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For the non-animal product eating, summer cookouts can occasionally feel, how shall we say, limiting: ribs! Burgers! Cheeseburgers! Ice cream! Potato salad swimming in mayonnaise! This — despite an otherwise excellent selection of picnic sides — can be a little discouraging. But! Cookouts need not be so — and vegan folks need not just linger by the spread of side dishes hoping for an ear of corn or a frozen veggie burger, either.
Here are 10 delicious vegan recipes from Food 52's Gena Hamshaw worthy of a summer afternoon barbecue:
Sweet, tangy homemade barbecue sauce is a perfect complement to the nutty, earthy taste of tempeh.
Creamy, satisfying avocado meets a hassle-free, versatile quinoa salad that works on its own as an anytime summer side dish.
These veggie burgers are a little bit spicy, thanks to a mixture of paprika, cumin, and chili, and a little bit sweet, thanks to fresh summer corn.
Think of this recipe as summer in a bowl. The sweet corn, bursting cherry tomatoes, and tender zucchini lighten up a savory, satisfying bowl of pasta.
A sweet or savory spin on biscuits that feature sweet potato for a tender, moist interior and a very pretty golden color.
The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight.
This pie crust is totally authentic and yet totally dairy free -- all thanks to the magic of coconut oil.
This rich, dreamy ice cream -- which no one would ever guess is vegan -- benefits from fresh ingredients: seasonal, freshly picked strawberries and fresh vanilla bean.
This cornbread is a perfect balance of savory and sweet, rich and light.
Olive oil isn't your only option. From coconut to sesame, learn how to take advantage of the flavor, nutrition, and cooking profiles of the many healthy oils available at your natural foods store.
Confused by all the processing methods and terms? Here's your cheat sheet:
- Expeller-pressed: Oil is mechanically extracted by squeezing nuts, seeds, fruits, legumes, or grains under very high pressure, without using solvents.
- Cold-pressed: Oil is expeller-pressed, but friction is reduced so the temperature is kept below 120 degrees during processing.
- Refined: Tiny particles may remain in extracted oils; to make refined oils, particles are filtered out. Refined oils may also be bleached and deodorized to create a neutral flavor and color.
- Unrefined: Tiny particles remain in the oil, enhancing flavor, aroma, and nutritional value. Because particulate matter lowers an oil’s smoke point, unrefined oils should only be used unheated or for very low-heat applications.
- Heat extraction: Pressed oils may also be heated during the extraction process to break down the material and allow greater quantities of oil to be extracted.
- Chemical extraction: Solvents like hexane are used to break down plant walls and allow oils to be more easily extracted.
Almond Oil
Made by expeller pressing the oil in ground almonds; available refined and unrefined.
Benefits: Increases healthy HDL cholesterol while lowering harmful LDL, supports immune function and liver health, alleviates irritable bowel syndrome, and may reduce colon cancer risk.
Smoke point: 420 degrees
Flavor: Light, clean, and mildly sweet; unrefined has a nutty, toasty flavor with buttery undertones.
Uses: Refined‘s high smoke point makes it best for stir-frying, roasting, grilling, and other high-heat applications. Use unrefined for salad dressings, in dips, and to drizzle on cooked dishes.
Price: $8 to $10 for 16 ounces
Fats breakdown: 70% mono, 17% poly, 8% sat
Avocado Oil
Made by grinding and then expeller pressing avocado flesh; available refined and unrefined.
Benefits: Decreases inflammation and improves cholesterol balance; may increase absorption of antioxidant carotenoids.
Smoke point: 520 degrees
Flavor: Rich, clean taste and lush mouthfeel. Unrefined is emerald green, with a buttery flavor and grassy undertones. Refined has a mild, neutral flavor with the slightest hint of avocado taste.
Uses: Refined is best for high-heat grilling, frying, or roasting. Use unrefined for salad dressing, in pesto, or as a dip for bread. Refrigerate.
Price: $10 to $12 for 8 ounces
Fats breakdown: 71% mono, 14% poly, 12% sat
Canola Oil
Made from rapeseed, a mustard-family plant; usually chemically extracted using solvents, but also expeller-pressed. To avoid GMOs, buy organic; 80 percent of canola is genetically modified.
Benefits: Lowers total and LDL cholesterol and triglycerides; improves insulin sensitivity.
