4 recipes for the Fourth of July

daily-cal-summer-snacks
Caragh McErlean/Senior Staff

Do you have an appetite the size of Texas? So do we at the Clog. So to handle our hunger, we have prepped four tasty recipes for this yummy Fourth of July.

Recipe 1: Mint chia seed watermelon salad

This baby is mega-hydrating and flavor-packed to keep you going till the fireworks start.

Lightly toss the following:

  • 3-4 cups of cubed watermelon
  • Juice of 1 lime
  • 1 tablespoon of chia seeds
  • 1-2 sprigs of mint

Pro tip: throw all the above in a blender with a splash or two of coconut water for a cool smoothie. Or, modify the recipe by adding ¼ cup of cubed feta cheese for a salty kick.

Recipe 2: Easy cheezy vegan mac ‘n’ cheese

Guilt- and cruelty-free mac ‘n’ cheese that even the meat-eaters will love.

What you’ll need:

  • 1 bag of pasta (I use brown rice and love it)
  • 1 large sweet potato
  • 3 carrots
  • 1 yellow onion or onion powder (optional)
  • 2 cloves of garlic
  • ½ cup nutritional yeast
  • Olive oil
  • Water as needed
  • Paprika
  • Pepper
  • Salt

What you’ll do:

  1. Steam the sweet potato and carrots.
  2. Meanwhile, caramelize one onion (if you’re using an onion).
  3. Get your pasta cookin’ according to the bag’s instructions.
  4. Once your potato and carrots are completely soft, throw them in a food processor or high-powered blender.
  5. Add in the caramelized onions, garlic and nutritional yeast, and blend. Slowly add in olive oil one tablespoon at a time. You’ll notice the mix will start to get creamy.
  6. Add in all your spices to taste. I find you only need a little bit of paprika. Salt is necessary. Pepper is perfect.

Pro tip: add some green peas or edamame for an extra crunch.

The mix should look very creamy. You can add water to thin it out if your blender is getting worked. The nutritional yeast gives it the cheesy flavor. This recipe is super forgiving and extremely delicious.

Recipe 3: Grilled sweet corn with chipotle aioli

A hella killer recipe. You can make it vegan by substituting vegan mayo for regular mayonnaise.

What you’ll need:

  • 4 ears of corn
  • 2 cloves of garlic
  • 2 dried chipotle peppers (necessary)
  • ⅔ cup of mayonnaise
  • ½ teaspoon of salt
  • 2 tablespoons of lemon juice
  • Water as needed

What you’ll do:

  1. Throw your corn on the grill to get it nice and roasted.
  2. Utilizing a high-powered blender or food processor, throw in the mayo, garlic, salt, lemon juice and peppers. Blend on high, adding small amounts of water at a time until you have the desired consistency. The aioli should be saucy enough to squirt it right on your grilled corn.

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Recipe 4: Blueberry lemonade baby

The most refreshing drink out therrrrrrrrre. Icy.

What you’ll need:

  • ¼ cup organic blueberries
  • 4 cups of water
  • ⅔ cup of lemon juice
  • Your desired sweetener (stevia, agave or organic cane sugar)
  • Ice cubes

What you’ll do:

  1. Puree the organic blueberries, or crush ’em if you don’t have access to kitchen mechanics.
  2. Combine the following ingredients in a mason jar, sweeten to taste and shake them up
  3. Add the blueberry puree and give it a nice stir. Sip sip and enjoy!

Pro tip: add a sprig or two of mint from recipe 1. ;)

Munch away, red, white and (golden) blue Bears!

Contact Allie Friesel at [email protected].