This year, Memorial Day is taking on a lot of new meaning for our staff. Of course, it's the beginning of the summer #grillingseason, bringing with it plenty of fair weather ingredients and recipes we've been patiently waiting to eat in these warmer months (burgers and berries are here to stay). But for many of us, it's also the first chance in over a year to safely connect with friends and family in the ways we know best: by cooking, eating, and drinking. We asked our staff to share the recipes that they'll actually be making this year, including frozen desserts, fried fish, and so much more. From the crowd-pleasing grilled steaks we've been waiting all winter for to the refreshing summer drinks we'll be mixing up to toast Moderna and Pfizer, this is everything we're cooking for this Memorial Day.
It's summertime. That means more outdoor gatherings that revolve around grilling, smoking, and even frying. But, while you're guests are waiting for the main course, you can't leave them high and dry without any snacks. Especially if great cocktails are involved.
Skip the potato chips straight from the bag or the store-bought crudité platters. Your friends and family deserve the best. That's why we reached out to eight acclaimed chefs from across the country to provide mouth-watering appetizer recipes anyone can make. Many of these recipes you can prep the night before, so you're not left scrambling the day of the party and have some time to enjoy yourself.
Brussels Sprouts with Pistachio Recipe
Courtesy of Chef Sam Marvin
This brussels sprout and pistachio recipe comes from chef Sam Marvin of Echo & Fig in Las Vegas. It's simple yet delicious and is ready in ten minutes. It combines a ton of flavor, plus great texture, and can double as a side dish.
Ingredients (2 Servings)
2 fl oz olive oil
1 oz whole skin off pistachios chopped
12 oz brussels sprouts; leaves only
1/2 tsp kosher salt
1/4 tsp black pepper
3 tsp unsalted butter
1 lemon juiced
Method
Heat sauté pan over medium heat
Add brussels sprouts, pistachio, salt, and pepper
Saute until leaves begin to soften but are still bright green; about 2 minutes
Add butter and melt to coat
Squeeze lemon juice and toss
Lamb Meatballs
Courtesy of Chef Robert Wohlfeil
Thr3 Jack in Minneapolis is where you can find this dish from chef Robert Wohlfeil. This unique take on the meatball is sure to impress your guests and is versatile for reuse in other dishes the next day if they don't get gobbled up.
Ingredients (Makes 8 Meatballs)
For Meatballs
1 lb ground lamb
2 oz sourdough bread (no crust)
1/2 lime, zested
2 tsp salt
1/2 tsp black pepper
1 oz mint, freshly chopped
1 oz parsley, freshly chopped
1 egg
1/2 oz olive oil
1 tsp minced garlic
1 1/2 tsp minced shallot
For Yogurt Sauce (Makes 2 Cups)
16 oz Greek yogurt
1/2 cucumber, peeled, seeded, grated
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
2 tsp coriander
1 1/2 tsp salt
Method
For Meatballs
Whip the egg and pour over the sourdough bread and mash together well until they are a uniform consistency.
Combine all other ingredients and mix by hand. Avoid over mixing.
Portion the meatballs to 2.5 oz balls. Roll into a firm ball and layer on a lined baking tray.
In a preheated 375F oven, cook meatballs for 11-14 minutes until they reach an internal temperature of 155F.
Serve with yogurt sauce and fresh herb garnish.
For Yogurt Sauce
Grate the cucumber and squeeze out excess moisture before mixing with the remaining ingredients.
Combine all ingredients well.
Serve with the lamb meatballs.
Beer-Battered Young Coconut Calamari
Courtesty of Executive Chef Seizan Dreux Ellis
Cafe Gratitude is a popular chain in California known for its excellent plant-based menu. This beer-battered, young coconut calamari from executive chef Seizan Dreux Ellis will be a hit for all your vegan and vegetarian friends.
