EASY VEGAN RECIPES WITH A JUNETEENTH SPECIALTY
*A little history before we get to the recipes*
What is Juneteenth?
Juneteenth, short for June 19th, is a holiday commemorating the day which marked the effective end of slavery in the U.S. Hence, why many African Americans feel Free-ish since June 19, 1865, two years after the Emancipation Proclamation was signed. Although, enslaved people were "supposed" to be free, many slave owners withheld this information from their slaves as many of them were hateful or were waiting on harvest season to end. The Emancipation Proclamation also didn't instantly free any slaves because it only applied to places under Confederate control and not to slave-holding border states or rebel areas under Union control. As Black people, we celebrate this day. After this day, celebrations broke out amongst newly freed slaves and that December slavery in America was formally abolished with the adoption of the 13th Amendment.
NOW, LET'S EAT!!!
Mediterranean Monday Chickpea Salad
Prep Time: 20 minutes
Difficulty Level: 2 out 10
The flavors and textures of this chickpea salad are so perfectly balanced. The chickpeas are slightly creamy, the olives add a salty kick, the cucumbers add a crunch and a freshness, and the tomatoes add a burst of juicy sweetness. The simple dressing brings everything together with subtle flavors.
It is an uncomplicated, easy recipe that packs an incredible amount of flavor.
1.) Chickpeas (2 15-oz canned, drained & rinsed)
2.) Kalamata Olives (pitted & chopped)
3.) 1 Cucumber (chopped)
4.) Tomatoes (Cherry/Grape/Roma)
5.) Red Onion (sliced & chopped)
6.) 1 Bell Pepper
6.) Dressing (Olive Oil, Garlic, Oregano, Salt, Pepper, Red wine Vinegar)
**Optional** Pita Bread and Avocados
In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, kalamata olives, and tomatoes. Season with salt and pepper.
Make salad dressing: In a bowl, combine olive oil, garlic, oregano, salt, pepper, red wine vinegar.
Combine all ingredients and eat as a salad or place in pita bread to make sandwich. Add avocados for extra protein and enjoy!
Taco Nacho Tuesday (100% vegan)
Prep Time: 20 minutes
Difficulty Level: 3 out 10
The most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, juicy tomatoes, and salsa all covered in plant based cheddar cheese and beefless protein crumbles.
1.) Tortilla Chips (My personal fav are the Late July, Organic Tortilla Chips, Sea Salt & Lime)
2.) 1 Bag of the Gardein Ultimate Beefless Ground Crumbles
3.) 1 Bag of the Violife Cheddar Shreds
5.) Tri Colored Bell Peppers (chopped)
6.) 2 ripe avocados
7.) 1 Lime
8) Roma Tomatoes (diced)
9.) Red Onion (diced)
13.) Seasoning Salt
15.) Garlic Powder
17.) Chili Powder
-Ortega Taco Sauce
-Black beans for more protein
Directions: *Pre heat oven to 350 degrees*
First, prepare Beefless Ground Crumbles. Cook chopped garlic in skillet with olive/avocado oil. Add beefless crumbles. Season crumbles with seasoning salt, pepper, garlic powder, cumin and chili powder to taste.
Sautee tri colored bell peppers in skillet with olive oil, salt and pepper
Prepare your guacamole by mashing your avocado with lime juice, salt and pepper. Optional: add diced red onion, tomatoe and cilantro.
Arrange tortilla chips in a clean skillet. Sprinkle Beefless crumbles and tries color bell peppers on tortilla chips. Sprinkle cheddar cheese shreds on top and place entire skillet in oven to melt cheese.
Once melted to your liking, dress the nachos as you please! Add your guacamole, taco sauce, salsa, diced tomatoes, cilantro and jalapeños!
Mid Week Fruity Smoothie Bowl Wednesday
Prep Time: 5 minutes
Difficulty Level: 1 out of 10
The OLLY vanilla protein powder is vegan and gluten and has been one of my favorite protein powders. It’s natural sweetened and loaded with vitamins. This smoothie is quick, easy and healthy!
2 packets frozen acai (Trader Joe’s)
2 large handfuls frozen tropical fruit
1 handful spinach (optional)
1 cup almond/coconut milk
1 scoop OLLY vanilla protein smoothie powder
Blend all ingredients. This is meant to be thick, so it may take some effort on your blender’s part to get it smooth. Keep pushing ingredients down until there are no more chunks. Pour into a bowl and top with chia seeds, fresh fruit, and your favorite granola. This recipe makes enough for three acai bowls. Enjoy!
Grill out Thursday
It’s okay sis! You are still invited to the cookout when you are vegan or vegetarian.
Pictured here: Veggie Kabobs, Grilled Asparagus, Black Bean Burger, Summer Salad
JUNETEENTH Harissa Stewed Black Eyed Peas and Greens Friday
Prep Time: 60 minutes
Difficulty Level: 4 out 10
Celebrate the Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! This recipe is vegetarian, vegan and gluten free.
1.) Dried Black Eyed Peas soaked overnight, *see notes if using precooked black-eyed peas
2.) 1 Tbs Coconut Oil or Olive Oil
3.) 1 medium Red Onion
4.) 1 Tbs Garlic minced, about 2 large cloves
5.) 1 1/2 Tbs Harissa Seasoning spice blend, dry. If you prefer paste, start with 1 to 1 1/2 tablespoons and adjust to taste.
6.) 2 Tbs Tomato Paste
7.) 3 1/2 C (785g) Water
8.) 1 can of Fire Roasted Tomatoes
9.) 4 Cup Collard Greens destemmed, chopped into bite size pieces and packed, about 1 bunch
10.) 3 C (275g) Okra fresh or frozen, if frozen this is 1, 10 oz bag
11.) 1/2 tsp Ground Cinnamon
12.) 1/2 tsp Ground Black Pepper
13.) 2 tsp Fine Sea Salt
14.) 1/2 Lemon juiced
15.) Parsley - Flat Leaf chopped for garnish
**Make your favorite cornbread**
In a large stock pot, heat oil to a simmer. Add onion, and cook for about 7 minutes, stirring occasionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in harissa seasoning and tomato paste, stirring to coat the onions for one minute. Add the dried (and soaked - see note** for unsoaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40 minutes OR until the peas are tender. If using precooked black eyed peas, use about 2 C / 260g, drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.
Stir in the tomatoes, collard greens and okra to the black eyed peas. Cook, lid on, on low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt, pepper, cinnamon and squeeze of lemon juice. Taste for seasoning adjustment (collards and black eyed peas can take on quite a bit of salt. I tend to add a pinch more than the 1 tsp here, but adjust to your taste). Share with brown basmati rice or cornbread!
Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.
*To reduce cook time: Use canned or precooked black eyed peas in this recipe. The cook time can be reduced by about 40 minutes! After cooking the veggies and spices and adding only 1 C of water, stir in the cooked black eyed peas then continue with the recipe.
If Using Unsoaked Dry Black Eyed Peas: simply simmer the peas about 10 minutes longer, until tender, before adding the tomatoes, collards and okra.
Fresh or Frozen Okra? Use fresh or frozen okra in this recipe. If using frozen, be sure to sort out the tough ends and discard them.
LEAVE A REVIEW AND LET ME KNOW IF YOU ENJOYED ANY OF THESE PLANT BASED RECIPES!