17 | An Independence Day Food Celebration

1 |   Main Dish

Brilliant Black Bean Burgers

I’ve wanted to make black bean burgers for years, but I was never sure where to start. So many burgers I’ve tried have fallen apart or not had enough flavor. This burger is a great place to begin and the avocado cream with a squeeze of lime makes any burger even better. Try topping this with sautéed onions and peppers or make Grandma’s Secret Instant Pickles.

3 |   Side

Citrus Vegetable Kabobs

Using the grill to cook, was a regular occurrence during my childhood summers. Any meal we could make totally outside made that day feel like a holiday. When you grill these kabobs, the fire intensifies their flavor. Marinating the vegetables in lime, lemon, garlic, and herbs infuses them with bold seasonings. Make these kabobs to celebrate the aroma and zest of summer any day of the week.

2 |   Salad

Lemony Broccoli, Pea Salad

I have always loved fresh peas and broccoli. So I had to share this childhood favorite. As a kid, this salad was one I ate almost every week during the summer months. This may seem like a simple combination, and it is. Peas, carrots, cauliflower, and broccoli are added to my usual mayonnaise dressing. The hint of lemon, though, makes this salad a sure-fire success.

4 |   Dessert

Best Ever Blackberry Cobbler

Some friends introduced me to blackberry cobbler when I first moved to the South. Their family’s tradition is to eat blackberry cobbler and homemade ice cream for breakfast on July 4th. I love starting a tradition with such a yummy fruit and dessert. I added just a hint of lime to an already fabulous dessert. Having something this special to eat makes any occasion even more memorable.

1 can black beans (16 oz can)

1/2 cup walnuts, finely chopped

1/2 red onion, finely chopped

1 garlic clove

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 egg

1 cup multi-grain cracker crumbs

olive oil

avocado cream:
2 avocados

1/2 cup sour cream or greek yogurt

juice of 1/2 of a lime

zest of 1/2 of a lime

1/2 cup cilantro, finely chopped

4 buns

1 medium tomato

cheddar cheese

Want to make this dairy or gluten-free? For a gluten-free burger, use your favorite gluten-free cracker, like Blue Diamond Almonds Nut-Thins or Mary’s Gone Crackers. For dairy-free burgers, replace the egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Let this sit for two minutes. Then use it instead of the egg in The Simple Steps number 4. For the avocado cream, use your favorite sour cream substitute, like Tofutti or FOLLOW YOUR HEART.

Make ahead option– Store leftover uncooked patties in a sealed container in the refrigerator for one day or freeze them and use within a month for the best flavor and texture.

The Simple Steps...

1. Drain and rinse the black beans. Add them to a large mixing bowl. Using a fork or a potato masher, mash about three-fourths of the black beans in the bowl.

2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and cook it for about 4 minutes. Mince the garlic and add it to the pan. Cook for another minute.

3. Add the rest of the black beans, the sautéed onion and garlic, chopped walnuts, cumin, oregano, salt, and cayenne pepper to the bowl. Stir in 1/2 cup cracker crumbs and the egg. Mix this combination well.

4. Divide the mixture into 4 patties that are about 4 inches wide. Dredge the patties in 1/2 cup of cracker crumbs coating each side with the crumbs. Place the patties on a plate and refrigerate them until you are ready to cook them.

5. Heat 2 tablespoons olive oil in a pan over medium-high heat. Place the burgers in the pan and cook for 4 minutes. Then flip them and cook another four minutes.

6. Spread avocado cream on the bottom half of each bun and top that with a burger. Add a slice of cheddar cheese and some sliced tomato. Now you’re ready to eat!

For Avocado Cream:
1. Cut the avocado.

•    My Method: Cut the avocados in half length-wise then hold each half and twist. Hold the half avocado in your hand. Using a spoon, scoop the buttery, green flesh out of both avocados into a small bowl.

•    Click here to watch my quick tip video about cutting avocados.

2. Using a potato masher or fork, mash the avocado together with the other ingredients.

1/2 cup mayonnaise

1/4 cup sugar

juice from half a lemon

zest from half a lemon

1/4 teaspoon onion powder

1/2 teaspoon salt

2 bunches of broccoli

1/2 a head of cauliflower

2 cups frozen or fresh peas

1 medium carrot

Want to make this dairy or gluten-free? This salad is already gluten-free. For a tasty dairy-free option, simply use FOLLOW YOUR HEART Vegenaise instead of regular mayonnaise.

Make ahead option– The dressing for this salad can be made two-three days ahead of the day you want to use it. The vegetables can be chopped and ready to mix with the dressing three-four days ahead of time.

The Simple Steps...

1. In a large mixing bowl, stir together the mayonnaise, sugar, lemon juice, lemon zest, onion powder, and salt.

2. Rinse the broccoli and cut off the stems. Peel the stems and chop them into small 1/4 inch pieces. Place them into the large mixing bowl.

3. Bring four cups of water to a boil. Add one tablespoon of salt and the broccoli heads. Blanch the broccoli for two minutes in the boiling water. Remove them from the water and rinse in cold water. Chop the broccoli into small half-inch to one-inch pieces. Add them to the large bowl.

4. Chop the cauliflower into small half-inch to one-inch pieces. Rinse the frozen peas allowing them to thaw a little. Stir them and the cauliflower into the dressing in the large bowl.

5. Rinse, peel, and shred the carrot. Add it to the bowl and stir all the vegetables together making sure everything is coated in the dressing.

1 cup whole baby bella mushrooms

1 cup cherry tomatoes

1 green or yellow bell pepper, cut into chunks

1/2 red onion, cut into chunks

1 zucchini, sliced into thick rounds

1 yellow squash, sliced into thick rounds or moons

Marinade:
1/4 cup olive oil

3 garlic cloves, minced

juice and zest from 1/2 a lime

juice and zest from 1/2 a lemon

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

bamboo or wooden skewers

Want to make this dairy or gluten-free? These are already a simple dairy and gluten-free side dish.

Make ahead option– The vegetables can be left in the marinade overnight. Simply place the marinating vegetables in a sealed container in the refrigerator. When you’re ready to cook, continue with The Simple Steps 3-5.

The Simple Steps...

1. Preheat the oven to 425˚ or heat up your grill.

2. In a large mixing bowl, whisk together the olive oil, garlic, lime juice, lime zest, lemon juice, lemon zest, oregano, and basil. Place the mushrooms, tomatoes, bell pepper, onion, zucchini, and yellow squash into the large bowl. Toss them with the marinade. Sprinkle the veggies with the salt and toss again. For more intense flavor, allow the vegetables to marinate for 10-15 minutes.

3. Thread the mushrooms, tomatoes, bell peppers, onion, zucchini, and squash onto skewers. Place the skewers filled with vegetables onto a large baking sheet. If you use your grill, soak the bamboo skewers in water for 10-20 minutes before loading them with the veggies. This keeps them from burning in the fire.

4. Place the baking sheet in the oven and roast (or place the kabobs on the grill) for about 10 minutes. Turn them over at least once to ensure even cooking.

5. Serve immediately.

8 cups blackberries (36 oz)

1 cup sugar

3 tablespoons corn starch

1/4 teaspoon salt

zest from 1/2 lime

1 pie dough

Pie Dough:
1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into 1/4-inch cubes

3 tablespoons very cold water

Want to make this dairy or gluten-free? For a simple dairy-free option, use coconut oil instead of the butter in the pie dough. Top the cobbler with your favorite non-dairy frozen dessert like SO DELICIOUS or ALMOND DREAM. To make the pie dough gluten-free, use your favorite gluten-free flour like King Arthur Gluten-free Multi-Purpose Flour. Or make your own mix with 12 oz white rice flour, 4 oz brown rice flour, 3.5 oz potato starch, and 1.5 oz tapioca starch. Store this flour mix in an airtight container and refrigerate it for up to 3 months. Use 1 1/4 cups of this flour mixture and add 1/4 teaspoon xanthan gum for the recipe above. Before you add the water to the dough, stir in 1 teaspoon rice vinegar or apple cider vinegar. Then continue with The Simple Steps 3 and 4.

Make ahead option– This pie dough can be made into a disc and wrapped tightly in plastic wrap to refrigerate it for up to 2 days. When ready to use it, allow it to rest at room temperature for 5 minutes before rolling it out for the cobbler.

The Simple Steps...

1. Preheat oven to 425˚.

2. Rinse the blackberries. In a large pot over medium heat, stir together the blackberries, sugar, salt, and lime zest. Cook this mixture for 10 minutes. Add the corn starch and cook another minute stirring continually.

3. Pour this blackberry sauce into a 9x9 or 9” round baking dish.

4. Place the pie dough on top of the blackberries. Tuck the edges of the pie dough into the dish and cut 3-5 slits anywhere in the top of the dough. Bake for 25-30 minutes or until the crust is golden brown and the blackberry sauce is bubbling from the slits in the crust.

5. Allow the cobbler to cool slightly before serving with your favorite homemade ice cream.

Pie Dough:
1. Sift the flour, sugar, and salt together into a large mixing bowl.

2. Use a pastry cutter or 2 knives to cut the butter into the flour mixture until the texture resembles coarse cornmeal.

3. Add the water one tablespoon at a time and mix with a fork just until the dough pulls together.

4. Use your hands to pat the dough into a ball and transfer it to a floured work surface. Then flatten it slightly into a disk. Lightly flour the flattened disk and gently roll out the dough turning it and flouring it as needed. Lightly flour your rolling pin to keep the dough from sticking to it also. Continue rolling out the dough into a 12 inch circle that’s about 1/8 inch thick.