• HVTV
    • The Healthy Voyager Travel Show
    • The Healthy Voyager’s Global Kitchen
    • The Healthy Voyager’s TV Guest Appearances
    • Healthy Voyager Radio
  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Dressings & Sauces
    • Entrees
    • Holiday
    • Kid Approved
    • Sandwiches
    • Sides
    • Snacks
    • Soups & Salads
  • Travel
    • Africa
    • Arctic
    • Asia
    • Australia
    • Canada
    • Caribbean
    • Europe
    • Latin America
    • Middle East
    • Oceania
    • USA
  • Lifestyle
    • Eco Corner
    • Entertainment
    • Fashion & Beauty
    • Finance
    • Gifts
    • Healthy Voyager Approved
    • Holidays
    • Home
    • Product Reviews
  • Wellness
    • Fitness
    • Health & Beauty News
    • Mind + Body
    • Pets
    • Relationship Corner
    • Parenthood
    • Weight Loss
    • Women’s Health
  • About
    • About The Healthy Voyager
    • Press
    • Work With Me
    • Disclosure and Privacy Policy
  • Services
    • Wellness Coaching
    • Entrepreneurial and Business Coaching
    • Travel Industry Consulting
    • Restaurant, Bar and Food Service Consulting
    • Financial Coaching
  • Shop
    • Cookbooks
    • The Healthy Voyager Holistic Travel Supplement Product Line
    • Healthy Voyager Apps
    • Healthy Voyager Cafe Vegan and Gluten Free Grab n Go Meals
    • Healthy Voyager Merchandise
    • The Healthy Voyager’s Apothecary
    • When Cris Met Kringle
    • Travel Credit Card Referral Bonuses
  • Contact
100K
58K
54K
27K
16K
The Healthy Voyager
The Healthy Voyager
  • HVTV
    • The Healthy Voyager Travel Show
    • The Healthy Voyager’s Global Kitchen
    • The Healthy Voyager’s TV Guest Appearances
    • Healthy Voyager Radio
  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Dressings & Sauces
    • Entrees
    • Holiday
    • Kid Approved
    • Sandwiches
    • Sides
    • Snacks
    • Soups & Salads
  • Travel
    • Africa
    • Arctic
    • Asia
    • Australia
    • Canada
    • Caribbean
    • Europe
    • Latin America
    • Middle East
    • Oceania
    • USA
  • Lifestyle
    • Eco Corner
    • Entertainment
    • Fashion & Beauty
    • Finance
    • Gifts
    • Healthy Voyager Approved
    • Holidays
    • Home
    • Product Reviews
  • Wellness
    • Fitness
    • Health & Beauty News
    • Mind + Body
    • Pets
    • Relationship Corner
    • Parenthood
    • Weight Loss
    • Women’s Health
  • About
    • About The Healthy Voyager
    • Press
    • Work With Me
    • Disclosure and Privacy Policy
  • Services
    • Wellness Coaching
    • Entrepreneurial and Business Coaching
    • Travel Industry Consulting
    • Restaurant, Bar and Food Service Consulting
    • Financial Coaching
  • Shop
    • Cookbooks
    • The Healthy Voyager Holistic Travel Supplement Product Line
    • Healthy Voyager Apps
    • Healthy Voyager Cafe Vegan and Gluten Free Grab n Go Meals
    • Healthy Voyager Merchandise
    • The Healthy Voyager’s Apothecary
    • When Cris Met Kringle
    • Travel Credit Card Referral Bonuses
  • Contact
  • Recipes

Healthy and Delicious Memorial Day Recipes

  • May 21, 2012
Total
0
Shares
0
0
0

Healthy, vegan and gluten free Memorial Day recipesYippee!! Summer is officially here! Beach time, pool lounging, road trips, movies and outdoor parties! memorial Day marks the start of the “fun in the sun” season so kick it off with an awesome get together and killer food! Check out our fun menu of recipes below as well as some from last year and the year before ; )

Berries and Brew

  • 4 strawberries, chopped
  • 1/4 cup blueberries
  • 1/4 cup agave nectar
  • 2 tablespoons grenadine
  • 2 tablespoons fresh lime juice
  • 2 (12-ounce) bottles pilsner beer, cold

In a bowl add the strawberries, blueberries, sugar, grenadine, and lime juice. Stir to dissolve as much sugar as possible. Cover and refrigerate for at least 1 hour, stirring a couple of times to agitate and help create juices.

When ready to serve, divide the mixture among 4 low ball glasses. Pour 6 ounces beer into each glass and give a gentle stir. Drink!

Chips and Dip

Dip

  • 1/2  cup vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
  • 1  8-ounce container vegan sour cream
  • 2  tablespoons fresh lemon juice
  • 1/2 cup vegan parmesan (recipe below)
  • 2  scallions, finely chopped
  • Pinch of dried dill
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper

Chips

  • Safflower or coconut oil, for frying
  • All-purpose flour, for dredging
  • 2  medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick
  • Sea salt
  • 1  sweet potato, peeled and sliced 1/8-inch thick

Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, vegan parmesan, scallions, dill and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.

Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don’t overcrowd the pot), stirring occasionally to make sure they don’t stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.

Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.

Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the dip.