Smoke point: 400 degrees
Flavor: Extremely neutral but provides a dense mouthfeel; pale color.
Uses: Good for high-heat roasting, broiling, baking, and stir-frying, or as a blank canvas for creating mayonnaise or salad dressings.
Price: $8 to $10 for 1 liter
Fats breakdown: 63% mono, 28% poly, 7% sat
Coconut Oil
White and solid at room temperature; clear and liquid when warmed. Virgin coconut oil is expeller-pressed; also available refined.
Benefits: Antibacterial, antifungal, and antiviral; may reduce total and LDL cholesterol while raising HDL cholesterol.
Smoke point: 350 degrees (unrefined); 400 degrees (refined)
Flavor: Unrefined has a creamy, oily texture, caramel-buttery flavor, and rich scent and taste. Refined is more neutral.
Uses: Refined works great for sautéing, stir-frying, roasting, and grilling. Use unrefined in baked goods, Asian-inspired dishes, or as a spread.
Price: $7 to $14 for 16 ounces
Fats breakdown: 6% mono, 2% poly, 87% sat
Flaxseed Oil
Made by pressing crushed brown flaxseeds, a process that removes healthy lignans. Some brands add lignans back to make "high-lignan" flaxseed oil.
Benefits: High in alpha-linolenic acid (ALA); may reduce risk of diabetes, cancer, arthritis, osteoporosis, and autoimmune and neurological disorders.
Smoke point: Do not heat
Flavor: Warm and nutty with bitter undertones and an aggressive, but not unpleasant, aroma.
Uses: Drizzle on oatmeal or cooked vegetables, use in salad dressings, and toss with quinoa or other grains. Refrigerate.
Price: $8 to $9 for 16 ounces
Fats breakdown: 19% mono, 68% poly, 9% sat
Grape Seed Oil
Extracted from grape seeds (generally from wine grapes), typically via chemical solvents; to avoid solvents, choose expeller-pressed.
Benefits: High in vitamin E; however, contains high levels of omega-6s and polycyclic aromatic hydrocarbons (PAHs), a result of the extraction process.
Smoke point: Do not heat.
Flavor: Neutral in flavor and aroma, with a rich, heavy texture.
Uses: Good for moisture-rich baking, dressings, and mayonnaise, where a neutral flavor is needed.
Price: $8 to $12 for 16 ounces
Fats breakdown: 17% mono, 71% poly, 12% sat
Hemp Oil
Made by cold-pressing Cannabis sativa seeds (part of the marijuana family but with no THC, the psychoactive component).
Benefits: Contains chlorophyll and toco-pherols, antioxidants that support immune function and protect the heart.
Smoke point: Do not heat.
Flavor: Earthy, grassy flavor with mushroom undertones; deep green color.
Uses: Use in dips, dressings, and pesto, or drizzle on steamed kale or sweet potatoes. Refrigerate.
Price: $12 to $16 for 16 ounces
Fats breakdown: 14% mono, 77% poly, 6% sat
Olive Oil
Extra-virgin is cold-pressed from the first olive pressing; "virgin" or "pure" is heat-extracted. Organic or California Olive Oil Council (COOC) labels signal no adulteration with cheap oils.
Benefits: Increases heart-protective HDL cholesterol; polyphenol antioxidants promote bone growth and reduce cancer risk; rich in vitamin K.
Smoke point: 420 degrees
Flavor: Extra-virgin, from the first pressing, has leafy, herbal, peppery under-tones. All varieties offer robust flavor, rich texture, and a green-gold hue.
Uses: Grilling, baking, and sautéing. Drizzle extra-virgin on tomatoes and steamed greens. Use any kind in salad dressings.
Price: $9 to $15 for 1 liter (pure); $12 to $20 for 1 liter (extra-virgin)
Fats breakdown: 73% mono, 11% poly, 14% sat
Rice Bran Oil
Extracted from the germ and inner husk of rice grains; most kinds are chemically extracted. Look for cold-pressed varieties, which are not heated during extraction.
Benefits: Contains vitamin E tocotrienols that lower LDL cholesterol, stem inflammation, and reduce cancer risk; rich in vitamin K.
Smoke point: 490 degrees
Flavor: Light and clean, with a fresh, neutral flavor and delicate aroma.
