Fourth of July
The 4th of July is days away.. and I still do not have any concrete plans.
The only thing I do know BBQ is a must!! So I figured I can get a menu set and then head over to get non-perishable items I may need for next week. Now when planning a menu I always like to include dishes that my vegan/vegetarian guest can enjoy as well. I don't like anyone to feel left out.
Let's do this...
Appetizers:
Cheddar Jalapeno Sausage Bites (will be making some without sausage as well)
Bruschetta (vegan)
Sides:
Grilled Corn
Veggie Kabobs (I like putting cherry tomatoes, onion, bell pepper, zucchini, mushrooms, and pre-boiled baby potatoes)
Entrees:
Grilled Chicken
BBQ Short Ribs
Hot Dogs
Snacks: Watermelon (lemons, limes, salt, and Tajin will be available for whoever may want some)
Dessert:
Ice Cream
Smores
Pina Colada Crumble (Vegan)
Drinks: I like a variety which will be kept in a cooler with plenty of ice
Water
Juice pouches
Soda
Beer
Wine Coolers
Pina Colada Crumble Printable Recipe
Filling
1 medium pineapple, peeled, cored, and cut into 1/2 bites (around 5 1/2 cups)
3 ripe but firm bananas, cut into 1/2 inch slices
1/4 cup sugar
1/4 cup dry, unsweetened shredded coconut
2 tablespoons tapioca flour or all-purpose flour
1 tablespoon lime juice (about 1 lime)
1 teaspoon grated fresh ginger or 2 teaspoons dry, ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Crumble Topping
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 stick of butter or 1/2 cup refined, solid coconut oil, cut into small cubes and chilled
Directions
Pre-heat the oven to 375 degrees.
Throw the cut pineapple and bananas into a large mixing bowl. Add the sugar, coconut, tapioca flour, lime juice, ginger, cinnamon, nutmeg, and salt and mix until all the fruit is coated. Pour filling into a 9 inch round or 11 inch oval and 2 inch deep dish.
Now make the crumble topping. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter and using your finger or a fork, mash that in throughout the flour mix until all the crumbles are kind of pea-sized. Sprinkle this evenly over the fruit. Now put the fruit dish on a cookie sheet (just in case it boils over a little), and stick it in the oven for 40-50 minutes or until the top is golden brown. *side note, this can also be made on the grill!!
Love topping this with Coconut Ice Cream which I make the day before or the morning of. Which also happens to be Vegan Friendly and very delicious.
Coconut Ice Cream Printable Recipe
3 cups of frozen pineapple
1 frozen banana, broken into chunks
1 ½ cups canned coconut milk
1 tablespoon of agave, maple syrup, or simple syrup
½ teaspoon vanilla extract
Directions
Throw everything in a blender and blend until it’s smooth. Pour it into a loaf pan or similar shaped container and smooth it all around so it’s even.
Cover and place in the freezer until it is nice and solid, at least 5 hours.
Menu looks good to me. I shall be posting recipes for the other items on my menu within a couple of days. Keep a lookout for those.
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