Healthy, vegan & WFPB snacks for 4th of July and/or Canada Day! I had a lot of fun making all of these snacks (in smaller quantities… so that Q and I weren’t eating too many leftovers! 😜) Lots of oil-free, whole food plant based and easy recipes in here to make your summer holiday a little bit more enjoyable. Feel free to play around with these ideas to make them your own, or share any other ideas you may have in the comment section! Enjoy!
✨ Mentioned in this vid:
Tofu ricotta:
Homemade Oil-Free Chips:
Kiju juices:
✨ Items used in this vid:
Popsicle molds:
Agar agar powder (vegan version of gelatin!)
Silicone molds:
Star cookie cutter set:
Maple leaf cookie cutter set:
6″ bamboo skewers:
IG @lets.eat.plants
FB: Let’s Eat Plants
🌱 Popsicles
Red fruit layer: pureed strawberries, raspberries and/or pitted cherries
White layer: 1 cup coconut milk (or other vegan cream of your choice) + 1-2 TBL of maple syrup (or sweetener of your choice) OR 1 cup sweetened vegan yogurt
Blue layer: Blueberries (I prefer to use them whole because when they are pureed, they turn purple-y brown.)
Add fruit puree or milk into molds, one layer at a time. Freeze for 30 minutes before adding next layer.
🌱 Vegan Jello
1 cup coconut milk (or other vegan milk of your choice) + 1 TBL agar agar powder + 1-2 TBL of maple syrup (or sweetener of your choice).
Chopped up red fruit (strawberries, raspberries and/or pitted cherries) and whole blueberries
Add fruit to silicone molds. Bring milk, agar agar and maple syrup to a low boil for 1-2 mins (stirring continuously) until thickened. Pour milk into molds over fruit. Tap molds on counter to make sure there aren’t any air bubbles. Refrigerate 4 hours or until firm.
🌱 Tofu Skewers
Press tofu with dish towel to remove excess moisture. Cut into 1/2” strips and then use a star shaped cookie cutter to cut into stars. Add to skewers* with tomatoes. You may also add some sauce (such as BBQ sauce) if you like. BBQ skewers.
*Soak skewers in water for 10-30mins first if you plan to use them BBQ
🌱 Tomato Salad
1 cup sliced grape or cherry tomatoes
1 cup white beans (such as white kidney beans)
Optional dressing: 3 TBL red wine vinegar + 1 clove mashed garlic (or choose any dressing you like!) Add salt & pepper to taste
Optional: add blueberries & tofu stars (I like to marinate the tofu in lemon juice & olive brine to make them taste like feta)
🌱 French Onion Dip
1 pkg. silken tofu (or use vegan sour cream)
3 TBL dehydrated minced onion
2 tsp. onion powder
1/4 tsp. salt
1/2 tsp. garlic broth paste (or veg. broth paste or 1 tsp. garlic powder)
Optional: 1/2 tsp. parsley or Old Bay seasoning
OR use store bought mix (such as Knorr French Onion Soup powder)
🌱 Watermelon Stars
Slice watermelon into rounds and use star cookie cutter (or maple leaf for Canada!) to make watermelon cut-outs. Save leftover watermelon to make lemonade.
🌱 Watermelon Lemonade
Use leftover watermelon (from cutouts) pieces (about 2 cups worth) and add to blender. Add 1 cup ice. Add 1 box Kiju lemonade (all Kiju juices are no sugar added) and/or any other flavors you like (I also used 1/2 box Kiju Watermelon Strawberry). Blend in blender until ice is crushed. (Alternatively, you may blend without ice, then strain out the watermelon pulp. Add ice to your jug, and then add strained juice.)
🌱 Fruit Skewers
Red: strawberries, raspberries & cherries
Blue: blueberries
White: banana (I found banana can turn brown very quickly. If you want to use banana, but don’t want it to turn brown, you can toss your banana slices in lemon juice first before skewering them, which will help stop them from turning brown.)
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