Uses: High-heat stir-frying, grilling, roasting or sautéing, or in dressings or mayonnaise when a neutral flavor is desired.
Price: $7 to $9 for 16 ounces
Fats breakdown: 39% mono, 35% poly, 20% sat
Sesame Oil
Made by expeller-pressing or chemically extracting oil from sesame seeds; available refined or unrefined. Seeds roasted before pressing yield fragrant, toasted sesame oil.
Benefits: Rich in anti-oxidants and abundant in lignans and phenols, which may ease diabetes symptoms.
Smoke point: 410 degrees
Flavor: Light and nutty; toasted sesame oil is dark brown, with a distinctive roasted scent.
Uses: Ideal for broiling and high-temperature stir-frying. Unrefined works well for light sautées, tossed with grains, or in salad dressings. Lightly drizzle toasted oil over finished dishes.
Price: $8 to $10 for 16 ounces
Fats breakdown: 40% mono, 42% poly, 14% sat
Walnut Oil
Made from dried and expeller-pressed walnuts; available refined and unrefined.
Benefits: Contains omega-3 fats that protect against prostate cancer and diabetes, reduce inflammation, promote heart health, and stave off bone loss.
Smoke point: 400 degrees
Flavor: Bold and pleasantly heavy, with a decadent nut flavor and earthy notes.
Uses: Refined is good for moderate-heat sautéeing and baking. Use unrefined as a finishing oil: Toss with cooked beets, add to salad dressings, and drizzle over cream soups. Refrigerate.
Price: $10 to $14 for 8 ounces
Fats breakdown: 23% mono, 63% poly, 9% sat
These nutritious treats on crackers are going to annihilate your midday junk food cravings and show NO REMORSE.
Most healthy snacks offer very little textural contrast — they’re either all smushy, like smoothies and oatmeal, or all crunchy, like pretzels and granola bars. Having a little crunch with a little something creamy is more satisfying. I like crispbread crackers (like this) for the task because there is just the right amount of surface area to make things interesting without overdoing it. Their size also gives you a nutritional assist in the moderation department.
There are many brands of crispbread crackers, but one Swedish brand in particular (Wasa) is easy to find and has lots of variety, like sourdough, multi or whole grain, and sesame. All are attractive options as they are low in calories and fat but high in fiber, and they are often recommended by nutritionists as a satisfying, moderate snack. Really, it’s a crunchy, hearty alternative to sandwich bread.
3 TIPS FOR HEALTHY SNACKING AT WORK
1. Keep an arsenal of snack enhancers at work so you are not schlepping stuff back and forth.
- small bottle of good olive oil
- kosher salt
- nice pepper grinder
- honey
- small jar of cinnamon
2. Keep a few tools at work too.
- cutting board
- cheap paring knife
3. Pack smart.
- Pack your crispbread in Tupperware to keep it from cracking. You may even want to wrap it in plastic wrap so other ingredients in your snack pack don’t get moisture on your cracker. Wet crackers are the worst.
1. Apples and Honey with Nut Butter
Pack a whole apple in your bag. Smear peanut, almond, cashew — whatever butter you are into — onto your crispbread. Drape a small sheet of plastic wrap over the nut butter so it doesn’t smear all over, then pack it up. At snack time, thinly slice your apple, and drizzle with honey and cinnamon, which you hopefully have at work. You can substitute the apple for a banana to mix things up.
2. Avocado and Mozzarella
At home, slice your fresh mozzarella and wrap in plastic wrap. Pack your crispbread and a whole avocado to go. When you are ready to eat, slice your avocado. Top the crispbread with the mozzarella, add your sliced avocado, drizzle with olive oil, and season with kosher salt and pepper.
3. Hummus, Carrot, and Cucumber
Before work, use a vegetable peeler to make long strands with your carrot and cucumber and pack in a plastic baggie or container. Pack your crispbread and a container of hummus. When ready, spread your hummus on the crispbread and lay down those carrots and cukes.
4. Egg White Salad
This is a good one to plan the night before. Hard-boil 2 eggs (place in a small pan, cover with cold water, and bring to a boil. Turn off heat, cover with a lid, and let stand for 12 minutes. Drain the water, then place eggs in a bowl of ice water to cool.) Peel the eggs and then, using the whites only, chop them up and put into a small bowl. Add 1 tablespoon Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon chopped fresh dill, and a pinch of salt and freshly ground pepper. Stir to combine.