Ingredients (Serves 4)
For the Coconut
8 cups ½ inch thick strips fresh young Thai coconut (2-3 coconuts)
¼ cup fresh lemon juice
1 ½ teaspoon Himalayan sea salt
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
For the Beer Batter
1 cup gluten-free all-purpose bakery flour blend
1 cup garbanzo flour
2 teaspoons dulse flakes or granules
1 teaspoon Himalayan sea salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
⅛ teaspoon freshly ground black pepper
1 cup gluten-free beer
1 cup sparkling water
For Frying and Plating
Rice bran oil or neutral oil of your choice
Himalayan sea salt
Finely chopped parsley
Spicy cocktail sauce
Lime wedges
Method
Marinate the coconut: In a large bowl, combine the coconut strips, lemon juice, salt, cayenne, and black pepper. Mix well, cover, and marinate overnight in the refrigerator.
Make the beer batter: In a large bowl, sift together the gluten-free flour blend and the garbanzo flour. Add the dulse, salt, garlic powder, cayenne, and black pepper and whisk to combine. Pour in the beer and sparkling water and whisk until smooth.
Assemble: In a wide, heavy-bottomed saucepan over medium-high heat, heat 2 inches' worth of frying oil. Alternatively, you could do this in an electric fryer. If so, follow the manufacturers' instructions.
Heat the oil to 350 degrees Fahrenheit
While the oil heats, remove the marinated coconut from the refrigerator and transfer it to a colander to strain off any excess liquid. Line a plate with a few layers of paper towels and place it next to your frying station.
Working in batches, dip the coconut strips in the beer batter, drop them into the hot oil, and fry until they are a dark golden color, 1 to 2 minutes. Turn the coconut strips with a fork or slotted spoon as they fry to make sure they're cooked evenly on all sides.
Transfer the fried coconut to the paper towel-lined plate to drain, and season with a bit of salt. Repeat with the remaining coconut, bringing the oil back up to temperature in between batches.
Garnish the coconut calamari with parsley and serve immediately with a side of cocktail sauce and few wedges of line to sprinkle.
Forget pigs in a blanket and elevate your gameday meal with this recipe from former Top Chef contender and Atlanta area restauranteur Kevin Gillespie. Chef Gillespie says to use Conecuh sausage if you can. It's a high-quality pork sausage sold all over the United States. If you can't find any, use any good-quality, coarsely ground smoked pork sausage the size of a fat hot dog.
Ingredients (Make 8 Hearty or 16 Bite-Sized Snacks)
3 tablespoons butter
1 teaspoon chopped garlic,
about 1 small clove
8 ounces spicy smoked Cajun sausage or kielbasa, casing removed
4 ounces Monterey Jack cheese, cut into ¼ by 1½-inch slices
1 long jalapeño pepper, sliced into thin rings
1 (8-ounce) tube refrigerated
crescent roll dough
¹⁄³ cup crumbled cotija cheese or
other mild cheese
¼ teaspoon smoked paprika
Method
Preheat the oven to 350°F. Line a baking tray with parchment paper.
In a small pan over medium heat, melt the butter and stir in the garlic.
Cut the sausage into 2-inch lengths. Split each piece of sausage lengthwise down the middle, stopping just before you cut all the way through.
Hold the sausage open and stuff with one slice of Monterey Jack and 2 slices of jalapeño.
Remove the crescent rolls from the tube and separate them into triangles.
Place one piece of sausage lengthwise on the wide end of each piece of dough.
Fold the ends toward the center, burrito-style, and roll to completely cover the sausage.
Pinch the edges of the dough closed.
Place on the baking sheet, brush each roll with the garlic butter, and sprinkle with the cotija.
You'll need to press the cheese into the dough using your fingers.
Bake for 12 to 15 minutes, until golden brown.
Remove from the oven, sprinkle with the smoked paprika, and serve warm.
Note* For bite-size portions, cut the crescent roll triangles in half. Split the 2-inch lengths of sausage completely in half lengthwise, and then split the halves just down to the skin so they'll open up. Stuff with a smaller piece of Monterey Jack, some jalapeños, wrap and bake as directed.
English Pea Hummus
Courtesy of Chef Stephan Bogardus
This bright and fresh take on hummus is one of chef Stephan Bogardus's (The Halyard) favorite dishes. English pea hummus stores well for three days and can also be made using frozen peas. Just thaw the peas and apply the same ratio/process.
