond Meat brand makes an amazing new burger endorsed by myself and Brendan Brazier. Grill the veggie burger and slap it on a whole grain bun or lettuce wrap and add all your favorite fixings like tomato, pickles, grilled mushrooms, onion, ketchup, mustard, and vegan mayo. Done. Yum!

Lemon Potato and Edamame Salad

Kirsten Mitchell makes a great, unique vegan potato salad everyone is sure to love!


  • 8 Yukon Gold potatoes diced and boiled until tender
  • 3 C cooked edamame
  • 1/2 C fresh basil julienned


  • 2 1/2 Tbsp olive oil
  • 3 Tbsp lemon juice
  • Rind of 1/2 a lemon
  • 2 Tbsp hemp seeds
  • 1/2 tsp salt
  • 1/4 tsp pepper

Whisk together the dressing ingredients and set aside. Combine the potato, edamame and basil in a large bowl. Toss in the dressing and serve.

Summer Spinach Salad

This one if from the How To Go Vegan Beginner’s Guide  and a perfect light and healthy addition to your summer vegan diet plan!

  • 8 C spinach
  • 1/4 cup sunflower Seeds
  • 1/4 cup pumpkin Seeds
  • 1 cup Cup sunflower sprouts
  • 10 strawberries, sliced
  • 1/4 cup raspberry vinaigrette 

Toss all the ingredients together and serve.

Grilled Tofu Skewers with Siracha Sauce

Skewers are a great way to grill both vegetables and tofu… easy with a great presentation and of course delicious. This recipe is from Motsbella on

  • 3 (8 ounce) containers extra firm tofu, drained and sliced into large chunks
  • 3 zucchini, cut into large chunks
  • 3 red bell pepper, cut into large chunks
  • 30 large mushrooms
  • 1/4 cup and 2 Tbsp siracha chili garlic sauce
  • 3/4 cup soy sauce
  • 1/4 cup and 2 Tbsp sesame oil
  • 3/4 cup diced onion
  • 3 jalapeno pepper, dicedtofu veggie skewers
  • ground black pepper to taste


  1. Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

Two-Layer Raw Chocolate Brownies

This recipe comes directly from the awesome It’s not only vegan, but also gluten-free, grain-free, no bake/raw, refined sugar-free, and soy-free! Go Angela!


     For the brownies:
  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates* (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces
     For the chocolate topping:
  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract


  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftovers in the freezer for a chocolate treat anytime.

Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

Happy Birthday America!!!

Miami Vegan Dinner Event at Basil Park


I’m excited for Conscious Bite Out‘s vegan dinner event Thursday, May 7th so I wanted to share!

As the Miami New Times article states, “The beginning of the month is always an apt time to start new stuff: better habits, New Year’s resolutions (it’s only May, you have even months to make it happen), new hobbies. So maybe kick off May with Conscious Bite Out, a vegan dining experience by Basil Park‘s Tim Andriola.”

The dinner is sponsored by Whole Foods Market and Seed Food & Wine, and features a full five-course meal, passed hors d’oeuvres and organic wines. 

“We love Tim’s story, passion and cuisine,” says Conscious Bite Out co-founder Veronica Menin. “We love Basil Park and happy to have partnered up with Whole Foods Market and Seed Food and Wine to collaborate on this event together, always to inspire and create an awareness in our community of better food choices and to create better food choices available in restaurants as well.”

Check out the mouth-watering vegan menu!

Hors D’oeuvres

~Purple artichoke “pizzette” with Harpke Family Farm’s arugula pesto, macadamia nut cheese, and crisp essence flat bread

~Fava bean and black truffle crostini with golden flax seeds, cashew parmesan, and mâché

~White asparagus sushi with spinach, pine nuts, jicama, and red curry

~Avocado ceviche with coconut milk, lime, ahi amarillo, sweet potato, and young cilantro

~Watermelon radish “raviolini” with english pea purée, pea shoots, and pistachio oil

~White grape gazpacho with cucumber noodles, micro sorrel, and fresh green almonds

~Shaved vegetable daikon roll with pickled mango, fresh ginger, and tamari

First Course

Heirloom Tomato and Golden Beet Salad with Red Romaine, Avocado Vinaigrette, and Brazil Nut “Cheese”

Second Course

Steamed Wild Ramp Dumplings with Fiddlehead Ferns, Edamame, Baby Bok Choy, Toasted Nori, and Red Miso Broth


Sous Vide of Porcini Mushrooms with Roasted Vidalia Onions, Spring Vegetable Ragout, and Black Garlic “Aioli”


Raw Chocolate Lasagna with Cacao, Hazelnuts, Frozen and Macerated Raspberries

If you are in South Florida on Thursday I hope to see you there!