Load the egg white salad into a container and pack your crispbread separately. Spoon over crispbread at lunchtime.
5. Dates and Goat Cheese
Cut up some goat cheese and place into a container. Throw in some chopped dates and sliced almonds, separated from the cheese by a plastic baggy. Pack your crispbread to go. Ready to eat? Smear the goat cheese on to your crispbread, top with dates and almonds, and drizzle with honey from your stash.
6. Tomato and Feta
Slice some tomatoes and place them in your container, then cover with plastic wrap. Crumble some feta into a pile in your container and sprinkle with dried oregano or Italian herbs. Pack your crispbread separately. When you get hungry, top your crispbread with tomato, feta and herbs, and drizzle with your stashed olive oil and freshly ground pepper.
7. Pineapple and Chipotle
At home, slice your pineapple (or you can use canned slices in juice), and scoop out ¼ cup cottage cheese. Place both in a container and sprinkle with a pinch of chipotle powder. Pack up your crispbread separately. Don’t assemble this one until you are ready to eat or you’ll have a sad, wet cracker. :(
8. Strawberries and Spice
At home, slice up some fresh strawberries and place in a plastic container. Spread a tablespoon of cream cheese on your crispbread and sprinkle with nutmeg, cinnamon, or vanilla salt. Wrap it in plastic wrap and pack in the container. When the time is right, layer the strawberries over the crispbread.
Yes, you can make amazing ice cream without a cow in sight. There are lots of different ingredients to experiment with (coconut milk, frozen bananas, avocado, soy or almond milk), and you can do it with or without an ice cream maker (frozen bananas are your new best friend if you don’t have one). Here are a few basic tips to keep in mind:
- Fat helps you get the right creamy texture. That’s what makes coconut milk such a perfect substitute for whole milk and cream. Give it a shot, even if you think you don’t love coconut; the flavor is pretty subtle, especially if you mix it with fruit, chocolate, etc.
- Thickeners like corn starch and arrowroot (like in this basic coconut ice cream recipe) can also help make a creamier texture.
- Make sure any sweetener you add is in syrup/liquid form, or it’ll cause crystals to form.
- Make sure all your ingredients are as cold as they can be pre-freezing/blending. That’ll help everything combine without starting to melt too much, which can make for a grainy final product.
Coconut-based Ice Creams
1. Fig, Coconut and Blackberry Ice Cream
The flavors are pretty fruity and complex, not at all like a standard sugar and cream recipe. Make sure to use ripe figs (preferably mission figs), they taste sweeter. Find the recipe here.
2. Vegan Coconut Ice Cream
For those of you who love coconut milk, this ice cream will be right up your alley. If you’re familiar with Hawaiian and/or tropical desserts, it’ll probably remind you of haupia. This recipe uses the same basic ingredients– coconut milk, cornstarch and sugar– but instead of turning the ingredients into gelatin-like squares, you end up with a dazzling white frozen dessert.
3. Salted Caramel Pretzel Ice Cream
Smooth vanilla ice cream with ribbons of salted caramel and lots of chunky chocolate-covered pretzels. You'll never eat pretzels from a bag again! Try out the recipe here.
4. Vegan Rhubarb Ice Cream
An ice cream meant for those who enjoy the tartness of rhubarb. The perfect treat during those hot, sticky summer days. Recipe here.
5. Coffee Coconut Milk Ice Cream with Hot Fudge
This recipe is incredibly simple and yields great results. The coconut milk churned just like regular ice cream, and once frozen became the farthest thing from your typical vegan dessert. A key thing to note is that the ice cream doesn’t have a strong coconut flavor, like you would think. So if you’re not a coconut lover, you’ll still like it - especially if you add the coffee.
6. Avocado-Coconut Ice Cream
This recipe is a bit unusual, but that’s what makes it so appealing. It’s also creamy and smooth without being heavy. And though you feel slightly virtuous as you eat it, it still tastes like a treat. But most importantly, it’s cool and refreshing, which is just what you want during those hot days.
7. Vegan Chocolate Coconut Ice Cream
This delicious recipe is rich and creamy and sweet just like regular ice cream. And the cinnamon sugar and actual toast flecks gave it a whole new flavor dimension.
