Fourth of July Recipes: Cookout Edition
With the Fourth of July right around the corner, The Humane League has partnered with Lighter to bring you three fresh takes on traditional cookout cuisine. We picked three of Lighter's most festive recipes that will surely be the standout dish at any 4th of July celebration! Whether you're in the mood for a burger, salad or pasta - The Humane League and Lighter have you covered.
Pasta with Arugula, Tempeh 'Bacon' and Avocado Pesto
Traditional pesto gets an avocado makeover! Crumbled tempeh 'bacon' (with just the right amount of smoky and salty flavor) + slightly spicy arugula + creamy avocado pesto = a lip-licking pasta dish to remember!
- Avocado, 1
- Garlic, 2 cloves
- Cilantro, 1 cup
- Lemon, 1
- Arugula, 3 cups
- Water, ¼ cup
- Salt & pepper, to taste
- Pasta (whole-grain or gluten-free), 1 cup dry
- Olive oil, 2 teaspoons
- Tempeh bacon, 6 pieces
- Produce Prep: Peel the avocado and remove the pit. Cut into large pieces. Peel the garlic and cut into pieces that your food processor or blender can handle. Rinse and roughly chop the cilantro. Cut the lemon in half and squeeze out the juice into a container, removing the seeds as you do so. Rinse the arugula.
- Add the water, avocado, cilantro, garlic and half of the lemon juice to a food processor or standing blender. Blend until smooth, adding more water a bit at a time to thin it out as needed. Add more lemon juice to taste, until it's just right. Add salt and pepper to taste.
- Prepare the pasta according to the directions on the box.
- In a large saucepan or wok, bring a bit of olive oil up to medium-high heat. (To make this recipe oil-free, omit the oil and use a non-stick pan.) Crumble the tempeh 'bacon' into the pan and cook until the bits are brown and crispy, stirring frequently.
- Toss the arugula with the pasta, and pour the avocado pesto over it. Toss to combine. Sprinkle with the tempeh 'bacon' and enjoy!
California Veggie Burger with Side Salad
This burger is stacked high with fresh and nutritious ingredients. Decadent avocado, delicate sprouts and ripe tomatoes sit on top of a protein-packed patty, and with a refreshing side salad, the greens just keep on coming!
- Baby kale, 3 cups
- Sprouts, 1 cup
- Tomato, ½
- Red onion, ½
- Avocado, ½
- Gardein Beefless Burger patties, 2
- Chao Original 'Cheese' Slice, 2
- Burger bun, 2
- Balsamic vinegar, 1 teaspoon
- Olive oil, 2 teaspoons
- Produce Prep: Rinse the baby kale, sprouts and tomato. Cut the tomato into thin slices. If you like raw red onion, peel the red onion and cut it into thin slices. Remove the skin and pit from the avocado.
- Prepare the burger patty according to the instructions on the box. Place the "cheese" slice on the patty for the last few minutes of cooking, so that it melts.
- Toast the burger bun.
- Mash the avocado onto one side of the bun. On the other half of the burger bun, place the cooked patty, followed by the tomato, red onion slices and then the sprouts. Now, top off your burger!
- On your plate, drizzle the baby kale with the balsamic vinegar and olive oil. Enjoy your burger with this side salad.
Dreamy Green Bowl
This gorgeous green bowl is packed with power. Garbanzo beans and quinoa fill this recipe with lean protein, and the greens are loaded with Vitamins A and C. A peanut sauce brings it all together for a vibrant, luscious and refreshing meal. Go ahead and dig in!
- Quinoa, ½ cup
- Kale, 1 bunch
- Carrot, 1
- Cilantro, ¾ cup
- Canned garbanzo beans, 1 ½ cups
- Fresh ginger, 1 teaspoon
- Garlic, 1 clove
- Peanut butter, ¼ cup
- Apple cider vinegar, 1 teaspoon
- Low-sodium soy sauce or tamari, 1 Tablespoon
- Water, 6 Tablespoons
- Salt & pepper, to taste
- Cook the quinoa: Add quinoa and 1 cup water to a pot, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover with a lid and simmer for 15-20 minutes or until water is absorbed, making sure to prevent any sticking or burning on the bottom.
- Produce Prep: While the quinoa is cooking, wash the kale, carrot and cilantro. Remove the stems of the kale and chop the leaves into small ribbons. Chop the kale stems into small pieces. Either grate the carrot or chop into small pieces. Add the chopped kale and carrot to the bowl. Drain and rinse the canned garbanzo beans, and add them to the bowl as well. (Option: If you want the kale and carrot steamed, add them to the pot of quinoa for the last 3-5 minutes of its cooking time.) Peel the garlic and fresh ginger. Chop the cilantro.
- Place the peanut butter, apple cider vinegar, fresh ginger, garlic, soy sauce/tamari and some of the water in a blender or food processor, and blend until smooth. Add more water as you go until desired consistency is reached.
- When the quinoa is done cooking, add it to the bowl. (The heat of the quinoa will soften the kale without making it limp.)
- Pour the sauce over the mixture, add in the cilantro, and stir to combine. Season with salt & pepper to taste and enjoy!