Ingredients (Makes 1 qt.)
2 cup fresh shucked English peas (blanched and shocked in cold water)
3 tsp kosher salt
½ cup top-quality olive oil
1 tbsp mint (chopped)
1 tbsp tarragon
1 tbsp parsley
1 tbsp chive
1 tsp black pepper (freshly ground)
Method
In a food processor, crush the blanched English peas and salt until very smooth for about one minute.
Scrap the inside of the food processor and incorporate any unbroken peas.
Slowly add the olive oil and purée until smooth.
Remove the mixture and combine the herbs and black pepper, then stir until fully incorporated.
Enjoy with your favorite chips or farm-fresh vegetables in a crudité.
Ahi Bruchetta
Courtesy of Chef Mark Ellman
This decadent ahi tuna dish comes all the way from Hawaiian restaurant Honu in Maui. Chef Mark Ellman has a story behind this signature dish. Although not 100% raw, it is definitely primarily raw. The ahi is seared on the outside edges for just five seconds a side. This is known as "tataki." Japanese fishermen would filet the fish and then "tataki" it to preserve it. It's like a natural Saran Wrap. A Japanese lady once told Ellman that "tataki" means to swat or hit with a hot iron. He translates that to mean cooked at high heat for a very short time in the restaurant industry.
Ingredients (Serves two to four)
For Bruchetta
Slice the ahi block into eight pieces, 2" x 1" x 1/4" each (use only sushi-grade ahi tuna)
1/2 tsp sea salt
2 slices tomato – one red, one yellow, 1/4″ thick, sliced in half
salt and pepper to taste
2 slices dense bread (whole grain such as flaxseed), 1/4" thick, brushed with clarified butter
4 Tbs edamame puree (recipe below)
2 Tbs basil, julienne
1 Tbs extra virgin olive oil
1 Tbs Villa Mondori Balsamic (or a comparable, aged, thick balsamic)
1 Tbs microgreens
For Edamame Puree
1 cup frozen edamame, defrosted
1/2 cup extra virgin olive oil
1/2 cup water
1/4 cup rice vinegar
1 tsp Kosher salt
Method
For Edamame Puree
Combine all ingredients in a food processor and puree until smooth, about two minutes.
Chill before using.
For Bruchetta
Sprinkle ahi slices with sea salt and season the tomatoes with salt and pepper.
Grill the bread and then slice it in half.
Spread the edamame on the bread and add the seasoned tomatoes.
Top the tomatoes with two (or four) slices of ahi.
Top the ahi with the basil and a drizzle of EVOO.
Drizzle balsamic vinegar on the bruschetta and around the plate.
Top with microgreens.
Serve.
Grilled Corn with Herbed Cotija Cheese
Courtesy of Chef David Guas
Celebrity chef, owner of Bayou Bakery, and host of the Travel Channel's American Grilled, David Guas brings us another appetizer recipe that could also double as a side dish. This is a quick and easy take on traditional Mexican street corn.
Ingredients (6 Servings)
6 ears fresh corn
4 Tbsp. butter, melted
1 cup crumbled Cotija cheese
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh chives
1 tsp. chili powder
1 tsp. lime zest
Method
For Herbed Cotija Cheese
Toss together all ingredients until combined.
For Corn
Light charcoal grill or preheat a gas grill to 350-400 degrees (medium-high).
Pull back husks from ears of corn; remove and discard silks.
Tie husks together with kitchen string to form a handle.
Soak corn in cold salted water to cover 10 minutes; drain.
Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
Brush corn with melted butter; sprinkle with Herbed Cotija Cheese.
Garlic Parmesan Chicken Wings With Basil Pesto
Courtesy of Chef Derrick Fox
When it comes to shareable apps, the chicken wing remains supreme. This recipe is brought to you by chef Derrick Fox, MasterChef season 6 runner-up and Thor Kitchen brand ambassador. Between the dry rub and the two sauces, these wings provide three tiers of garlicky goodness. Think about serving some mint julips to mask the garlic breath.