Vegan Parmesan

  • 1 cup soaked and dried Brazil nuts
  • 1 teaspoon chopped garlic
  • ⅓ teaspoon salt
  • Pinch nutritional yeast
  • Pinch oregano

Place all ingredients in a food processor with the “S” blade on. Process until well incorporated and the consistency of bread crumbs.

Cool Slaw

  • 2 pounds green cabbage
  • 4 carrots
  • 1 medium yellow onion
  • 1/2 cup vegan mayonnaise
  • 1/4 cup dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon black pepper
  • 2-4 tablespoons pickle relish (optional)
  • Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and relish. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

BBQ Pulled Jack Sliders

BBQ Sauce

  • 4 tablespoons vegetable oil
  • 2 onions, minced
  • 8 garlic cloves, minced
  • 8 canned chipotle peppers, packed in adobo, seeded and minced
  • 1 cup ketchup
  • 1 cup maple syrup
  • 4 cups vegan chicken broth (from box or make from vegan chicken bullion)
  • 1/2 teaspoon ground allspice
  • 4 tablespoons fresh lemon juice
  • Salt and pepper, to taste

Pulled Jackfruit

  • 2 1/2 cups of “young” or “green” jackfruit (do not add in the water from the can) (about 2 cans (17-ounce), packed in water, not syrup)
  • Vegetable broth, enough to cover the jackfruit in the pot (about a carton)
  • 1/2  cup spicy brown mustard
  • 1/4  cup agave
  • Sea salt and freshly ground pepper
  • 1  tablespoon paprika
  • 3  cloves garlic, minced
  • Olive oil, for sauteeing
  • 1 medium sized white or yellow onion, sliced

Sliders

  • 10 slider rolls
  • Cool Slaw (recipe above)

Making the BBQ sauce: Heat the oil in a large sauce pan over medium heat until shimmering. Add the onion and sauté until golden brown. Add the garlic and cook just until fragrant. Stir in peppers, ketchup, maple syrup, broth and allspice and bring to a simmer. Season to taste with salt and pepper and continue to simmer until thick and shiny. Stir in lemon juice and remove from heat.

Making the pulled jackfruit: Open the cans of jackfruit and rinse them with cold water to get rid of the brine. Shred it all and set aside. Bring broth to a boil, then add jackfruit; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender. Add salt to taste, then let “meat” cool in broth at least 3 hours if not overnight in refrigerator. After refrigeration, remove “pork” from broth.

Combine the mustard, agave, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Toss shredded “pork”, making sure to coat well.

 In a large skillet, heat olive oil to medium heat, add shredded “pork” and sauté until it is almost crispy, about 5 minutes. Add onion and cook another 10 minutes or so, until it begins to brown slightly. Remove from heat.

Assembling Sliders: Toss cooked jackfruit pork with the barbecue sauce and season with salt and pepper. Serve on rolls with coleslaw.

Patriotic Parfait

  • 1/4 cup plus 2/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1 box vegan vanilla wafers
  • 1 pound vegan cream cheese, at room temperature
  • 2 cups vegan heavy cream, at room temperature (Double the recipe: 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
  • 2  pints blueberries
  • 2  pints strawberries, hulled and sliced

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool slightly

Toss cookies in the mixture.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of 10-12 parfait glasses. Sprinkle evenly with a layer of blueberries. Next dollop the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cookies on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Related Posts:

  • Ways to Reduce Food Insecurity in Your Community: What You Need to Know
    Ways to Reduce Food Insecurity in Your Community:…
  • 2023 mothers day gift guide healthy voyager
    The Healthy Voyager's Mother's Day Gift Guide 2023
  • motorcycle
    Adventure Motorcycling vs. Off-Road Riding: Which…
  • painting
    Why Choose Memorial Paintings to Honor Loved Ones
  • vegan memorial day recipes healthy voyager
    Slay Memorial Day
  • How to Have a Great Team Building Event in Bristol
    How to Have a Great Team Building Event in Bristol
Total
0
Shares
Share 0
Tweet 0
Pin it 0
Tags
  • barbecue
  • dessert
  • drinks
  • gluten free recipes
  • healthy recipes
  • holiday weekend
  • memorial day
  • Memorial Day Recipes
  • picnic
  • sandwiches
  • sides
  • vegan recipes
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

4 comments
  1. Pingback: July 4th Food - The Healthy Voyager
  2. Pingback: Father's Day Food - The Healthy Voyager
  3. Mike says:
    May 20, 2013 at 12:35 pm

    Do you know of any alternatives to jackfruit?

    That one is hard (impossible) for me to find. I don’t live very near a Wholefoods, but that would be my next stop. Thanks!

  4. Pingback: Healthy, Vegan and Gluten Free Memorial Day Recipes — The Healthy Voyager

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
Subscribe to My Newsletter
Enter Your Email Address
For Email Marketing you can trust
Shop
Healthy Voyager TV
0 0
0 0
0 0
0 0
0 0
0 0
Facebook 100K Likes
Twitter 58K Followers
Instagram 54K Followers
Pinterest 27K Followers
YouTube 16K Subscribers
LinkedIn 0
TikTok 0

Copyright The Healthy Voyager 2025

Input your search keywords and press Enter.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT