If it is officially the summer of July and then it is the perfect time for the 4th of July appetizers. This means it’s a frying time. Whether you eat a plant-based diet, have friends who make, or just want to eat lighter foods on your next barbecue, typical July 4 meat dishes can be easily avoided. Some people may be biased that vegetarian food is restrictive, and this could not be falser.
Satisfy your appetite and eat some charred vegetables, fresh fruits and alternative burgers, you will feel full. Here are some suggestions for your 4th of July appetizers vegan menu that everyone will love.
Grilled eggplant and red pepper with Israeli couscous
Baba Ganush is a creamy Middle Eastern sauce made from eggplant and tahini, which is usually served as a snack with tortillas. Inspired by his tastes, we have created this simple, wholesome garnish that fits like a light lunch or is served next to an oregano-marinated grilled chicken. It is a perfect one from the 4th of July appetizers.
What to buy: Israeli couscous has larger pearl-shaped granules and is stickier than the smaller, more granular North African variety.
Be sure to buy fried, not raw, tahini. If you are not sure what exactly, check the label for fried sesame seeds.
- Place lemon juice and tahini in a large bowl and beat until smooth. Add garlic and shallots and mix. Constantly whisking, slowly sprinkle 2 tablespoons of olive oil until completely dissolved; set aside.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until golden brown and fry for about 3 minutes.
- Carefully add water (the mixture may splatter), season with salt and bring to a boil. Reduce heat to medium and simmer until couscous is soft, about 8-10 minutes. Drain well through a strainer. While it is still warm, add couscous to the cooked tahini dressing and mix. Try and season with salt and pepper as needed; set aside.
- Heat the grill pan or outdoor grill to a high temperature (450 to 550 ° F). Meanwhile, lay the eggplant and red pepper slices on a baking sheet and rub both sides with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- When the grill is ready, put the slices of eggplant and pepper on the grill and cook without covering, turning to the middle, until dark and dark traces of the grill appear on both sides, only about 6-8 minutes for eggplant and 10 to 12 minutes for the red pepper. Moving to a cutting board.
- When the vegetables are cool enough, they can be cut into small cubes and added to the couscous. Sprinkle with parsley and mix to mix. Serve warm or at room temperature.
With some veggie burger recipes calling for beans, you’ll get soft cutlets when you go out for a bite to eat. Here, the garbanzo beans are soaked for 24 hours before being sliced in a food processor with onions, garlic, herbs, and spices to make pies that are cooked crispy on the outside, chewy and tender inside. It is one of the competitive 4th of July appetizers.
- Soak the garbanzo beans in plenty of cold water for 24 hours in the refrigerator. Drain well. Garbanzos will be expanded to 4 cups.
- Now take two cups of soaked garbanzo to the food processor and process it till it becomes smooth and pasty, for 2 minutes. Now peel the paste in a large bowl with the help of a spatula.
- Add the remaining garbanzo-soaked to the food processor along with onions, garlic, cilantro, parsley, lemon juice, caraway seeds, chili pepper, salt, and baking powder. Pulsate 10 times, then peel the bowl. Pulsate another 10 times – the mixture should have a medium rough texture. Add it to a bowl of garbanzo puree and mix. Refrigerate with a lid for 30 minutes to make patties easier to shape
- Divide the garbanzo mixture into 6 even balls. With your own hands, assemble each ball into a 3/4-inch-thick cutlet. Set aside.
- Heat a large cast-iron skillet or heavy skillet over medium heat. Add 1 1/2 tablespoons of butter and beat to coat the pan. Carefully add 3 meatballs and cook without disturbing until the lower surfaces are brown and crispy for about 6 minutes. Turn the pies over and cook for another 6 minutes. Remove the pies on a plate and repeat with the remaining vegetable oil and raw pies. Fry the buns if you want.
- Distribute the tomato jam, if you use it evenly along the bottom of the buns, lay the lettuce and meatballs on top, put a spoonful of yogurt on top and close. Serve right now.
Baked beans are a comforting, enjoyable and excellent dish with grilled meat or barbecue. Although they are usually baked in the oven, it’s easier to throw them into the slow cooker instead. Smoky bacon, sea beans, onions and a few sweet ingredients such as molasses, ketchup, and brown sugar are mixed and cooked slowly until the beans are soft and the sauce thickens. Beans are tastier the longer they sit, so make them a day or two ahead or freeze for later. 4th of July appetizers like this have a perfect match with summer.
What to buy: Available in different intensities of molasses from light to black. Dark (sometimes sold as strong) tastes better in this recipe. Molasses can be found in the baking aisle at grocery stores.
- Place the beans in a large bowl and take them by throwing broken beans or stones. Cover them in the depth of 3 inches of cold water. Allow to soak uncoated at room temperature for at least 8 hours or overnight. Drain the water in a colander and reserve a bowl (no need to wash); set the bowl aside. Place the beans, bacon, and onions in a slow cooker.
- Beat the remaining measured ingredients in a reserved bowl until they mix. Pour into a slow cooker and mix until fully mixed. Cover and cook over high or low heat until the beans are soft and the liquid thickens slightly (thickens more when cooled), about 6 hours. Try and season with salt and pepper as needed.