Ingredients
For Chicken Wings
2 lbs chicken wings
2 tbsp baking powder
2 tbsp garlic powder
2 tsp salt
For Basil Pesto
1 cup basil
1 cup spinach
¼ cup toasted pine nuts1 cup grated parmesan cheese
1 tbsp minced garlic
Juice of half a lemon
Olive oil
For Garlic Parmesan Sauce
2 cups grated (not packed) Parmesan cheese
2 sticks melted butter
3 tbsp minced garlic
Method
For Wings
To get nice, crispy baked wings, combine baking powder, garlic powder, and salt in a mixing bowl, then add your wings.
Coat the wings evenly by tossing them in the mixing bowl, and feel free to use your hands!
Put the wings on a baking rack over a foil-lined baking sheet, then place in the oven at 250 degrees for 30 minutes.
Increase the heat to 425 degrees and cook for another 40 minutes until the wings are cooked through and crispy.
For Garlic Parmesan Sauce
Grate 2 cups (not packed) of Parmesan cheese into a mixing bowl.
Add minced garlic.
In a saucepot over medium heat, melt the butter. You can clarify the butter if you'd like by letting the milk solids separate, then straining them out with cheesecloth.
Let the butter cool a little, and then pour the butter over the cheese and garlic and whisk.
Once the wings are cooked, toss them in the garlic parmesan sauce.
For the Basil Pesto
Add the basil, spinach, toasted pine nuts, parmesan cheese, lemon juice, and minced garlic into a food processor.
Turn on the food processor and drizzle olive oil through the spout until the pesto becomes smooth.
Goy-ish Croquetas
Courtesy Chef Leo Osorio
These crispy cylinders of greatness come from executive chef Leo Osorio of Kush Hialeah—the oldest deli in Florida. This dish is the perfect example of an app you can make ahead of time, store in the freezer, then bust out on the day of your gathering.
Ingredients
1 cup Sauerkraut
1/2 Cup Chopped Onion
3 Tbsp Minced Garlic
1 1/2 Lbs. Corned Beef
1 lb. Swiss Cheese
4 eggs lightly beaten
4 cups of bread crumbs
Method
In a food processor, pulverize rye bread until fine. Place in a bowl and set aside.
Beat eggs, place them into a bowl and set them aside.
In robot-coupe (food processor) mix onions, sauerkraut (strained), corned beef, and cheese.
Mix until all ingredients are fully incorporated.
Weigh out 1.5 oz. portions of the mixture and shape the croquettes into a cylindrical form. Place on an oiled sheet pan and cool (15-20 minutes)
Dip chilled croquettes into egg wash, then breadcrumbs, and place on a baking pan.
Place breaded croquettes in the freezer for at least 3 hours.
Once croquettes are frozen, fry at 325 degrees until golden brown.
Planning the perfect spread for Memorial Day Weekend? We have you covered with these seven plant-based recipes that are easy to make and healthier versions of the classics we all grew up with, keeping the taste but losing the bad stuff. For the complete grilling guide to plant-based burgers, dogs, sausages, and skewers, check out the best vegan options here.
Before your guests arrive make a signature cocktail to greet them with. We love a fresh twist on the classic Salty Dog, that adds grapefruit and rosemary to the mix, which you can make with vodka or gin. This cocktail is refreshing on a hot day and has a tangy citrus kick but is not too sweet, so you can save your sweet treat for dessert.
Whether you're headed to a BBQ or hosting the get-together, a classic potato salad is a must-have side dish and with this recipe, anyone with a dairy allergy can dive right in because we swapped mayonnaise for Veganaise, a creamy dairy-free blend of vegetable oils . Our second most popular side dish is a dairy-free baked mac and cheese with crispy breadcrumbs that complement the cauliflower nuggets perfectly. Everyone loves this cheesy dish, including children!
Pasta salad is a backyard BBQ favorite. Prepare and serve our bruschetta pasta salad recipe in a large bowl with serving spoons for everyone to help themselves. Next to your pasta dish, enjoy bite-size cauliflower nuggets with a side of ketchup or mustard. This is the perfect dish if you're trying to eat healthily but still want to enjoy the foods you love.
For the best part of the night, enjoy a cheerful and bright spread of homemade desserts that are healthier for you than the real thing since none of them include dairy. Your dessert menu includes homemade cashew milk ice cream, blueberry pie, and a photo-worthy fruit tart. Enjoy your holiday weekend with fun, creative, plant-based recipes you haven't tried before.
Your Drink of the Weekend: Rosemary and Grapefruit 'Salty Dog' Cocktail
When you want something refreshing to sip on in the sun, reach for this sweet and sour grapefruit and rosemary cocktail mixed with gin or any of your favorite liquor. This drink is also known as "Salty Dog," which refers to sailors who spent a long time at sea in the 1920s. Throw out this fun fact at your BBQ party!
Rub the lemon on the rims of the glasses, and dip into the salt to coat the rim, set aside.
In a shaker add a small handful of ice cubes, the juice from the grapefruit, a few rosemary leaves, and the gin.
Shake vigorously till combine and icy cold.
Pour into your glasses and garnish with the grapefruit slices and rosemary sprigs.
Your Side Dishes: Dairy-Free Baked Mac and Cheese and Potato Salad
For your first side dish, make this dairy-free mac and cheese to complement your cauliflower nugget entree. The breadcrumbs add a nice texture while the goey, cheesy sauce melts in your mouth. Children will be the first to help themselves!
Preheat the oven to 350F and grease a large casserole dish with a tbsp olive oil or vegan butter.
Cook the pasta according to directions. Once cooked, drain the pasta and pour the pasta into the casserole dish. Set aside.
In a medium saucepan, heat the dairy-free milk with nutritional yeast, melted vegan butter, dijon custard, sea salt, garlic powder, and onion powder. Once the mixture begins to boil reduce to medium-low heat. Remove 3-4 tbsp of the mixture and place it into a small bowl along with the arrowroot powder. Mix the mixture until it forms a paste, and then add it back to the saucepan, mixing until the paste combines with the dairy-free milk mixture.
Add in the vegan shredded cheese and stir until completely melted. Once melted, pour the cheese mixture over the pasta and mix with a wooden spoon until the pasta is completely coated.
In a food processor or blender, pulse the oats until they're rustic powder. Sprinkle the ground oats over the mac and cheese, along with a pinch of sea salt.
Place the casserole dish into the oven and bake for 30-35 minutes, or until the oats have cooked to a light golden color.
Remove from the oven and allow the casserole dish to cool for 5-10 minutes. Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.
Potato salad is that one dish served at every backyard barbeque. This recipe is healthier than many traditional potato salads since we ditch the dairy and added sugar. Prepare the salad in a big bowl with two serving spoons, add salt and pepper on the side for taste.
1/2 – 3/4 cup vegan mayonnaise (store-bought or cashew mayo)
1 heaping TBSP Eden Foods Yellow Mustard
½ lemon, squeezed
Himalayan sea salt
Black pepper
Instructions
Wash and scrub the potatoes and place them in a large pot. Cover with 1 1/2 inch of water, and add a generous pinch of salt.
Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork-tender. Drain potatoes and cool slightly.
Once cooled, gently peel the skin away. Cut the potatoes into 1/2 inch cubes and place them in a large mixing bowl.
While potatoes are cooking and/or cooling, prepare the green onion, celery, bell pepper, and dill. Add to the bowl with the diced potatoes and set aside.
In a small bowl, combine the mayo, mustard, Himalayan sea salt, and black pepper, and mix well. If the dressing is too thick, add a squeeze of lemon. If the dressing is too thin, add a little more mayo.
Pour the dressing over the potato and vegetables in the large mixing bowl and toss to combine. Season with Himalayan sea salt and black pepper.
Transfer the bowl to the refrigerator to chill for an hour or so before serving.
Garnish with fresh dill. Store leftovers in an airtight container in the refrigerator for 3-5 days.
Your Main Dishes: Bruschetta Pasta and Cauliflower Nuggets
This bruschetta pasta salad is loaded with fresh ingredients like tomatoes, red onions, and basil that go perfectly with a pasta salad. Not to mention, this recipe requires minimal effort so you can get this done in less than half an hour.
