6 Purely Delicious Memorial Day Cookout Recipes

Go beyond burgers and beer for your Memorial Day cookout with these 6 delicious recipes. Guests will love having a variety of menu options from your grill or fresh from the kitchen. Each recipe is carefully crafted by Elizabeth and are all gluten-free!

Crispy Sweet Potato + Beet Fries

vegan, gluten-free

1 sweet potato

2 large yellow beets

2 tbsp olive oil

Himalayan sea salt

Preheat oven to 400°F. Toss potatoes and beets with olive oil and sprinkle with salt. Bake for 25 minutes or until crispy.

Fava Bean Hummus

vegan, gluten-free

1 1/2 cups shelled and cooked fava beans (almost 2 pounds unshelled)

1/4 cup tahini

1 large clove garlic

2 tablespoons lemon juice

1/4 tsp salt

1/4 cup water

Garnish:

olive oil, cumin, dried cherries

In a food processor, combine favas, tahini, garlic, lemon and salt. Pulse until well combined. Slowly add water until hummus reaches desired consistency. Garnish with a drizzle of olive oil, a sprinkle of cumin and a handful of cherries.

Kale Apple Salad with Maple Tahini Dressing

vegan, gluten-free

2 large bunches of lacinato kale, tough stems removed and cut into thin shreds

1 apple, such as gala, spiralized

3 tbsp chopped almonds

Dressing:

1 tsp maple syrup

1/2 tbsp tahini

1/2 tbsp miso

1/2 tbsp oil

1 garlic clove, minced

1 tbsp water

1 lemon

Place all dressing ingredients in a high-speed blender or food processor. Blend until smooth. Place kale, spiralized apple and almonds in a large salad bowl and toss with dressing. Allow salad to sit for 5-10 minutes to soften the kale. Serve.

Veggie Burger

vegan, gluten-free

1 cup of quinoa, cooked

1 large portobello mushrooms

1 red pepper

1 carrot

1 medium onion

1-cup zucchini

1-cup edamame

2 tbsp coconut oil

3 garlic cloves, minced

1-tbsp tamari

1⁄2 cup gluten free bread crumbs

1⁄4 cup sesame seeds

In a food processor, lightly pulse together the mushroom, pepper, carrot, onion, zucchini and edamame. Heat oil and garlic in skillet and cook veggies till golden. Adding 1 tablespoon of tamari. Take off heat. In a bowl, mix breadcrumbs, quinoa and sesame seeds. Add in veggies to dry mixture and mix in beaten egg. Put in refrigerator for an hour or until cool. Make into patties and pan fry. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.

Strawberry Mint Sangria

vegan, gluten-free

( recipe via Elizabeth’s Eating Purely Cookbook )

1 bottle of white wine

2 cups sparkling water

1 pint strawberries, sliced

1 1/2 cups fresh mint

Add all ingredients to a pitcher leaving aside 3-4 strawberries and 3-4 sprigs of fresh mint per glass. Place pitcher in the fridge and chill. when ready to serve, muddle strawberries and mint in each glass. Pour sangria over ice and serve.

Cherry Lime Cheesecake Bars

vegan, gluten-free

Crust:

2 cups pecans

2 cups dates, pitted

1 tbsp coconut oil

2 tbsp chia seeds

1 tsp cinnamon

Filling:

2 cups cashews

1 tsp vanilla

2 limes, zested and juiced

1/3 cup coconut oil

1/3 cup coconut sugar

2 cups pitted cherries

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of a baking pan and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into pan. In a high-speed blender, blend cashews, vanilla, lime juice, coconut oil, and coconut sugar. Pour half the filling on top of crust. With the remaining half, continue to blend with cherries, leaving a few raspberries to the side for decoration. Pour cherry filling on top of cashew filling and place in the refrigerator for an hour before serving. When ready to serve, remove the parchment paper and top with cherries and lime zest.