8. Vegan Cinnamon Toast Ice Cream
A creamy texture that is much better than any cow’s milk product I have ever made. You’ve seen a can of full fat coconut milk, and that creamy layer on the top, it’s beautiful. And it’s incredible in ice cream, with a smooth and rich flavor that's similar to gelato in Italy. You will love this recipe and everyone will be shocked that it’s vegan.
9. Vegan Black Sesame and Ginger Ice Creams
Intrigued by the deep asphalt grey color of black sesame, which is so uncharacteristic to ice cream or any dessert for that matter. Deviant ice cream. Paired with some ginger ice cream to go with the grey batch. Ginger is another one of those warming, earthy flavors, which combines wonderfully with the sesame. The pairing of the two is very comforting, almost soothing to have after a long day or to end a peaceful dinner. Find the recipe here.
10. Vegan Butter Pecan Ice Cream
You’ll need to buy (or make) a vegan butter substitute to get the ideal buttery flavor in this recipe.
11. Vegan Mango Coconut Ice Cream
Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy. Recipe here.
12. Vegan Peanut Butter Chunk and Chocolate Crunch Ice Cream
Using coconut milk makes this recipe dairy free + vegan and incredibly simple to make.
13. Vegan Pumpkin Spice Ice Cream
If your children like pumpkin pie, they are going to love this pumpkin ice cream. Recipe here.
14. Vegan Chocolate Chunk Ice Cream
So yummy and refreshing, this vegan chocolate chunk ice cream recipe is sure to be a delight!
Banana-based Ice Cream
15. Vegan Maple Pecan Ice Cream
Bananas are inexpensive and when fully ripe are as sweet as can be. And they can be dressed up many ways, like this ice cream. Recipe here.
16. Banana Cherry Garcia Soft Serve
Cherries + dark chocolate is always a winning pair! Frozen bananas make magical ice cream with just a blender. Recipe here.
17. Lavender Banana-Coconut Ice Cream
A relaxing and delicious blend of lavender, coconut, and banana. And, you don’t even need an ice cream maker to enjoy this decadent and sweet recipe.
18. Vegan Cake Batter Ice Cream
This fun recipe is just like soft serve ice cream, but it’s healthy, vegan and incredibly easy to whip up. Now you can have your cake and eat ice cream, too.
19. Vegan Chunky Monkey Ice Cream
This recipe is delicious and super healthy, much better than the store bought version any day
20. Vegan Strawberry-Banana Ice Cream
Are you ready to indulge and be blown away by this easy and decadent raw recipe? It’s 100% raw, vegan, gluten-free, sweetener free and delicious :)
21. Vegan Mango-Banana Ice Cream
A no fuss fruity, creamy, and even healthy — frozen mango and bananas are all you need in this recipe.
22. Salted Banana Peanut Butter Ice Cream with Chocolate Caramel Sauce
This recipe is easy and insanely delicious! If those that isn't enough, it’s also dairy free, gluten free and has no refined sugar. plus you don’t need a fancy ice cream maker. Follow the recipe along here.
Nut-based and Other Ice Creams
23. Vegan Peach-Almond Ice Cream
This recipe involves making your own almond milk as part of the process (don’t worry, it’s not hard).
24. Vegan Salted Caramel Ice Cream
This ice cream is made with silken tofu for added oomph. Recipe here.
25. Chocolate Sorbet
This is the good stuff. It’s essentially a mix of hot chocolate and actual chocolate, melted together and frozen into someone scoopable. This recipe is for people who wish chocolate ice cream tasted more like chocolate.
26. Chocolate Soy Ice Cream
This deliciously diet-friendly chocolate soy ice cream recipe is easy to fit into a sensible diet, plus it’s a great source of protein, fiber, iron and calcium. It’s easy and cheap to make, too, and if you don’t have an ice cream maker yet, it’s a great reason to get one.
27. Raw Mint Chocolate Chip Ice Cream
Cashews and almond milk give this ice cream recipe a great creamy texture with zero custard-cooking required.
28. Vegan Blueberry Crumble Ice Cream
This recipe takes blueberry ice cream to all new heights. Almond and coconut milk team up in this base.
29. Vegan Chocolate-Avocado Soft Serve
You can make this in a blender or food processor; just make sure to chill the coconut milk and avocados ahead of time. Recipe here.