Start cooking your pasta noodles as directed on the package. While pasta is cooking, in a bowl add your tomatoes, red onions, green onions, garlic, vegan parmesan, olive oil, balsamic vinegar, and basil. Toss it together until it's evenly mixed.
Once your pasta noodles are cooked, drain them and add them to a large bowl. Add your bruschetta mixture to your pasta and toss until it's well mixed together Add salt and pepper to taste. Cover the bowl and chill in the fridge for 15 minutes.
Once chilled, you can serve it right away. Garnish with extra basil, parmesan, and a light drizzle of olive oil. Enjoy!
Finger food is an easy way to serve your guests while they dance and enjoy the music. Serve these nuggets as an entree or pass them out as small appetizers with a side of ketchup and mustard. Or, serve them at the kids' table and they'll be gone in 5 seconds!
16 ounces cauliflower rice (plus 1/4 cup water for steaming)
1 1/3 cup cassava flour
1/2 cup pea protein, plain
2 1/2 teaspoons finely ground sea salt
1 tablespoon ground cumin
4 cups Plant Snacks Sea Salt Cassava Root Chips
2 teaspoons coconut oil
Instructions
Preheat the oven to 375F and grease a baking sheet with coconut oil.
In a medium saute pan, steam the cauliflower rice with the water, covered on medium-low heat. Steam the rice for about 7 minutes or until soft and translucent. Remove from heat and allow the rice to cool for 5 minutes.
Transfer the cauliflower rice to a large food processor. Pulse the food processor until the cauliflower rice becomes a puree.
Add in the cassava flour, pea protein, sea salt, and cumin, and pulse again until the cauliflower mixture becomes a sticky dough. Set aside.
In a large bag or in a blender, smash or blend the Plant Snacks Sea Salt Cassava Root Chips into a bread-crumb texture or a fine powder, whichever you prefer. Transfer the bread crumbs to a large bowl.
Use a spoon to scoop about 2 tablespoons of cauliflower dough and roll it with your hands into a nugget shape. Dip the nugget into the bread crumb bowl, coating both sides evenly. Place the nugget onto the baking sheet and repeat to make 20 nuggets or until you're finished with the dough.
Place the baking sheet into the oven to bake for 10 minutes. After 10 minutes, carefully flip each nugget onto the other side to continue browning for another 10 minutes.
Remove from the oven and let cool before serving.
Your Dessert Menu: Cashew Milk Ice Cream, Blueberry Pie, Fruit Tart
This homemade cashew milk ice cream is a unique treat that may be a first-timer for you and or your guests. Vegan ice cream isn't a simple task since it requires a lot of attention. For the first two hours, you need to stir ice cream every 30 minutes so it doesn't get icy. This chilled treat is well worth the work since it's a delight to have on a warm spring day.
1 cup ( 200 grams) coconut cream (fat from coconut cream can)
1 cup (160 grams) coconut sugar*
1/4 cup (50 grams) coconut oil
2 tbsp vanilla extract or 1/2 tsp vanilla powder (from 1 oz container)
Instructions
In a large food processor, combine all the ingredients until smooth.
Pour the mixture into a container that can be sealed and store in the freezer for 2-3 hours.
For the first 2 hours, every 30 minutes, give the ice cream a stir to make sure that the ice cream doesn't become icy.
When ready to scoop, allow the ice cream to sit at room temperature for 10-15 minutes, then run a scoop or spoon under hot water to help scoop.
Serve with vegan sprinkles, chocolate chips, homemade peanut butter or cashew butter, fresh berry jam, or more.
For anyone with gluten or dairy allergy, this recipe is perfect since we use GF baking flour, vegan butter, and a homemade vegan "egg" using coconut oil and maple syrup. This blueberry pie is a masterpiece and pairs well with cashew ice cream. Serve them side by side and surprise your guests by telling them the desserts are completely vegan.
