4º de julho de Menu Liberdade (e uma nova receita)!

On the 4th of July as we celebrate Independence Day of the United States, we should of course remember all those who are not free, humans and non-humans alike. And we should set an example for how easy and essential it is to liberate oneself from a lifestyle filled with cruelty so that one day all who live can truly be free.

Summer get-togethers are a perfect place to set a shining example of compassion choices. For no longer do we need to attend a cook-out and be left-out, eating a plain ear of corn or lettuce leaves that have wilted under the sun. No longer do we have to pass up every salad dish laden with mayonnaise turning bad in the heat.

No longer do we need to haul a box of frozen, processed veggie burgers to the party and place that small, flat, hard patty on a clean (we hope) corner of the grill next to all the big, juicy burgers. No longer do we have to forego big, hearty sausages because all the vegan ones in the stores contain gluten.

Black-Eyed Pea and Kidney Bean-Walnut Burgers

 

Não, we can celebrate summer and be compassionate and healthy all at the same time! Freedom from animal products, freedom from gluten, freedom from feeling out of place. Now we can be the envy of others, the LIFE of the party, and a reminder that FREEDOM should belong to EVERY being, EVERYDAY.

Gluten-Free Spicy salsicha italiana
4º de julho de Menu Liberdade
Main Dishes, Burgers & Sandwiches
Tofu grelhado Veggie Kabobs
Pizza sem glúten
Tempeh Reuben Sandwich
Salads and Sides
Mango salsa do abacate
Aduki Bean Salad
Tempeh Fish Tacos with Red Cabbage Lime Slaw and Zesty Lime Corn
These are just some ideas. There are many more on the blog so check them all out. Whatever you decide to make, have a very happy, healthy and compassionate 4th of July (and summer)!
Dijon Grilled Potato Salad with Arugula
Ingredientes
1 ½ kg. small red and Yukon potatoes, halved or cut so they are all the same size
2 Tbs. Mostarda Dijon
2 Tbs. vinagre de maçã crua
2 Tbs. néctar de agave
2 Tbs. azeite de oliva extra-virgem
1 TSP. dill seco
Sal e pimenta a gosto
1 Tbs. alcaparras
2 TSP. óleo vegetal
¼ medium-sized red onion, em fatias finas
2 costelas de aipo, chopped
1 bunch arugula
Instruções
Em uma panela de tamanho médio, parboil the potatoes until they are just fork-tender. Allow them to cool to the touch.
Entrementes, prepare the dressing. Em uma tigela grande, combine the mustard, vinagre, agave, óleo, endro, sal, pepper and capers and mix well. Pôr de lado.
Heat a grill pan over medium-high heat and lightly coat with oil. Place the potato halves on the grill pan, o lado cortado para baixo. Cozinhe sobre 4 minutos, até que estejam dourados, then turn over with tongs to cook the other side. You should have nice grill marks on them.
(Nota: you don’t have to do the grilling step but I like the appearance of the grill marks on the potatoes plus it makes them crispier).
Add the potatoes into the dressing and toss until the potatoes are coated. Add the onion and celery to the bowl and mix well. Serve on a bed of arugula or alternately, you can mix the arugula into the potato salad. Sirva quente ou frio. Desfrutar!
O “V” Palavra: Diga-. Comê-lo. Vivê-la.
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3 Responses to 4º de julho de Menu Liberdade (e uma nova receita)!

  1. Amanda Julho 4, 2014 em 9:07 pm #

    Making this as we speak! 🙁 Happy 4th, Rhea!

    • Rhea Julho 4, 2014 em 9:23 pm #

      Happy 4th Amanda! <3

  2. Alex @ delicious-knowledge.com Agosto 24, 2012 em 7:35 em #

    Great roundup! I am excited to try a bunch of these recipes, especially the burger and sausage ones. Obrigado!

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