Make the vegan pie crust: Add the flour, arrowroot powder, coconut sugar, baking soda, and sea salt to a food processor, and pulse the ingredients together. Then add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully slowly pour in the water 1 tablespoon at a time until it forms a smooth dough ball. Allow the dough to blend until it forms a large dough ball.
Stop the food processor and remove the dough. Divide the dough in half and place it onto two separate pieces of parchment paper. Form each dough ball into a flat disk. Wrap the dough in the and chill in the fridge for 30 minutes. While the dough is chilling, lightly grease a 9″ pie dish with olive oil and set aside.
Form the pie crust: When the pie crust is ready to be rolled, remove one dough disk from the fridge and allow it to rest for 15 minutes. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/4″ thick and 1″ wider than the pie dish edge. See this pie crust video help. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish. Place the pie crust into the fridge to chill, and remove the second dough disk.
Make the blueberry pie filling: while the second dough disk is resting on the counter and the pie dish is in the fridge chilling, make the blueberry pie filling. In a large bowl, combine the blueberries, arrowroot starch, coconut oil or vegan butter, lime juice, and zest together until completely mixed. Remove the pie dish from the fridge and gently pour the blueberry filling into the pie dish. Place the pie dish back into the fridge and prepare the second dough disk.
Make the lattice crust: Roll the second dough out like in step 3. To make the lattice, measure 9″ in length (if using a 9″ pie dish) and 1″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Remove the pie dish from the fridge again and begin to make your lattice. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Gently tuck the pie pieces under the edges of the pie crust.
Place the pie dish into fridge again and preheat the oven to 400F.
Once the oven is preheated, make the vegan "egg" wash by mixing together the melted coconut oil and maple syrup. Use a pastry brush to brush the mixture over the top of the pie crust. Place the pie dish onto a baking sheet and gently cover with aluminum foil.
Place the blueberry pie into the oven to bake for 25 minutes covered. Then remove the cover and reduce the heat to 350F. Bake the blueberry pie for an additional 25-30 minutes.
The crust should look lightly golden, and the blueberries moist. Remove the blueberry pie from the oven and allow the blueberry pie to cool for 10 minutes at room temperature and then set completely in the fridge for 3 hours. Serve a la mode and enjoy!
Fruit tarts are a summer staple and an easy dessert to whip together for a backyard party. A traditional fruit tart contains dairy and eggs but this recipe is 100% vegan and is guaranteed to brighten up your table of desserts.
In a saucepan, whisk together the milk, cornstarch, sugar, turmeric until well-combined
fruit tart.
Add the lemon zest, or thin lemon peel, making sure you only use the yellow part of the lemon and not the white flesh under the skin. That part is bitter.
Set the saucepan on high heat and bring to a simmer while whisking continuously. Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency. If you like a smooth custard you should pass it through a sieve halfway through this step to filter out the lemon zest.
Let cool the custard at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
In a bowl, add lemon zest, vanilla extract, sunflower oil, coconut oil, water, salt, sugar, and stir well. Add the whole grain flour and the baking powder all at once and mix with a spoon. When the dough comes together, mix a few more times with your hands until smooth. Don't over-mix. Shape the dough into a ball.
Wrap in foil and let rest in the fridge for an hour, or in the freezer for 15 minutes. This is a very important step as the dough needs to cool down or else it will be very hard to roll.
Prep the pie dish by greasing it with some oil. We use a 10 inch (24 cm) pie dish. 9 inch is easier if it's your first pie. Then dust it with some flour. This will make it easier to remove the tart once baked.
Start flattening the dough, first with your hands, then with the help of a rolling pin.
Make it 1/8 of an inch thick (4mm). Also, make sure you sprinkle your rolling pin and your work table with some flour. You need to work fast here as you want to keep the dough as cold as possible so that it's easier to move.
Roll the dough around the rolling pin and carefully unroll it over the pie dish.
Make sure the dough covers the whole dish and fits in it tightly. With a fork, make some holes into the base of the tart. Pour your homemade custard into the dish and spread it around evenly with a spoon.
Bake at 360˚F / 180C for about 30 min. The tart is ready when slightly golden on top. Let the tart cool down completely before adding the fruit on top.
